With summer coming to a close and the days getting cooler here in Massachusetts my 2 tiered herb garden is thriving. Like me it seems to appreciate the respite from the hot days of summer! UNLIKE me I’m sure it’s enjoying all the rain we’ve had.(*insert frown face) As I have done so many times this summer – I decided to grab my clippers and head to the planter for some fresh cuts. Today’s herb of choice is fresh rosemary to make what I consider to be the best rosemary butter cookies around. Let’s first chat about these yummy cookies then I’ll show you how to make them!
These buttery cookies are soft in the center and with the addition of sanding sugar on the outside, they also have a wonderful crunch. They are loaded with a delicious buttery flavor with a surprise savory taste coming from the rosemary. It truly is a delightful combination.
These fabulous cookies are from none other than Martha Stewart. I found them in a Martha Stewart Living magazine years ago and I make a batch or two every year. I bake them every holiday season, they are perfect for a holiday cookie swap! They also make a wonderful house warming gift.
I especially love being able to “harvest” the fresh rosemary from my planter. However, you may also buy fresh rosemary from your grocery store for this recipe. Luckily the other ingredients are likely already in your cabinets.
Aside from being delicious, these cookies go together easy. They do need to chill in the freezer for an hour before baking, something you want to keep in mind.
Variations and Special Considerations:
- Sanding Sugar: Have fun with different sanding sugar colors! For this batch I used white but have used silver and light purple in the past.
- Egg White Wash: I’d recommend lightly brushing the egg white wash on. If you use too much the sanding sugar runs off the sliced cookie.
- Butter: This recipe calls for unsalted butter. If you use salted butter just omit the added salt listed in the recipe.
- Chill: This cookie dough needs to chill in the freezer for 1 hour.
- Storage: Store in an air-tight container at room temperature for up to 3 days.
Rosemary Butter Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 lg egg
- 1 lg egg white, beaten
- 1 tsp pure vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 1 Tbsp finely chopped fresh rosemary
- 3/4 tsp coarse salt
- 1/2 cup fine sanding sugar
- Place butter and granulated sugar in a the bowl of an electric mixer and mix on medium speed using the paddle attachment. Mix until pale and fluffy, about 2 minutes.
- Mix in whole egg and vanilla.
- Reduce speed to low and add flour, rosemary and salt. Mix until combined.
- Halve dough; shape each 1/2 into a log. Place each log on a 12"x16" sheet of parchment paper. Roll paper around log of dough making sure the log is approximately 1 1/2" in diameter.
- Transfer to a paper towel tube to hold its shape and place in the freezer for 1 hour.
- Preheat oven to 375. Lightly brush each log with egg white.
- Roll log in sanding sugar.
- Cut into 1/4" thick rounds. Space 1 inch apart on baking sheets lined with parchment paper. Bake until edges are golden, 18 to 20 minutes. Let cool on a wire racks.
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I’ve really enjoyed harvesting from my herb container this year. For more recipes using these herbs please visit Pan Seared Salmon with Lemon Dill and Capers, Zucchini Noodles with Parsley Pesto and my easy 5 Ingredient Pasta Salad ,this simple salad features mint that I grew this summer. Thanks for stopping by the blog to check out the best rosemary butter cookies! Enjoy!