Delight in these buttery rosemary shortbread cookies infused with zest for a festive twist. Perfect for spreading holiday cheer, they’re a must-bake treat!
This rosemary shortbread recipe makes a perfectly crumbly, fragrant cookie that feels right at home on any holiday table. Infused with fresh rosemary and a touch of lemon zest, these cookies have a balanced, savory sweetness that pairs beautifully with other festive treats.
They're light and fragrant, perfect for a holiday family dessert platter or an afternoon tea break during the bustling season. Adding a drizzle of cranberry coulis brings a vibrant splash of color and a subtle tartness that plays well with the buttery shortbread, making them a true holiday standout.
Every year, these cookies appear at our Christmas dinner, and without fail, I get requests to make them again. I first came across this recipe while searching for holiday cookie ideas that weren’t overly sweet, and it quickly became a family tradition that draws everyone together. The rosemary adds a touch of sophistication to the shortbread, and its herbaceous note feels perfectly cozy for winter gatherings.
This recipe brings back childhood memories of using fresh rosemary from our garden for holiday dishes, filling the kitchen with that unmistakable, comforting aroma. Incorporating rosemary into a classic shortbread feels like a tribute to those special times, letting me honor family traditions with each bite—a perfect way to celebrate the warmth and joy of the holiday season.
On a Christmas dessert platter, these rosemary shortbreads add a unique twist alongside more traditional options. With a balance of sweet and savory, they’re a crowd favorite and create a thoughtful centerpiece when shared with seasonal homemade treats, making every gathering feel welcoming and festive.
Ingredients for Rosemary Shortbread Cookies
For the Shortbread Cookies:
- Coconut oil – This replaces butter to keep the recipe vegan, providing a delicate and flaky texture for the shortbread.
- Icing sugar – Adds sweetness while helping to achieve that melt-in-your-mouth, crumbly shortbread texture.
- All-purpose flour – Forms the base of the dough, giving it the right structure for a light, crisp cookie.
- Lemon zest – The zest of a whole lemon adds a burst of citrusy freshness that balances the savory rosemary.
- Fresh rosemary – Chopped finely to infuse the dough with a fragrant, earthy note that pairs perfectly with the lemon.
For the Cranberry Coulis:
- Fresh or frozen cranberries – Provides the tartness and beautiful color that makes the coulis a stunning addition to the shortbread.
- Sugar – Sweetens the cranberry coulis, balancing the tartness of the cranberries.
- Water – Helps cook the cranberries into a sauce, creating the smooth texture needed for the coulis.
See recipe cards for exact quantities.
Directions
Prepare the Cranberry Coulis
In a saucepan, combine cranberries, sugar, and water. Heat over medium until the mixture comes to a gentle boil. Once the cranberries soften, remove them from the heat and let them cool for a few minutes. Blend until the mixture is smooth and set aside to cool completely.
Make the Rosemary Shortbread Dough
Preheat oven. Combine the coconut oil and powdered sugar in a large mixing bowl or the bowl of a stand mixer. Mix until light and fluffy, then add flour, lemon zest, and finely chopped rosemary. Continue mixing until the dough forms a soft, crumbly texture. Use a spatula to gently press the dough together, then shape it into a log.
Shape and Bake the Cookies
Slice the log into ½-inch rounds and place each piece on a parchment-lined baking sheet. Bake until golden brown around the edges, about 15-20 minutes. Let cool on a wire rack completely before drizzling with cranberry coulis.
Add the Cranberry Coulis
Once the cookies are cool, drizzle each one with cranberry coulis. This vibrant topping complements the savory rosemary shortbread beautifully and makes each cookie look holiday-ready.
Storage Instructions
Store these rosemary shortbread cookies in an airtight container at room temperature for up to a week. You can freeze them without the coulis and add the cranberry drizzle just before serving. To retain their perfect crumbly texture, these shortbreads are best kept on a wire rack to cool completely before storing.
