Rosemary Parmesan Snowflake Cookies
These Rosemary Parmesan Snowflake Cookies are a savory and elegant treat combining fragrant rosemary with sharp Parmesan cheese, perfect for festive occasions or as a unique appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup grated Parmesan cheese
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg, beaten (for egg wash)
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and grated Parmesan until smooth and combined.
- Stir in the chopped rosemary, salt, and black pepper.
- Gradually add the all-purpose flour, mixing until a stiff dough forms.
- Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness.
- Use a snowflake-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Brush each cookie lightly with the beaten egg and sprinkle a pinch of flaky sea salt on top.
- Bake for 12–15 minutes, or until the edges are golden and the cookies are firm to the touch.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra festive touch, drizzle the cooled cookies with a light balsamic glaze or serve alongside a mild honey mustard dip.
Find it online: https://dumafoods.com/rosemary-parmesan-snowflake-cookies/