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Cranberry and Rosemary Shortbread Cookies are buttery, tender, and perfectly balanced with sweet-tart cranberries and a subtle hint of fresh rosemary. They’re simple to make and just right for a cozy afternoon or sharing with friends over tea.
Making these shortbread cookies as drop cookies skips the traditional steps of rolling and slicing shortbread, making the process much simpler. Instead of shaping or cutting dough, you scoop and bake—easy as that. The result is still that buttery, delicate texture you love in shortbread but with a more casual, rustic look.
Be sure to try my Whipped Shortbread Cookies too!
Ingredients
Directions
1. In a large bowl, cream butter and powdered sugar until light and fluffy.
2. In a separate medium bowl, whisk together flour, salt, cornstarch and rosemary.
3. Gradually add to creamed butter mixture until well combined. Stir in cranberries.
4. Using a cookie scoop, drop level scoops of cookie dough onto a parchment paper-lined cookie sheet, placing about 2 inches apart. Cover lightly with plastic wrap and freeze for 1 hour on the cookie sheet.
5. Preheat oven to 350 degrees F. Remove frozen cookie sheet full of cookies from the freezer and immediately place in preheated oven. Bake 12-15 minutes until edges and bottom of cookies are golden brown. (In my oven, it usually takes the full 15 minutes.) Let cool completely on baking sheet.
Note: Cookies are delicate as shortbread is crumbly.
Cranberry and Rosemary Shorbread Cookies: Recipe Tips!
- Chill the Dough: Don’t skip this step! The cookies will hold their shape much better if they’re ice cold before baking.
- Use Fresh Rosemary: Fresh rosemary makes all the difference in flavor, but be sure to chop it finely.
- Dried cranberries: Dried cranberries work best for these cookies as they keep their chewy texture without adding extra moisture to the dough.
- Watch the Bake Time: These cookies are delicate, so keep an eye on them in the oven. Pull them out when the edges and bottom of the cookies start turning golden.
- Finishing Touch: A light sprinkle of sugar on top before baking adds a subtle crunch and a touch of sparkle.
- Storage: Keep the cookies in an airtight container at room temperature for up to 5 days.
Cranberry and Rosemary Shortbread Cookies
Cranberry and Rosemary Shortbread Cookies are buttery, tender, and perfectly balanced with sweet-tart cranberries and a subtle hint of fresh rosemary. They’re simple to make and just right for a cozy afternoon or sharing with friends over tea.
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Instructions
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In a large bowl, cream butter and powdered sugar until light and fluffy.
-
In a separate medium bowl, whisk together flour, salt, cornstarch and rosemary. Gradually add to creamed butter mixture until well combined. Stir in cranberries.
-
Using a cookie scoop, drop level scoops of cookie dough onto a parchment paper-lined cookie sheet, placing about 2 inches apart. Cover lightly with plastic wrap and freeze for 1 hour on the cookie sheet.
-
Preheat oven to 350 degrees F. Remove frozen cookie sheet full of cookies from the freezer and immediately place in preheated oven. Bake 12-15 minutes until edges and bottom of cookies are golden brown. Let cool on baking sheet completely. (Cookies are delicate as shortbread is crumbly.) Store in an airtight container.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.
Nutrition
Calories: 120kcalCarbohydrates: 12gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 110mgPotassium: 15mgFiber: 0.4gSugar: 3gVitamin A: 239IUVitamin C: 0.02mgCalcium: 4mgIron: 0.5mg
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