These unique cookies combine savory rosemary and Parmesan cheese, redefining what cookies can be with a delightful blend of flavors.

Scale

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 cup grated Parmesan cheese

2 tablespoons fresh rosemary, chopped

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 large egg

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the egg and mix until fully incorporated. Stir in the grated Parmesan, rosemary, black pepper, and kosher salt.
In another bowl, whisk together the flour and baking powder. Gradually add this to the wet mixture, folding gently until just combined.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C) and roll the chilled dough to 1/4-inch thickness. Cut out shapes with a snowflake cookie cutter.
Place cookies on a parchment-lined baking sheet, spaced 1 inch apart, and bake for 15-20 minutes until edges are lightly golden.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These cookies pair beautifully with cheese platters or light soups.

Keywords: cookies, savory, Parmesan, rosemary, snowflake, baking, snack