Rosemary Butter Cookies
Rosemary Butter Cookies are a delicious, lightly sweetened crisp butter cookie with a hint of rosemary.
Of all the delicious recipes I have made with fresh herbs, these are likely the most unusual. Yet at the very same time, they are an elegant cookie. If there is such a thing. These little cookies are crisp, and buttery and have just the right touch of rosemary flavor. Ordinarily one might not think to use something like rosemary in a sweet treat but the first time I made these, I knew they were special. And even a little elegant.
Many of you know my love of Martha Stewart. She has been one of the greatest influences of my life and the moment she spoke about using herbs in her cookies, I had to make to make some myself. If you love these, you will also love making French lavender shortbread cookies as well.
Rosemary Butter Cookies Are…
- Made with fresh rosemary.
- Delicious cookies with a nice flavor.
- A great recipe to try if you have an herb garden.
- Very similar to rosemary shortbread cookies.
- A simple buttery cookie that is perfect for tea time, or served alongside coffee.
Ingredients
Flour- use all-purpose flour. I like to use King Arthur unbleached all-purpose flour.
Rosemary- use fresh rosemary over dried rosemary. Fresh herbs are less potent than dried.
Eggs- use large eggs.
Sugar- I like to use unrefined pure cane sugar for these. But regular white sugar is fine. I would not suggest brown sugar as it will change the flavor.
Salt- use sea salt, Kosher salt or Himalayan salt.
Butter- you can use either salted butter or unsalted butter to make these. If using salted butter, omit the salt from the recipe altogether as there is enough salt in the butter as is.
Directions
Begin by combining the flour, salt, cold butter, sugar, and chopped rosemary in a food processor making sure to cube the cold butter before adding it. Close the lid and pulse until you get the consistency of fine bread crumbs.
Transfer to a mixer bowl and add the crumbly mixture with the two eggs. With a paddle attachment mix on low until combined. The result should be a thick cookie dough consistency.
Note: If you don’t have a food processor or mixer, see the note under baking tips below.
Place the dough onto a piece of parchment paper, press, and roll dough as you wrap it into a narrow log shape (just like a cookie dough from the store) twisting or folding over the ends to secure it. Allow the dough to chill for one hour in the fridge or more before baking.
Line the cookie sheet pans with parchment paper. Cut the dough into small circles about 1/4 inch thick and about 1 1/2 inch rounds (shown) and bake at 375℉ for 12-15 minutes until the bottom edges are golden brown. Allow the cookies to cool on a cooling rack.
Baking Notes
- If you don’t have a food processor, you can add all but the eggs into a bowl and use your hands to mix in the cold cubed butter until it is like the fine bread crumbs. Then mix in the two eggs until you get a cookie dough consistency. Chill in the fridge for at least one hour before baking. Continue to bake as instructed.
- Be sure to use cold butter to get the bread crumb-like consistency.
- Chop the rosemary very finely and save a sprig for a fun garnish on the cookie plate.
- Parchment paper works best for rolling the cookie dough and also works wonderfully on the baking sheet when baking for easy cleanup.
- To store dough, wrap the cookie dough in the parchment paper and place into a freezer bag.
How To Store
Place room temperature cookies into an airtight container. If you have any leftover dough, store the entire dough log in the fridge (or freezer for longer storage) until ready to bake.
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Other Recipes To Try…
- Fresh Strawberry Pie
- Homemade Blueberry Lemon Muffins with Honey
- Easy Blueberry Tart
- Apple Cake
- Lavender Shortbread Cookies
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
Rosemary Butter Cookies
A lightly sweetened buttery crisp cookie with a hint of rosemary.
Ingredients
- 2 and 3/4 cups of all purpose flour
- 2 tbsp rosemary finely chopped
- 2/3 cup of white sugar
- 2 eggs
- 1/4 tsp salt
- 1 and 1/2 cup unsalted cold butter
Instructions
- Combine all but the eggs in a food processor making sure to cube the cold butter before adding it.
- Close the lid and pulse until you get the consistency of fine bread crumbs.
- Pour the mixture into a mixer bowl and add the two eggs.
- On low, combine until the dough is thick and blended completely.
- When the dough is ready, place the dough on a large piece of parchment paper.
- Press, and roll dough as you wrap it into a narrow log shape, (like a cookie dough from the store) and place in the fridge for at least 1 hour before baking.
- Line the cookie sheet pans with parchment paper.
- Cut the dough into small circles about 1/4 inch thick and about 1 1/2 inch rounds (shown).
- Bake at 375℉ for 12-15 minutes until the bottom edges are golden brown.
- Allow the cookies to cool on a cooling rack.
Notes
- If you don't have a food processor, you can add all but the eggs into a bowl and use your hands to mix in the cold cubed butter until it is like the fine bread crumbs. Then mix in the two eggs until you get the consistency of cookie dough. Chill in the fridge for at least one hour before baking. Continue to bake as instructed.
- Be sure to use cold butter to get the bread crumb-like consistency.
- Chop the rosemary very finely and save a sprig for a fun garnish on the cookie plate.
- Parchment paper works best for rolling the cookie dough and also works wonderfully on the baking sheet when baking for easy cleanup.
- To store dough, wrap the cookie dough in parchment paper and place it into a freezer bag.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 61Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 41mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 1g
