These savory rosemary-Parmesan snowflake cookies are crisp, cheesy, and fragrant. They blend the nutty saltiness of Parmesan with bright rosemary for a simple, elegant savory bite. They look festive thanks to the snowflake cutter and make a great appetizer, snack, or party nibble.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 12 cookies (depends on cutter size)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving, based on 12 servings)
- Calories per serving: 95 kcal
- Protein: 3.2 g
- Carbohydrates: 7.7 g
- Fat: 5.4 g
- Fiber: 0.3 g
- Sugar: 0.5 g
- Sodium: 120 mg
Why Make This Savory Rosemary-Parmesan Snowflake Cookies
These cookies are quick and rewarding. They offer a crunchy edge and a slightly tender center. The aroma of warm Parmesan and rosemary fills the kitchen as they bake. They work well as an easy, elegant appetizer or a holiday snack. The dough is forgiving and easy to roll, and the recipe uses common ingredients you may already have.
How to Make Savory Rosemary-Parmesan Snowflake Cookies
This recipe is a straightforward mix-and-bake. Work quickly with the dough so it stays easy to roll. Use a floured surface and a sharp cutter for clean snowflake shapes. The steps below walk you through preparation, mixing, baking, and finishing.
Ingredients:
1 cup all-purpose flour, 1/2 cup grated Parmesan cheese, 2 tablespoons fresh rosemary, chopped, 1/4 cup unsalted butter, softened, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 egg yolk, 2 tablespoons cold water
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure your ingredients, grate the Parmesan if needed, and chop the rosemary finely so it spreads evenly in the dough.
Step 2: Mixing
In a mixing bowl, cream together the softened butter, egg yolk, salt, and black pepper until smooth. Gradually add the flour, Parmesan cheese, and chopped rosemary, mixing until a dough forms. If the dough feels too dry or crumbly, add cold water one tablespoon at a time until it comes together.
Step 3: Cooking
Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use a snowflake-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet with a bit of space between each. Bake for 12–15 minutes or until the edges are lightly golden and the cookies look set.
Step 4: Finishing
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Cooling helps them crisp up and keeps the snowflake points from breaking. Serve once cooled.
How to Serve Savory Rosemary-Parmesan Snowflake Cookies
Serve warm or at room temperature. Pair them with:
- Soft cheeses like ricotta or goat cheese for spreading.
- A small bowl of olive oil with cracked pepper and lemon zest for dipping.
- Charcuterie boards alongside cured meats and olives.
They make a pretty holiday cookie platter or a savory contrast to sweet desserts.
How to Store Savory Rosemary-Parmesan Snowflake Cookies
- At room temperature: Store in an airtight container for up to 3 days.
- In the refrigerator: Keep in an airtight container for up to 1 week (note: refrigeration can soften them slightly).
- Freezing: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature; re-crisp in a 300°F (150°C) oven for 5–7 minutes if desired.
Expert Tips for Perfect Savory Rosemary-Parmesan Snowflake Cookies
- Use finely grated Parmesan for even distribution and a smoother dough.
- Chill the dough 10–15 minutes if it feels too soft; chilled dough cuts cleaner.
- Roll to an even 1/4 inch thickness so cookies bake uniformly.
- Keep an eye on baking time; overbaking dries them out. Edges should be lightly golden.
- If you want sharper snowflake points, slightly underbake and cool on the sheet to firm up.
- For extra flavor, brush very lightly with olive oil and sprinkle a little extra grated Parmesan before baking.
Delicious Variations
- Rosemary + Lemon Zest: Add 1 teaspoon lemon zest for a bright lift.
- Cheddar & Chive: Replace Parmesan with sharp cheddar and swap rosemary for 1 tablespoon chopped chives.
- Herbes de Provence: Replace rosemary with a mix of thyme, oregano, and a pinch of dried lavender for a French twist.
- Spicy Kick: Add 1/4 teaspoon red pepper flakes to the dough for heat.
- Gluten-Free: Use a 1:1 gluten-free flour blend and chill the dough slightly longer to help it hold shape.
- Vegan: Use a vegan butter substitute and a flax "egg" (1 tbsp ground flax + 3 tbsp water) instead of egg yolk; texture will be slightly different.
Frequently Asked Questions
Q: My dough is crumbly and won’t come together. What should I do?
A: Add the cold water one teaspoon at a time and knead gently until it joins. If the dough remains too dry, let it rest 5–10 minutes; the flour can hydrate and become easier to work. Chilling for 10 minutes can also help.
Q: Can I use dried rosemary instead of fresh?
A: Yes. Use about 1 tablespoon dried rosemary instead of 2 tablespoons fresh. Crush the dried leaves between your fingers before adding so they release more flavor.
Q: Can I make the dough ahead of time?
A: Yes. Wrap the dough tightly and refrigerate for up to 2 days. Let it sit at room temperature 10–15 minutes before rolling. You can also freeze the dough for up to 1 month; thaw overnight in the fridge.
Q: How can I keep the snowflake points from breaking?
A: Roll the dough evenly and avoid overly thin points. Chill the cut cookies on the baking sheet for 10 minutes before baking to help them hold shape. Use a thin metal cutter and a light, confident press.
Q: Will these cookies be very salty because of Parmesan?
A: Parmesan is salty, but the amount in this recipe balances well across 12 cookies. If you are salt-sensitive, reduce the added salt to 1/8 teaspoon or use a lower-sodium hard cheese.
Q: Can I bake larger or smaller cookies with the same dough?
A: Yes. Adjust baking time: smaller cookies need 8–10 minutes, while larger ones may need 15–18 minutes. Watch for light golden edges.
Q: How do I re-crisp cookies that softened in storage?
A: Re-crisp in a 300°F (150°C) oven for 5–7 minutes, then cool on a rack. This refreshes texture without burning the cheese.
Conclusion
These savory rosemary-Parmesan snowflake cookies are quick to make, aromatic, and crisp—perfect for gatherings or a savory treat at home. They pair beautifully with cheeses, olives, or a simple olive oil dip. For another take on Parmesan cookies and additional inspiration, see Savory Parmesan Cookies Recipe – An Italian in my Kitchen. Give this recipe a try—rolling out dough and cutting snowflakes is easy, and the reward is a tasty, elegant snack everyone will enjoy.
Print
Savory Rosemary-Parmesan Snowflake Cookies
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These savory cookies blend the nutty saltiness of Parmesan with fragrant rosemary, making them perfect as an appetizer, snack, or party nibble.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk
- 2 tablespoons cold water
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, egg yolk, salt, and black pepper until smooth. Gradually add the flour, Parmesan, and rosemary until a dough forms.
- Roll out the dough to about 1/4 inch thickness and cut out cookies with a snowflake cutter. Place on the baking sheet.
- Bake for 12–15 minutes until edges are lightly golden. Let cool before serving.
Notes
Serve with soft cheeses or olive oil for dipping. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 5.4g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7.7g
- Fiber: 0.3g
- Protein: 3.2g
- Cholesterol: 31mg
