Rosemary Honey Cookies
Delightfully fragrant and subtly sweet, these Rosemary Honey Cookies are a sophisticated twist on classic drop cookies, perfect for those who love the balance of herbal and sweet flavors. Made with rich honey, a touch of vanilla, and the earthy aroma of fresh rosemary, these cookies are both unique and irresistible. The recipe features a short prep time of just 15 minutes, with an added step of chilling the dough to ensure the perfect texture—soft centers with delicately crisp edges. Ideal for tea parties, holiday gatherings, or simply as a treat with your afternoon coffee, these cookies are a true crowd-pleaser. Plus, their beautifully golden hue and rosemary specks make them as visually appealing as they are delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Honey
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh rosemary, finely chopped
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, honey, and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the egg and vanilla extract to the wet mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Gently fold in the finely chopped rosemary until evenly distributed throughout the dough.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 335.0 g | 122% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 149.0 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 91 mg | 7% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 426 mg | 9% | |
*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.
