Shortbread Flower Cookies With Strawberry & Rosemary
These Rosemary Shortbread Flower Cookies are the prettiest thing you'll bake all season — buttery, lightly herby, and topped with a fresh strawberry slice that looks like a little garden bloom.
Ingredients · Servings 24 cookie
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 2 tablespoons fresh rosemary, minced, plus more for garnish
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 5 small strawberries, thinly sliced
Method · 2 h 5 min
- Preheat the oven to 350˚F (180˚C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, and rosemary. Set aside.
- In the bowl of a stand mixer or another medium bowl, beat the butter and vanilla together on medium speed until smooth. Add the powdered sugar and granulated sugar and beat until light and fluffy, about 5 minutes.
- Add the flour mixture to the butter mixture ¼ cup at a time, stirring with a spatula after each addition until well mixed.
- Cover the dough and refrigerate for at least 1 hour or overnight.
- Remove the dough from the refrigerator and allow it to soften for 10 minutes. Meanwhile, thinly slice the strawberries and pick fresh rosemary leaves for garnish. Set aside.
- On a lightly floured parchment-lined surface, roll the dough out to ¼ inch thickness. Cut out cookies using a flower-shaped cookie cutter. Using an offset spatula, carefully transfer the cookies one by one to the prepared baking sheets. Reroll the remaining dough and repeat until all the dough is used.
- Press 1 strawberry slice onto the center of each cookie and arrange a few rosemary leaves around it to resemble flower stems.
- Bake for 15 to 20 minutes, until the edges are lightly golden.
- Remove from the oven and let the cookies rest on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Store in an airtight container in the refrigerator for up to 5 days.
- Enjoy!
