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.

Course Dessert

Cuisine American

Prep Time 1 15

Cook Time 15

Total Time 1 30

Servings

Calories 120kcal

Author Liz - Eat Move Make

Ingredients

1 cup butter room temperature
½ cup powdered sugar
2 cups all-purpose flour
1 tablespoon minced fresh rosemary leaves
½ teaspoon kosher salt
1 teaspoon corn starch
¼ cup chopped dried cranberries

Instructions

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.

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