It’s cookie season! With December comes stacks on stacks of buttery, sugary cookies and the sweet friends who give and receive them. I’m a big cookie fan, which I think is the same as saying I’m a big oxygen fan, because who doesn’t like a cookie? Most of the time I’m a purist–plain chocolate chip never disappoints. I always prefer chewy over crispy. The bigger the better. These are my cookie rules and they’re finite.
That said, I was so surprised to like these little darlings as much as I did. They’re small, they don’t have chocolate, they’re crispy by design, and have a teensy bit of savoriness. They break my cookie rules and I’m absolutely fine with it.
These cookies are a break from the frosted sweetness of most holiday cookies. They’re slightly savory and herbaceous which comes from the rosemary, and feel almost like you’re enjoying a cracker, which makes it much easier to eat, you know, ten of them.
Assemble your ingredients: butter, flour, sugar, rosemary, vanilla, eggs, salt, and cornmeal for later.
In the bowl of your stand mixer, cream together softened butter and sugar. Let it get light and fluffy–over mixing at this point is better than under mixing.
Add an egg and some vanilla to the butter and sugar and mix until incorporated. Scrape down the sides as needed.
Next, add some finely chopped fresh rosemary and the flour and salt and mix until just combined.
Divide the dough in half and place each half on a sheet of plastic wrap. Using the wrap and your hands, form the dough into a log by gently rolling and reshaping. Wrap each log tightly at the ends.
Place the logs into the freezer for at least an hour to firm them up. This is what makes them easy to slice-and-bake!
Preheat your oven to 375 degrees. When you’re ready to bake, unwrap the dough dust it with cornmeal all around the sides. This step is optional, but gives the cookies a nice crunch. Then slice it into 1/4 inch slices.
Line a baking sheet with parchment paper and place cookie slices about an inch apart. They won’t spread at all so you don’t have to worry about that.
Bake for 18-20 minutes, turning your pan halfway through. In reality I didn’t bake mine near that long because my oven runs hot. Watch these carefully, or they’ll burn, which I learned the hard way on batch #1.
When they’re golden brown on the edges, they’re done. Transfer them immediately to a wire rack to cool.
These cookies are incredible. They’re crispy and buttery and the herby notes from the rosemary put them over the top. They’re addictive, too, so you’ll want to give them away quickly.
I made these as part of the Great Food Blogger Cookie Swap 2013, which is coordinated and run in part by the Lindsay at Love and Olive Oil and Julie at The Little Kitchen. This is the 3rd Cookie Swap that they’ve done with food bloggers internationally, and I was thrilled to participate. I received three different batches of cookies from three bloggers and these babies, along with some chocolate vegan cookies I’ll be sharing with you soon, went out to three other bloggers. It’s a great way to spread Holiday cheer and a little bit of sweetness far and wide. Bonus–the entry fee went entirely to Cookies for Kids Cancer. We cookie-swapping food bloggers raised over $10,000 for pediatric cancer research! Cookies for good!
Make these and share with friends. Spread the cheer!
Here’s the recipe.
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 tablespoon finely chopped fresh rosemary (thyme or sage would be great here too!)
- 3/4 teaspoon salt
- Cornmeal (optional)
- In the bowl of your stand mixer, beat together butter and sugar using the paddle attachment, until light and fluffy, about 2 minutes. Mix in egg and and vanilla until combined.
- Add flour, rosemary, and salt and mix on low until just combined. Scrape down the sides as needed.
- Divide the dough in half and using plastic wrap, shape and roll each half into a log. Wrap the logs tightly in plastic wrap and chill in the freezer for at least an hour. Once chilled, preheat oven to 375 degrees and line a baking sheet with parchment paper. Unwrap the dough and dust all sides with cornmeal. Sflice into 1/4 inch slices. Place on baking sheet 1 inch a part.
- Bake for 15-18 minutes, or until the edges are golden brown. Watch them carefully, they’ll burn! Once finished, remove and let cool on a wire rack.