These unique snowflake cookies are a tasty twist on traditional treats! Made with fresh rosemary and tasty Parmesan cheese, they’re sure to surprise your taste buds!
Who knew cookies could be savory? I love serving these at parties—their fun shape and unique flavor always get people talking. Plus, they pair perfectly with a nice cup of tea! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. You can substitute it with whole wheat flour for a slightly nuttier flavor or gluten-free flour if you’re looking for a gluten-free option. Just make sure to check the blend for proper texture.
Parmesan Cheese: Grated Parmesan gives these cookies a rich, cheesy flavor. If you’re short on Parmesan, try using Pecorino Romano or Asiago for a slightly different taste. For a dairy-free option, nutritional yeast can add some cheesy flavor.
Fresh Rosemary: Fresh herbs really shine in cookies! If you don’t have fresh rosemary, dried rosemary works too, but use about a third of the amount since it’s more concentrated. You could also experiment with other herbs like thyme or oregano.
Unsalted Butter: Chilled butter is crucial for the flaky texture. If you’re dairy-free, substitute with coconut oil (firm, not melted) or a vegan butter alternative. For a lighter texture, you could use shortening.
How Do You Make Sure Your Cookies Have the Right Texture?
The key to getting that perfect crisp texture lies in the blending and rolling steps. Here’s how to do it right:
- Don’t overmix the flour and butter; it should look like coarse crumbs to ensure flakiness.
- Add cold water gradually, and only mix until the dough holds together. Overmixing can lead to tough cookies.
- When rolling out the dough, keep it about 1/8-inch thick for even baking. Adjust your baking time if your cookies are thicker.
Lastly, let them cool on a wire rack! This keeps them crispy and prevents them from getting soggy.
How to Make Savory Rosemary-Parmesan Snowflake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup all-purpose flour
- ¾ cup grated Parmesan cheese
- 2 tablespoons unsalted butter, chilled and cut into small pieces
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 to 3 tablespoons cold water
For Garnish:
- ½ teaspoon dried thyme (optional)
- Extra grated Parmesan for topping
- Small rosemary leaves for topping
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and 12 to 15 minutes for baking, so you can have your cookies ready in around 30 minutes! They are super quick to whip up, and the wonderful aroma will fill your kitchen in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients:
In a large bowl, mix together the all-purpose flour, grated Parmesan cheese, finely chopped rosemary, salt, and black pepper. This will create a flavorful base for your cookies.
3. Add the Butter:
Add the small pieces of chilled butter to the flour mixture. Using your fingertips or a pastry cutter, mix it until the mixture looks like coarse crumbs. This will help create that nice flaky texture!
4. Combine with Cold Water:
Gradually add the cold water, one tablespoon at a time. Mix until the dough forms a ball—just enough so it holds together but isn’t sticky. Overmixing can lead to tough cookies!
5. Roll Out the Dough:
Turn the dough out onto a lightly floured surface. Roll it out until it’s about 1/8-inch thick. Keeping it thin helps the cookies bake evenly and become crispy.
6. Cut the Cookies:
Using a snowflake-shaped cookie cutter, cut out the cookies and place them on the prepared baking sheet. Don’t worry if they’re not perfect; they’ll taste delicious either way!
7. Add Garnishes:
Sprinkle some extra grated Parmesan cheese, and if you like, add a pinch of dried thyme and a few small rosemary leaves on top of each cookie.
8. Bake:
Pop the cookies in the oven and bake for 12 to 15 minutes, or until the edges are golden and the cookies are firm to the touch. Your kitchen will smell amazing!
9. Cool and Serve:
Once done, take the cookies out of the oven and let them cool on a wire rack before serving. This helps them to stay crispy. Enjoy these delightful savory treats at your next gathering or as a snack any time!
These savory snowflake cookies with hints of rosemary and Parmesan are sure to impress anyone who tries them! Serve them during the holidays or anytime you want a unique and tasty treat!
Can I Use Other Cheeses Instead of Parmesan?
Absolutely! You can substitute with other hard cheeses like Pecorino Romano or Asiago for a different flavor. Just keep in mind that the taste will change, and adjust the quantity if the cheese you choose is saltier than Parmesan.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, but they may lose some crispness. To refresh them, warm briefly in the oven at 300°F (150°C).
Can I Freeze the Dough for Later Use?
Yes, you can! Wrap the dough tightly in plastic wrap and then place it in a zip-top bag. Freeze for up to 3 months. When you’re ready to bake, thaw it in the fridge overnight before rolling it out and cutting the cookies.
How Can I Adjust the Flavor of the Cookies?
If you want to enhance the flavors, consider adding spices like garlic powder or a pinch of cayenne pepper for some heat. You can also experiment with different herbs like thyme or oregano for a unique twist!
