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Rosemary Sugar Cookies

Scott Phillips

Yield: Makes 24 cookies

These cookies fill the house with an amazing aroma as they bake. Cake flour in the dough keeps the cookies tender, while a garnish of rosemary, which looks like pine needles, makes them feel Christmasy.


  • 9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into cubes
  • 1/2 cup granulated sugar; more for finishing
  • 5 oz. (1 cup plus 2 Tbs.) unbleached all-purpose flour
  • 4-1/2 oz. (1 cup plus 3 Tbs.) cake flour
  • 1/4 cup cornstarch
  • 1 tsp. finely chopped fresh rosemary; plus whole leaves for garnish (optional)
  • 1/2 tsp. table salt
  • 1 large egg
  • Coarse-grained sugar, for finishing

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 25
  • Sodium (mg): 50
  • Carbohydrates (g): 16
  • Fiber (g): 0
  • Sugar (g): 6
  • Protein (g): 1


  • In a stand mixer fitted with the paddle attachment, mix the butter and granulated sugar on medium-low speed until just combined. Scrape down the bowl and paddle, and add the flours, cornstarch, rosemary, and salt. Blend on low speed until just incorporated. Form the dough into three 1/2-inch-thick disks and refrigerate for at least an hour or up to overnight. (Or freeze for up to 1 month and thaw overnight in the refrigerator.)
  • Position a rack in the center of the oven and heat to 350°F. Line 1 or more large rimmed baking sheets with parchment.
  • Take 1 dough disk out of the refrigerator and let sit at room temperature just until pliable enough to roll, about 5 minutes. Roll between 2 pieces of parchment into a 7-inch round, 1/4 inch thick. Remove the top layer of parchment.
  • Beat the egg with 1 Tbs. water. Brush the round lightly with the egg wash. Using a sharp knife or pizza cutter, cut the round into 8 wedges. Garnish each wedge with a rosemary leaf, if you like, and then sprinkle all over with granulated sugar. Sprinkle a thick coating of coarse-grained sugar on the rounded edge of each cookie. Transfer to the prepared baking sheet, spacing about 1inch apart. Refrigerate for 15 minutes. Bake until light golden brown all over, 13 to 15 minutes.
  • Let cool briefly on the baking sheet, and then transfer to a rack to cool completely. Repeat with the remaining two disks. Store in an airtight container at room temperature for up to 2 days.


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Reviews (4 reviews)

  • user-6605455 | 12/30/2016

    I loved the flavor of these cookies; however, the cookies were too large and the dough too dry. I added small portions of cream until the dough held together. I'd like to see an update to this recipe. It seems that something was left out. Next time, I'd use 4 or 5 disks to make smaller cookies.

  • user-436767 | 12/19/2016

    These cookies are delicious, but I wonder if anyone else has had the problem I encountered. The dough is too dry to cohere. I've made the batch three times, so I don't think I'm misreading it in the magazine. The first time I added an egg. This time, I think I"ll try a bit of ice water. The dough feels like pie dough - but not quite short enough nor wet enough to keep it from crumbling. I love the idea of this rosemary cookie and want it to become a staple for our fall harvest meal when we remember family members who are no longer with us.

  • jasper01 | 12/11/2016

    I think the egg wash was a mistake because it made the decorative sugar melt in a messy way. They taste good but are not as attractive as the picture. I had planned to give cookies away as a Christmas gift but these will not be in the tin.

  • hjbp | 12/05/2016

    1.Instead of forming the dough into 3-inch thick disks and refrigerating them, then rolling the disks into 7-inch rounds between parchment paper, prepping the cookies on a cookie sheet and again refrigerating them on the sheet before baking them, I did it a much simpler and successful way. I rolled the 3 disks into -inch thick 7-inch rounds between parchment paper initially and refrigerated the 7-inch disks. Then I took the cold disk and lifted the top parchment sheet from the disk, then placed it back down and flipped the disk over. I removed the now top parchment sheet, quickly prepped the cookies and placed the loose still cold cookies on a cookie sheet and baked.2.These cookies are huge. When you think about cutting the 7-inch disk pizza-style into 8 cookies you end up with a cookie 3 inches long and the wide edge almost 3 inches across. If you are going for a rustic looking large cookie, task accomplished. If I were to make these again I would roll the dough into a log 1 inch in diameter and slice them up for a more manageable size.3.At first I was not sure if I liked the cookies. They have a different taste and yes, they are good. They are delicate, all that butter! Everyone I gave a sample really liked them. One comment was that the coarse-grained sugar interfered with the delicate taste of the cookie and could be omitted.

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