These delightful cookies blend sweet cranberries, fragrant rosemary, and tasty Parmesan cheese. They’re soft, savory, and just a little crunchy—perfect for a snack or a special treat!
I love serving these cookies at parties, and people always ask for the recipe! Plus, they’re so easy to whip up. Who knew cookies could be so fancy and fun? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cookies. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. It works surprisingly well!
Parmesan cheese: Freshly grated Parmesan adds flavor and texture. You can substitute Pecorino Romano for a stronger taste, or even use a mix of mozzarella and cheddar for a milder flavor.
Fresh rosemary: This herb brings a lovely aroma. If fresh isn’t available, dried rosemary can work; just use a bit less, as it’s more concentrated.
Dried cranberries: They provide sweetness and color. If you prefer, you can swap them out for chopped dried apricots or even sun-dried tomatoes for a more savory twist.
How Do I Ensure My Cookies Aren’t Dry?
Getting the right moisture in your cookies is key. If the dough seems crumbly or too dry, adding a little milk can help. Here’s how:
- After combining the wet and dry ingredients, take a small amount of dough and try to form a ball. If it falls apart, it’s too dry.
- Add milk a tablespoon at a time, mixing gently.
- Keep testing until it holds together without feeling sticky. This will give you a lovely, soft cookie!
What’s the Best Way to Incorporate Ingredients?
Mixing is an important step in baking! To achieve an even texture:
- Start by creaming the butter and cheese well to make it fluffy—this adds air and lightness.
- When adding dry ingredients, make sure not to overmix. Stir just until combined—little lumps are okay!
This will help you get that perfect cookie texture without it turning tough.
Savory Cranberry Rosemary Parmesan Cookies
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup unsalted butter, at room temperature
- 1 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh rosemary leaves
- 1/2 cup dried cranberries, roughly chopped if large
- 1 large egg
- 1-2 tbsp milk (optional, if dough is too dry)
Time Needed:
This recipe takes about 20 minutes to prepare, with an additional 15-18 minutes for baking. Allow some time to cool after baking before serving—each bite is worth the wait!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While that heats up, line a baking sheet with parchment paper. This will prevent your cookies from sticking and make cleanup easier!
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, salt, and freshly ground black pepper. Whisk these dry ingredients together until they’re well combined. This ensures your cookies will have a uniform taste and texture!
3. Cream the Butter and Cheese:
In a large mixing bowl, cream the softened butter until smooth and fluffy. Add in the freshly grated Parmesan cheese, chopped rosemary, and the dried cranberries. Mix well until everything is evenly incorporated.
4. Combine with the Egg:
Beat in the large egg to the mixture. Make sure it’s well incorporated so your dough comes together nicely.
5. Create the Dough:
Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. If at any point it feels too dry and crumbly, don’t panic! Add milk, one tablespoon at a time, until the dough holds together but isn’t sticky. This step is essential for achieving the perfect cookie texture.
6. Shape the Cookies:
Using a tablespoon, scoop out portions of the dough and roll them into balls. Place the dough balls on the prepared baking sheet, making sure to space them about 2 inches apart, as they will expand while baking.
7. Prepare for Baking:
Gently press down on each dough ball to flatten them slightly. If you like, sprinkle a few extra dried cranberries, rosemary leaves, or some Parmesan cheese on top for a little extra flavor and presentation.
8. Bake It Up:
Slide the baking sheet into your preheated oven and bake for about 15-18 minutes, or until the edges are lightly golden. The smell will be irresistible!
9. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This helps them firm up a bit before moving them. After that, transfer them to a wire rack to cool completely.
10. Serve and Enjoy:
Once cooled, these savory cookies are ready to be enjoyed! Serve them at room temperature for the best flavor experience. They make a fantastic snack, appetizer, or party treat. Enjoy!
Can I Substitute the Parmesan Cheese?
Absolutely! If you don’t have Parmesan on hand, Pecorino Romano works well for a bolder flavor. For a milder option, you can mix equal parts mozzarella and cheddar.
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to a week, or freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Yes, you can! If you want to prep ahead, form the dough into balls, place them on a baking sheet, and freeze them. Once they are solid, transfer them to a freezer bag. Bake them directly from the freezer when you’re ready, adding an extra 2-3 minutes to the bake time.
What Should I Do If the Dough is Too Sticky?
If your dough is sticky and hard to handle, make sure to dust your hands with a bit of flour or chill the dough in the refrigerator for 15-30 minutes. This will help firm it up for easier shaping!