Rosemary Butter Cookies Recipe

Introduction

These Rosemary Butter Cookies offer a delightful twist on a classic treat, combining the rich, buttery flavor with aromatic fresh rosemary and a hint of lemon zest. Perfect for tea time or as a unique gift, they are crisp, fragrant, and simply irresistible.

Ingredients

• 1 cup salted butter
• 3/4 cup white granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 medium lemon (zested)
• 2 cups all purpose flour
• 2 tablespoons chopped fresh rosemary
• 1/4 teaspoon salt
• 1/2 cup sparkling sugar (for finishing)

Instructions

1. Step 1: In a medium mixing bowl, whisk together the flour, salt, and chopped fresh rosemary. Set this dry mixture aside.
2. Step 2: Using a mixer, cream the butter and sugar until the mixture is light and fluffy. Add the egg yolks, vanilla extract, and lemon zest, mixing just until combined to avoid overmixing.
3. Step 3: Gradually add the dry ingredients to the wet ingredients while mixing. At first, the mixture will look like wet sand; once it comes together into a soft dough, stop mixing.
4. Step 4: Turn the dough out onto a silicone baking mat or a large piece of parchment paper. Divide it in half. Roll each half into a 2-inch diameter log, handling the dough gently. Pat the ends square instead of tapered for uniform slices.
5. Step 5: Spread sparkling sugar on the parchment paper and roll each log through it to coat evenly. Wrap each log tightly in plastic wrap, twist the ends to seal, and freeze for 1 hour up to overnight.
6. Step 6: When ready to bake, preheat the oven to 350℉ (175℃) and line two cookie sheets with parchment paper or silicone baking mats.

Tips & Variations

• Use fresh rosemary for the best aroma; dried rosemary can be too overpowering. If you prefer a sweeter cookie, increase the sugar slightly.
• For a citrus twist, try substituting lemon zest with orange zest to give a different but delightful flavor.
• Make the dough ahead and freeze the logs; just slice and bake directly from frozen for convenience.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, warm in a low oven for a few minutes to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried rosemary instead of fresh?

While dried rosemary can be used, fresh rosemary is recommended because it has a milder, more fragrant flavor that blends better with the butter and lemon zest.

How thick should I slice the cookie logs before baking?

Slice the logs about 1/4 inch thick for evenly baked cookies that are crisp and tender inside. Thinner slices may bake too quickly and become too crisp.

Rosemary Butter Cookies Recipe

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★★★★★

4.9 from 93 reviews

These Rosemary Butter Cookies are a delightful twist on a classic butter cookie, blending the fragrant aroma of fresh rosemary with the bright zest of lemon. Perfectly crisp on the outside and tender on the inside, they’re finished with sparkling sugar for a festive touch. Ideal for tea time or holiday treats, this easy-to-make cookie recipe combines simple ingredients into an elegant treat.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes per batch
• Total Time: 1 hour 30 minutes (including freezing time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh rosemary

Wet Ingredients

• 1 cup salted butter
• 3/4 cup white granulated sugar
• 2 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 medium lemon (zested)

Finishing

• 1/2 cup sparkling sugar (for finishing)

Instructions

1. Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, salt, and chopped fresh rosemary. Set this mixture aside to be added later.
2. Cream Butter and Sugar: Using an electric mixer, cream the salted butter and white granulated sugar together until the mixture is light and fluffy. This process incorporates air which helps with a tender cookie texture.
3. Add Egg Yolks, Vanilla, and Lemon Zest: Mix in the egg yolks, pure vanilla extract, and freshly grated lemon zest to the creamed butter and sugar. Mix just until combined to avoid overworking the dough.
4. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients while mixing. The dough will initially look like wet sand but will come together to form a soft dough. Stop mixing as soon as a dough forms.
5. Shape the Dough Logs: Turn the cookie dough onto a silicone baking mat or parchment paper. Divide the dough into two equal portions and roll each half into a 2-inch diameter log. Pat the ends of each log to create square edges for uniform cookie shapes after slicing.
6. Coat Logs in Sparkling Sugar and Freeze: Pour the sparkling sugar onto a parchment sheet and roll each dough log in the sugar until fully coated. Wrap each sugared log tightly in plastic wrap, twisting the ends to seal. Freeze the logs for at least 1 hour or up to overnight to firm the dough.
7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats, preparing them to bake the cookies.

Notes

• Freezing the dough logs makes slicing easier and helps the cookies hold their shape during baking.
• The sparkling sugar adds a beautiful, sweet crunch and festive appearance but can be substituted with coarse sugar if unavailable.
• Be careful not to overmix the dough once dry ingredients are added to avoid tough cookies.
• These cookies pair wonderfully with tea, coffee, or wine for a sophisticated snack or dessert.

Keywords: rosemary butter cookies, lemon zest cookies, holiday cookies, butter cookie recipe, herbed cookies, sparkling sugar cookies