These savory cookies are a tasty mix of cranberry, rosemary, and parmesan. They are crunchy on the outside and soft inside, making them a unique snack or appetizer!
Honestly, who knew cookies could be savory? I love serving them at parties, and watching people’s surprised faces—it’s so much fun! Get ready to impress!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookie. If you’re looking for a gluten-free option, use almond flour or a gluten-free all-purpose blend instead.
Parmesan Cheese: Grating your own Parmesan gives the best flavor and texture. If you’re vegetarian, check for vegetarian Parmesan to ensure it’s rennet-free.
Fresh Rosemary: Fresh herbs are amazing for flavor! If you don’t have rosemary, thyme or sage can work as great substitutes. Dried herbs are also an option, just use 1/3 of the fresh amount.
Dried Cranberries: If cranberries aren’t your favorite, you could swap them out for raisins, chopped apricots, or even nuts like walnuts for added crunch!
How Do I Ensure My Cookies Are Soft Yet Crispy?
Getting the perfect texture for these cookies relies heavily on how you bake them. Follow these steps to achieve that delightful mix:
- Use softened butter for easy creaming, creating airiness in your dough.
- Don’t over-mix the dough once you combine wet and dry ingredients; this keeps cookies soft.
- Flatten them a bit before baking for even cooking. Keep an eye on them to prevent over-baking!
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling; this helps them firm up without getting too crispy.
How to Make Savory Cranberry Rosemary Parmesan Cookies
Ingredients You’ll Need:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- 3/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon fresh rosemary, finely chopped (plus extra for garnish)
- 1/3 cup dried cranberries, chopped
- 1 tablespoon milk (optional, to adjust dough consistency)
- Additional grated Parmesan for sprinkling on the cookies before baking
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 15-18 minutes to bake. You’ll spend roughly 30 minutes total in the kitchen, and soon you’ll have a delightful batch of cookies to share!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Whisk Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Make sure they are well mixed for even flavor.
3. Cream Butter and Cheese:
In a large bowl, combine the softened butter and grated Parmesan cheese. Use a mixer or a spatula to beat them together until the mixture is creamy and smooth.
4. Add Egg and Rosemary:
Crack the egg into the bowl and add the finely chopped rosemary. Mix until everything is well incorporated.
5. Combine Wet and Dry Mixtures:
Gradually add the flour mixture to the butter and cheese mixture, stirring gently until just combined. If the dough seems too dry, add a teaspoon of milk at a time to achieve the right consistency.
6. Fold in Cranberries:
Gently fold in the chopped dried cranberries into the dough, ensuring they are distributed evenly throughout.
7. Form Cookies:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the baking sheet, leaving about 2 inches of space between each cookie. Lightly flatten each mound with the back of a spoon or your fingers.
8. Add Toppings:
Give your cookies an extra boost by sprinkling a bit of chopped rosemary and grated Parmesan cheese on top of each one.
9. Bake:
Slide the baking sheet into the preheated oven and bake for about 15-18 minutes. Keep an eye on them; they are done when the edges start to turn golden brown.
10. Cool:
Once baked, take the cookies out of 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 Cranberry Rosemary Parmesan Cookies as a delightful snack or appetizer – they’re sure to impress anyone who tries them!
Can I Use Other Types of Cheese?
Absolutely! While Parmesan adds a nice salty flavor, you can experiment with other cheeses like Asiago or Pecorino Romano for a different taste. Just keep in mind that the texture may vary slightly.
Can I Substitute Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary works well too! Use about one-third the amount, as dried herbs are more concentrated in flavor. Alternatively, you could try basil or thyme for a different herbal twist.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, they can be frozen for up to three months. Just thaw them at room temperature before enjoying again!
What Other Add-Ins Could I Use?
Feel free to get creative! Chopped nuts, such as walnuts or pecans, can add a great crunch. You could also try adding a bit of lemon zest for a refreshing twist. Just remember to keep the overall balance of flavors in mind!
