Cranberry & Rosemary Shortbread Cookies

Cranberry & Rosemary Shortbread Cookies | Keksi S Brusnicama I Ružmarinom

Yields 45 cookies.

  • Prep time: 30min
  • Cook time: 15min
  • Total time: 45min
  • Difficulty: Basic

These are some of the simplest and most delicious cookies you’ll ever make, and they’re also extremely versatile. You can replace the cranberries with raisins or dried apricots, the almonds with any other nuts, and the rosemary altogether if you don’t have it on hand or aren’t sure if you’ll like it. The dough is formed into a log and chilled until it is firm. The log is then cut into disks and baked until lightly browned. The dough logs can be frozen and then cut and baked whenever you want something sweet or when you have guests over.


  • 220g butter,, at room temperature
  • 65g powdered sugar
  • zest of 2 lemons
  • 2 tablespoons lemon juice
  • 280g flour
  • 40g chopped dried cranberries
  • 20g chopped almonds
  • 2 teaspoons chopped fresh rosemary


Lightly cream the butter and powdered sugar together until light and fluffy. Mix in the lemon juice and zest. Combine the cranberries, almonds, and rosemary. Mix in the flour until well combined. Form the dough into a ball and divide it in half. Roll each piece of dough into a 3cm-diameter log. Wrap each log tightly in plastic wrap and place in the refrigerator for 2 hours.

Preheat the oven to 180 degrees Celsius. Two baking sheets should be lined with parchment paper. Cut the dough into 6mm thick disks with a sharp knife. Place the disks on baking sheets, leaving enough space between them because the cookies will spread during baking.

Bake for 13-15 minutes, or until lightly golden around the edges, at 180°C. Allow them to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. The cookies are still a little soft while hot and can fall apart between your fingers. They firm up after cooling. Transfer the cookies to an airtight container and store for 3 weeks.


This is the cookie for you if you’re looking for something to add to your holiday baking list or just a simple shortbread recipe. This recipe yields a lovely buttery and flaky shortbread that freezes well and, more importantly, allows for a wide range of variations and flavor combinations.

Thank you!