Fragrant Rosemary and Honey Cookies
Delightfully aromatic and irresistibly sweet, these Fragrant Rosemary and Honey Cookies marry the earthy allure of fresh rosemary with the natural sweetness of golden honey for a truly unique treat. With a buttery base and a whisper of vanilla, each cookie is tender with subtly crisp edges, while the finely chopped rosemary lends a refreshing, herbaceous note that’s unforgettable. Perfect for a sophisticated snack or an elegant addition to your afternoon tea spread, these cookies are as easy to make as they are delicious. Ready in just over 30 minutes and yielding 24 bite-sized wonders, this recipe is a delightful way to elevate your baking with simple, wholesome ingredients. Ideal for cookie enthusiasts seeking a creative twist, these rosemary honey cookies are your new go-to for flavor-packed indulgence.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter
- 80 grams honey
- 50 grams granulated sugar
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the honey, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until smooth and fully combined.
Fold in the finely chopped rosemary leaves using a spatula, followed by the dry flour mixture. Stir just until a soft dough forms.
Divide the dough into 24 even portions (approximately 1 tablespoon per cookie). Roll each portion into a ball and gently flatten it into a disc about 1.5 cm (1/2 inch) thick.
Place the shaped cookie dough onto the prepared baking sheets, leaving about 2 cm (1 inch) of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cookies as is, or pair them with a warm cup of tea for an aromatic and comforting treat.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 117.1 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
