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a stack of rosemary butter cookies

Rosemary Butter Cookies

With the perfect hint of rosemary and a wonderful buttery texture these cookies are sure to become one of your favorites!
Prep Time 25 mins
Cook Time 18 mins
Course Dessert
Servings 5 dz


  • 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.