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5 from 1 vote

Cranberry Rosemary Butter Cookies

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! 
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 5 dozen
Author: Nina Hendrick


  • 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


  • 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.
  • Add egg and vanilla, lemon zest and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
  • With a rubber spatula, fold cranberries and rosemary leaves into the dough until well combined. 
  • Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
  • 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.
  • Bake until golden brown, 15 to 20 minutes.
  • Remove from oven, and let cool completely on wire racks.


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