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Rosemary Cookies with Lemon Sugar Recipe

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4.2 from 24 reviews

These Rosemary Cookies with Lemon Sugar combine the rich, nutty flavor of browned butter infused with fresh rosemary and a bright, zesty lemon sugar coating. Soft yet slightly crisp, these aromatic cookies are perfect for a sophisticated twist on a classic treat, balancing herbal and citrus notes beautifully.

Ingredients

Browned Butter Mixture

  • 1 cup + 2 tbsp Unsalted butter (browned)
  • 1 sprig Fresh rosemary
  • 1 1/3 cup White granulated sugar
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)
  • 1 tsp Vanilla extract

Dry Ingredients

  • 2 1/2 cups All-purpose flour (spooned and leveled)
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 2 tsp Fresh rosemary (chopped)

Lemon Sugar Coating

  • 1/2 cup White granulated sugar
  • 2 tsp Lemon zest

Instructions

  1. Brown the Butter: In a saucepan over medium heat, melt the butter, swirling occasionally. Add the fresh rosemary sprig and continue cooking the butter until it turns a deep golden brown color and develops a nutty aroma, approximately 5-7 minutes. Remove the rosemary sprig carefully with a slotted spoon.
  2. Chill the Browned Butter: Pour the infused browned butter into a container and refrigerate for 30-45 minutes until it solidifies to a consistency similar to bacon grease.
  3. Mix Wet Ingredients: Transfer the chilled brown butter into a large mixing bowl. Add 1 1/3 cup granulated sugar. Using a handheld mixer, beat for 2 minutes. Then add the whole egg, egg yolk, and vanilla extract, and beat for another minute until fully combined.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Stir in the chopped rosemary.
  5. Form the Dough: Add the dry ingredients to the wet mixture and mix just until combined, being careful not to overmix to maintain a tender texture.
  6. Scoop the Cookies: Using a 1 1/4-ounce ice cream scoop, portion the dough onto a parchment-lined cookie sheet. Refrigerate the scooped dough for at least 30 minutes to firm up.
  7. Prepare Lemon Sugar: In a small bowl, combine the 1/2 cup granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the essential oils and infuse flavor.
  8. Preheat Oven: Preheat your oven to 350°F (175°C).
  9. Coat and Bake: Roll each chilled dough scoop in the lemon sugar mixture, then place them 2 inches apart on a parchment-lined baking sheet (6 cookies per sheet). Bake for 12 minutes or until the edges are lightly golden brown and the centers are slightly puffed.
  10. Cool: Remove the cookies from the oven and let them cool completely on a cooling rack before handling or serving.

Notes

  • Browning the butter adds a rich, nutty flavor enhancing the rosemary infusion.
  • Chilling the dough helps the cookies keep their shape during baking.
  • Rolling cookies in lemon sugar just before baking provides a bright citrusy sweetness and a slight crunchy texture.
  • Ensure eggs are at room temperature for better mixing and texture.
  • Store baked cookies in an airtight container for up to a week to maintain freshness.

Find it online: https://recipethrive.com/rosemary-cookies-with-lemon-sugar-recipe/