Hello and welcome to the inaugural post on Rosie Cakes!!
I’m super excited to get started blogging, especially with the busy week of baking I have ahead. My wonderful and amazing cousin, Laura, is getting married in a little over a month, and on Saturday we are celebrating with a bridal shower.
I’ve been asked to make the desserts, and we are expecting around 50 people. The theme the lovely hostesses are going for is Tea Party, so I decided that one of my desserts just had to be my Rosemary Sugar Cookies.
Yes, you read that correctly. Rosemary. It adds such an elegant flair to the delicious classic. For years, I had searched for the perfect sugar cookie recipe, and finally last December, I found it. I found it on the blog, A Spicy Perspective. I follow it exactly, but add in a tablespoon (or a little more) of fresh chopped rosemary.
This recipe made 46 cookies (one for the chef, and 45 for the shower), and the cookies are soft and chewy. Please note, this is not a roll-out cookie.
First, gather your ingredients:
- 3 cups sifted all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 sticks softened unsalted butter
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 Tablespoon vanilla
- 1 Tablespoon chopped fresh rosemary
Preheat the oven to 375 degrees and in a medium mixing bowl sift all of your dry ingredients together. In the base of your stand mixer, or if you’re using a hand mixer-another large mixing bowl, cream the butter and sugar together.
For ultimate butter-sugar fluff (the technical term), put the mixer on medium-high speed and let it go for about 3 minutes.
Next, add the eggs, vanilla, and rosemary. Scrape the bowl periodically to ensure all the ingredients are well mixed.
When the wet ingredients are combined, slowly add the dry ingredients until just combined. Do not over mix. Use a spatula or wooden spoon to mix in the rest.
Now it is time to drop them on the the cookie sheet. I like to use a one inch cookie scoop to ensure all of the cookies turn out to be roughly the same size. Drop each one inch ball in a separate bowl of sugar, and roll it around to give it a light sugar coating.
Before baking, use a shot glass or the palm of your hand to slightly flatten each cookie. Bake 9-11 minutes, until the edges of the cookies are just starting to turn golden brown.
They look delicious, right? They ARE! Now, the shower is on Saturday, so I popped all of these into a few different freezer ziplock bags (don’t over crowd the bags!), and placed them in my freezer. These cookies freeze remarkably well. When I’m ready to serve them, I’ll dust them with some powdered sugar and we’ll be good to go!
And so concludes my first post on Rosie Cakes. I hope you enjoyed reading, and please check back tomorrow for more sweet shower treats.