Name: Orange Rosemary Shortbread Cookies
Prep time: 30 min
Cook time: 17 min
Total time: 62 min
Ingredients: 1 Cup unsalted butter (room temperature); 1 3/4 Cup all-purpose flour (measured using the spoon-and-level method); 1/4 Cup Corn starch; 1 Cup powdered sugar; 1 tablespoon orange juice (freshly squeezed); 1 teaspoon fresh Rosemary (chopped); 1 teaspoon Vanilla extract; 1/2 teaspoon salt; 1 jar St. Dalfour Orange Mermelade Fruit Spread; 1/2 cup Dark Chocolate for garnish (melted (Optional))

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This Orange Rosemary Shortbread cookies recipe makes melt-in-your-mouth soft cookies, with a hint of Rosemary and filled with a tart orange marmalade. On top, a drizzle of dark chocolate to finish them up.

Part of what makes these special is their orange filling; I used St. Dalfour Orange Marmalade, which complements the Rosemary and shortbread cookie flavor amazingly, with orange and orange peel chunks that make this spread tart and delicious.

It’s handmade in small batch production with all-natural ingredients and hand-picked fruit, slowly cooked in traditional French kettles in the Aquitaine region of France.

This post is sponsored by St Dalfour. Thank you for supporting the brands that make Sweet Fix Baker possible! All thoughts and opinions are my own

How to make them

These are very simple to make but require some preparation ahead of time, simply because the cookie dough needs to be cold to be able to work with it.

You’ll need to start by adding all your ingredients to a food processor, mixing in 10-15 second pulses, until the mixture looks like wet sand. It should clump together when pressed.

Divide your batter into two, wrap in plastic, and refrigerate for 1 hour. Don’t skip this step, or you will end up with a very sticky and hard-to-work-with dough!

Next, let the dough sit for 5 minutes at room temperature; it should be cold but not rock-hard.

Dust your roller pin and roll over a parchment paper to 1/6″ thickness; cut cookies with a 2 1/2″ round cookie cutter, and make a cutout in the center of half of your cookies -I used the end of a round piping tip-, place them on your prepared sheets, and freeze for 15 minutes. This will prevent the cookies from spreading too much when baked.

In the meantime, pre-heat oven to 320 F.

Bake your cookies for 17-20 minutes, or until the edges begin to look lightly golden. Let them cool for 2 minutes in the pan -cookies will be extremely soft when they’re right out of the oven and could break if moved- and then transfer them to a wire rack to cool completely.

Drizzle your top cookies with melted dark chocolate if desired and let them set completely. Turn the remaining cookies flat side up and spoon 1 Tbsp St. Dalfour Orange Marmalade into the center. Top with chocolate-drizzled cookies and enjoy!

Ingredients needed

Unsalted butter: Butter is the base of these shortbread cookies. It provides richness, structure, and that classic tender, melt-in-your-mouth texture. Using unsalted butter lets you fully control the salt level while allowing the citrus and rosemary flavors to shine.
Flour: Flour gives the cookies their structure. In shortbread, it’s used sparingly so the cookies stay tender rather than chewy or bread-like.
Corn Starch: Cornstarch softens the flour’s protein, creating an extra-delicate, almost sandy texture. It’s what helps these cookies feel light and smooth instead of dense.
Powdered sugar: Powdered sugar dissolves easily into the butter, resulting in a finer crumb and a more delicate bite than granulated sugar. It also keeps the cookies pale and tender.
Orange juice: Orange juice adds subtle acidity and brightness, balancing the richness of the butter. It reinforces the orange flavor without overpowering the rosemary.
Rosemary: Rosemary brings an herbal, slightly piney note that contrasts beautifully with the sweetness of the cookie and the citrus. Finely chopping it ensures the flavor is aromatic, not overwhelming.
Vanilla Extract: Vanilla rounds out all the flavors, adding warmth and depth that ties the butter, citrus, and herbs together.
Salt: Salt enhances every other ingredient in the dough, sharpening the citrus, softening the sweetness, and making the chocolate and rosemary taste more pronounced.
Dark Chocolate: Dark chocolate adds richness and a slight bitterness that balances the sweetness of the shortbread and marmalade. It also gives a deeper, more grown-up flavor contrast to the citrus.
St. Dalfour Orange Marmalade: The marmalade provides concentrated orange flavor with natural sweetness and a hint of bitterness from the peel. It complements the rosemary and chocolate while adding a soft, jammy contrast to the buttery cookie.

Take a look at the recipe card at the bottom of this post for the full recipe.

Expert Tips

Use soft, not melted butter. It should be pliable but still hold its shape. Melted butter will make the dough greasy and spread too much.
Chop the rosemary very finely. This helps distribute the flavor evenly and keeps the texture smooth.
Mix gently. Once the flour is added, stir just until combined. Overmixing can make shortbread dense instead of tender.
If the dough feels too soft, chill it. A quick 20–30 minutes in the fridge helps the cookies keep their shape.
Don’t overbake. Shortbread should stay pale with lightly golden edges. Overbaking dries them out.
Let cookies cool on the pan. They’re fragile when warm and will firm up as they cool.
Use good-quality chocolate and marmalade. Since the flavor list is simple, quality ingredients make a noticeable difference.

Frequently Asked Questions

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe. Unsalted butter is preferred so the citrus and rosemary flavors stay balanced.

How finely should I chop the rosemary?

Very finely. Large pieces can taste overpowering. Chopping it almost to a mince helps the rosemary release aroma without making the cookies taste woody.

Do I need fresh rosemary, or can I use dried?

Fresh rosemary is best for flavor and texture. Dried rosemary is more concentrated and can make the cookies taste harsh, so it’s not recommended here.

How should I stir the dough without overmixing?

Use a spatula or wooden spoon and stir gently once the dry ingredients are added. Mix just until no dry flour remains. Shortbread dough should look soft and slightly crumbly—overstirring will make the cookies tough instead of tender.

Why does this recipe use powdered sugar instead of granulated sugar?

Powdered sugar dissolves easily into the butter, creating a finer crumb and that classic melt-in-your-mouth shortbread texture.

Do I need to chill the dough?

If the dough feels very soft or sticky, chilling it for 20–30 minutes helps the cookies hold their shape while baking.

How do I add the marmalade without it leaking everywhere?

Use a small amount and keep it away from the edges. If filling or topping the cookies, slightly indent the dough so the marmalade stays in place.

What kind of dark chocolate works best?

A good-quality dark chocolate (60–70%) works well. It balances the sweetness of the shortbread and marmalade without overpowering the citrus.

How do I know when the cookies are done baking?

Shortbread cookies should stay pale. Look for lightly golden edges and a set center—overbaking will make them dry.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 4 days. Keep them in a cool, dry place, and place parchment paper between layers if they’re topped with chocolate or marmalade.

How far in advance can these cookies be made?

These cookies can be made 2–3 days in advance and stored in an airtight container at room temperature until ready to serve.

If you love all types of cookies, be sure to check out these recipes below for more exciting variations, or click this link to find more cookie recipes to try!