A sweet take on a usually savory herb! This soft cookie has tons of deep, rich flavors. The rosemary in this is fairly strong, so consider using only 1 teaspoon for a more subtle flavor. Additionally, this is not a super sweet cookie, so consider upping the sugar to 3/4 c. if you have a sweeter taste.

Ingredients

butter, browned and cooled↗1⁄2 cup
brown sugar (I used dark brown)↗2⁄3 cup
rosemary, finely chopped (fresh rosemary is best)↗2 teaspoons
egg↗1
molasses↗1 teaspoon
flour↗1 1⁄4 cups
salt↗1⁄4 teaspoon
baking soda↗1⁄4 teaspoon

Step-by-step instructions

1
Preheat oven to 350.
2
Brown the butter my melting in a light-bottomed saucepan (so you can see when the butter turns brown), stirring frequently, until the butter browns and develops a nutty aroma. Set aside to cool.
3
Sift the flour, salt, and baking soda together.
4
In a mixing bowl, mix the brown butter and brown sugar together.
5
Add the rosemary, egg, and molasses.
6
Add the flour mixture.
7
Drop 1 tablespoon of dough onto baking sheets (I use a small 1T cookie scoop).
8
Bake for 7-8 minutes, until the edges begin to brown.

Source: food.com

Original recipe ↗

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