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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
Add Almond Garnish: If desired, sprinkle the finely chopped almonds on top of each cookie to add a crunchy texture and enhance flavor.
Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a golden brown shade, indicating doneness.
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