More Holiday Menu Inspiration!
Drinks to Try This Holiday Season
To keep your holiday festivities cheerful and flavorful, try a selection of holiday-inspired mocktails like this Christmas Gin Mocktail, which brings a festive botanical twist to the season, or the Spiced Cranberry Juice for a warm and fragrant touch. For something creamy and cozy, the Chai White Russian Mocktail or Non-Alcoholic Irish Coffee will satisfy with a rich, holiday-inspired taste. Citrus lovers can enjoy a refreshing Non-Alcoholic Whiskey Sour or a sparkling Grapefruit Spritzer with Prosecco to round out the drink menu.
- Blood Orange Margarita Mocktail
- Valentine Red Velvet Chocolate Martini Mocktail Recipe
- Mango Colada Mocktail Recipe
- Tropical Mocktail Recipe
Holiday Appetizers
Kick off your holiday meal with delightful appetizers like Christmas Bruschetta, a fresh and festive starter. For a warm dip, try the smooth and subtly spiced Roasted Carrot Dip or the decadent Creamy Baked Feta Dip with Dates, Hazelnuts, and Honey. You might also enjoy Homemade Mushroom Savoury Pastries or the seasonal Puff Pastry Pumpkin Pockets with Caramelized Onions to add unique flavors to your spread.
- Cranberry Brie in Puff Pastry
- Goat Cheese Stuffed Figs
- Mini Pumpkin Cheese Balls Recipe
- Apricots with Goat Cheese Recipe
Holiday Mains
Make your main course memorable with comforting, hearty dishes like the Easy Chicken Hashbrown Casserole or a satisfying One-Pot Buttermilk Chicken and Potatoes Casserole. For a slightly sweet twist, the Chicken with Dates Casserole is a great choice, while the Cheesy Cauliflower Casserole brings a creamy, cheesy delight to the table. If you’re looking for a crowd-pleaser, these Baked Turkey Tenders are perfect for all ages.
Round Off Your Desserts Platter
Complete your holiday dessert spread with this cozy Carrot Casserole or a sweet Sweet Potato Casserole with Hazelnuts for a nutty twist. For lighter options, try the seasonal Pumpkin Spice Bars with Cranberries and Glaze or White Chocolate Bark with Cranberry and Pistachio. For a whimsical touch, these Chocolate-Covered Marshmallow Treats are delightful additions that everyone will love.
- The Easiest 4-Ingredient Zebra Cake Balls
- Strawberry Cake Balls Recipe (Starbucks Copycat Recipe)
- S’mores Bars Recipe
- Oatmeal Chocolate Chip Bars
Lemon rosemary shortbread cookies
Ingredients
Lemon rosemary shortbread cookies:
- ½ lb butter use coconut oil for vegan version
- 1 cup icing sugar
- 2 cups flour
- Zest of a whole lemon
- 1 rosemary twig chopped very finely
Cranberry coulis:
- 1 cup fresh or frozen cranberries
- ¼ cup sugar
- ½ cup water
Instructions
- Preheat oven to 300F.
- Prepare cranberry coulis if using - mix all sauce ingredients together in a saucepan. Bring to a boil, then turn off heat immediately. Let cool for a bit, then blend until smooth (make sauce as smooth as possible).
- To make cookies, combine coconut oil/ butter and icing sugar in a large bowl, cutting them with a pastry cutter or two knives. Add flour / gluten-free flour, lemon zest and rosemary, and cut with a pastry cutter/ two knives until mixture looks like pea-sized crumbs. Pour mixture out onto a well-floured surface, and knead until it comes together easily.
- Shape into a log, and cut into 1/inch sized pieces. Handle the vegan cookies with care - they're a bit more fragile. Arrange on a waxed paper, with a bit of space between the cookies (the butter ones will puff up; the vegan ones not so much).
- Bake at 300 15-20 minutes. Drizzle with cranberry coulis when out of the oven.
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