Rosemary Butter Cookies

Bake up our Rosemary Butter Cookies and take a lesson from us that cookie recipes don’t always have to be so sweet. These delightful treats combine the buttery richness of traditional shortbread cookies with the fragrant aroma of rosemary. The subtle hint of woodsy, almost pine-like flavor from the rosemary adds a unique and sophisticated touch to this classic cookie. Not to mention, who can deny a perfectly golden brown and crunchy cookie with sugar sprinkled on top? Needless to say, your next teatime experience or holiday gathering is covered with a beautiful tray of stacked treats.

Can I Substitute the Rosemary for Other Herbs?

Yes! If you want to get a little adventurous with this recipe or if rosemary just isn’t your thing, there are other herbs you can use in these cookies. Try using lavender for a floral, soothing touch with a natural sweetness. Or, you can mix in thyme to offset the richness just as rosemary does in our original recipe. Earl Grey, basil, and sage are other options that produce unique, unforgettable flavors with a crunchy, buttery undertone.

Rosemary Butter Cookies

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• Author: Leah Hohman, Adapted from Martha Stewart

Print Recipe

Description

You won’t be able to get enough of the buttery, savory crunch of these cookies.

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Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 egg white, beaten
• 1 tsp pure vanilla extract
• 2 ½ cups sifted all-purpose flour
• 1 tbsp finely chopped fresh rosemary
• ¾ tsp salt
• ½ cup fine sanding sugar

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Instructions

1. In a stand mixer, use paddle attachment to cream butter and granulated sugar until fluffy. 
2. Add whole egg and vanilla and beat. 
3. Add flour, rosemary, and salt, and beat just until combined. 
4. Cut the dough into two equal portions. Shape each into a log. 
5. Place each log on a 12-by-16-inch sheet of parchment.  
6. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log.  
7. Place on greased trays and freeze until firm. 
8. Preheat oven to 375 degrees.  
9. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. 
10. Space slices 1 inch apart on baking sheets lined with parchment or Silpat.  
11. Bake approximately 20 minutes or until edges are golden.  
12. Let cool on sheets on wire racks.  
13. Store in airtight containers. 

Recipe by Leah Hohman, Adapted from Martha Stewart / Photography by Katie Long

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