The holidays are here—and that means it’s time to break out the mixing bowls, dust off your cookie cutters, and fill your home with the delicious scent of something buttery, sweet, and a little unexpected. Enter: Rosemary Shortbread Christmas Tree Cookies.
These aren’t your average sugar cookies. No, these are something magical. Crisp on the outside, melt-in-your-mouth tender inside, with just the right hint of rosemary to surprise your tastebuds and warm your heart. They look like tiny Christmas trees—glimmering with a touch of sanding sugar or simply naked in their rustic elegance—and taste like Christmas in every bite.
Whether you’re planning a cookie swap, building a holiday dessert platter, or just craving a cozy baking moment with your family, these cookies are it. Let’s dive into what makes them shine.
The Magic of Holiday Shortbread
Shortbread has been around for centuries and is a must-bake during the holidays. Originating in Scotland, shortbread was once reserved for special occasions, and it’s easy to see why. With its simple ingredients—butter, sugar, and flour—it transforms into something extraordinary.
At Christmas time, shortbread becomes a canvas. You can cut it into festive shapes, sprinkle it with sparkle, or gift it in a cute tin tied with ribbon. But when you add rosemary to the mix? Game changer. It adds a subtle piney note that makes the cookie feel even more festive—like a walk through a snowy forest.
What Makes These Cookies Special?
So why are Rosemary Shortbread Christmas Tree Cookies a cut above the rest?
- The rosemary: This isn’t just for savory dishes! Fresh rosemary brings a hint of earthy, woodsy flavor that echoes holiday greenery.
- Buttery goodness: With a full cup of butter, these cookies are rich, smooth, and utterly indulgent.
- Perfectly crisp: Baked just long enough to golden the edges, these cookies snap gently when you bite into them.
- Elegant & customizable: You can keep them simple or go wild with icing and sprinkles.
The rosemary is the star here—it’s subtle but unique, giving the cookies a grown-up twist that still totally delights the kids.
Ingredients You’ll Need
You only need a few simple ingredients to make these cookies, and you probably already have most of them:
- 1 cup unsalted butter, softened – Room temperature is key for the perfect creamy texture.
- 1/2 cup sugar – Just the right amount for a not-too-sweet treat.
- 2 teaspoons fresh rosemary, finely chopped – Don’t substitute dried if you can avoid it; fresh is where the flavor’s at.
- 1 teaspoon vanilla extract – For a warm, comforting flavor base.
- 2 cups all-purpose flour – The structure of the cookie.
- 1/4 teaspoon salt – Balances out the sweetness and boosts the rosemary.
- Optional: Sanding sugar or icing for decorating – Totally up to you, but a little sparkle never hurts.
Ingredient Tip: Use European-style butter for an even richer, more decadent shortbread flavor. And when it comes to rosemary, the fresher, the better—soft, fragrant sprigs with deep green color will give you the best aroma and taste.
Kitchen Tools You’ll Need
Before you start, gather your tools:
- Mixing bowls (medium and large)
- Electric hand or stand mixer
- Rubber spatula
- Plastic wrap or parchment paper
- Rolling pin
- Christmas tree cookie cutter
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Optional: piping bags, sprinkles, sanding sugar, or royal icing for decorating
With these tools at the ready, your baking process will be smooth and stress-free.
Step-by-Step Baking Instructions
Creaming the Butter and Sugar
Start by placing your softened butter and sugar in a large mixing bowl. Use a hand mixer or stand mixer on medium speed and beat until the mixture becomes light and fluffy—this should take about 3 minutes.
This step is key. Creaming creates tiny air pockets in the dough, which results in that irresistible light-crisp texture. Don’t rush it—fluffy butter is happy butter.
Infusing the Dough with Rosemary
Now, add your freshly chopped rosemary and vanilla extract to the butter-sugar mixture. Mix just until everything is well combined.
Pro tip: Chop the rosemary very finely—almost like you would mince garlic. You want the flavor to distribute evenly without leaving big herb chunks in your cookies. The rosemary adds a hint of piney brightness that pairs beautifully with the buttery base, giving that unmistakable holiday vibe.
Adding the Vanilla and Dry Ingredients
Next up: the flour and salt.
Gradually add the dry ingredients to the wet mixture, stirring until the dough just starts to come together. It may look a little crumbly at first—don’t panic. It’s shortbread. It’s supposed to be sandy and tender.
Gently use your hands to press it together into a dough ball, being careful not to overmix. Overworking the dough develops the gluten, and that can lead to tough cookies. We’re going for melt-in-your-mouth, not chewy.
