Description

These Rosemary-Parmesan Snowflake Cookies combine the savory flavors of aged Parmesan cheese and fresh rosemary in a delicate, buttery shortbread cookie. Perfect for festive occasions or a sophisticated snack, these crisp, aromatic cookies offer a unique twist on traditional savory treats with hints of black pepper, sea salt, and optional lemon zest or cayenne for a subtle kick.

Ingredients

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Cookie Dough Ingredients

1 cup Unsalted butter, softened
1.25 cups All-purpose flour
0.5 cup Parmesan cheese, finely grated
1 tbsp Fresh rosemary, finely minced
0.5 tsp Black pepper, freshly ground
0.25 tsp Sea salt
1 tsp Lemon zest (optional)
1 pinch Cayenne pepper (optional)

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Instructions

Cream Butter and Mix Ingredients: Cream the softened unsalted butter until smooth using a mixer or by hand. Add the finely grated Parmesan cheese, minced fresh rosemary, freshly ground black pepper, and sea salt. If desired, mix in optional lemon zest or a pinch of cayenne pepper to enhance flavor.
Add Flour to Form Dough: Gradually add the all-purpose flour into the butter mixture while mixing on low speed. Continue mixing until the dough comes together and holds its shape without being crumbly or too sticky.
Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This resting period firms up the dough, making it easier to roll out and cut.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow even baking.
Roll and Cut Cookies: Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use a snowflake-shaped cookie cutter to cut out cookies and transfer them onto the prepared baking sheet.
Chill Shaped Cookies: Place the baking sheet with cut cookies into the refrigerator for about 10 minutes. Chilling the cut cookies helps maintain their shape during baking.
Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn a light golden brown. Keep an eye on them to prevent overbaking.
Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and ensures crisp texture.

Notes

Using finely grated Parmesan is crucial for the texture and even distribution of flavor in the dough.
Fresh rosemary works best; dry rosemary can be too strong or woody.
Optional lemon zest adds a bright, citrus note that complements the cheese.
Cayenne pepper provides a subtle heat but can be omitted if you prefer a purely savory cookie.
Keep an eye on baking time to avoid browning too deeply which can affect the taste and texture.
The dough can be chilled overnight for convenience; just bring it back to firm texture before rolling.
Store cookies in an airtight container at room temperature for up to a week to maintain freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American