Rosemary-infused shortbread crackers with a touch of sweetness and a ton of flavor. 

Rosemary-infused Shortbread Crackers with a touch of sweetness and a ton of flavor | Broma Bakery

Sugar and spice and everything nice. Except the spice is actually an herb and the herb is rosemary. What am I talking about? Sorry, let me back up. Today I’m sharing my favorite shortbread cookie of all time: Rosemary Shortbread Crackers. They’re perfectly shortbready, slightly sweet, and uber flavorful.

I love baking with herbs. They lend so well to sweetness. And it makes you feel sophisticated to say “I’m eating a rosemary cracker.” Herbs are the new sea salt.

Speaking of new, I kind of wanted to name this recipe Rosemary Shortbread Crookers. Crookers. That’s totally a word. At least it is now. It’s a cookie cracker. Ultimately whatever the verbiage, these little guys are out of this world good.

In other news, I’ve been at my family’s home in Boston for nearly three weeks now, and I’m getting ready to head back to Michigan. I never thought the day would come when I’d be excited to go back to Michigan. But, hey! I’ll take it.

I think mostly I am ready to experiment with some new recipes, buy some new props, and do some brand spankin new posts. The posts you’ve seen for the last three weeks have all been posts I stockpiled before heading out east. Though I have been baking while here, it’s just not the same!

Rosemary-infused Shortbread Crackers with a touch of sweetness and a ton of flavor | Broma Bakery

I guess that’s good news for all of you, as it means I’ll have some killer recipes coming your way soon. What would you like to see? Leave your comments below! Who knows, maybe you’ll be a huge contribution to the next Broma Bakery recipe!


Rosemary Shortbread Crookers

  • Author: Sarah Fennel
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 tablespoons mild honey
  • 1/4 cup confectioners sugar
  • 1 tablespoon granulated sugar
  • rosemary sprigs, for garnishing


  1. Preheat oven to 300°F.
  2. Whisk together flour, salt, baking powder, and rosemary in a bowl.
  3. Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times.
  4. On a work surface, roll out dough into a 12 inch by 15 inch rectangle. Using a sharp knife or a pizza cutter, cut dough into 1.25 inch by 2 inch crackers. Take all of the dough scraps that didn’t make it into pretty crackers, knead it together, and roll it out a second time. Cut remaining dough into 1.25 inch by 2 inch crackers.
  5. Arrange crackers onto two parchment-lined baking pans, leaving 1/4 inch between each cracker. Place rosemary sprigs decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1 tablespoon granulated sugar.
  6. Bake until golden brown, 20 to 25 minutes. Slide crackers on parchment to a rack and cool 5 minutes.

Recipe and directions adapted from All Recipes


Traci | Vanilla And Bean

Hey Sarah, fabulous recipe… with rosemary no less… and your photography is SHOW stoppingly gorgeous! What an inspiration! Your crackers are cut so perfectly and each at a specific thickness… Well done! (I give Rebecca credit here for the name that didn’t make it to the top!)

I want to see more of your creative ice cream like the bourbon apple pie and most recent blueberry pancakes that made a HuffPost round up (whaaaa??!?!). Awesome work!

Have a smooth trip home and a fantastic time getting back into the Broma Kitchen!

Sarah | Broma Bakery

Thank you SO MUCH! As always, it’s so appreciated to hear that. And yeah, Rebe totally takes the credit. I’ll tell her you acknowledge it, too 🙂

I can totally get down with more creative ice creams. Thanks for the feedback! XO!


These look so delicious and love that first pic!

Rosemary is my fave! I could probably eat every one of these crackers!

Megan {Country Cleaver}

Rosemary is one of my favorite herbs – these looks positively divine!


I’m already on board with crookers! (although, apparently autocorrect isn’t. grr.) so good. and I’m convinced you can make ANYTHING look beautiful and dainty. yes, that’s a challenge.

Sarah | Broma Bakery

Challenge accepted! Thanks, Annie 🙂

Sarah @ SnixyKitchen

Mmm – I love the sugar n spice combo in these crookers! I think I’d love to see some ice cream with rosemary in it now (although I guess it isn’t exactly ice cream weather in Michigan, eh?;)

Sarah | Broma Bakery

Oh please, it’s ice cream o’clock all the time in my book. Bookmarking the idea for later…

Jo Karen

Can most of the baked goods be prepared gluten-free, if using King Arthur gluten-free flour?
Thank you

Sarah | Broma Bakery

That’s a tough question, Jo Karen. I would say things like breads and brownies can be substituted no problem, though more finicky baked goods will probably turn out a little differently.

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