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Mari-Bakes-Orange-Rosemary-Cookies

Orange Rosemary Cookies

These fragrant scrumptious sweet cookies are so divine and so easy to make. The rosemary gives a subtle savory taste whereas the orange provides a fresh citrusy kick. It is a match made in heaven. As a bonus, I love how baking these cookies fills my kitchen with the most delightful aroma.
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, British
Servings 30 cookies

Equipment

  • Electric Hand Mixer

Ingredients
  

Cookies

  • 115 grams butter (around ½ cup, at room temperature)
  • 170 grams granulated white sugar (around ¾ cups)
  • 1 egg
  • ¼ tsp vanilla extract
  • small pinch of salt
  • 1 tbsp grated orange zest (from around 2 oranges)
  • 1 ½ tsp finely chopped fresh rosemary
  • ¼ tsp baking powder
  • tsp baking soda
  • 220 grams all-purpose flour (around 1 ½ cup)

Glaze

  • 1 tsp grated orange zest
  • 2 tbsp freshly squeezed orange juice
  • 120 grams powdered sugar (1 cup)
  • 1 tsp finely chopped rosemary (for decoration on top)

Instructions
 

  • Make sure your butter is at room temperature. Then, in a big bowl, soften your butter with an electric hand mixer.
  • Add the sugar to the soft butter and whisk for 5 minutes. The sugar and butter should become light pale.
    Mari-Bakes-Orange-Rosemary-Cookies
  • Next, mix in your egg to the fluffy sugar and butter combo. Whisk well.
    Mari-Bakes-Orange-Rosemary-Cookies
  • Here come the flavor makers. Throw in vanilla extract, salt, orange zest, and rosemary to the cookie dough. Beat until smooth.
    Mari-Bakes-Orange-Rosemary-Cookies
  • In another bowl, mix flour with the baking powder and baking soda. Then add it to the cookie dough. Mix until it forms a soft dough. As always with cookies, do not overmix. Overmixing makes them tough and we do not want that.
  • Press your cookie dough into a disk, cover it with plastic wrap, and refrigerate for 30 - 45 minutes.
    Mari-Bakes-Orange-Rosemary-Cookies
  • Preheat your over to 170° C and prepare a cookie sheet covered with parchment paper.
  • For the next step, you can follow Scenario 1: Chunky Cookies or Scenario 2: Cookie Cutter Method.
  • In Scenario 1: Chunky Cookies, using a teaspoon, we take a teaspoon of the chilled dough and shape round cookie patties. Do not place them too close to each other on the cookie sheet as they will grow a bit in the oven. Bake them for 20 - 25 minutes until set and the sides are slightly golden.
    Mari-Bakes-Orange-Rosemary-Cookies
  • In Scenario 2: Cookie Cutter Method, we roll out the chilled dough to 6 mm thickness on a floured surface and use a cookie cutter to cut out pretty little cookies. Bake these cookies for 10 - 12 minutes in the oven until set and the sides are slightly golden.
  • Note: If you need to cook your cookies in several batches, keep the dough chilled in the fridge in-between.
  • Remove the cookies from the oven, let cool on the cookie sheet for 5 minutes and then, to fully cool down, on a wire rack.
  • For the glaze, mix all the ingredients in a small bowl until the powdered sugar is fully combined. Use a spatula or a spoon to glaze the completely cooled cookies over a parchment or reusable baking mat to catch any glaze droplets. Top the cookies with some extra rosemary and/or orange zest. Let the glaze rest until completely set.
    Mari-Bakes-Orange-Rosemary-Cookies
  • These cookies taste even better the next day. Store them in an airtight box and in a cold place. Enjoy and share them with others!
    Mari-Bakes-Orange-Rosemary-Cookie
Keyword Cookies, Orange, Rosemary