These savory shortbread cookies with rosemary are a delightful twist on the traditional sweet version. Infused with the aromatic flavor of fresh rosemary and the sharp tang of cheddar cheese, these cookies are buttery, rich, and perfect for pairing with afternoon tea or as an appetizer at your next gathering. The subtle heat from freshly cracked black pepper adds just the right amount of bite, making each bite irresistible.

Savory Shortbread Cookies with Rosemary

Why You’ll Love This Recipe

I absolutely love this savory shortbread recipe because it offers a perfect balance of flavors that are both unexpected and delightful. The combination of cheddar cheese and rosemary brings out the richness of the buttery shortbread dough while keeping the cookies light and crisp. It’s a one-bowl recipe that’s easy to prepare, and if you’re like me, it’s always exciting to try something out of the box! Plus, these cookies are so versatile—you can mix up the herbs and cheeses to make them your own. Whether paired with a hot cup of tea or served on a charcuterie board, they’re sure to impress.

Ingredients

1 ½ cups (about 6 oz or 170 g) good quality white cheddar cheese, from a block, not pre-shredded
½ cup (113 g or 1 stick) unsalted butter, room temperature
2 Tablespoons granulated sugar
1 ½ Tablespoons coarsely chopped fresh rosemary, or 1 ½ teaspoons dried rosemary
1-2 teaspoons freshly ground black pepper
½ teaspoon sea salt
1 ¼ cups (156 g) all-purpose flour

(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Start by shredding the cheese from a block—this helps avoid the anti-caking agents found in pre-shredded cheese.
In a large mixing bowl, combine the shredded cheese, butter, sugar, rosemary, black pepper, and sea salt. Use an electric mixer to beat the mixture until it’s creamy (about 2 minutes).
Gradually add the flour to the mixture, stirring until it’s fully combined.
Transfer the dough to a clean surface and roll it into an 8-inch log shape. Wrap it tightly in plastic wrap and chill for 30 to 45 minutes in the fridge.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Remove the dough from the fridge and unwrap it. Using a sharp knife, cut the dough into discs about ¼-inch thick.
Place the discs on the prepared baking sheet about 1 inch apart.
Bake for about 15 minutes, or until golden brown around the edges.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: About 30 cookies
Prep time: 5 minutes
Cook time: 15 minutes
Chilling time: 30-45 minutes
Total time: 1 hour and 5 minutes

Variations

Cheese alternatives: If you’re in the mood for a different flavor, parmesan, manchego, or asiago are great alternatives to cheddar.
Herb swaps: Experiment with other herbs like thyme, sage, or oregano. Fresh herbs work best, but if using dried herbs, reduce the amount by half.
Add nuts: Stir in chopped pecans or walnuts for added texture and flavor.
Texture adjustment: If you prefer a softer cookie, reduce the baking time to 12 minutes. For a crispier cookie, extend the time to 18 minutes.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to one week.
If you’d like to make them in advance, you can freeze the baked cookies for up to 3 months. Just wrap stacks of 4-5 cookies in plastic wrap and place them in a freezer-safe container. Let them thaw at room temperature before serving.
You can also freeze the dough itself for up to 3 months. When you’re ready to bake, just let the dough thaw in the refrigerator before slicing and baking.

FAQs

1. Can I use a different type of cheese?

Absolutely! Any sharp cheese will work. Try experimenting with parmesan, asiago, or even a blend of cheeses to suit your taste.

2. Can I use dried rosemary instead of fresh rosemary?

Yes, you can! If using dried rosemary, reduce the amount to 1 ½ teaspoons to avoid overpowering the dough.

3. How do I prevent the dough from becoming flat on one side while chilling?

I recommend rotating the dough log halfway through chilling to ensure even shape and texture.

4. How do I make sure my cookies come out perfectly crispy?

If you like your shortbread on the crispier side, bake them for 18 minutes. Keep an eye on them to make sure they don’t burn.

5. Can I make the dough ahead of time?

Yes! You can prepare the dough, form it into a log, and store it in the refrigerator for up to 48 hours. Just let it sit at room temperature for a few minutes before slicing and baking.

Conclusion

Savory shortbread cookies with rosemary are a fun and savory alternative to traditional sweet treats. With their rich flavor from the cheddar cheese and aromatic rosemary, they’re perfect for any occasion—whether you’re hosting a party, serving them with tea, or enjoying them as a snack. I love how customizable this recipe is, and I’m sure you will too. The process is simple, and the end result is deliciously satisfying.