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Rosemary Shortbread Cookies

Vegan Shortbread

Buttery and flaky vegan shortbread cookies with rosemary, dipped in chocolate, and sprinkled with Himalayan sea salt for the perfect seasonal twist on a classic cookie.
5 from 1 vote
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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 cookies
Calories: 308kcal
Author: Sarah McMinn



  • 2 cups all-purpose flour
  • 1 tablespoon fresh rosemary, minced
  • ½ teaspoon salt
  • 1 cup non-dairy butter, I use Earth Balance Buttery Sticks
  • ½ cup powdered sugar
  • 1 teaspoon vanilla


  • 6 ounces dark chocolate
  • a few springs of fresh rosemary
  • quality sea salt


  • Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  • Combine the flour, salt and rosemary in a food processor and pulse a few times until well blended and the rosemary is evenly dispersed.
  • In a stand up mixer combine butter and powdered sugar. Beat until light and fluffy, scraping down the sides as needed. Add vanilla and flour mixture and mix until it [i]just[/i] starts to come together.
  • Turn dough onto a flour surface and bring together with hands. Roll out between two pieces of parchment paper to about ¼". Place the dough in the refrigerator for 30 minutes, until firm.
  • Using a cutter, cut out cookies and place them on the prepared baking sheets. Return to the refrigerator for 20 more minutes.
  • Baking for 16-20 minutes until the edges begin to turn golden brown. Remove from oven and let cool for 3 minutes before transferring to a wire cooling rack to cool completely.


Calories: 308kcal | Carbohydrates: 27g | Protein: 3g | Fat: 20g | Saturated Fat: 6g | Sodium: 215mg | Potassium: 126mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 2.7mg