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Giving is always in season. Make someone's day
with a little bunny love.

Cranberry Rosemary Shortbread Cookies

Buttery and savoury cranberry rosemary shortbread cookie recipe to nibble on over the holidays.

Buttery shortbread cookies are a holiday staple around my house. The mild tartness of the cranberries pairs nicely with the sweetness of the cookie while the savoury rosemary helps to amplify the richness.

While some like nice thick slabs of shortbread, I prefer these thin, crisp cookies. They are perfect to nibble on with a big cup of tea. They also make great gifts for friends and neighbours.

Though these cookies are not sugar-free, they are dairy-free. If looking for sugar-free shortbread, swap the confectioners' sugar with baking monkfruit sweetener. If you need them to be gluten-free, swap the all purpose flour with your preferred 1-for-1 brand.



(Makes 36 servings)

  • 1 cup plant-based butter, softened to room temperature

  • 3/4 cup confectioners' sugar

  • 1/2 teaspoon salt

  • 1 teaspoon dried rosemary

  • 1 teaspoon pure vanilla extract

  • 2 cups all-purpose flour + more for dusting

  • 1/2 cup dried cranberries, finely chopped



In a large mixing bowl, beat the butter using an electric hand mixer until smooth. Set the speed on the mixer to low and begin incorporating the confectioners' sugar, salt and dried rosemary. Increase the speed to medium and add the pure vanilla extract. Lower the speed again and slowly begin adding the flour a little at a time until combined. Switching to a spatula, mix in the dried cranberries.

Spread out a sheet of clingwrap and turn out the cookie dough. Press the dough out into a rough disk and wrap in the clingwrap then refrigerate for 30 to 45 minutes until cold.

Preheat the oven to 325°F / 165°C and prepare two sheet pans lined with parchment paper or silicone liners. Set aside.

Lightly dust a flat worksurface with flour, unwrap the dough and roll it out to a thickness of 1/4-inch. Lightly flour your selected cookie cutters and proceed to cut the dough into seasonal shapes. Transfer the cut cookies to the sheet pans and arrange them about 1-inch apart. Reroll the dough scraps and continue cutting cookies until the dough runs out (should make about 36 cookies).

Bake for about 15 minutes or until you see the edges of the cookies turn golden brown. Remove from oven and transfer to a wire rack. Allow the cookies to cool to room temperature. Store cookies in an airtight container on the counter.


Nutritional Information Per Serving:

total calories = 70 | total fat = 2.71g | saturated fat = 0.91g | cholesterol = 0mg | sodium = 56.57mg | net carbohydrates = 9.4g | dietary fibre = 0.24g | sugars = 4.01g | protein = 0.67g

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