ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
MealDessertsCookiesBaking

Buttery Rosemary Shortbread Cookies With Strawberry Flowers

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. They come together with simple pantry ingredients and a flower-shaped cookie cutter, making them perfect for spring gatherings, afternoon tea, or an impressive homemade gift. The rosemary adds a subtle savory note that balances the sweetness beautifully, and the dough can be made ahead and chilled overnight for easy prep. Whether you're baking for a party or just treating yourself, these cookies are as fun to make as they are to eat.

Brittany Williams
Tasty Team
Total Time

2 hr 5 min

2 hr 5 min

Prep Time

45 minutes

45 min

Cook Time

20 minutes

20 min

Buttery Rosemary Shortbread Cookies With Strawberry Flowers
Total Time

2 hr 5 min

2 hr 5 min

Prep Time

45 minutes

45 min

Cook Time

20 minutes

20 min

Ingredients

for 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

Preparation

  1. Preheat the oven to 350˚F (180˚C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, and rosemary. Set aside.
  3. 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.
  4. Add the flour mixture to the butter mixture ¼ cup at a time, stirring with a spatula after each addition until well mixed.
  5. Cover the dough and refrigerate for at least 1 hour or overnight.
  6. 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.
  7. 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.
  8. Press 1 strawberry slice onto the center of each cookie and arrange a few rosemary leaves around it to resemble flower stems.
  9. Bake for 15 to 20 minutes, until the edges are lightly golden.
  10. 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.
  11. Enjoy!
  12. Hate losing that perfect recipe? Save and organize recipes easily on the Tasty app. Download now.

Related Recipes

Buttery Rosemary Shortbread Cookies With Strawberry Flowers