Rosemary Butter Cookies 3

Rosemary Butter Cookies

Category

Buttery and bright, with fresh rosemary, these delicious cookies by Jason Barrows make a wonderful holiday cookie but can be enjoyed at any time of year.

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Ingredients

 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
Yields1 Serving
Nutrition Facts

Servings 1

Prep Time15 minsCook Time15 minsTotal Time30 mins

Instructions

1

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.

2

Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

3

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.

4

Transfer to paper-towel tubes to keep the shape, and refrigerate until firm, about 1 hour.

5

Preheat oven to 375.

6

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.

7

Store in airtight containers at room temperature up to 3 days. Enjoy!

Rosemary Butter Cookies 2

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

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Ingredients

 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

Directions

1

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.

2

Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

3

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.

4

Transfer to paper-towel tubes to keep the shape, and refrigerate until firm, about 1 hour.

5

Preheat oven to 375.

6

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.

7

Store in airtight containers at room temperature up to 3 days. Enjoy!

Rosemary Butter Cookies 2

Rosemary Butter Cookies