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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  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
  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

Blueberry Pancakes. Just typing those two words sends my taste buds into a frenzy. Pancakes are one of my all time favorite foods. They are infinitely better than waffles, and yes I will argue if you believe otherwise.

I love to cook, but my new healthy lifestyle has really put a damper on my cooking binges. No more late-night chocolate chip cookie experiments, or peach cobblers, or banana bread, or any of the other foods that make this world a better place. I’m committed to eating healthier, but last week I just really wanted pancakes. Like, really really. So I searched Pinterest for a healthy pancake recipe that wouldn’t make me feel guilty, and I found it! And I made it! And it was glorious!

And you can find it here!


Back in high school, I dedicated an entire summer to perfecting pancakes. That was many, many moons ago but I think I learned some valuable tools that summer. First, always butter the pan in between pancakes. Always. If you don’t, then every pancake made after the first one will come out darker and less flavorful. We want our pancakes to be brown, not black. Butter in between your pancakes!

Don’t flip your pancake until you see bubbles start to erupt near the middle. Those bubbles mean that the batter is getting cooked through, and you want an undercooked center. As a general rule, I usually let my pancakes cook for one minute on the first side, and about two minutes on the other side. Keep your stove at a low temperature so that the pancake does not brown too quickly.


Ah, lovely isn’t it?

These pancakes are just awesome. I love oats, and the oats in this recipe added a nice hearty texture to these pancakes. They turned out very moist and not overly sweet. I’m surprised that there are only two tablespoons of sugar in this entire recipe – I think I made eight pancakes and ate two of them for breakfast, so I felt good knowing I wasn’t getting a sugar overdose. My boyfriend ate three, so I froze the remaining pancakes in a ziplock bag to enjoy for another day. By the way, did you know that you can freeze these pancakes?! All you have to do it toast them and they’re just as good as the day you made them. Try it!


I would totally make this recipe again and add different mix-ins like strawberries or dark chocolate chips. I still have a bit of blueberries left over, so I may be making these again this weekend. I hope you all give this recipe a try! Let me know how you like it 🙂

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There are two words that I think are the most beautiful words in the world. They’re not “I do”, “Pay raise”, or “Free samples”. Pumpkin pancakes are, in fact, the most beautiful things in my world..

Pumpkin pancakes are life. They literally give you life and the energy you need to do things (thank you ATP). I will crave pancakes if I go too long without them, and I consider them to be a healthier alternative to heroin. Because it’s pumpkin season, I really wanted to try and find some pumpkin pancakes to satisfy my taste buds. Of course I knew the best place to find these would be at Pumpkin Joe’s – a store more commonly called Trader Joe’s from December to August. Pumpkin Joe’s has every pumpkin related food you can crunch, chew, or sip. That’s where I found the pumpkin pancake mix that changed my life.


One cup of mix makes about 6 to 8 pancakes. When I first looked at my measuring cup I didn’t think it would be enough but trust me, it’s enough for two people. Place the dry mix into a large bowl. In a small bowl, mix together 2 Tablespoons of melted butter, 3/4 cup of milk, and 1 egg and pour into the dry mix. Mix lightly, until the large lumps disappear but don’t overmix! You want fluffy pancakes, don’t you?

Melt 1 Tablespoon of butter in a skillet. I set my oven to medium-low heat, because it heats very quickly and anything higher than that would have resulted in sad, burnt pancakes. Set it just high enough for the butter to melt and sizzle, but not much higher. Pour 1/4 cup of pancake batter onto the skillet. I let my first pancake cook for about one minute per side, but the other pancakes will cook slightly more quickly. You know the pancake is ready to be flipped when bubbles begin to break through the top, particularly in the center, and the sides look cooked and firm. Watch it carefully! Don’t turn your pancakes into sad cakes.


I find that cooking your pancakes on a buttered skillet makes them more golden brown and tasty, so I always melt another tablespoon of butter in a skillet after each pancake. When finished, transfer your pancakes onto serving plates and drizzle them with the sugar of your choosing. I like to use honey because it’s nature’s natural sweetener 🙂


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