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Rosemary and Lime Cookie Recipe

Learn how to make these easy rosemary and lime cookies with a perfect balance of herbaceous and citrus flavors. This quick and easy cookie recipe creates a sophisticated treat that's crisp around the edges and tender in the middle. Perfect for afternoon tea or as an elegant dessert option!

Prep

15 mins

Cook

12 mins

Serve

24

Kcal

175

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1/2 teaspoon baking powder</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">2 tablespoons fresh lime zest (from about 2 limes)</li><li class="ingredients-single-item">2 tablespoons fresh lime juice</li><li class="ingredients-single-item">1 tablespoon finely chopped fresh rosemary</li><li class="ingredients-single-item">1/2 teaspoon vanilla extract</li><li class="ingredients-single-item">For the glaze: 1 cup powdered sugar</li><li class="ingredients-single-item">2 tablespoons fresh lime juice</li><li class="ingredients-single-item">1/2 teaspoon lime zest</li><li class="ingredients-single-item">Tiny rosemary leaves for garnish (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> First things first, get your oven ready by preheating it to 350°F (175°C). While that's warming up, line two baking sheets with parchment paper – this will stop your lovely cookies from sticking and make cleanup a breeze.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, whisk together your flour, baking powder, and salt until they're properly combined. This ensures your dry ingredients are evenly distributed throughout the dough later on.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Now for the wet ingredients. In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed for about 3 minutes, or until the mixture becomes light and fluffy. You want to incorporate plenty of air here for a tender cookie, so don't rush this step, mate!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the egg to your butter mixture and beat until completely incorporated, about 1 minute. Then add the lime zest, lime juice, chopped rosemary, and vanilla extract. Mix until everything's beautifully combined, scraping down the sides of the bowl with a rubber spatula to make sure nothing gets left behind.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add your dry ingredients to the wet mixture, about a third at a time, mixing on low speed just until combined after each addition. Be careful not to overmix – stop as soon as no dry flour is visible. The dough should be soft but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Using a tablespoon or a small cookie scoop, portion out balls of dough (about 1 tablespoon each) and place them on your prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Gently flatten each ball slightly with the palm of your hand.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Bake in your preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden but the centers still look slightly soft. Don't overbake these beauties! They'll continue cooking a bit on the hot baking sheet after you take them out.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Allow the cookies to cool on the baking sheets for about 5 minutes – they're quite delicate when hot. Then transfer them to wire cooling racks to cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> While the cookies are cooling, prepare your lime glaze. In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until smooth. If the glaze seems too thick, add a tiny bit more lime juice, a few drops at a time. If it's too thin, add a little more powdered sugar until you get the perfect drizzling consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Once the cookies are completely cool, drizzle the lime glaze over them using a spoon or a fork. If desired, place a tiny rosemary leaf on top of each cookie while the glaze is still wet. Let the glaze set for about 30 minutes before serving or storing. These cookies will keep in an airtight container at room temperature for up to 5 days, though they're absolutely brilliant on the first day!</li></ol>
Rosemary and Lime Cookie Recipe

What ingredients are used in Rosemary and Lime Cookies?

These sophisticated cookies require all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, an egg, fresh lime zest and juice, chopped fresh rosemary, and vanilla extract. The glaze needs powdered sugar, more lime juice and zest, plus optional rosemary leaves for garnish.

How to bake Rosemary and Lime Cookies at home?

Learn how to bake Rosemary and Lime Cookies by preheating your oven to 350°F, mixing dry ingredients separately from creamed butter and sugar, then combining with lime and rosemary flavourings. Roll tablespoon-sized dough balls, flatten slightly, and bake for 10-12 minutes until edges are golden. Cool completely before adding a tangy lime glaze and rosemary garnish.

Can I make these cookies ahead of time and freeze them?

Absolutely! You can freeze both the unbaked dough and baked cookies. For the dough, form into balls and freeze on a tray before transferring to a freezer bag (bake from frozen, adding 2-3 minutes to cooking time). Baked cookies freeze well for up to 3 months—just glaze after thawing.

How do I ensure my herb cookies don't taste too overpowering?

For balanced herbal flavour, use fresh rather than dried rosemary and chop it very finely. The recipe's measurements are designed for subtle herbal notes that complement rather than overpower the lime. If concerned, start with half the rosemary amount and adjust to taste in future batches.

What's the best way to achieve the perfect drizzling consistency for the lime glaze?

The perfect glaze consistency should coat the back of a spoon but still flow smoothly. Start with the recipe measurements, then adjust gradually—add powdered sugar a teaspoon at a time if too thin, or a few drops of lime juice if too thick. Test by drizzling from a spoon before applying to cookies.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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