Rosemary Cookies
Infuse your dessert table with a touch of herbal elegance with these delightful Rosemary Cookies! This unique recipe combines the buttery goodness of classic shortbread-style cookies with the aromatic charm of fresh rosemary and a subtle citrus zing from lemon zest. Perfectly crisp at the edges and tender in the center, these cookies are elevated with a hint of vanilla for a sophisticated flavor profile. Quick and easy to prepare in just under 30 minutes, they’re ideal for tea parties, holiday gatherings, or everyday indulgence. Pair them with a cup of herbal tea or a glass of milk for a truly memorable treat. Bake these rosemary-infused cookies today and discover a new favorite in your baking repertoire!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 cups unsalted butter (softened)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 unit large egg
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, lemon zest, and finely chopped rosemary to the butter-sugar mixture. Mix until combined.
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a dough forms, ensuring all the flour is fully incorporated.
Scoop 1 tablespoon of dough at a time and roll it into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Slightly flatten each ball with the back of a spoon or your fingers to create a flat cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the rosemary cookies at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 336.2 g | 122% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 151.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 118 mg | 9% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 395 mg | 8% | |
*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.
