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Rosemary Raisin Cookies

Sue Gronholz writes from Beaver Dam, Wisconsin, "These buttery cookies are one of my favorites. I added the rosemary and substituted golden raisins for the regular raisins in the original."
  • Total Time
    Prep: 15 min. Bake: 10 min.
  • Makes
    about 8 dozen


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon lemon extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup golden raisins


  • In a large bowl, cream the butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Stir in the rosemary, lemon zest and extract. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Stir in raisins.
  • Roll into 1-in. balls. Place on ungreased baking sheets. Flatten with a fork. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Cookies may be frozen for up to 3 months.
Nutrition Facts
1 each: 41 calories, 2g fat (1g saturated fat), 7mg cholesterol, 43mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 1g protein.
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Average Rating:
  • sheagley
    Feb 1, 2018

    I was already to make these then realized there is no sugar measurement given. Sugar is listed in the directions but not in the ingredient list.

  • hkarow9713
    Jul 5, 2015

    I always make sure to have a rosemary plant each year, just so I can make these!

  • shofstet
    Apr 28, 2013

    These are wonderful cookies - light and delicious with subtle flavors of lemon and rosemary. The golden raisins add a touch of class

  • DecMay08
    Feb 16, 2012

    No comment left

  • aimeesoll
    Dec 12, 2009

    no sugar amount is listed...I used 1 1/2 C white sugaror 3/4 C white and 3/4 light brown. My dad asked for the recipe after I brought im some