Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the softened butter and sifted powdered sugar. Beat until light and fluffy, about 2-3 minutes.
Gradually add the all-purpose flour to the mixture. Mix until just combined.
Gently fold in the chopped fresh rosemary until evenly distributed.
On a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut out shapes using a cookie cutter or knife.
Place the shaped cookies onto a baking sheet lined with parchment paper, leaving space between each cookie.
Bake for 15-20 minutes, or until lightly golden around the edges. Keep an eye on them to prevent overbaking.
Once baked, allow to cool on the baking sheet for a few minutes before transferring to a cooling rack.
