These Delicious Rosemary Butter Cookies have a subtle taste of rosemary with sweet crunchy sides thanks to the coarse sugar.
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 the fresh rosemary. Personally I don't want the rosemary to overpower these cookies but feel free to experiment and make it your own.
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.
NOTE: You can also make these yummy cookies using Gluten-Free Flour without affecting the taste.
📋 What Ingredients do I need
You will need the following ingredients to make these Rosemary Butter Cookies: Unsalted Butter, White Sugar, Eggs, Vanilla Extract, All Purpose Flour, Fresh Rosemary, Coarse Salt and Coarse Sugar.
🥣 How do I 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 oven to 375°F.
Unwrap the dough, roll it in the coarse sugar and cut it into ¼ inch thick rounds. Bake for 15 to 18 minutes, until edges are golden.
🍳 Recipe Card
Rosemary Butter Cookies
- 1 Cup Unsalted Butter, softened
- ¾ Cup White Sugar
- 1 Large Egg(s)
- 1 Tsp Vanilla Extract
- 2 ½ Cups All Purpose Flour
- 1 Tbsp Fresh Rosemary, finely chopped
- ¾ Tsp Coarse Salt
- ½ Cup Coarse Sugar
- 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 oven to 375°F.
- Unwrap the dough, roll it in sanding sugar and cut it into ¼ inch thick rounds. Bake for 15 to 18 minutes, until edges are golden.
Any nutritional information provided on this site is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.