Savory Rosemary Parmesan Snowflake Cookies
The One Snowflake I Wish Would Stick Around: Savory Rosemary Parmesan Cookies
Hey there! You know those rare winter days where you open the curtains hoping for snow and just get drizzle? Well, that’s usually my luck. But these Savory Rosemary Parmesan Snowflake Cookies last longer than any snow I’ve ever seen in my yard. The first time I baked these, I was trying to impress my mother-in-law who—let’s just say—carries her rolling pin like a badge of honor. Good news (for my nerves): she asked for the recipe. To be honest, my first batch looked more like abstract art than snowflakes (my nephew called them ‘snow splats’), but they tasted fantastic and after a glass of wine, none of us cared.
Why You’ll Love These (or at least why I keep making ‘em)
I make these little beauties every time I need a snack for book club or just an excuse to munch while re-watching a cozy murder mystery on a rainy night. My family goes wild for them (well, except my brother who ‘hates cheese’ but is suspiciously quick to grab one).
- They look fancier than the effort you put in!
- Perfect make-ahead nibble for parties (mine seem to disappear before the guests arrive though).
- I once ran out of fresh rosemary and used thyme instead. Wasn’t bad at all, though someone asked if I’d made a pizza-flavored biscuit. Ha!
- Real talk: I used to struggle with them being too crumbly, but some chill time in the fridge fixed that—mostly.
Here’s what you’ll need (with some substitutions!)
- 1 cup (125g) all-purpose flour (sometimes I sneak in a bit of whole wheat for “health”)
- 1/2 cup (115g) unsalted butter, cold & cubed (My grandmother insisted on Kerrygold, but—as long as it’s not margarine, it works)
- 3/4 cup (60g) grated Parmesan cheese (just use the pre-grated stuff if you’re in a rush, honestly)
- 1 heaping tbsp very finely chopped fresh rosemary (or 1 tsp dried, which I use when the plant on my windowsill inevitably dies every February)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper (sometimes I add a pinch of cayenne when we’re feeling spicy)
- 1 egg yolk (the white? I use it in a different recipe, but you do you)
- Optional: handful of sesame seeds or extra cheese for the tops
This is How I Throw It Together (Mostly in This Order, Sometimes with Interruptions)
- Mix the dry stuff: Whisk flour, salt, pepper, and rosemary together in a bigish bowl. If you’re lazy like I am some days, just give it a quick stir.
- Add cold butter: Cube it up and work it in with your fingertips, or a pastry cutter if you own one. (On second thought, two dinner knives work fine—just takes longer!) You want a crumbly, sand-like mix. Don’t worry if there’s a lump or two.
- Cheese time: Stir in that lovely Parmesan and—if you’re feeling wild—a little extra.
- Add the yolk: Pour it in and squish the dough together; use your hands! If it’s impossibly dry, a dribble of water helps. This is where I usually taste a tiny pinch—raw egg and all; living dangerously!
- Chill: Flatten dough into a disc, wrap it up, shove it in the fridge for 30 minutes (or longer, if your show gets good or you’re sidetracked by laundry).
- Roll and cut: Preheat to 350°F/180°C. Dust your counter, roll dough to about 1/8 inch thick—maybe a smidge thicker. Use snowflake cutters (or stars, or whatever’s handy—the shape really isn’t dealbreaker).
- Top ‘em: Sprinkle extra cheese or sesame, if you want. Gently press so it sticks but don’t squash them flat. Pop onto a parchment-lined tray.
- Bake: 12–15 minutes until edges get *just* golden. If you overdo it, you’ll know. Cool on the tray for a sec—otherwise they fall apart (I learned that the hard way… several times)
Some Notes (learned the slightly hard way)
- The dough always looks a teensy bit too dry before I chill it. Just trust—it magically comes together.
- If you forget to chill the dough, be prepared for cookie shapes that resemble blobs. Still tasty, though!
- It really is better to grate fresh Parmesan, but seriously, good supermarket cheese is fine in a pinch.
Options & Oddball Experiments
I once added chopped sundried tomatoes—delicious, but the dough got a bit wet, so maybe go easy. Smoked paprika makes them moreish, and once for a party I did a blue cheese version—turned out too strong for me, but my friend Joe kept sneaking them anyway.
Don’t Have All the Gear? No worries
You don’t need fancy snowflake cookie cutters—an upside down shot glass, the rim of a jar, or even just a knife to slice squares works. I pretended my oddly shaped ones were “rustic.” Rolling pin missing? Use a wine bottle. Or, well, try patting the dough out with your hands (sticky but works in a pinch).
Keeping ‘Em Fresh (I mean, if any are left)
So technically, you can keep these tightly sealed in a tin for 3–4 days, and they freeze okay too. But, honestly, in my house a batch barely survives until the next morning—especially if anyone’s home. The one time I tried hiding them, I forgot where and, well, we found cookie crumbs months later behind the flour jar. Whoops.
How I Like to Serve ‘Em
Honestly, my favorite is alongside a bowl of tomato soup or as a little side to a cheese board (the irony isn’t lost on me). My cousin swears they’re good with honey— jury’s still out. At family parties, we stick a few on the table and watch them vanish. One Christmas, I dangled a few by ribbon as weird edible ornaments. Not my brightest idea, but the photos are hilarious.
Stuff I’ve Learned the Hard Way (Let Me Spare You)
- I once baked these right after taking the dough from the fridge—don’t do that. It cracks! Let it sit for a bit.
- Don’t eyeball salt—in theory, Parmesan is salty enough, but a little extra makes everything sing. But don’t overdo it.
- Actually, I find it works better if you sprinkle toppings before cutting the shapes—saves mess, promise.
Some Real Questions I’ve Been Asked (and My Honest Answers!)
- Can I use dried rosemary? Yeah, totally—just use less (and crush it up). But fresh is a bit zingier, if that makes sense.
- Can I make them gluten-free? I’ve tried with cup-for-cup GF flour; they’re good but a touch more crumbly. Maybe don’t roll too thin.
- Do I have to chill the dough? Well, kind of. If you skip it, be ready for… enthusiastically spreading cookies, shall we say.
- What about vegan? Look, I don’t have a vegan version that I actually like, but this vegan Parm recipe is handy and Miyoko’s vegan butter isn’t too bad.
- Do they freeze well? They do, if you manage to not eat them first—freeze baked or raw shapes, but thaw raw ones before baking.
- Do kids eat these? My niece calls them ‘fancy Cheez-Its.’ Make of that what you will. (She’s five, brutally honest!)
Just a quick digression—I once tried shaping these into little animals for a themed birthday party; turns out, hedgehog-shaped cookies mostly taste the same as snowflakes, but the hedgehogs look way more stressed.
If you want a deeper dive into savory cookies, King Arthur Baking has some bonkers good ideas. And if you’re cheese-obsessed like me, definitely check Serious Eats’ Parmesan advice—makes me feel only slightly more adult buying the fancier wedge. Anyway, I’d love to hear what wild shapes or flavors you end up with!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, finely chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons cold water
- 1 large egg, beaten, for brushing
Instructions
-
1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
2In a large bowl, combine flour, Parmesan cheese, rosemary, garlic powder, salt, and black pepper.
-
3Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
-
4Stir in cold water until the dough begins to come together. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
-
5On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use snowflake-shaped cutters to cut out cookies and place them on the prepared baking sheet.
-
6Brush the tops with beaten egg for shine. Bake for 16-18 minutes, or until edges are lightly golden. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
