The rosemary in my garden is always overflowing. I can’t make enough recipes to use it all up. I either end up giving some away or storing some in the freezer. I’ve never had Rosemary Butter Cookies before but since I have so much rosemary on hand I figured I would give it a shot.
The end result is a delicious butter cookie with a crunchy sweet side and a subtle taste of fresh rosemary. Personally I don’t want the rosemary to overpower these cookies but feel free to experiment and make it your own.
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This cookie recipe calls for some Coarse Sugar. It may also be called Diamond Sugar or Sanding Sugar. This particular type of sugar will not melt at high heat. Make sure you use the right stuff!
If you need some ideas on what to do with all that extra fresh rosemary you have on hand, check out my post on How to Store Fresh Rosemary.
Tips
- You can also make these yummy cookies using Gluten-Free Flour without affecting the taste.
Gather your Ingredients
You will need the following ingredients to make this Rosemary Butter Cookies recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Unsalted Butter – you can use regular salted butter if you prefer
- White Sugar – you can also use any sugar alternative
- Eggs – fresh large eggs as much as possible
- Vanilla Extract – you can use store-bought or my Instant Pot Homemade Vanilla Extract or my Sous Vide Vanilla Extract
- All Purpose Flour – I mostly use King Arthur but use what you got (no affiliation)
- Fresh Rosemary
- Coarse Salt
- Coarse Sugar
How to Make Rosemary Butter Cookies
- In a mixing bowl, cream the butter and sugar on medium speed until creamy.
- Add the egg and vanilla extract. Reduce the speed to low and mix in the flour, rosemary and salt.
- Roll dough into two 6 inch logs. Wrap in plastic wrap and freeze until the dough is firm.
- Preheat the oven to 375°F.
- Unwrap the dough, roll it in the sanding sugar and cut it into 1/4 inch thick rounds. Place on a baking sheet.
- Bake for 15 to 18 minutes, until edges are golden.
Rosemary Butter Cookies
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Ingredients
- 1 Cup Unsalted Butter, softened
- ¾ Cup White Sugar
- 1 Large Egg
- 1 Tsp Vanilla Extract
- 2 ½ Cups All Purpose Flour
- 1 Tbsp Fresh Rosemary, finely chopped
- ¾ Tsp Coarse Salt
- ½ Cup Coarse Sugar
Instructions
- In a mixing bowl, cream the butter and sugar on medium speed until creamy.
- Add the egg and vanilla extract. Reduce the speed to low and mix in the flour, rosemary and salt.
- Roll dough into two 6 inch logs. Wrap in plastic wrap and freeze until the dough is firm.
- Preheat the oven to 375°F.
- Unwrap the dough, roll it in the sanding sugar and cut it into 1/4 inch thick rounds. Place on a baking sheet.
- Bake for 15 to 18 minutes, until edges are golden.
Who would have thought that by adding Rosemary to a cookie recipe would turn out to this delicious cookie. I just love rosemary so figured I would try this recipe. I made them to give as gifts for friends at Christmas and everyone enjoyed them. I have made them a second time and they are just as good as the first time. These cookies are a keeper.