The Irresistible Savory Rosemary Parmesan Snowflake Cookies are exactly what they sound like: a delightful, surprisingly easy-to-make savory treat that will elevate your appetizer game. These cookies are incredibly useful for parties, holiday gatherings, or even just a sophisticated snack when you crave something more than the usual.
Key Ingredients for Irresistible Savory Rosemary Parmesan Snowflake Cookies
- 1 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon baking powder
- ¼ teaspoon salt, plus more for sprinkling
- ½ cup (1 stick) unsalted butter, softened
- ½ cup finely grated Parmesan cheese, plus more for topping
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon fresh lemon zest (from about 1 lemon)
- 2 to 3 tablespoons ice-cold water
How to Make Irresistible Savory Rosemary Parmesan Snowflake Cookies
Whip up these delightful Irresistible Savory Rosemary Parmesan Snowflake Cookies in under 30 minutes of active prep time, making them a perfect last-minute addition to any spread. The unique combination of fragrant rosemary and sharp Parmesan creates a flavor explosion that’s both comforting and delightfully sophisticated. Their tender, slightly crisp texture will have everyone reaching for more.
Step-by-Step Instructions
- Prepare Your Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. This ensures all the leavening agents and seasoning are evenly distributed for consistent cookies.
- Cream the Butter and Cheese: In a large bowl, using an electric mixer (or a sturdy whisk and some elbow grease), cream together the ½ cup of softened unsalted butter and ½ cup of finely grated Parmesan cheese until the mixture is light and fluffy. This process incorporates air, contributing to the cookies’ tender texture.
- Add Aromatics: Stir in the 2 tablespoons of finely chopped fresh rosemary and 1 tablespoon of fresh lemon zest. The rosemary provides a pungent, herbaceous aroma, while the lemon zest adds a bright, zesty counterpoint, cutting through the richness of the butter and cheese.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a wooden spoon) until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Incorporate Ice Water: Add 2 tablespoons of ice-cold water, mixing until a cohesive dough begins to form. If the dough still seems too dry and crumbly, add another tablespoon of ice-cold water, one teaspoon at a time, until the dough just comes together. The cold water helps to keep the butter from melting too quickly, contributing to a flakier cookie.
- Chill the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling is crucial for making the dough easier to roll out and cut without becoming sticky.
- Preheat and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
- Roll and Cut the Dough: On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use small snowflake-shaped cookie cutters to cut out the cookies. Gather the scraps, re-roll gently, and cut more cookies until all the dough is used.
- Prepare for Baking: Carefully transfer the cut snowflake cookies to the prepared baking sheets, leaving about 1 inch between them. Optionally, lightly brush the tops of the cookies with a little water or egg wash (if using) and sprinkle with a little extra grated Parmesan cheese and a tiny pinch of salt for added flavor and visual appeal.
- Bake to Golden Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Watch them closely, as ovens can vary.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Irresistible Savory Rosemary Parmesan Snowflake Cookies!
Why You’ll Love This Irresistible Savory Rosemary Parmesan Snowflake Cookies
These Irresistible Savory Rosemary Parmesan Snowflake Cookies are an absolute revelation for anyone who loves flavorful, bite-sized delights. Their main feature is the stunning balance of earthy rosemary and sharp, nutty Parmesan, all in a tender, melt-in-your-mouth cookie form that’s surprisingly easy to create. What’s even better is the incredible cost-saving benefit of making these sophisticated appetizers at home. Skip the expensive store-bought versions and impress your guests with a homemade touch that feels truly special, reminiscent of a high-end pâtisserie but made with simple pantry staples.
The fragrant rosemary, bright lemon zest, and savory Parmesan create a flavor profile that’s both comforting and exciting, making these cookies stand out from the usual sweet treats or bland crackers. They’re perfect for holiday cookie platters, elegant brunches, or simply as a delightful accompaniment to a cheese board. Don’t just take our word for it – give these Irresistible Savory Rosemary Parmesan Snowflake Cookies a try this week and prepare to be amazed by how quickly they become a go-to recipe for any occasion!
Storing and Reheating Tips
Properly storing your Irresistible Savory Rosemary Parmesan Snowflake Cookies will ensure they stay delightful for future enjoyment.
- Room Temperature Storage: Once completely cooled, store the cookies in an airtight container at room temperature for up to 3 days. Placing a piece of parchment paper between layers can prevent them from sticking.
- Refrigeration: For longer storage, you can refrigerate the cookies in an airtight container for up to a week, though their texture might become slightly softer.
- Freezing: To freeze, place the completely cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2-3 months.
- Reheating: If refrigerated or frozen, you can gently reheat the cookies to revive their texture and flavor. Place them on a baking sheet in a preheated oven at 300°F (150°C) for 5-7 minutes, or until warmed through. Avoid microwaving, as it can make them tough.
Final Thoughts
These Irresistible Savory Rosemary Parmesan Snowflake Cookies are a delightful testament to how simple ingredients can create extraordinary flavor. We encourage you to whip up a batch and experience their unique charm for yourself – they’re sure to become a new favorite.
Irresistible Savory Rosemary Parmesan Snowflake Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together the 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. This ensures all the leavening agents and seasoning are evenly distributed for consistent cookies.1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, using an electric mixer (or a sturdy whisk and some elbow grease), cream together the ½ cup of softened unsalted butter and ½ cup of finely grated Parmesan cheese until the mixture is light and fluffy. This process incorporates air, contributing to the cookies’ tender texture.½ cup unsalted butter, ½ cup Parmesan cheese
- Stir in the 2 tablespoons of finely chopped fresh rosemary and 1 tablespoon of fresh lemon zest. The rosemary provides a pungent, herbaceous aroma, while the lemon zest adds a bright, zesty counterpoint, cutting through the richness of the butter and cheese.2 tablespoons fresh rosemary, 1 tablespoon fresh lemon zest
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a wooden spoon) until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Add 2 tablespoons of ice-cold water, mixing until a cohesive dough begins to form. If the dough still seems too dry and crumbly, add another tablespoon of ice-cold water, one teaspoon at a time, until the dough just comes together. The cold water helps to keep the butter from melting too quickly, contributing to a flakier cookie.2 to 3 ice-cold water
- Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling is crucial for making the dough easier to roll out and cut without becoming sticky.
- When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
- On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Use small snowflake-shaped cookie cutters to cut out the cookies. Gather the scraps, re-roll gently, and cut more cookies until all the dough is used.
- Carefully transfer the cut snowflake cookies to the prepared baking sheets, leaving about 1 inch between them. Optionally, lightly brush the tops of the cookies with a little water or egg wash (if using) and sprinkle with a little extra grated Parmesan cheese and a tiny pinch of salt for added flavor and visual appeal.½ cup Parmesan cheese, ¼ teaspoon salt
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Watch them closely, as ovens can vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Irresistible Savory Rosemary Parmesan Snowflake Cookies!