Rosemary Butter Cookies

A Jerry James Stone Recipe


Baked Good


  • 2 ½ cups flour, sifted
  • 1 cup unsalted butter, softened
  • ¾ cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon minced rosemary
  • ¾ teaspoon coarse salt
  • ½ cup raw sugar
Jump to instructions
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Add butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment; mix at medium speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla extract.
  • Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
  • Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log.
  • Transfer to paper-towel tubes to keep the shape, and refrigerate until firm, about 1 hour.
  • Preheat oven to 375.
  • Roll each log of dough in raw sugar. Cut into 1/4-inch-thick rounds. Space rounds 1-inch apart on baking sheets lined with parchment. Bake until edges are golden, 10 to 15 minutes. Let cool on sheets on wire racks.
  • Store in airtight containers at room temperature up to 3 days. Enjoy!
    Rosemary Butter Cookies 2