Brown Butter Rosemary Sugar Cookies
These aren’t your ordinary sugar cookies. They’re tender and soft with just the right amount of chewiness—infused with fragrant rosemary and nutty brown butter.
How To Make Rosemary Brown Butter
- Step #1: In a saucepan over medium-low heat, add the butter and a sprig of rosemary.
- Step #2: Once melted, the butter will begin to foam and get bubbly. Watch it closely, being careful not to burn. This should take about 5 minutes.
- Step #3: When the butter turns a golden brown and small brown bits appear at the bottom of the pan, take it off the heat, remove the rosemary sprig, and transfer it to a heat-proof bowl. Allow the butter cool.
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Recipe Tips
Use fresh rosemary: The recipe calls for fresh rosemary. Fresh rosemary releases oils that bring out a fragrant, bright flavor that dried rosemary just can’t match.
Don’t over mix: Once you add the dry ingredients, mix the dough until all of the ingredients are just combined to ensure that you get soft cookies.
Use room-temperature ingredients: Make sure your butter and eggs are at room temperature. This allows the batter to blend together more easily, resulting in a smoother dough.
Watch how we made them:
How to Store
Freezing: These cookies work great for making ahead of time and freezing. Our tip is to scoop them into balls, roll in sugar, and place them in a freezer bag. You can freeze them up to 2 months. Then, when you’re craving a cookie, just let them thaw for 30 minutes and bake them as directed in the recipe.
Room temp: To store the freshly baked cookies, let them cool completely. Place in an airtight container and keep out at room temperature for up to 3 days.
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Brown Butter Rosemary Sugar Cookies
Ingredients
- 3/4 cup unsalted butter
- 1 sprig fresh rosemary
- 1 cup granulated sugar
- 2 tsp lemon zest
- 1 1/2 tsp fresh rosemary, finely chopped
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar, for coating
Instructions
- To make brown butter: In a saucepan over medium heat, add the butter and rosemary sprig. Melt the butter, constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch closely, being careful not burn. After the butter turns golden brown, take it off the heat, remove the rosemary, and transfer to a bowl. Refrigerate for 30-45 minutes.
- Prepare the batter: Preheat the oven to 350℉. In a large bowl, add the sugar, lemon zest, and chopped rosemary. Using your fingers, gently rub the sugar with the lemon zest and rosemary until fragrant.
- Add in the brown butter and whisk until combined. Then, whisk in the egg, egg yolk, and vanilla.
- Add in the flour, baking soda, and salt. Mix just until combined.
- Scoop cookie dough into 1½ tbsp balls. Roll each ball in sugar. Transfer to a lined baking tray and refrigerate for 30 minutes.
- Bake at 350℉ for 10 minutes. Enjoy!
