Marjoram Butter Cookies Recipe
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These Marjoram Butter Cookies are buttery and crispy and oh so simple, with hints of marjoram.
They had to be protected in order for me to snag some pictures. My kids were hovering like they were cookie monsters. Did I tell them that Marjoram was an ingredient? No! They don’t even know what Marjoram is, nor did they seem to care. They scarfed these Marjoram Butter Cookies down in no time.
This Marjoram Butter Cookies recipe could be easily adapted to highlight other herbs and flavors. I’m looking forward to playing with a few combinations over the holiday season. What would you combine to make your own version of butter cookies?
Marjoram Butter Cookies Recipe
Marjoram Butter Cookies
A buttery and crispy cookie with hints of marjoram.
- 1/2 cup (1 stick) butter
- 2 teaspoons McCormick® Gourmet Collection Marjoram Leaves
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 large egg whites
- 1 cup flour
- Preheat oven to 375-degrees F. Melt butter with marjoram in large saucepan on low heat. Remove from heat.
- Stir in sugar and salt. Stir in egg whites, 1 at a time, until well blended after each addition. Stir in flour. Drop by rounded teaspoonfuls 2 inches apart onto 2 large greased baking sheets.
- Bake, one baking sheet at a time for 8 to 10 minutes or until edges of cookies are browned (centers should remain pale). Immediately remove cookies to wire racks. Cool completely.
Recipe from McCormick.
Makes 24 cookies.
(I have worked with McCormick on non-blog related projects. This is not a sponsored post. As always, all opinions are my own.)
There’s nothing like a crispy butter cookie in my book. I’m looking forward to your other combinations.
These look fabulous…and since they’re so thin eating 4 at a time is totally acceptable!
I have never heard of adding marjoram to cookies, but I bet the flavor with all that butter is so good!! Can’t wait to try this new to me cookie!
These are gorgeous and simple! A stack of these would disappear at my house too!
These look just beautiful! I so love a good cookie and this one will definitely be coming from my kitchen soon.
Those are gorgeous! I’ve never had cookies with marjoram in them! Can’t wait to try!
These are such unique cookies: love how thin they are, and yet they are not burnt (in my case they will be burnt if I try to bake them that thin 🙂 ). I can almost feel them melting in my mouth.
These are so pretty and elegant, Amy! They look like they belong in a fancy bakery!
Amazing-looking cookies, Amy! So light and thin – LOVE!! Thanks for sharing! 🙂
Beautiful! Found your cookies via FB – A Spicy Perspective. <3
I really appreciate your work.
The cookies look soooo much like a variety called Brown Edge Wafers! They were made by Nabisco in the late ’60’s and probably even into the 70’s. While they were a light vanilla flavor the marjoram of your cookies sounds enticing. I will be pinning and making and reliving some sweet memories! Thanks!
I vaguely remember those cookies! I think simple vanilla would be great too.
Marjoram is so fragrant and calming! Another herb I never get to use enough is Cardamom. Cardamom cookies …Yes!
I baked these cookies today but I omitted the marjoram (not a fan of herbs in cookies) and replaced it with plain vanilla extract instead. Overall the cookies tasted really lovely and made my house smell great but the texture was somewhat a failure. Chewy on the inside and crunchy (not crispy) on the outside. I don’t know what went wrong but maybe it was my butter. I melted it in the microwave, probably the heat wasn’t enough? Or maybe I used a whisk to mix everything instead of a proper mixer? I don’t know. Any tips and advice on my techniques? I’d love to hear them because I love butter cookies, especially thin ones. I even topped them with almonds although the texture was rather undesirable (but tasted heavenly!). Also, how do you spread it on the baking sheet? I wish there was a video to watch, no videos on Youtube about crispy and thin butter cookies.. I just love how thin and rounded yours are.
I’m not exactly sure, but adding an extract may have a bit to do with it. A few other possibilities: the butter was too hot from the microwave, the butter wasn’t totally melted, the type of sugar used, the type of baking pan.
As far as baking sheet, for this recipe it needs to be greased. I usually use a cooking spray for that, or grease with butter or shortening.
I hope that helps. Happy baking!
Thank you for your reply, Amy! I will definitely take all your advice into consideration during my next try 😀
I made these tonight replacing the marjoram with a mix of some of my favourite spices. I used about 3tsps cinnamon, around 1/2tsp each of ground cloves, ground ginger and ground allspice. the batter was unlike anything I’ve ever worked with, almost a caramel consistency when I scooped it onto the pans. My oven takes a little longer to bake, so they took about 12 mins each pan. All the cinnamon turned them a darkish colour but the edges still browned a bit so I could tell when they were done. They turned out FANTASTIC. This is going in my recipe box FOR SURE.
Oooh … I love those substitutions!
I just shared a recipe for Almond Butter Cookies on Taste As You Go and included your Marjoram Butter Cookies in the mini round-up of butter cookie recipes at the end. Thanks so much, Amy!
Don’t you love when you stumble upon a recipe you’ve never even imagined and it’s as delicious as you hope? Mine didn’t turn out flat or crispy–maybe my egg whites were too large or I mixed them too much? I was very gentle and conservative when adding the flower but could see the mix fluffing up as I added the whites. Don’t get me wrong, they’re delicious when puffy in the middle. I’ll experiment and maybe mix less before the flour to see if that helps. oh! Also, do you use unsalted butter?