These delightful cookies combine tangy cranberries, fragrant rosemary, and creamy Parmesan for a perfect snack. They’re crunchy on the outside and soft on the inside!
The mix of flavors is just so fun! I love to serve them at gatherings, and they always get gobbled up quickly—especially when I sneak a few bites myself! 😄
Making these cookies is a breeze; just mix, scoop, and bake! They are a unique treat that impresses everyone, while I enjoy every cheesy, fruity bite!
Ingredients & Substitutions
Flour: All-purpose flour is perfect for these cookies, but if you need a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had great results with that!
Parmesan cheese: Freshly grated Parmesan gives the best flavor. If you’re looking for a change, Pecorino Romano works well too. Just note that it’s saltier, so adjust any extra salt accordingly!
Fresh rosemary: Fresh is always best, giving a lovely aroma. Dried rosemary can substitute, but use half the amount as it’s more potent. I love the fresh touch in these cookies, as it adds an amazing flavor.
Dried cranberries: If cranberries are hard to find, chopped dried cherries or apricots can be a good alternative. I enjoy the tartness of cranberries, but the sweetness of apricots can also be nice!
How Do You Cream Butter and Sugar Perfectly?
Creaming butter and sugar is essential for a light, fluffy texture in your cookies. Here’s how to do it right:
- Ensure your butter is softened at room temperature for easier mixing.
- Use a stand mixer or hand mixer to beat them together—this introduces air into the mixture for that fluffy result.
- Beat for about 2-3 minutes, stopping to scrape down the sides of the bowl as needed.
- When it’s light and creamy, you’re ready to move on to adding the egg.
Take your time here; it makes a real difference in the cookie’s texture!
Savory Cranberry Rosemary Parmesan Cookies
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 cup (about 3 oz) shredded Parmesan cheese
- 2 tbsp fresh rosemary, finely chopped
- ½ cup dried cranberries, chopped coarsely
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract (optional for balance)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes for baking. You’ll be enjoying these delicious cookies in about 30 minutes total!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While that’s warming up, line a baking sheet with parchment paper to prevent sticking and make cleanup easier!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and freshly ground black pepper. This step combines everything evenly and helps the cookies rise perfectly, so don’t skip it!
3. Add the Flavorful Ingredients:
Stir in the shredded Parmesan cheese, finely chopped fresh rosemary, and coarsely chopped dried cranberries to the dry mixture until everything is well combined. These ingredients bring the savory and tangy flavor that makes these cookies unique!
4. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Use a hand mixer or stand mixer and beat until the mixture is light and fluffy—about 2-3 minutes. This is key for a good texture!
5. Incorporate the Egg and Vanilla:
Beat in the large egg and vanilla extract (if you’re using it) until the mixture is nice and smooth. The vanilla adds a hint of sweetness that balances the flavors beautifully!
6. Combine Dry and Wet Mixtures:
Gradually add the flour mixture to the butter mixture, mixing just until everything is combined. Don’t over-mix; it’s okay if the dough is slightly sticky!
7. Scoop the Cookies:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. This helps them bake evenly without merging together.
8. Garnish Your Cookies:
If you’d like, sprinkle a tiny pinch of extra Parmesan and rosemary on top of each cookie before putting them in the oven. This adds a lovely touch and enhances the flavors!
9. Bake to Perfection:
Place the baking sheet in the preheated oven and bake for about 12-15 minutes. You’re looking for the edges to turn golden, and the cookies should be set.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these savory cookies—they’re perfect for snacking or serving at gatherings!
These unique, savory-sweet cookies beautifully balance the tartness of cranberries with the earthiness of rosemary and the nutty flavor of Parmesan. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour! Just be aware that it may change the texture slightly, leading to denser cookies. You might also need to add a bit more liquid to achieve the right consistency.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they’re fully cooled before freezing!
Can I Add Other Ingredients Like Nuts or Cheese?
Absolutely! Feel free to add in chopped nuts like walnuts or pecans for extra crunch. You could also experiment with different cheeses, like aged cheddar, to switch up the flavor profile.
What Can I Use If I Don’t Have Fresh Rosemary?
If fresh rosemary isn’t available, you can use dried rosemary instead. Just use about half the amount, as dried herbs are more concentrated. Be sure to crush or chop them a bit to release their flavor better!