You see these here?
These are some darn good cookies, and surprisingly easy to make! Rosemary Butter Cookies have quickly become a go-to recipe of mine for when I’m craving a crispy, flavorful cookie that I can eat with one pinky raised up. In fact, I think this recipe for Rosemary Butter Cookies is probably the best, ever.
This is a Martha Stewart recipe, so you know it’s good. It has the right amount of sugar and butter that you’d want in a cookie. This isn’t something you want to bake during your “diet week” because it’s really hard to eat just one.
The rosemary in these cookies add a nice fresh flavor that is not overpowering. I’d love to try making these cookies again with other ingredients like crushed pistachios, or cranberries.
So, what are you waiting for? Your best Rosemary Butter Cookies are ready to be baked!
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 egg white, beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- fresh rosemary
- 3/4 teaspoon coarse salt
- 1/2 cup fine sanding sugar
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
- Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
- Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.