Pine Needle Cookies

Course Herbal Dessert
Prep Time 10 minutes
Total Time 35 minutes
Servings 2 dozen
Author Mon -


  • 2 cups flour
  • 1-1/4 tsp salt
  • 1 cup pine-infused butter
  • 3/4 cup confectioner's sugar
  • 2 Tbsp Pine needles finely chopped you can add up to 1/2 cup depending on your taste. Use a blender or coffee grinder to get the pine needles finely chopped
  • 4 Tbsp Pine needle sugar for sprinkling on top see recipe below

Pine Needle Sugar

  • 2 Tbsp granulated sugar
  • 2 tsp chopped pine needles


  1. Preheat oven to 300 degrees F.

  2. Cream butter until light and fluffy.

  3. Slowly add sugar and pine needles, scraping down sides.

  4. Mix flour and salt together. Add all at once to the butter/sugar mixture, and mix just until incorporated. Do not over-mix.

  5. Refrigerate dough for 30 min to cool, this will make it easier to work with

  6. At this point you can either use a rolling pin and roll to about 1/2" thick to cut with a cookie cutter or. you can also just roll the dough into small balls and press them flat on the cookie sheet to bake - that's usually what we do.

  7. Bake at 300 degrees F. for about 20-25 minutes, until pale and barely golden. Check at 18-20 minutes.

  8. Remove from oven and sprinkle with pine sugar if desired. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to finish cooling.

  9. Store shortbread in an air-tight container for up to 2 weeks.

Pine Needle Sugar

  1. Put 2 Tablespoons sugar in food processor or strong blender (I use a Blendtec) with 2 teaspoons chopped pine needles. Pulse until needles are finely chopped.