Get down with all the flavors in these lime, mint, rosemary and lavender sugar cookies. Then choose your own adventure by rolling them in granulated or turbinado sugar.
Savory recipe inspiration is lacking lately. Sure I’ve spruced up several old recipes lately, but not new ideas are developing in my brain. I think I am just distracted with other goings-on in life. Nothing bad, just busy. As a result dinner-time ideas suffer and instead I turn to sugar.
When it comes to sugar, my go-to is obviously cookies. I suppose there’s no harm in the fact that I have posted more cookie recipes than anything else lately, being The Spiffy Cookie and all, but I’m certain I’ve posted more cookies than anything else in 2023. This will be eight in case you were wondering.
These lime, mint, rosemary and lavender sugar cookies are another version of my classic chewy sugar cookies. I did a little experiment with them as I could not decide whether to stick to rolling them in granulated sugar or to get fancy with some turbinado sugar, so I did half and half and had friends taste-test.
As you might expect, the turbinado added more texture and crunch to the exterior of the cookies. It also may have mellowed out/masked some of the lime, mint, rosemary and lavender flavors. So if you prefer less crunch and a more herb-forward cookie, then stick to the granulated sugar.
While you are literally “sugar-coating” them, in my opinion you can’t go wrong with either sugar coating for these lime, mint, rosemary and lavender sugar cookies. Maybe you could also go half-and-half and do your own taste-test!
If you love these herb sugar cookies, check out my chewy mojito sugar cookies, lavender white chocolate chip cookies, lemon-rosemary white chocolate chip cookies, and orange-lavender white chocolate chip cookies.
Five years ago: Gluten-Free Jalapeno Corn Spoon Bread
Ten years ago: Review: Cooking for the Specific Carbohydrate Diet
Elevem years ago: Parmesan-Roasted Broccoli
- 2 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
- 1-1/2 cups sugar
- 2 tsp lime zest
- 2 tsp minced fresh mint
- 2 tsp minced fresh rosemary
- 2 tsp dried lavender
- 1 egg, room temperature
- 1 Tbsp milk
- 1 tsp vanilla extract
- Turbinado sugar, for rolling*
- In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Stir in lime zest and herbs until evenly distributed. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
- Place extra sugar in a bowl, roll tablespoons of dough into balls, roll in turbinado sugar*, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
- Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
- Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
*You can also substitute for regular granulated sugar if you prefer.
Source: Adapted from my Chewy Sugar Cookies.