New This Month

Rosemary Butter Cookies


Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.

  • Yield: Makes about 5 dozen


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 egg white, beaten
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 1 tablespoon finely chopped fresh rosemary
  • 3/4 teaspoon coarse salt
  • 1/2 cup fine sanding sugar


  1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.

  2. Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

  3. Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.

Reviews Add a comment

  • tarababb1
    8 JUN, 2017
    I don't know how these cookies don't have a 5-star rating. They're fantastic. Mine never look very neat, but they always taste great. Usually I make the dough into logs, refrigerate, and slice like the instructions say. Last time I just rolled the dough into little balls and squashed them onto the baking sheets. They looked better than my usual. Also, instead of coating the w[filtered] log in egg white and sugar, I brush the top of each cookie with egg white and sprinkle with granulated sugar (that's what I have on hand). It seems to be easier and stick better on top rather than on the edges of the cookies. Great mix of sweet with salty. I always get compliments.
  • flageolet
    20 MAR, 2013
    these were so good and so easy, everyone went crazy over them and i love putting my rosemary garden to work. i plan on making these very often. thank you martha!
  • HelloCarm
    28 FEB, 2013
    I just made a batch of these cookies. They are delicate and delicious.
  • MS12097036
    13 NOV, 2011
    These cookies are wonderful...sweet with a slight salty crunch with a hint of rosemary...A sweet savory delight , perfect for the holidays
  • LivinginKS
    9 NOV, 2011
    What a surprise these cookies are! I've never used rosemary in a cookie, but these are just fantastic! Everyone wanted the recipe...these are so good. Wonderful butter cookie flavor combined with the rosemary and the sweetness of the sugar - just a great combination!
  • Cookie321
    13 APR, 2011
    I made these cookies for a Fat Tuesday celebration and they were a huge hit! I love these delicious and interesting cookies. I will definitely make them again. They were relatively easy to make. Very impressive.