Chilling the Dough
Wrap the dough in plastic wrap or place it between parchment sheets. Flatten it into a disk (this helps it chill evenly) and pop it into the fridge for at least an hour.
Chilling is non-negotiable. It firms up the butter and helps the flavors meld. Plus, it makes rolling and cutting a whole lot easier.
In a hurry? Stick it in the freezer for 30 minutes—but don’t skip this step.
Rolling and Cutting the Dough
Once your dough is chilled and firm, lightly flour your countertop and roll the dough out to about 1/4 inch thickness. Not too thin, not too thick.
Use your Christmas tree cookie cutter to cut out shapes, and place each one on a baking sheet lined with parchment or a silicone mat.
This is the part where kids love to jump in. If you want perfectly clean edges, dip your cutter in flour between each cut. Re-roll scraps just once or twice—too much handling can make the dough tough.
Baking to Perfection
Preheat your oven to 325°F (165°C) and bake for 12–15 minutes.
You’re looking for just-barely golden edges. If they brown too much, they’ll lose that soft crumble and become too crisp. Each oven is different, so check them at the 12-minute mark and go from there.
Let the cookies sit on the baking sheet for 2–3 minutes after baking before transferring them to a cooling rack.
Cooling and Decorating
Allow the cookies to cool completely before decorating. Decorating warm cookies? Disaster waiting to happen.
Now’s the fun part: decorating! You can keep it classic with a dusting of sanding sugar or take it to the next level with royal icing. Pipe green icing on the tree branches, add dots of red for ornaments, maybe even a gold sprinkle at the top for a star.
Minimalist or festive—your call.
Tips for Success
- Dough too crumbly? Add a teaspoon of milk at a time until it holds together.
- Want ultra-smooth edges? Chill the dough again after cutting before baking.
- Short on time? Make the dough a day ahead and chill overnight.
- Making a big batch? Double the recipe—but divide the dough in half for easier handling.
How to Decorate Like a Pro
Want to go full Pinterest?
- Mix a simple royal icing with powdered sugar, a splash of milk, and food coloring.
- Use a piping bag with a fine tip for clean lines.
- Decorate trees with stripes, ornaments, or garland patterns.
- Sprinkle with edible glitter or gold dust for that snowy magic.
Keep a toothpick on hand to help fix mistakes or nudge icing into place. And don’t stress about perfection—homemade charm always wins.
Holiday Gifting with These Cookies
There’s something extra special about homemade gifts during the holidays. And these Rosemary Shortbread Christmas Tree Cookies? They’re practically made for sharing. Picture a cute little box tied with twine, filled with buttery, pine-scented trees, maybe a few sparkling with sugar, others intricately iced. It’s charming, thoughtful, and totally delicious.
Here’s how to package them up for maximum wow factor:
- Use clear cellophane bags and tie them with festive ribbon or twine.
- Place cookies in a holiday tin lined with wax paper or parchment.
- Create a cookie gift box with assorted treats and include a handwritten tag with the recipe.
- Make a cocoa & cookie combo – pair a bundle of these cookies with a jar of homemade hot chocolate mix.
They make the perfect gift for teachers, neighbors, coworkers, or anyone who could use a little sweetness this season.
Print
Rosemary Shortbread Christmas Tree Cookies
- Prep Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Category: Christmas Cookies / Holiday Baking
Description
🎄✨ Buttery, crisp, and so wonderfully fragrant… these little Christmas tree cookies feel like a warm holiday hug. Every bite carries that cozy rosemary aroma that always reminds me of quiet winter afternoons in the kitchen. 💚🍪
Ingredients
1 cup unsalted butter, softened
1/2 cup sugar
2 teaspoons fresh rosemary, finely chopped
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
Optional: sanding sugar or icing for decorating
Instructions
Cream together the softened butter and sugar until light and fluffy. (⏱ 3 minutes)
Mix in the chopped rosemary and vanilla extract until smooth. (⏱ 1 minute)
Add flour and salt, stirring just until the dough forms. Avoid overmixing. (⏱ 2 minutes)
Shape dough into a flat disk, wrap, and refrigerate until firm. (⏱ 1 hour)
Preheat oven to 325°F (165°C). Roll out chilled dough to 1/4 inch thickness. (⏱ 5 minutes)
Cut out Christmas tree shapes using a cookie cutter and place on a lined baking sheet. (⏱ 5 minutes)
Bake for 12–15 minutes or until edges turn lightly golden. (⏱ 12–15 minutes)
Cool completely before decorating with sanding sugar or icing, if desired. (⏱ 20 minutes)
Notes
These cookies hold their shape beautifully, making them perfect for cut-outs and decorating.
