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Rosemary Cookies with Lemon Sugar

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These rich Rosemary Cookies with Lemon Sugar are both effortless to prepare and bursting with a wonderfully buttery, herbaceous flavor. 

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STEP 1:  In a saucepan over medium heat, melt the butter, swirling occasionally. Add rosemary and continue cooking until the butter turns a deep golden brown color and develops a nutty aroma, about 5-7 minutes.

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STEP 2:  Remove rosemary sprig with a slotted spoon. After, carefully place infused butter inside the refrigerator for 30-45 minutes.

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STEP 3:  Beat brown butter and sugar into a large bowl. With a handheld mixer, beat for 2 minutes. Then, incorporate the whole egg, egg yolk, and vanilla, and beat for an additional minute.

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STEP 4:  Then, add the dry ingredients and chopped rosemary to the butter mixture. Mix just until combined.

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STEP 5:  Using a 1 ¼ oz ice cream scoop, scoop the cookies onto a cookie sheet lined with parchment paper. Refrigerate for 30 minutes or longer, if desired.

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STEP 6:  In a small bowl, combine the lemon zest and sugar.  Then, roll cookies in lemon sugar.

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STEP 7:  Preheat oven to 350°.  Then, bake the cookies for 12 minutes.

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CLICK THE BUTTON BELOW FOR THE RECIPE