Picture this: the festive chaos is in full swing, and you need an appetizer that looks like you spent all day crafting it, but secretly comes together with minimal fuss. That’s where these Savory Rosemary Parmesan Snowflake Cookies come in. These elegant little bites are the perfect blend of buttery, cheesy, and herby goodness, shaped into the most delightful wintery designs. They’re the appetizer that will have your guests thinking you’re a culinary wizard, and I’m here to let you in on the secret—they’re surprisingly simple to make.
Table of Contents
Table of Contents
Why You’ll Love This Rosemary Parmesan
- Impressively Easy: They look fancy but the process is straightforward, perfect for busy holiday hosts.
- Make-Ahead Magic: You can prepare the dough days in advance, making your party day a breeze.
- Unforgettable Flavor: The combination of nutty Parmesan and fragrant rosemary is absolutely irresistible.
- Conversation Starter: These pretty snowflakes are guaranteed to be the talk of your appetizer table.
Gathering Your Ingredients
This recipe uses simple, high-quality ingredients to create maximum flavor. Using real, freshly grated Parmesan cheese is key here—the pre-shredded stuff just won’t melt the same way.
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Rosemary Parmesan Snowflake Cookies
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
Description
Savory parm rosemary snowflake cookies Elegant holiday appetizer recipe Easy gourmet tech for festive gatherings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2–3 tablespoons cold water
- 1 egg, beaten (for egg wash, optional)
- Coarse sea salt, for sprinkling
Instructions
- Pulse the Dry Ingredients: In the bowl of a food processor, combine the flour, cubed cold butter, grated Parmesan, rosemary, garlic powder, black pepper, and salt. Pulse until the mixture resembles coarse crumbs.
- Bring It Together: With the processor running, slowly add the cold water, one tablespoon at a time, until the dough just comes together into a ball. Be careful not to overmix.
- Chill Out: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour. This is a crucial step for easy rolling!
- Roll and Cut: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use your snowflake cutter to stamp out as many cookies as you can, re-rolling the scraps.
- Bake to Perfection: Place the cookies on a parchment-lined baking sheet. For a gorgeous golden sheen, brush them lightly with the beaten egg and sprinkle with a tiny bit of coarse sea salt. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve slightly warm or at room temperature.
Notes
Elegant, buttery, and cheesy savory cookies shaped like snowflakes. They are the perfect blend of Parmesan and rosemary, making an impressively easy holiday appetizer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 60 kcal
- Sugar: 0 g
- Fat: 4 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 2 g
- 1 cup all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2-3 tablespoons cold water
- 1 egg, beaten (for egg wash, optional)
- Coarse sea salt, for sprinkling
Equipment You’ll Need
- Food processor
- Rolling pin
- Snowflake-shaped cookie cutter (or any festive shape you love!)
- Baking sheets
- Parchment paper
How to Make Savory Snowflake Cookies: A Step-by-Step Guide
- Pulse the Dry Ingredients: In the bowl of a food processor, combine the flour, cubed cold butter, grated Parmesan, rosemary, garlic powder, black pepper, and salt. Pulse until the mixture resembles coarse crumbs.
- Bring It Together: With the processor running, slowly add the cold water, one tablespoon at a time, until the dough just comes together into a ball. Be careful not to overmix.
- Chill Out: Wrap the dough in plastic wrap and flatten it into a disc. Refrigerate for at least 1 hour. This is a crucial step for easy rolling!
- Roll and Cut: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use your snowflake cutter to stamp out as many cookies as you can, re-rolling the scraps.
- Bake to Perfection: Place the cookies on a parchment-lined baking sheet. For a gorgeous golden sheen, brush them lightly with the beaten egg and sprinkle with a tiny bit of coarse sea salt. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve slightly warm or at room temperature.
Tips & Tricks for the Best Savory Cookies
Keep your butter cold! This is the number one rule for a flaky, tender pastry. If the dough starts getting too warm and sticky while you’re rolling, just pop it back in the fridge for 10 minutes to firm up. Don’t have a snowflake cutter? A small star or even a simple round cutter works beautifully—the flavor is the real star here. For a little extra sparkle, you can sprinkle the cookies with a bit of extra grated Parmesan right before baking.
This recipe became a holiday staple for me after a particularly successful (and slightly chaotic) cookie swap. I needed something savory to balance out all the sugar, and these were the unanimous winner. Now, they’re my secret weapon for any holiday party.
The Perfect Way to Serve These Holiday Bites
Arrange these elegant Parmesan cookies on a beautiful platter alongside other simple appetizers. They pair wonderfully with a glass of crisp white wine or a festive cocktail. For a stunning presentation, you can even place a small bowl of a complementary dip in the center, like a sun-dried tomato spread or a creamy herby dip. They’re the perfect finger food to kick off any celebratory meal.
Your Savory Snowflake Cookie Questions, Answered
Can I make this dough ahead of time?
Absolutely! This dough is a perfect make-ahead recipe. You can keep the wrapped disc of dough in the fridge for up to 2 days, or freeze it for up to a month. Just let it thaw slightly in the refrigerator before rolling it out.
Can I use dried rosemary instead of fresh?
You can, but fresh is best for the brightest flavor. If you must use dried, reduce the amount to 1 teaspoon, as dried herbs are more potent.
How should I store leftovers?
Once completely cool, store any leftover cookies in an airtight container at room temperature for up to 3 days. They might lose a little of their crispness but will still be delicious.
Can I use a different cheese?
Pecorino Romano would be a great substitute for a sharper flavor. For a milder taste, try a good quality aged Asiago. I’d avoid very soft or super moist cheeses, as they can throw off the texture of the dough.
Nutrition Information
These savory holiday cookies are a indulgent treat. Each cookie (assuming about 24 per batch) contains approximately 60 calories, 4g of fat, 4g of carbs, and 2g of protein.
So there you have it—your new go-to recipe for an elegant holiday appetizer that’s equal parts stunning and simple. These Savory Rosemary Parmesan Snowflake Cookies are more than just food; they’re little edible pieces of holiday magic that will make your gathering feel extra special. I can’t wait for you to impress your friends and family with them. Happy baking!
