Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Gather and measure out all ingredients.

Beat softened unsalted butter in a stand mixer until creamy and pale, about 2 to 3 minutes. Scrape down sides as needed.

Gradually add Parmesan cheese, flour, salt, rosemary, and black pepper. Mix on low speed until a cohesive dough begins to form.

Turn the dough out onto plastic wrap, knead gently, and shape into a log about 10 inches long. Wrap tightly and refrigerate for at least 30 minutes.

Slice the chilled log into 1/4 to 1/2-inch thick rounds and place on the prepared baking sheet, leaving space between each cookie.

Bake for 16 to 22 minutes until golden brown and firm. Cool on the baking sheet for 2 minutes before transferring to a wire rack.

Allow cookies to cool completely on the wire rack before serving or storing in an airtight container.