Rosemary Butter Cookies

When it comes to cookies, everyone in my family has their own personal favorites, but I personally prefer simpler cookies such as these butter cookies. I make a number of variations of these cookies during the holidays, some with finely chopped nuts, some decorated with icing, and others just left plain and cut into different shapes.

These cookies I flavored with finely chopped rosemary which really adds a nice flavor. These cookies could be served with a morning cappuccino or even with a glass of red wine after dinner. The cookies keep for 2 weeks in an airtight container, or frozen, will keep up to a month.

You can make these cookies in a number of different ways, either pressing the dough into a 9 inch cake pan, baking the cookies, and then cutting the cookies into wedges while still warm, or by rolling the dough out as I did, and using a cookie cutter to cut out individual shapes.

You can also decorate the tops of the cookies with a few leaves of the fresh rosemary before baking, but since I will be serving my cookies at Christmas to children who do not care for “green things” in their food, I simply decorated the cookies with rosemary for the photos.

Buon Appetito!
Deborah Mele 

Rosemary Butter Cookies

Rosemary Butter Cookies

Yield: 2 Dozen Cookies
Prep Time: 25 minutes
Cook Time: 25 minutes

These cookies are tender and slightly sweet with a subtle flavor of rosemary.


  • 1 Cup Unsalted Butter At Room Temperature
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 1 3/4 Cups All-purpose Flour
  • 2 Tablespoons Finely Chopped Rosemary


  1. Preheat oven to 300 degrees F. In a bowl, beat together the butter and sugar until light and fluffy.
  2. Add the vanilla and blend, and continue beating for 3 to 4 more minutes.
  3. Add the salt, chopped rosemary, and flour, and mix just until combined.
  4. Either divide the dough into two pieces and press each half into 2 (9 inch) cake pans, or roll the dough out onto a lightly floured surface to a thickness of 1/2 inch and then cut into shapes using cookie cutters.
  5. Place the cut cookies onto parchment covered baking sheets, and bake for about 25 minutes, or just until the cookies begin to brown on the bottom.

Did you make this recipe?

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  1. Living in Mexico, I started to grow my own herbs, and Rosemary is one that I have come to use more and more. These cookies sound so yummy that I am going to make them using the rosemary in my herb garden. What a refreshing change for a cookie. Thanks so much for sharing this one.

  2. Absolutely wonderful recipe! So simple and delicious. I used local herbs grown in my garden – moringa, Brahmi and mint.
    Am a big fan now…am sure to be baking this with other combinations too.
    Thank you ๐Ÿ™‚

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