Description
These Rosemary Cookies with Lemon Sugar are buttery, herbaceous treats featuring browned butter infused with fresh rosemary and a bright lemon sugar coating. Perfect for pairing with tea or enjoying as an afternoon snack, these bakery-style cookies balance savory and sweet flavors effortlessly.
Ingredients
Rosemary Cookies
- 1 cup + 2 tbsp Unsalted butter, browned
- 1 sprig Fresh rosemary
- 1 1/3 cup White granulated sugar
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 1 tsp Vanilla extract
- 2 1/2 cups All-purpose flour, spooned and leveled
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/4 tsp Salt
- 2 tsp Fresh rosemary, chopped
Lemon Sugar
- 1/2 cup White granulated sugar
- 2 tsp Lemon zest
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter while swirling occasionally. Add the rosemary sprig and continue cooking until the butter turns a deep golden brown and develops a nutty aroma, about 5-7 minutes. Remove the rosemary sprig with a slotted spoon and transfer the infused butter to the refrigerator for 30-45 minutes until it solidifies to a consistency similar to bacon grease.
- Mix Butter and Sugar: Transfer the chilled brown butter and granulated sugar into a large bowl. Using a handheld mixer, beat the mixture for 2 minutes until combined and creamy.
- Add Eggs and Vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the butter mixture. Beat for an additional minute until fully blended.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Stir in the chopped fresh rosemary evenly through the dry mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter and egg mixture, mixing just until combined. Avoid overmixing to maintain a tender cookie texture.
- Scoop and Chill Dough: Using a 1 1/4 oz ice cream scoop, portion the cookie dough onto a parchment-lined cookie sheet. Refrigerate the dough for at least 30 minutes to firm up.
- Prepare Lemon Sugar: In a small bowl, combine the lemon zest and white granulated sugar. Rub the zest into the sugar with your fingertips to release the natural oils and infuse the sugar with lemon flavor. Set aside.
- Preheat Oven and Coat Cookies: Preheat the oven to 350°F (175°C). Roll each chilled cookie dough ball in the lemon sugar mixture to coat thoroughly. Place the coated cookies on a parchment-lined sheet pan about 2 inches apart, with roughly 6 cookies per sheet.
- Bake: Bake the cookies for 12 minutes, or until the edges are lightly golden and the centers appear slightly puffy but set.
- Cool: Remove the cookies from the oven and transfer them to a cooling rack to cool completely before handling or serving.
Notes
- Browned butter adds a rich, nutty flavor that elevates the cookies beyond basic butter.
- Chilling the dough before baking prevents spreading, yielding thicker, chewier cookies.
- Fresh rosemary balances sweet with an herbaceous note — ensure it is finely chopped for even distribution.
- Lemon sugar brightens the cookies and adds a fresh citrus aroma.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Use room temperature eggs for better mixing and dough consistency.