Fresh rosemary gives a gentle, savory-sweet aroma that feels extra cozy during the holidays.
The dough can be made ahead and chilled for up to 48 hours if you’re prepping for a busy baking week.
For a snowy sparkle, lightly brush warm cookies with melted butter and sprinkle sanding sugar on top.
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
Flavor Variations to Try
One of the best things about shortbread is how versatile it is. Once you’ve mastered the base, you can customize it endlessly. Here are some festive variations to experiment with:
- Lemon Zest + Rosemary – Add 1 tsp lemon zest to the dough for a brighter, citrusy profile.
- Lavender & Honey – Replace rosemary with dried culinary lavender and drizzle cooled cookies with honey glaze.
- Orange & Vanilla – Swap rosemary for 1 tsp orange zest and use orange extract in place of vanilla.
- Cranberry & Almond – Add 1/4 cup finely chopped dried cranberries and 1/4 tsp almond extract.
These tweaks can transform the vibe of your cookie platter while keeping the same rich, melt-in-your-mouth shortbread base.
Serving Suggestions
When it comes to serving these beauties, presentation goes a long way.
- Holiday Dessert Boards – Pair the cookies with chocolate-dipped pretzels, peppermint bark, and mini brownies.
- With Coffee or Tea – These pair perfectly with an afternoon Earl Grey or post-dinner espresso.
- As Part of a Cookie Bar – Offer different shapes and flavors so guests can mix and match.
- With Wine or Cheese – Yes, you read that right. These cookies go surprisingly well with a soft goat cheese or a glass of sweet dessert wine. Rosemary gives them a slightly savory edge that complements other flavors beautifully.
And let’s be honest: they also taste pretty incredible straight from the container at midnight in your PJs.
You may like also :
Creamy Cranberry Pecan Christmas Tree Appetizers
Soft Christmas Cookies Recipe: A Melt-in-Your-Mouth Holiday Delight
Why Kids and Adults Alike Love These
You might think rosemary is more of an adult flavor—and while it does have a refined feel, it’s surprisingly kid-friendly when used subtly like in this recipe. Kids love cutting the shapes, decorating the trees, and of course, sneaking a few right off the cooling rack.
Adults love that these cookies aren’t overly sweet, making them ideal for pairing with drinks or ending a meal. The buttery richness and delicate crunch are universally appealing, and that hint of rosemary? It’s like a pine-scented hug.
They’re festive without being fussy, and comforting without being boring. Everyone wins.
Making It a Holiday Tradition
There’s something deeply satisfying about starting your own holiday baking traditions. These Rosemary Shortbread Christmas Tree Cookies are just the thing to build around.
- Bake a batch every December 1st to kick off the season.
- Host a cookie decorating night with friends or family.
- Include them in your annual cookie swap (they’ll be the standout, promise).
- Add the recipe to your family cookbook and pass it down.
Traditions don’t need to be complicated—they just need to be meaningful. And what’s more meaningful than butter, sugar, and love?
Conclusion
If you’re looking for a holiday cookie that feels a little different but still incredibly cozy, Rosemary Shortbread Christmas Tree Cookies are where it’s at.
They’re easy to make, stunning to look at, and completely irresistible to eat. The fresh rosemary brings a sophisticated twist to a classic favorite, and the shortbread base delivers all the buttery comfort you crave around the holidays.
Whether you keep them simple or dress them up in royal icing and glittering sugar, these cookies are sure to become a holiday staple in your home. So grab your favorite apron, cue up the Christmas playlist, and get baking. Your house is about to smell amazing—and your cookie tins are about to be full.
FAQs
1. Can I use dried rosemary instead of fresh?
Technically yes, but it’s not ideal. Dried rosemary is more brittle and has a stronger, more medicinal flavor. If you must use it, reduce the amount to 1/2 teaspoon and crush it well.
2. How long do these cookies stay fresh?
Stored in an airtight container, they stay fresh for up to 1 week at room temperature. You can also refrigerate them for up to 2 weeks or freeze for up to 2 months.
3. Can I freeze the dough?
Absolutely. After shaping it into a disk, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and cutting.
4. What if I don’t have a Christmas tree cookie cutter?
No problem. Use any shape you like—stars, snowflakes, or even simple rounds. Or go rustic and slice the dough into rectangles or diamonds.
5. Can I double the recipe?
Yes, and you’ll want to! These cookies are great for gifting and freeze beautifully, so making a double batch is often smarter than making one.
