Dairy-Free Rosemary Shortbread Cookies
Prep time
Cook time
Total time
The underlying shortbread cookie is rich, buttery, and perfectly sweet. The rosemary adds an unusual flavor element that is quite alluring. I've added instructions for rolling and slicing the cookies, but you can also cut them into shapes. Using tree cutters for Christmas is a fun way to highlight the rosemary. Please note that the Prep time is hands-on time only. Please allow some time for chilling the dough.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 45 cookies
Ingredients
- 1 ½ cups (3 sticks) dairy-free buttery sticks, softened (see Butter Alternative note below)
- ⅔ cup sugar
- 2 tablespoons minced fresh rosemary
- 2¾ cups all-purpose flour
Instructions
- In a large mixing bowl, cream the buttery sticks and sugar until light and fluffy.
- Add the flour and rosemary, and stir until combined.
- If firm enough, roll the dough into three 2-inch thick logs on a lightly floured surface. Cover and refrigerate the logs for 1 hour or freeze them for 30 minutes. If the dough is too sticky, freeze it for 10 minutes, and then roll it into a log.
- Preheat your oven to 375ºF and line two cookie sheets with parchment paper.
- Slice the dough logs into 15 slices each, about ⅜-inch thick slices. Place the slices about 1 ½ inches apart on your prepared baking sheets. They usually spread a little, but it depends on the butter alternative brand that you use.
- Bake the cookies, one sheet at a time, for 8 to 10 minutes, or until they just begin to turn golden on the edges, but are still pale in the middle. You can bake them longer for crispier cookie.
- Carefully transfer the cookies to a wire rack or flat surface to cool. Store the cookies in an airtight container at room temperature for a few days, or freeze them to preserve the freshness for longer.
Notes
Roll & Cut Option: On a lightly floured surface, roll the dough out to ¼ inch thick rectangle. Cut the dough horizontally every 2 inches, and vertically every 1 ½ inches to make small rectangles. Bake as directed.
Topping / Mix In Options: For an extra touch of sweetness, you can sprinkle the tops with coarse sugar before baking. Or add sliced almonds for some crunch!
Butter Alternative Note: I use Country Crock Plant Butter, which is very salty. If your buttery sticks are unsalted, add ¼ teaspoon salt with the flour. If they are lightly salted, add ⅛ teaspoon salt with the flour.
Small Batch: For 15 cookies, use ½ cup (1 stick) dairy-free butter alternative, 3 ½ tablespoons sugar, 2 teaspoons minced fresh rosemary, and ⅔ + ¼ cup all-purpose flour.
Topping / Mix In Options: For an extra touch of sweetness, you can sprinkle the tops with coarse sugar before baking. Or add sliced almonds for some crunch!
Butter Alternative Note: I use Country Crock Plant Butter, which is very salty. If your buttery sticks are unsalted, add ¼ teaspoon salt with the flour. If they are lightly salted, add ⅛ teaspoon salt with the flour.
Small Batch: For 15 cookies, use ½ cup (1 stick) dairy-free butter alternative, 3 ½ tablespoons sugar, 2 teaspoons minced fresh rosemary, and ⅔ + ¼ cup all-purpose flour.
Nutrition Information
Serving size: 1 cookie Calories: 93 Fat: 6g Saturated fat: 1.9g Carbohydrates: 8.9g Sugar: 3g Sodium: 59mg Fiber: .3g Protein: .8g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-rosemary-shortbread-cookies