Earlier this summer I saw that our local coffee shop was selling Rosemary Butter Cookies, which looked absolutely tasty (and they were… but $3 for 5 cookies??!?). After poking the internet for a bit, I unearthed a recipe from Martha Stewart and tweaked it a bit. Her recipe yielded 60, mine somehow yielded 80, but I think that’s because I rolled the dough logs a bit too small in diameter.

If you don’t have somewhere flat in your freezer to place two logs you’ll need two paper towel tubes, so it may require a bit of pre-planning the first time you’re making it.



  • 2 sticks (1 cup) unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 3/4 tsp kosher salt
  • 1 1/2 – 2 tbsp dried rosemary*
  • 1 egg white
  • sugar for coating (granulated, sanding, or cane sugar such as Sugar in the Raw)
*Rosemary Note: The original recipe called for 1 tbsp of rosemary, but I used 1 1/2 tbsp (raw) and it was still pretty light on flavor. If you want a stronger rosemary kick I’d recommend 2 tbsp (raw). I used a mortar & pestle to ground the rosemary after measuring.

 Other Materials


  1. Add unsalted butter and granulated sugar to bowl, use electric mixer on medium speed until fluffy. Use the paddle attachment if you have one.
  2. Reduce speed to low and add the large egg and vanilla extract; mix until blended.
  3. Add flour, rosemary, and salt and continue to mix on medium-low until well blended.
  4. Remove dough from bowl and split it in half. Shape each half into a log, about 1 1/2″ in diameter.
  5. Roll each log into parchment paper.
  6. Slide the logs into the paper towel tubes.
  7. Freeze the logs for one hour.
  8. Preheat oven to 375°F. Cover two baking sheets with parchment paper. Get the egg white and coating sugar ready.
  9. Brush one log with egg white and roll in the coating sugar.
  10. Slice the log into 1/4″ inch pieces. Place on the baking sheets about 1/2″ apart.
  11. Bake 20 minutes or until edges are golden. Move to cooling racks. Repeat with second log.
  12. Store at room temperature up to three days in airtight containers.
Adapted from MarthaStewart.com

The final result is a fantastic blend of savory and sweet. It’s been a hit with both kids and adults.