Brown the butter by melting 1 cup and 2 tablespoons in a medium saucepan over medium heat until golden brown and nutty.

Mix the browned butter with 1 1/3 cups granulated sugar until light and fluffy, then add 1 large egg, 1 egg yolk, and 1 tsp vanilla extract and mix well.

Sift together 2 1/2 cups of flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt, then add 2 tsp chopped rosemary and mix with wet ingredients.

Scoop dough onto baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.

Mix 1/2 cup granulated sugar with 2 tsp lemon zest, then roll each cookie ball in this mixture.

Preheat the oven to 350°F (180°C). Bake the cookies for 12 minutes until lightly golden brown.

Cool cookies on baking sheet for a few minutes before transferring to a wire rack. Enjoy with tea or coffee!