Snow Cranberry Rosemary Cookies (Plant-Based) Recipe

Snow Cranberry Rosemary Cookies (Plant-Based)

Makes 2 Dozen

2023 Holiday Cookie Recipe Contest Winner

Submitted by Nicole T.

“My recipe combines fond memories and tastes of making holiday butter spritz and decorated sugar cookies while growing up, merried (spelling intentional ;-) with my present, favorite, holiday flavor combination of cranberries and rosemary! – Nicole T.

This recipe is vegan, but it can be made with eggs and real butter as well. Simply replace vegan butter with unsalted butter and egg replacer with 1 large egg.


  • 2 cups fresh cranberries (See Cook’s Tips)
  • 1 cup granulated sugar, divided use
  • 1/2 cup plant-based butter, softened (See Cook’s Tip)
  • 1/2 cup granulated sugar, plus more for rolling cookies
  • 1 egg’s worth egg replacer, such as Ener-g Egg Replacer (see cook’s tip)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups super-fine blanched almond flour, lightly packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 sprigs fresh rosemary, needles removed and chopped (about 2 tablespoons), plus extra for garnish
  • 1 cup snow cranberries (recipe below), plus more for garnish


  1. Make snow cranberries: In a saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a simmer, stirring gently to make sure all sugar has dissolved. Stir in cranberries and cook 30 to 40 seconds until berries begin to make a popping sound. Remove cranberries with a slotted spoon and transfer to a parchment-lined sheet pan to dry (approximately 20 to 30 minutes). Leftover cranberry syrup can be stored in the fridge and adds a festive flavor and color boost to beverages.
  2. In a medium bowl, add 1/2 cup sugar. Roll cooled cranberries in sugar. Remove cranberries from sugar and spread over fresh parchment paper. Set aside. Save leftover sugar from cranberries to use later for coating cookie balls.
  3. Preheat oven to 350°F.
  4. In a large bowl, mix butter and sugar until well combined.
  5. Stir in egg replacer and flavored extracts. Add almond flour, baking soda, sea salt, and chopped rosemary. Fold in 1 cup snow cranberries, being careful not to break them up.
  6. Roll dough into approximately 1-inch balls. Roll balls in leftover sugar from snow cranberries. Place cookies about 2 inches apart onto baking sheets lined with parchment paper.
  7. Bake 12 to 15 minutes until cookies have cracked indents and are golden brown. Remove from oven. While cookies are still hot, gently press a sugared cranberry down into each cookie, along with a few rosemary needles, if desired.
  8. Cook’s Tips:
  9. Frozen cranberries can be used as well. If using frozen, do not simmer as long.
  10. Not all plant-based butters are created equal. Quality will affect taste, so select something that you like. We recommend Miyoko’s Plant Milk Butter.


Amount Per Serving (based on 24 servings)
Calories: 130 undefined
Fat: 7 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 100 mg
Carbohydrates: 15 g
Fiber: 1 g
Sugar: 11 g
Added Sugars: 10 g
Protein: 3 g
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