Real Recipes From Real Home Cooks ®

rosemary butter cookies

(1 rating)
Recipe by
Sherry Blizzard
Piney Flats, TN

Rosemary and lemon is like a marriage made in Heaven. I love butter cookies at Christmas, but wanted something both sweet and savory. Why not include rosemary? I had two sprigs just hanging out in the crisper that were begging to be used. You can't believe the aroma that fills the house while these are baking. They are a perfect accompiant to go with my Greenfield Spring Melody Tea (had to put a plug in for one of my favorite teas----it has a secret ingredient "thyme")

(1 rating)
yield serving(s)
prep time 3 Hr 25 Min
cook time 15 Min
method Bake

Ingredients For rosemary butter cookies

  • 1 c
    butter (softened)
  • 3/4 c
    sugar (plus more to roll the cookie log)
  • 1
  • 1 tsp
    vanilla extract (pure)
  • 2 1/2 c
    flour (can use almond flour)
  • 1 Tbsp
    fresh rosemary, chopped really fine
  • 1 Tbsp
    lemon zest (fresh or jarred)
  • 3/4 tsp
    course salt (kosher)

How To Make rosemary butter cookies

  • 1
    Use a mixer to cream butter and sugar. Mix in extract and egg combine well.
  • 2
    Add in the flour, rosemary, lemon and salt. The mixture will be very dense.
  • Just look at those pretty little flecks of green and yellow!
    Divide dough into two balls and roll into logs. Wrap with plastic wrap and freeze. Preheat the oven to 375F. Roll the logs in sugar, cut into 1/4" slices. Place on a silpat mat or parchment paper.
  • 4
    Bake 15 minutes or until edges are just lightly gold. They will continue to firm up after you remove them from the oven.