Rosemary Butter Cookies – a delicious recipe with flour, salt, baking soda, butter, sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix together flour, salt, and baking powder.
2
In another bowl, cream butter and sugar with a hand mixer.
3
Add in egg, and beat until well combined.
4
Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
5
Add chopped rosemary and beat for 20 seconds, until mixed inches
6
Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point.
7
Preheat the oven to 400.
8
Slice dough into rounds 1/4 inch thick.
9
Lightly grease a baking sheet and place cookies 1 inch apart.
10
Bake for 8 to 10 minutes, until the cookies are very lightly browned.
11
Cool cookies on a cookie rack. They taste best when cooled completely.
859
kcal
Calories
49
g
Fat
97
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups flour, 1/4 teaspoon salt, 1/2 teaspoon baking soda, 1 cup butter, softened, and more.
Yes, Rosemary Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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