Parmesan Rosemary and Pistachio Shortbread Cookies
If you’re someone who doesn’t always crave a sugary treat, or you know someone who insists they don’t like sweets, these Parmesan Rosemary & Pistachio Shortbread Cookies are about to become your new go-to! They’re savory, buttery, and lightly nutty with just the right hint of herbiness. Simple to make and absolutely delicious, they’re the kind of cookie you’ll want to bake on repeat all season long!
I love a good sweet cookie as much as anyone, but sometimes I’m in the mood for something different. Something buttery, salty, and just a tiny bit fancy without requiring extra effort. These Parmesan rosemary and pistachio shortbread cookies are exactly that. Every bite has this perfect balance of crumbly shortbread texture, sharp Parm, earthy rosemary, and crunchy pistachio!
The beauty about savory shortbread cookies is that they’re effortless to make since the dough comes together in one bowl, and you can make them ahead of time, slice, and bake whenever you’re ready. They’re perfect on their own with a glass of wine, but they also shine on a charcuterie board, alongside a cozy bowl of soup, or as a fun little nibble before dinner!
Why You’ll Love These Savory Parmesan Rosemary Shortbread Cookies
- Savory twist on classic shortbread! These “cookies” are buttery and crumbly, perfect for people who prefer snacks over sweets.
- Easy, one-bowl recipe. Just mix the ingredients, shape the dough, chill, slice, and bake.
- Amazing texture combo! The pistachios add crunch, while Parmesan and butter help create a tender, melt-in-your-mouth bite.
- Perfect for entertaining. Add them to a cheese board, serve them as an appetizer, or gift them during the holidays.
- Make-ahead friendly! Chill the dough in advance and bake fresh cookies whenever you want.
Ingredients You Need
- Flour: The base of the shortbread which creates that classic crumbly texture.
- Parmesan cheese: Sharp, salty, and savory! Freshly grated works best if you have a block on hand.
- Butter: Softened butter creates a tender, rich cookie.
- Egg: Helps bind the dough and gives the cookies a slightly firmer structure.
- Fresh rosemary: Earthy, fragrant, and perfect with Parmesan.
- Pistachios: Add crunch, color, and a subtle nuttiness to every bite.
- Salt & black pepper: Essential for enhancing all those savory flavors.
Substitutions & Variations
- Try a different cheese: Pecorino Romano, asiago, or even sharp white cheddar will work beautifully.
- Swap the nuts: Walnuts, almonds, pecans, or even hazelnuts can replace pistachios.
- Use dried herbs: If you don’t have fresh rosemary, use half the amount of dried rosemary.
- Make them gluten-free: Substitute a 1:1 gluten-free flour blend.
- Serve with a side: Serve with a side of fig jam, tomato jam, or olive tapenade!
How to Make Parmesan Rosemary Pistachio Shortbread
- Make the Dough: Add all ingredients in a bowl and mix until a soft dough forms.
- Shape into Log: Shape the dough like a log with diameter approximately 3”.
- Chill: Wrap it tightly on a plastic film and refrigerate for 30 minutes.
- Slice: Cut the cookies into 1/4” thick and place it on a prepared baking sheet pan with parchment paper.
- Bake & Enjoy: Bake in a preheated oven to 350F degrees for 15 minutes. Let it cool completely before moving them into a rack or plate.
Tips for Success
- Use softened butter, not melted. Softened butter mixes into the dough more evenly, giving the cookies their signature buttery crumb. Melted butter will make the dough too soft and change the texture.
- Chill the dough for clean slices. Shortbread dough needs time to firm up so it doesn’t crumble when sliced. If you’re having trouble, pop it back in the fridge for another 10 minutes.
- Use finely grated Parmesan cheese. The finer the cheese, the more evenly it will incorporate into the dough. This ensures every cookie has that savory, cheesy flavor in every bite.
- Don’t skip the salt and pepper. It might feel odd seasoning a cookie, but these flavors bring everything together and enhance the rosemary and cheese!
- Don’t over bake! Shortbread should just be starting to turn golden brown around the edges when it is ready. If you over bake it, it might become too hard!
Serving Suggestions
These parmesan rosemary shortbread cookies can be served in so many fun ways! My favorite way to serve them is a charcuterie or grazing board along with cheeses, olives, cured meats, and fresh fruit. Think of them as crackers that would make an amazing addition there.
You can also serve them as an appetizer or snack. They go great with a glass of wine or even a tomatini cocktail!
They also make a great edible gift! Stack them in a jar, tie on a ribbon, and you’ve got a thoughtful homemade treat that feels unique and gourmet.
Storage Suggestions
- To store: Keep in an airtight container at room temperature for up to 4 days.
- To freeze (baked): Freeze fully baked cookies in a sealed container for up to 2 months.
- To freeze (unbaked): Freeze the dough log, then thaw slightly before slicing and baking!
Frequently Asked Questions
Absolutely! Just leave out the pistachios or swap them with seeds like pumpkin or sunflower.
Shortbread dough is naturally crumbly, but if it’s too dry to hold together, add a tiny splash of water or an extra teaspoon of softened butter.
Yes! Shortbread isn’t just for sweet cookies. Its simple base of flour, butter, and salt makes it easy to turn savory by adding ingredients like Parmesan, herbs, spices, nuts, or even black pepper.
More Snack Recipes to Try
- Polpette di Parmigiano
- Butternut Squash Goat Cheese Galette
- Spanakopita Turnovers
- Roasted Buffalo Feta Potatoes
- Baked Feta with Grapes
Savory Parmesan Rosemary Shortbread Cookie Recipe
Ingredients
- 1 cup flour
- 1 cup parmesan cheese
- ½ cup butter 1 stick, softened
- 1 egg
- 1 tbsp fresh rosemary chopped
- ½ cup pistachios chopped
- Salt and black pepper to taste
Instructions
- Add all ingredients in a bowl and mix until a soft dough forms.
- Shape the dough like a log with diameter approximately 3”.
- Wrap it tightly on a plastic film and refrigerate for 30 minutes.
- Cut the cookies into 1/4” thick and place it on a prepared baking sheet pan with parchment paper.
- Bake in a preheated oven to 350F degrees for 15 minutes.
- Let it cool completely before moving them into a rack or plate. Enjoy!
Video
Notes
- Use softened butter, not melted. Softened butter mixes into the dough more evenly, giving the cookies their signature buttery crumb. Melted butter will make the dough too soft and change the texture.
- Chill the dough for clean slices. Shortbread dough needs time to firm up so it doesn’t crumble when sliced. If you’re having trouble, pop it back in the fridge for another 10 minutes.
- Use finely grated Parmesan cheese. The finer the cheese, the more evenly it will incorporate into the dough. This ensures every cookie has that savory, cheesy flavor in every bite.
- Don’t skip the salt and pepper. It might feel odd seasoning a cookie, but these flavors bring everything together and enhance the rosemary and cheese!
- Don’t over bake! Shortbread should just be starting to turn golden brown around the edges when it is ready. If you over bake it, it might become too hard!
