These unique cookies combine the delicious taste of rosemary with the rich flavor of Parmesan cheese! The snowflake shape makes them fun and festive for any gathering.
Who knew cookies could be savory? I love serving these with soup or at parties. They always spark a smile and a “Wow, what’s in these?” from friends. A tasty twist on the usual treats! 😊
Key Ingredients & Substitutions
All-purpose flour: The base of your cookie, it provides structure. If you’re gluten-free, feel free to swap for a gluten-free flour blend. Personally, I’ve used a mix with almond and coconut flour for a nutty twist!
Parmesan cheese: This gives the cookies their rich, cheesy flavor. If you can’t find Parmesan, use Pecorino Romano or Grana Padano as good alternatives. I love using a mix of cheeses sometimes for extra depth!
Fresh rosemary: Fresh herbs add vibrant flavor. Dried rosemary works in a pinch but use less, about 1 teaspoon. I prefer fresh for its aromatic punch, which really shines in these cookies!
Unsalted butter: Keeps the flavor pure. If you need a dairy-free option, try using coconut oil or vegan butter instead.
How Do You Get Your Cookies to Hold Their Shape?
Chilling the dough is essential! This rest period solidifies the fat, helping cookies keep their shape while baking. Here’s a quick summary to ensure success:
- Shape your dough into a disk before chilling. This helps it cool evenly.
- Wrap it tightly to avoid any air exposure that could dry it out.
- Chill for at least 30 minutes. The longer, the better—up to a few hours works well.
- When rolling out the dough, try to keep an even thickness for uniform baking.
By following these steps, your cookies will come out looking as lovely as they taste! Enjoy your baking time!
Savory Rosemary-Parmesan Snowflake Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Flavor Makers:
- 1/4 cup unsalted butter, softened
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 2 teaspoons fresh rosemary, finely chopped
- 1/4 teaspoon black pepper
Binding Ingredients:
- 1 large egg
- 1-2 tablespoons cold water (if needed)
- Coarse sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and an additional 30 minutes to chill the dough. After that, allow about 12-15 minutes for baking. So, in total, you’ll be looking at around 1 hour to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This will help your cookies bake evenly and not stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until they’re well combined. This step is important for even distribution of the leavening agent.
3. Cream the Butter and Cheese:
In a larger bowl, cream together the softened butter and grated Parmesan cheese using a mixer or a wooden spoon until it’s smooth and fluffy. Then, add the chopped rosemary and black pepper, mixing them in well.
4. Combine the Wet Ingredients:
Next, beat in the egg until the mixture is smooth and creamy. This will add richness and help bind the cookies.
5. Create the Dough:
Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms. If the dough feels too dry, add cold water, a teaspoon at a time, until it holds together but isn’t sticky.
6. Chill the Dough:
Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for about 30 minutes. This helps the cookies keep their shape while baking.
7. Roll and Cut Your Cookies:
After chilling, roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a snowflake-shaped cookie cutter to cut out your cookies and place them on the prepared baking sheet.
8. Add Finishing Touches:
Sprinkle the cut cookies with a little extra Parmesan cheese and coarse sea salt for added flavor.
9. Bake:
Bake your cookies for 12-15 minutes or until the edges turn golden brown. The aroma will fill your kitchen!
10. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If you’d like, garnish with small fresh rosemary sprigs for a decorative touch.
These savory rosemary-Parmesan snowflake cookies are perfect for impressing guests or enjoying as a delightful snack. The crispy texture and rich flavors will surely be a hit. Enjoy your baking adventure! 😊
Can I Use Dried Rosemary Instead of Fresh?
Yes, you can use dried rosemary, but you should use less—about 1 teaspoon—since dried herbs are more potent. If you have the option, I always recommend fresh for the best flavor!
Can I Make These Cookies in Advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it come to room temperature for about 10-15 minutes, then roll out and cut as directed.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To maintain their crispness, place a sheet of paper towel inside the container to absorb moisture.
Can I Freeze the Cookies?
Yes, these cookies freeze well! Just place them in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before enjoying!