clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Rosemary Butter Cookies

  • Author: Nina Hendrick
  • Total Time: 50 minutes
  • Yield: 5 dozen 1x


These Cranberry Rosemary Butter Cookies are the perfect mix of sweet and savory and make a wonderful addition to your Christmas and holiday cookie baking! 


  • 1 cup unsalted butter, room temperature (2 sticks)
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • 2 1/2 cups sifted all-purpose flour
  • 1 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup dried cranberries
  • 2 tbsp finely chopped fresh rosemary leaves


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar; beat on high speed until fluffy, 2 to 3 minutes.
  2. Add egg and vanilla, lemon zest and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
  3. With a rubber spatula, fold cranberries and rosemary leaves into the dough until well combined. 
  4. Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
  5. Heat oven to 350 degrees. Line baking sheet with parchment paper. Roll cookie log in sugar, coating it evenly, and slice into 1/4-inch rounds with a sharp knife. Place cookies on baking sheet about 1 inch apart.
  6. Bake until golden brown, 15 to 20 minutes.
  7. Remove from oven, and let cool completely on wire racks.


Adapted from Martha Stewart’s French Butter Cookies; Martha Stewart Living, May, 1995

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American