Savory Rosemary Parmesan Snowflake Cookies Recipe

Introduction

These Savory Rosemary Parmesan Snowflake Cookies are a delightful twist on traditional cookies, offering a perfect balance of herbaceous rosemary and salty Parmesan. Ideal as an elegant appetizer or a flavorful snack, their unique shape adds a festive touch to any occasion.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated Parmesan cheese
• 1/2 cup unsalted butter, softened
• 1/4 cup fresh rosemary, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder
• 1 large egg
• 1/4 cup almonds, finely chopped (optional for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the all-purpose flour, grated Parmesan cheese, garlic powder, salt, black pepper, and baking powder until well combined.
3. Step 3: In a separate bowl, cream the softened butter until light and fluffy using an electric mixer or a spatula.
4. Step 4: Add the finely chopped fresh rosemary and the egg to the creamed butter, mixing until incorporated.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. If the dough is too crumbly, you can add a teaspoon of cold water until it comes together.
6. Step 6: Once the dough is mixed, turn it out onto a lightly floured surface and roll it out to about 1/4 inch thickness.
7. Step 7: Use a snowflake-shaped cookie cutter to cut out the cookies. Place them on the prepared baking sheet, spacing them about an inch apart.
8. Step 8: If desired, sprinkle finely chopped almonds on top of each cookie for an extra crunch.
9. Step 9: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
10. Step 10: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a nuttier flavor, try substituting Parmesan with Pecorino Romano cheese.
• If fresh rosemary is unavailable, use 1 tablespoon dried rosemary, finely crushed.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• These cookies can be shaped with other festive cutters if you don’t have a snowflake cutter.
• To keep the dough from sticking, chill it for 15-20 minutes before rolling out.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. To refresh their crispness, warm cookies briefly in a preheated oven at 300°F (150°C) for about 5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before rolling and cutting the cookies.

Can I freeze these cookies?

Yes, bake the cookies first and allow them to cool completely. Then freeze in a single layer on a baking sheet, transfer to a freezer-safe container or bag, and store for up to 3 months. Thaw at room temperature before serving.

Savory Rosemary Parmesan Snowflake Cookies Recipe

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★★★★★

4.8 from 84 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

These Savory Rosemary Parmesan Snowflake Cookies are a delightful twist on traditional savory snacks. Featuring a fragrant blend of fresh rosemary, sharp Parmesan cheese, and a hint of garlic, these buttery cookies are perfect for holiday gatherings or as an elegant appetizer. Their delicate snowflake shape adds a festive touch, while optional chopped almonds provide a satisfying crunch.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/4 cup fresh rosemary, finely chopped

Optional Garnish

• 1/4 cup almonds, finely chopped

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, grated Parmesan cheese, garlic powder, salt, black pepper, and baking powder until well combined, ensuring an even distribution of flavors.
3. Cream Butter: In a separate bowl, use an electric mixer or spatula to cream the softened unsalted butter until it becomes light and fluffy, which will help create tender cookies.
4. Add Rosemary and Egg: To the creamed butter, add the finely chopped fresh rosemary and the egg. Mix thoroughly until these ingredients are fully incorporated and the mixture is uniform.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring continuously until a dough forms. If the dough feels too crumbly, incorporate a teaspoon of cold water at a time until the dough is cohesive and pliable.
6. Roll Out Dough: Transfer the dough onto a lightly floured surface and roll it out evenly to approximately 1/4 inch thickness to ensure consistent baking.
7. Cut Cookies: Use a snowflake-shaped cookie cutter to cut out individual cookies. Carefully place them on the prepared baking sheet, leaving about an inch apart for even heat circulation.
8. Add Almond Garnish: If desired, sprinkle the finely chopped almonds on top of each cookie to add a crunchy texture and enhance flavor.
9. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a golden brown shade, indicating doneness.
10. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they set properly and maintain crispness.

Notes

• For a more intense rosemary flavor, lightly toast the rosemary before adding it to the dough.
• If the dough is too sticky to roll out, chill it in the refrigerator for 15-20 minutes.
• Use parchment paper or a silicone baking mat to prevent cookies from sticking to the baking sheet.
• Store cookies in an airtight container at room temperature for up to one week.
• These cookies pair beautifully with a cheese platter or charcuterie board.

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

Keywords: Savory cookies, Rosemary cookies, Parmesan cookies, Holiday appetizers, Cheese snacks, Festive cookies