If you’re looking for a cookie that combines savory and sweet in a way that will surprise and delight your taste buds, then these salted olive oil and rosemary shortbread cookies are a must-try. With a perfectly buttery texture (without the butter!), a fragrant herbal note from the rosemary, and a touch of flaky salt on top, these cookies are sure to become a new favorite in your baking repertoire. Plus, they’re incredibly easy to make!
In this recipe, I’ll guide you step-by-step through the process, starting with what makes these cookies so special and ending with some tips and variations to make them your own.
What Are Salted Olive Oil and Rosemary Shortbread Cookies?
Salted olive oil and rosemary shortbread cookies are a unique twist on traditional shortbread. Typically, shortbread is made with butter, but in this recipe, we use extra-virgin olive oil for a healthier alternative without sacrificing the richness and flakiness of the original. The cookies are crumbly and buttery, with a perfect balance of savory rosemary and a subtle sweetness. The flaky sea salt sprinkled on top enhances the flavor even more, creating a satisfying contrast with the sweetness of the dough.
These cookies are not just a treat for the taste buds; their fragrant aroma, due to the rosemary and olive oil, makes them an ideal companion for a cup of tea, a coffee break, or as a snack at any time of day.
Origin of the Recipe
The combination of rosemary and olive oil is popular in Mediterranean cuisine, often used to add a fragrant, earthy flavor to breads, cakes, and cookies. The idea of incorporating olive oil into shortbread cookies is a more modern take on traditional recipes. While traditional shortbread cookies rely heavily on butter, olive oil brings a richness and depth of flavor that butter can sometimes lack. This variation keeps the spirit of shortbread alive but adds a modern twist, making it both delicious and versatile.
Olive oil has been a staple in Mediterranean kitchens for centuries, prized for its health benefits and ability to impart a subtle fruity flavor to dishes. Rosemary, on the other hand, is an ancient herb often used in both savory and sweet dishes. Together, they create a unique cookie experience that reflects the flavors of the Mediterranean region while appealing to modern tastes.
Ingredients (Makes ~20 Cookies): Salted olive oil rosemary shortbread cookies
For this recipe, you’ll need the following ingredients:
- 120 ml (½ cup) extra-virgin olive oil (choose a fruity, mild one for the best flavor)
- 100 g (½ cup) granulated sugar (or use a 50/50 mix of white and light brown sugar for a deeper flavor)
- 1 large egg yolk (room temperature)
- 1 tsp vanilla extract (optional but recommended for balance)
- 190 g (1½ cups) all-purpose flour
- ½ tsp fine sea salt
- 1 tsp finely chopped fresh rosemary (plus extra for sprinkling)
- Flaky sea salt for topping
These ingredients come together in a simple, easy-to-follow recipe that brings out the natural flavors of each ingredient. The use of extra-virgin olive oil ensures the cookies have a wonderful richness without being too heavy, and the fresh rosemary provides a fragrant, savory touch that complements the sweet elements.
Step-by-Step Directions and Preparation Method Of Olive oil shortbread cookies
Follow these steps to make your perfect salted olive oil and rosemary shortbread cookies:
1. Make the Dough
Start by whisking the olive oil, granulated sugar, egg yolk, and vanilla extract (if using) in a large bowl. Whisk until everything is well combined and emulsified. The texture should be smooth and slightly glossy.
In a separate bowl, whisk the flour, fine sea salt, and finely chopped rosemary together. This ensures the dry ingredients are evenly mixed before adding them to the wet ingredients.
Slowly add the dry ingredients into the wet mixture, stirring until the dough just comes together. At first, the dough will seem slightly crumbly, but it should hold together when pressed. If the dough feels too dry, you can add a tablespoon of olive oil, but be careful not to add too much.
2. Shape & Chill
Once your dough is ready, turn it out onto a piece of parchment paper. Roll the dough into a log that’s about 2 inches (5 cm) in diameter. Be sure to roll the dough tightly, as this will help you get nice, even slices once it’s chilled.
Wrap the dough log tightly in the parchment paper or plastic wrap and place it in the refrigerator for at least 1 hour (or freeze it for 20 minutes if you’re in a hurry). The dough needs to firm up before slicing, so don’t skip this step!
3. Slice & Bake
When you’re ready to bake, preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
Remove the dough from the fridge and slice it into ¼-inch (6 mm) thick rounds. Arrange the cookie slices on the prepared baking sheet, leaving space between them.
Lightly sprinkle the cookies with flaky sea salt and a few extra rosemary leaves. This adds a beautiful touch of flavor and makes the cookies look extra special.
Bake the cookies for 12–15 minutes, or until the edges are just turning golden. The cookies will firm up as they cool, so don’t worry if they seem a bit soft when they first come out of the oven.
