Rosemary And Parmesan Savory Cookies

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These are not the kind of cookies you dip in a huge glass of cold milk, but rather in some hot tea or a good soup.
By Kankana Saxena

We all love cookies don’t we? Take a tall glass of cold milk, dip the cookie and take a huge bite. Well, this is not one of those cookies!

These savory cookies are crispy on the outside and soft on the inside. You will love to dip them in hot soup or ginger tea or just plain as it is. The flavor combination is so amazing that as you bake them, your home will be filled with a beautiful aroma of rosemary and parmesan cheese. Trust me, you will enjoy it!

Make a huge batch and save them in an air-tight jar. Although I must say, these are so delicious, you may finish them on the same day.

I have adapted this recipe from my fellow Honest Cooking contributor Ewa Sack, and her wonderful Delishhh Blog.

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Author: Kankana Saxena, adapted from Ewa Sack's Delishh Blog
Total Time: 65 minutes
Yield: 35 cookies 1x

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Description

These savory cookies are crispy on the outside and soft on the inside, perfect for dipping in hot soup or tea, with a delightful aroma of rosemary and Parmesan.

Ingredients

Units Scale

1/2 cup (140 ml) unsalted butter, kept at room temperature for 30 minutes
Zest of one lemon
1 egg yolk
3 tbsp (51 ml) heavy cream
1 cup (280 ml) all-purpose flour
3/4 cup (177 ml) finely grated Parmesan cheese
1 tbsp finely chopped fresh rosemary
1/2 tsp salt
1/4 tsp freshly ground black pepper

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the butter and lemon zest until creamy.
Add the egg yolk and continue whisking until the mixture is smooth and well combined.
Pour in the heavy cream and whisk again until fully incorporated.
In a separate bowl, combine the all-purpose flour, Parmesan cheese, rosemary, salt, and black pepper.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the cookies are golden brown on the edges.
Allow the cookies to cool on a wire rack before serving.

Notes

Store these cookies in an air-tight jar to keep them fresh.
They pair wonderfully with hot ginger tea or a warm bowl of soup.
The aroma of rosemary and Parmesan will fill your kitchen as they bake.
Consider making a double batch as they are likely to be eaten quickly.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Snack
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cookie
Calories: 80
Sugar: 0
Sodium: 100
Fat: 6
Carbohydrates: 6
Fiber: 0
Protein: 2
Cholesterol: 20

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Frequently Asked Questions

These look like regular cookies—are they actually sweet?

No. The article makes clear these are savory: there is no sugar in the recipe, and the author recommends dipping them in hot soup or ginger tea rather than cold milk. The flavor comes from the Parmesan, fresh rosemary, and lemon zest.

Why does the dough need to be refrigerated for 30 minutes before slicing?

Rolling the dough into a log and chilling it for at least 30 minutes firms the butter enough to cut clean 1/4-inch rounds. Without chilling, the dough would squash rather than slice and the cookies would lose their shape.

How should I store these, and how long do they keep?

The notes say to store them in an airtight jar. The article adds that a large batch may be finished on the same day, but the airtight jar keeps any extras fresh and crisp.