Savory Herb Shortbread Cookies
These savory herb shortbread cookies bring all the buttery crumble you want from classic shortbread, then steer it in a more snackable, cheese-board-friendly direction. Parmesan adds a salty edge, while fresh or dried herbs give each bite a fragrant finish. They’re simple enough for a casual weekend bake and special enough to set out with drinks, soups, or a platter of cheeses.
Original recipe: about 24.
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How much are you cooking?
24 portions · 1 full batch · 2 portions now · 22 for later
Keep the original-size recipe and equipment. Prepare additional complete batches if you need more; reserve any extra portions.
For the original batch: Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.
Ingredients
- 1 cup unsalted butter, softened
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh rosemary, thyme, chives, or a mix
- 1/2 cup finely grated Parmesan cheese
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 to 2 tablespoons milk, only if needed
- Flaky salt, for finishing
- 1 teaspoon extra chopped herbs, optional, for topping
Method
Recipe by Heather Schiefelbein.
- Line two baking sheets with parchment paper. In a large bowl, beat the softened butter, sea salt, black pepper, and chopped herbs until smooth and well blended, about 1 minute.
- Add the Parmesan and mix until evenly distributed. Stir in the flour and cornstarch until a soft dough forms. If the dough looks crumbly and will not come together when pressed, add milk 1 tablespoon at a time just until it holds.
- Turn the dough onto a lightly floured surface and shape it into a log about 2 inches wide. For a more rustic look, flatten it slightly on top and keep the sides neat. Wrap tightly and chill for at least 45 minutes, or until firm enough to slice cleanly.
- Heat the oven to 325°F. Slice the chilled dough into 1/4-inch rounds and arrange them about 1 inch apart on the prepared baking sheets.
- Sprinkle the tops lightly with flaky salt and a pinch of extra herbs, if using. Bake for 14 to 16 minutes, rotating the pans halfway through, until the cookies are set and the edges are just barely golden.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. They will firm up as they cool. The finished cookies should be crisp at the edges, tender in the center, and delicately crumbly when broken.
Serving, later meals and useful notes
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
For the best flavor, use a mix of herbs if you have them. Rosemary gives the boldest flavor, thyme stays earthy and gentle, and chives add a soft onion note. If you prefer dried herbs, use 1 tablespoon total instead of 2 tablespoons fresh.
These cookies are especially good with a soft cheese, a sharp cheddar, tomato soup, butternut squash soup, or a simple glass of white wine. They also work well on a snack tray with olives, nuts, and sliced fruit.
Variation: Make a rosemary-Parmesan version by using all rosemary and adding 1 teaspoon finely grated lemon zest for a brighter, more aromatic finish.
These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.