4. Cool & Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is crucial because it gives the cookies time to set up and become more crisp.
Once cooled, serve and enjoy your savory-sweet salted olive oil and rosemary shortbread cookies with a warm drink or as a perfect snack for any time of day.
Variations
This recipe is highly customizable, so feel free to get creative with different flavors and textures. Here are some fun variations to try:
- Extra Crispness: If you prefer a more delicate, sandy texture, use 50 g powdered sugar and 50 g granulated sugar instead of just granulated sugar.
- Citrus Twist: Add 1 tsp orange or lemon zest to the dough to complement the rosemary’s flavor with a fresh citrus note.
- Savory Upgrade: For a more savory flavor, reduce the sugar slightly and add a pinch of black pepper. This version makes a perfect cocktail-hour snack.
Storage
Keep your cookies in an airtight container at room temperature for up to 1 week. Interestingly, these cookies actually become more flavorful after a day or two, so they’re perfect for making ahead and enjoying over time.
FAQs About Olive oil shortbread cookies
1. Can I use a different type of oil?
Yes, you can substitute the olive oil with avocado oil or another mild oil, but olive oil will give the best flavor for these cookies.
2. Can I use dried rosemary instead of fresh?
Fresh rosemary works best, but if you’re using dried rosemary, be sure to use less since dried herbs are more concentrated. Start with ½ tsp and adjust to taste.
3. What can I pair Olive oil shortbread cookies with?
These cookies pair wonderfully with tea, coffee, or even a light dessert wine. They’re great for afternoon tea or as a snack.
4. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. Be careful not to overbake them as they’ll continue to firm up while cooling.
5. Can I freeze the dough?
Yes, you can freeze the dough for up to 1 month. Just make sure to wrap it tightly in plastic wrap or parchment paper and then place it in a freezer bag.
Conclusion: Salted olive oil rosemary shortbread cookies
These salted olive oil and rosemary shortbread cookies are a delightful twist on a classic recipe, offering a savory-sweet flavor profile that’s perfect for any occasion. The combination of olive oil and rosemary gives these cookies an irresistible fragrance, and the flaky sea salt on top creates the perfect balance of flavors. Whether you enjoy them with tea or as a unique snack, these cookies will definitely be a hit. Try them out today, and be sure to experiment with the variations to make them your own!
Print
Fragrant, Savory-Sweet Salted Olive Oil and Rosemary Shortbread Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Salted olive oil and rosemary shortbread cookies are a unique twist on traditional shortbread. Typically, shortbread is made with butter, but in this recipe, we use extra-virgin olive oil for a healthier alternative without sacrificing the richness and flakiness of the original. The cookies are crumbly and buttery, with a perfect balance of savory rosemary and a subtle sweetness. The flaky sea salt sprinkled on top enhances the flavor even more, creating a satisfying contrast with the sweetness of the dough.
Ingredients
Brownie base:
- 115g unsalted butter
- 120g dark chocolate (70% cocoa), chopped
- 2 large eggs
- 150g granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cardamom
- ¼ tsp salt
- 60g all-purpose flour
- 2 tbsp cocoa powder
Tahini swirl:
- 75g tahini
- 1 tbsp maple syrup or honey
- 1 tbsp powdered sugar
- ¼ tsp cardamom (optional for extra spice)
- Pinch of salt
Instructions
1. Prep the pan
- Preheat oven to 175°C (350°F).
- Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
2. Melt chocolate & butter
- In a saucepan over low heat, melt butter and chocolate together.
- Stir until smooth, then remove from heat and let cool slightly.
3. Mix wet ingredients
- In a bowl, whisk eggs, sugar, vanilla, cardamom, and salt until light and slightly thickened.
- Stir in the cooled chocolate mixture.
4. Add dry ingredients
- Sift in flour and cocoa powder. Fold gently until just combined.
5. Make tahini swirl
- In a small bowl, mix tahini, maple syrup, powdered sugar, cardamom, and salt until smooth.
6. Assemble
- Pour brownie batter into prepared pan and spread evenly.
- Dollop spoonfuls of tahini mixture over the top.
- Use a skewer or knife to swirl gently for a marbled effect.
7. Bake
- Bake for 25–30 minutes, until edges are set and center is slightly fudgy.
- A toothpick should come out with moist crumbs, not wet batter.
8. Cool & slice
- Let cool in pan for 20 minutes, then lift out and cool completely before slicing.
Notes
These buttery cookies pair perfectly with a cup of tea or coffee. For a twist, try sprinkling a little flaky sea salt or extra rosemary on top before baking, or dip half of each cookie in dark chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert / Snack
- Method: Baked
- Cuisine: European-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: Low
Keywords: Olive oil shortbread cookies, rosemary shortbread, salted rosemary cookies, savory rosemary cookies, olive oil rosemary cookies
