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These chocolate rosemary cookies are soft, yet firm with a chocolate but subtle savory flavor to them. Add in some icing with meringue powder to help keep it stable, and some sprinkles and you have a fun cute holiday cookie. Not to mention these adorable bear and moose cookie cutters. I love them!
Change it up!
Not sure if these chocolate rosemary cookies are for you? That’s ok, I know that it’s different, but there is no harm in trying something new, right? If you aren’t a fan of weird flavor combinations, you are more than welcome to completely skip the rosemary and make these cookies a simple chocolate cookie.
Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. When making royal icing you can go one of two ways. You can use meringue powder for a more safe route or you can use egg whites. I try to stick with using meringue powder mainly because I would rather save the egg whites for something else. This is completely optional but the recipe for these cookies uses meringue powder. I also would like to suggest these cookie cutters too for cuteness purposes:
chocolate rosemary cookies
- 2 sticks unsalted butter room-temp
- 1/3 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp salt
- 2 tsp baking powder
- 1 tbsp fresh rosemary finely chopped
- 1/2 cup cocoa powder
- 1 1/2 cup all-purpose flour
- 2 1/2 cup powdered sugar
- 2 tsp meringue powder
- 2 1/2 tbsp water
- 1 tsp vanilla extract
- food coloring optional
- preheat the oven to 350 degrees F. in a bowl, combine the salt, baking powder, rosemary, cocoa powder, and flour, set aside. in another bowl, combine the butter and both sugars and cream together with a paddle attachment until fluffy, about 1 minute. scrape down the sides of the bowl then add in the egg and vanilla. mix until incorporated, about 1 minute. scrape down the sides of the bowl again and then gradually add in the dry ingredients. separate the dough in half and then wrap the halves into cling wrap. place the dough into the fridge for about 30 minutes. once chill, roll the dough out to 1/4 inch thickness and cut out desired shapes. place the cookies onto a sheet pan lined with parchment paper. bake for 8-10 minutes. let cool.
- place all of the ingredients into a bowl and mix until fully incorporated. keep wrapped to prevent from going hard or a skin from forming.