Rosemary Butter Cookies – a delicious recipe with unsalted butter, sugar, egg, vanilla, flour, fresh rosemary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the bowl of an electric mixer, mix butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
2
Mix in egg and vanilla.
3
Add flour, rosemary and salt; mix on low speed until incorporated.
4
Divide dough in half; shape each piece into a log.
5
Place each log on a 12-inch by-16-inch piece of parchment.
6
Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along the edge of parchment at each turn to narrow log and force out air.
7
Transfer to paper towel tubes.
8
Freeze 1 hour.
9
Preheat oven to 375 degrees.
10
Line a baking sheet with parchment paper.
11
Roll logs in sanding sugar; slice 1/4 inch thick.
12
Arrange 1 inch apart on prepared sheet.
13
Bake until edges are golden, 18 to 20 minutes.
14
Transfer to wire racks and let cool.
966
kcal
Calories
49
g
Fat
121
g
Carbs
11
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 8 ingredients. The key ingredients include: 1 cup unsalted butter, softened, ¾ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 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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