Never thought about baking cookies with herbs? Well, you’re in for a real treat! These cookies are easy to make and tastes delicious.
I made Lavender cookies at an herb class I gave, and everyone loved them. Serve Rosemary or Sage cookies with your Thanksgiving or Christmas dinner. Rose Petal or Lavender cookies would be great for a ladies luncheon. Men would love spicy cookies with Allspice, Cinnamon, or Nutmeg. I husband loves Cayenne Pepper Cookies (add pepper to taste)! There are so many variations to this recipe, so have fun creating your own.
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg white, beaten
- 1 teaspoon pure vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 1 tablespoon fresh OR 1 teaspoon dry finely chopped herb
- 3/4 teaspoon coarse salt
- 1/2 cup fine sanding sugar (opt.)
Mix butter and granulated sugar on medium speed until pale and fluffy, about 2 minutes. Add in whole egg and vanilla. Reduce speed to low and add flour, herb, and salt, and mix until combined.
Halve dough; shape each half into a log. Place each log on a sheet of parchment. Roll on parchment to 1 1/2 inches in diameter. Then, roll the parchment around the log, place on cookie sheet, and freeze until firm, about 1 hour. Can be made a day ahead and leave in freeze until needed.
Preheat oven to 375. Unroll each log and brush with egg white; roll in sanding sugar (opt.). Cut into 1/4 inch rounds. Space 1 inch apart on baking sheets lined with parchment paper. If desired, brush top of cookie and press herb into the top of cookie. I like to press the whole flower or leaf.
Bake until edges are golden, 18-20 minutes. Let cool on wire racks. Store in airtight containers at room temperature up to 3 days.
Use this list of herbs and spices to choose from.
This is what I think they taste like, but of course, everyone taste things differently.
- Allspice – similar to cloves, but more pungent and deeply flavored
- Basil – robust licorice
- Cayenne Pepper – hot (add to taste)
- Caraway Seed – anise-tasting
- Celery Seed – celery, woodsy
- Chervil – delicate anise
- Chives – delicate onion
- Cilantro – pungent, herbaceous
- Cinnamon – both sweet and savory
- Cloves – sweet and warming
- Coriander Seed – earthy, lemony
- Cumin – smoky and earthy
- Dill – pungent herb
- Fennel Seed – lightly sweet and licorice
- Fenugreek – bitter, burnt sugar
- Garlic Powder – sweeter, softer garlic
- Ginger – spicy, zesty bite
- Lavender – herbaceous, woody
- Lemon Thyme – sweet and fresh lemon
- Lemon Balm – refreshing, bright and citrusy
- Lemongrass – lemon mint
- Marjoram – floral and woodsy
- Nutmeg – sweet and pungent
- Oregano – robust, somewhat lemony
- Parsley – light and grassy
- Peppermint and Spearmint – minty, intense
- Rose Petals – earthy and floral, with a slight sweetness
- Rosemary – strong and piney
- Sage – pine-like flavor, with more lemony and eucalyptus notes than rosemary
- Star Anise – sweet licorice
- Summer Savory – peppery green
- Tarragon – strong anise, licorice and vanilla
- Turmeric – mild woodsy flavor
- Thyme – pungent, woodsy flavor