Name: Rosemary Butter Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 3
Cuisine: American
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

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Rosemary Butter Cookies are a delicious, lightly sweetened crisp butter cookie with a hint of rosemary.

Spring is here, and it has been beautiful out. The fresh herbs have made their back way into my kitchen once again. The garden is bursting with herbs and you can bet that I am making just about every dish I can think of with them. Herbs are so beautiful in not just their taste but their smell too. Passing them in the garden with their fragrant scent is a sweet experience.

For me, there is nothing like cutting fresh herbs and bringing them inside to be enjoyed. I do enjoy also cutting them and just keeping them in a mason jar with fresh water on the counter as sort of a makeshift farmhouse herb bouquet. They are lovely and the recipes for using them are endless. From savory to sweet, they provide a freshness aspect that is hard to beat.

Now I didn’t always feel this way about herbs. In fact, there was a time when the thought of using them seemed pointless. It could have been the fact that I had no idea about flavor pairing or what went with anything as an amateur cook. Those little scented green stems were intimidating and expensive for what it seemed I was getting.

But then I began to garden. Having an abundance of herbs is such a blessing. And having them in constant supply you tend to find recipes to make along with creating new variations of things simply to use them. At the end of the season, I do like to preserve them by making Homemade Herb Salt from my herb harvest. Which makes delightful cooking salt that goes in just about anything.

However, most of my herbs wind up in meals or those beautiful farmhouse herb bouquets on the summer counter. Used in things like Sirloin Steak with Herb Butter or Roasted Rosemary Potato Salad.

Today’s post rather is that of a sweet blend of rosemary and butter that is transformed into a delicious tea cookie. It is a crisp, buttery cookie and has just a hint of earthy rosemary flavor without it being overpowering. When I first realized you can use rosemary in sweet baked goods, I was a little hesitant to try it as it was something I had never heard of doing before.

It has taken me quite a few tries to find something that worked well enough to make me want to keep the recipe for. They are my Rosemary Butter Cookies and they are a sweet special treat. One that I hope you love and feel is worth keeping as well.

Why I Love These Cookies

As you already know, I love to use herbs in my kitchen. But I also love to have afternoon tea in our home and setting a plate of these Rosemary Butter Cookies on the table is such a lovely unexpected addition to the table. Not many people have become familiar with baking with rosemary so it is a fun one to share with others.

I also happen to think that making them is a pretty simple way to whip up some homemade cookies. The dough also freezes very well and this recipe makes enough for 3 batches. See the baking tips below for freezing them with ease.

What You Will Need To Make Them

2 and 3/4 cups all purpose flour

2 eggs

2/3 cup white sugar

1/4 tsp salt

1 and 1/2 cups of unsalted cold butter

2 tbsp rosemary finely chopped

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.

* If you don’t have a food processor or mixer, see the note under baking tips below

cookie dough rolled up into a piece of parchment paper

Place the dough onto a piece of parchment paper and wrap it into a log (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.

cookies cut into pieces and ready to bake

Cut into small circles 1/4 inch thick and about 1 1/2 in diameter (shown) and bake at 375℉ for 12-15 minutes until golden around the edges.

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 clean up.
To store dough, wrap the cookie dough in the parchment paper and place into a freezer bag.

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Cuisinart Food Processor

Cuisinart Stand Mixer

Baking Sheet Set

Wooden Measuring Spoons

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars! Or tag me on Instagram @ rox_aquaintlife!

Yield: 3 dozen