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Savory Rosemary-Parmesan Snowflake Cookies

Savory Rosemary-Parmesan Snowflake Cookies for Festive Cheer

Savory Rosemary-Parmesan Snowflake Cookies blend buttery richness with sharp cheese and fragrant rosemary for a delightful holiday treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 24 cookies
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 cup Unsalted Butter Ensure it's softened
  • 1 cup Grated Parmigiano-Reggiano Cheese Substitute with aged cheddar for different flavor
  • 2 tablespoons Fresh Rosemary Finely chopped; dried can be used in a pinch
  • 0.5 teaspoon Cracked Black Pepper Adjust based on spice preference
  • Lemon Zest Optional; omit if desired

Equipment

  • Mixing bowl
  • Cookie cutters
  • Parchment paper
  • Baking sheet
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream together unsalted butter until light and fluffy.
  2. Gradually add all-purpose flour, grated Parmigiano-Reggiano cheese, chopped fresh rosemary, and cracked black pepper. Mix until a smooth dough forms.
  3. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
  4. Lightly flour a surface and roll out the dough to about ¼ inch thickness. Use snowflake cookie cutters to cut out cookies.
  5. Preheat your oven to 350°F (175°C).
  6. Return the cookies to the refrigerator and chill for an additional 10 minutes.
  7. Bake for 12-15 minutes, or until the edges turn lightly golden and the cookies feel firm.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 110mgPotassium: 50mgSugar: 1gVitamin A: 200IUCalcium: 60mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 5 days at room temperature. Refrigerate for up to a week or freeze the dough for up to one month.

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