Rosemary Butter Cookies

Oh, hi.

You see these here?

Rosemary Butter Cookies

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. 

Rosemary Butter Cookies

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!

Rosemary Butter Cookies
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Ingredients
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 3/4 cup granulated sugar
  3. 1 large egg
  4. 1 egg white, beaten
  5. 1 teaspoon pure vanilla extract
  6. 2 1/2 cups sifted all-purpose flour
  7. 1 tablespoon finely chopped fresh rosemary
  8. fresh rosemary
  9. 3/4 teaspoon coarse salt
  10. 1/2 cup fine sanding sugar
Instructions
  1. 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.
  2. 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.
  3. 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.
Spring Summer Sam http://springsummersam.com/

Mini Chocolate Chip Cookies Recipe

The only thing better than chocolate chip cookies, is mini chocolate chip cookies.

I nabbed this mini chocolate chip cookie recipe from Yammie’s Noshery and it is absolutely divine. I strategically made these the same day I attended a housewarming party so I wouldn’t be faced with the temptation of being left alone with three dozen cookies. They were a total hit and got gobbled up very quickly. Bottom line: you must bake these cookies!

Mini Chocolate Chip Cookies
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Ingredients
  1. 1 stick of softened butter
  2. 1/2 cup brown sugar
  3. 1/4 cup white sugar
  4. 1 egg
  5. 1 teaspoon vanilla
  6. 1/3 cup all-purpose flour
  7. 1 cup cake flour
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon baking soda
  10. 1/2 cup chocolate chips
Instructions
  1. In a large bowl, cream together the butter and sugars. Add the egg and vanilla and mix until combined. Sift in the flours, salt, and soda. Mix until just combined and stir in the chocolate chips. Refrigerate until firm, or throw it in the freezer (my dough took about 2 hours to firm up).
  2. Meanwhile, preheat oven to 350ºF.
  3. Scoop cookie dough by 1/2 teaspoons onto a baking sheet lined with parchment paper. Bake for about 5-8 minutes or until desired doneness is reached. Press some extra chocolate chips into the top at the end if desired.
Adapted from Yammie's Noshery
Adapted from Yammie's Noshery
Spring Summer Sam http://springsummersam.com/
Mini Cookies Recipe Food Blog

Speculoos Baking Recipes

I’ve been up to no good.

These super gooey cookie butter chocolate bars are indulgent, delicious, and 100% good for you.

Seriously! Chocolate contains antioxidants which has been proven to do good stuff to your body. These cookie butter bars are backed by science, people!

I adapted this from a chocolate peanut butter bar recipe by Dear Crissy. Pretty much all I did was swap out the peanut butter for Trader Joe’s Speculoos Cookie Butter because I’m not a huge fan of peanut butter desserts. If you’re not familiar with Speculoos, think of it as a yummy, cinnamony ginger cookie. And Trader Joe’s found a way to grind Speculoos up into a delicious, buttery spread.

Yas.

Cookie Butter Chocolate Bars

This is a super easy treat to make just in time for the weekend. Enjoy! And don’t forget to follow me on Bloglovin’ if you are not already.

Cookie Butter Chocolate Bars
Yields 24
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
BARS
  1. 3/4 cup butter, softened
  2. 1 cup packed brown sugar
  3. 1 egg
  4. 2 teaspoons vanilla
  5. 1/2 teaspoon salt
  6. 2 cups all-purpose flour
FROSTING
  1. 1 12-ounce package semisweet chocolate pieces
  2. 3 tablespoons butter
  3. 1/4 cup Speculoos Cookie Butter
  4. 1/4 cup hot strong coffee
  5. 1 cup powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Line a 15x10x1-inch baking pan with parchment paper or foil, or lightly grease pan; set aside.
  2. In a large mixing bowl beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, vanilla, and salt until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  3. Transfer dough to the prepared baking pan spreading evenly (press with hands). Bake for 20 to 22 minutes or until edges are golden. Cool on wire rack.
FROSTING
  1. In a small saucepan cook and stir chocolate pieces and the 3 tablespoons butter over low heat until melted and smooth. Transfer to a medium bowl. Stir in peanut butter and coffee until combined. Stir in powdered sugar until smooth. Spread uncut bars with frosting. Let stand until frosting is set. Cut into bars. Makes 24 bars.
  2. To store: Place bars in a single layer in an airtight container; cover. Store at room temperature for up to 2 days.
Adapted from Dear Crissy
Adapted from Dear Crissy
Spring Summer Sam http://springsummersam.com/