Savory Rosemary-Parmesan Snowflake Cookies Recipe
Refined twist on traditional cookies with rosemary, Parmesan, and a hint of black pepper.
Ingredients
Scale
- 1 cup(2sticks) unsalted butter, softened
- 1 1/4 cupsall-purpose flour
- 1/2 cupfinely grated Parmesan (Parmigiano-Reggiano preferred)
- 1 tbspfresh rosemary, finely minced
- 1/2 tspfreshly ground black pepper
- 1/4 tspsea salt
- Optional: pinch of cayenne or 1 tsp lemon zest
Instructions
- In a medium bowl, use an electric mixer to cream the softened butter until it’s smooth and pale. Add the grated Parmesan, minced rosemary, black pepper, and salt (along with any optional elements like zest or cayenne). Mix until combined and fragrant.
- Gradually add the flour to the butter mixture, mixing on low speed until just combined.
- Turn out the dough onto plastic wrap, pat into a disc, wrap tightly, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and roll out the chilled dough to about 1/4-inch thickness. Cut out shapes using a snowflake cookie cutter.
- Chill the baking sheet with dough shapes in the fridge for about 10 minutes before baking.
- Bake the cookies for about 12-15 minutes until edges are light golden brown.
- Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
Use high-quality Parmesan for the best taste. Grate it fresh for maximum flavor.
Nutrition
- Calories: 80 per cookie
- Protein: 2 g