If you love the perfect combination of buttery richness and savory flavors, these Rosemary Cheddar Shortbread Cookies are a must-try. I first tried these at my grandma’s house and was blown away! SO good! With the sharpness of cheddar cheese and the earthy, aromatic touch of fresh rosemary, these savory cookies strike the perfect balance between indulgence and elegance. Whether you’re serving them as an appetizer at a holiday party, pairing them with a charcuterie board, or enjoying them as a snack with your favorite glass of wine, these shortbread cookies are sure to be a hit. Plus, they’re incredibly easy to make with just a handful of simple ingredients!

Ingredients for Rosemary Cheddar Shortbread Cookies

1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon Sugar
1 tablespoon chopped fresh rosemary (or 1 tsp dried)
1/2 teaspoon cayenne pepper (optional, for a hint of heat)
1 teaspoon Dijon mustard (optional, but so good!)
2 cups sharp cheddar cheese, finely shredded

Method for Rosemary Cheddar Shortbread Cookies

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dough: In a large bowl, cream the softened butter until smooth. Mix in the flour, salt, sugar, rosemary and cayenne pepper until crumbly. Add the Dijon mustard (if using) and shredded cheddar cheese. Knead the mixture gently until it forms a dough.
Shape Dough: Roll the dough into a log shape, about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.

Slice and Bake: Slice the chilled dough into 1/4-inch rounds and place on the prepared baking sheet, leaving a little space between each piece.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let the shortbread cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

👇Recipe Card for Rosemary Cheddar Shortbread Cookies

Rosemary Cheddar Shortbread Cookies

Yield: 24

Enjoy these delicious buttery, cheesy shortbread biscuits on their own, or serve them alongside soups, salads, or charcuterie boards! Let me know if this is your new fave!

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon Sugar
1 tablespoon chopped fresh rosemary (or 1 tsp dried)
1/2 teaspoon cayenne pepper (optional, for a hint of heat)
1 teaspoon Dijon mustard (optional, but so good!)
2 cups sharp cheddar cheese, finely shredded

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dough: In a large bowl, cream the softened butter until smooth. Mix in the flour, salt, sugar, rosemary and cayenne pepper until crumbly. Add the Dijon mustard (if using) and shredded cheddar cheese. Knead the mixture gently until it forms a dough.
Shape Dough: Roll the dough into a log shape, about 1.5 inches in diameter. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
Slice and Bake: Slice the chilled dough into 1/4-inch rounds and place on the prepared baking sheet, leaving a little space between each piece.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let the shortbread cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.