Herbed Sugar Cookies

Rosemary and thyme make a surprisingly delightful appearance in these classic sugar cookies.

Editor's favorite; Make ahead

Yield: 3 to 4 dozen
Recipe from Oxmoor House

More From Oxmoor House


  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary


  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg; beat well. Stir together flour and salt; add to butter mixture, beating at low speed until blended. Stir in herbs.
  2. Divide dough into fourths. Roll each portion to a 1/4" thickness on a lightly floured surface. Cut dough with assorted Christmas tree cookie cutters. (We used cutters ranging from 1 1/2" to 5 1/2" in size.) Place on ungreased baking sheets.
  3. Bake at 350° for 8 to 10 minutes or until very lightly browned. Let cool 1 minute on baking sheets. Remove to wire racks to cool completely.
  4. Note: Because size of cookie cutters can affect baking time, check cookies often while in the oven.
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