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Rosemary and Parmesan Savory Cookies

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  • Author: Kankana Saxena, adapted from Ewa Sack's Delishh Blog
  • Total Time: 1 hour 5 minutes
  • Yield: 35 cookies 1x


Crispy flavorful savory cookies that could be enjoyed either plain, with soup or tea.


  • 1/2 cup (140 ml) unsalted butter, kept in 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
  • 3 tbsp (51 ml) fresh rosemary, finely cut
  • 1/2 tsp (3 ml) salt
  • olive oil to brush on the cookies (optional)


  1. In a bowl, whisk butter and lemon zest.
  2. Add the egg yolk and whisk until it’s smooth and mixed properly.
  3. Now, add the heavy cream and whisk again.
  4. In a separate bowl, add flour, cheese, rosemary and salt and mix them.
  5. Pour the flour mix in the butter mix little bit at a time and keep whisking. Continue till all the flour and butter is mixed properly.
  6. Cover the bowl and let it rest for 30 mins in the refrigerator.
  7. Finally, give it one last knead with hand and make the cookies. You could use a rolling pin to roll them and cut in shape. Or make tiny balls and press them with your palm.
  8. At last, brush some olive oil on top of the cookies. This would give them a nice brown color.
  9. Bake them at 350 F/176 C for about 25 minutes. Turn them and bake them for another 5 minutes.
  10. Let them cool down and enjoy!
  • Prep Time: 40 mins
  • Cook Time: 25 mins
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