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Savory Cranberry Rosemary Parmesan Cookies

sophisticated savory shortbread cookie featuring rich parmesan cheese, aromatic fresh rosemary, and tart dried cranberries. Perfect for appetizers and cheese boards.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Appetizer, Snack
Cuisine: American, French
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter softened
  • 2 tbsp sugar granulated
  • 2 cups all-purpose flour
  • 1 cup Parmesan cheese freshly grated
Flavor Mix-ins
  • 1 tbsp fresh rosemary finely chopped
  • 0.5 cup dried cranberries chopped
  • 0.5 tsp black pepper freshly cracked
  • 1 pinch sea salt flakey, for topping

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Sharp knife
  • Parchment paper
  • Grater

Method
 

  1. In a large bowl, beat softened butter and sugar until creamy (about 2 minutes).
  2. Add the grated Parmesan cheese and mix until combined.
  3. Stir in the chopped rosemary, cranberries, and black pepper.
  4. Gradually add flour, mixing on low speed until a dough forms. Do not overmix.
  5. Divide dough in half. Roll each half into a log about 1.5 inches in diameter. Wrap in plastic.
  6. Refrigerate logs for at least 1 hour until firm.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Slice logs into 1/4-inch thick rounds. Place on baking sheets.
  9. Bake for 12-15 minutes until edges are golden brown. Cool on wire racks.

Notes

Using freshly grated parmesan is essential for the right texture; pre-grated cheese will not melt properly.