Rosemary-Cheese Spritz Cookies are an elegant, savory take on the classic holiday pressed cookies that brings sophisticated flavor to your cookie platter. These delicate butter cookies are infused with fresh rosemary and sharp cheddar cheese, creating a delightful combination that’s perfect for cocktail parties, wine tastings, or as a unique addition to your holiday baking. Using a cookie press to create beautiful shapes, these cookies have a tender, melt-in-your-mouth texture with aromatic herbal notes and a subtle cheese flavor that makes them absolutely addictive. They’re a wonderful departure from sweet cookies and prove that spritz cookies aren’t just for dessert. Perfect alongside a glass of wine, as part of a cheese board, or simply enjoyed on their own, these rosemary-cheese cookies are bound to become a conversation starter at any gathering.
Serving Quantity: 48 cookies
Preparation Time: 20 minutes
Cooking Time: 12 minutes per batch
Total Time: 1 hour 15 minutes
Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup finely shredded sharp cheddar cheese
- Half cup grated parmesan cheese
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon cayenne pepper (optional)
- 2 tablespoons fresh rosemary (finely minced)
- 1 teaspoon garlic powder
- 2 and a quarter cups all-purpose flour
- 1 egg yolk
- 1 tablespoon milk
- Flaky sea salt (for topping)
- Extra rosemary leaves (for garnish)
- Grated parmesan (for sprinkling)
Nutrition Information (Per Cookie):
- Calories: 65
- Protein: 2g
- Carbohydrates: 5g
- Fat: 5g
- Sugar: 0g
- Sodium: 85mg
- Fiber: 0g
- Cholesterol: 15mg
1. Prepare Ingredients and Equipment
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats. Make sure your butter is properly softened to room temperature, not melted. It should be soft enough to leave an indent when pressed but still hold its shape. Set up your cookie press with your desired disk. Classic shapes like stars, flowers, or simple rounds work beautifully for these savory cookies. Finely mince the fresh rosemary, making sure there are no large pieces that could clog the cookie press. Have all your ingredients measured and ready before starting.
2. Cream Butter and Cheese
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until smooth and creamy. Add the shredded cheddar cheese and grated parmesan cheese. Continue beating for another 2 to 3 minutes until the mixture is light, fluffy, and well combined. The cheese should be completely incorporated into the butter with no large chunks remaining. Scrape down the sides of the bowl as needed to ensure everything mixes evenly. The mixture should be pale and airy at this point.
3. Add Seasonings and Flavorings
Add the salt, black pepper, cayenne pepper if using, minced fresh rosemary, and garlic powder to the butter-cheese mixture. Beat on medium speed until all the seasonings are evenly distributed throughout, about one minute. The dough should be fragrant with rosemary and look slightly speckled from the herbs and pepper. Taste a tiny bit of the mixture to check the seasoning. Remember that the flavors will mellow slightly once baked, so it should taste well-seasoned at this stage.
4. Incorporate the Flour
Add the flour all at once to the butter mixture. Mix on low speed just until the flour is incorporated and the dough comes together. Don’t overmix or the cookies will be tough. The dough should be smooth, cohesive, and soft but not sticky. It should hold together when pressed and be the right consistency for your cookie press. If the dough seems too soft and won’t hold its shape, refrigerate it for 15 to 20 minutes to firm up slightly. If it’s too stiff and won’t press easily, let it sit at room temperature for a few minutes.
5. Fill the Cookie Press
Following the manufacturer’s instructions for your cookie press, fill the barrel with the prepared dough. Pack it in firmly to eliminate air pockets, which can cause the cookies to press unevenly or not release properly. Make sure the dough goes all the way to the bottom with no gaps. Attach your chosen disk to the press and lock it securely. Hold the press perpendicular to your prepared baking sheet for the most consistent results.
6. Press and Shape the Cookies
Press the cookies directly onto your prepared baking sheets, spacing them about one inch apart. These cookies don’t spread much during baking, so they can be relatively close together. Apply even, steady pressure to the cookie press, then release and lift straight up to create clean shapes. If a cookie doesn’t release properly or looks messy, scrape it up and repress. The first few cookies are often practice as you get the feel for your press. Continue until all the dough is used, refilling the press as needed.
7. Apply Egg Wash and Toppings
In a small bowl, whisk together the egg yolk and milk to create an egg wash. Using a pastry brush, very lightly brush the top of each cookie with the egg wash. Don’t use too much or it will pool and make the cookies look uneven. The egg wash helps the toppings stick and gives the cookies a beautiful golden shine. Immediately sprinkle the cookies lightly with flaky sea salt, a tiny bit of extra grated parmesan, or place a small fresh rosemary leaf on top of each for decoration.
8. Bake Until Golden
Bake the cookies for 10 to 12 minutes until they’re set and just beginning to turn golden brown around the edges. The centers should still look relatively pale. Don’t overbake or they’ll be hard and dry instead of tender and buttery. The cookies will firm up as they cool. Let them cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely. They’re delicate when hot but become sturdier as they cool.
Tips for Perfect Rosemary-Cheese Spritz Cookies
Use room temperature butter for the best texture. Cold butter won’t cream properly, and melted butter will make the dough too soft to hold the pressed shapes.
Finely shred the cheddar cheese yourself rather than using pre-shredded cheese. Pre-shredded contains anti-caking agents that affect texture and don’t incorporate as smoothly.
Fresh rosemary is essential for the best flavor. Dried rosemary pieces are too hard and can clog the cookie press. Mince the fresh rosemary very finely.
If you don’t have a cookie press, you can pipe these through a piping bag fitted with a large star tip, or simply roll the dough into small balls and flatten with a fork.
The dough consistency is crucial for cookie presses. If cookies won’t release, the dough is too cold or stiff. If they spread and lose shape, the dough is too warm or soft.
These cookies can be made ahead and stored in an airtight container for up to one week. They also freeze beautifully for up to 3 months.
For a different herb flavor, substitute thyme, sage, or a combination of herbs for the rosemary. Each brings its own unique character.
Add finely chopped crispy bacon bits to the dough for an extra savory element that pairs beautifully with the cheese and rosemary.
Gruyere, fontina, or aged gouda can replace the cheddar for different flavor profiles. Each cheese brings its own nutty, complex notes.
These cookies are perfect for gifting when packed in decorative tins or boxes. They’re unique and sophisticated, making memorable hostess gifts.
Serve with wine, especially full-bodied reds or crisp whites that complement the savory flavors. They’re also wonderful with beer or cocktails.
Make the dough ahead and refrigerate for up to 2 days or freeze for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.
For a spicier version, increase the cayenne or add finely minced fresh jalapeño to the dough. The heat balances the rich cheese beautifully.
These cookies make excellent appetizers when served alongside a cheese board, charcuterie platter, or soup course.
The egg wash is optional but recommended for the most professional appearance and helps toppings adhere. Skip it if you prefer a more rustic look.
Use parchment paper rather than greasing the pans. Greased pans can cause the cookies to spread more than desired and lose their defined shapes.
If making for a holiday cookie exchange, label them clearly as savory so guests know they’re not sweet cookies. Include the recipe because people will ask for it.
Mini versions make perfect cocktail party bites. Use a smaller disk in your cookie press or pipe smaller shapes for one-bite wonders.
Dust very lightly with smoked paprika before baking for extra color and a subtle smoky note that complements the rosemary.
These cookies pair wonderfully with tomato soup, French onion soup, or any creamy soup for a sophisticated lunch or light dinner accompaniment.
