Cherry Orange Rosemary Cookies

Every good cookie has a story, right? Okay, maybe not, but this one does!

Several years ago, my mom needed a ridiculously simple cookie recipe for a cookie exchange party she was invited to last minute. I told her to doctor up a bag of sugar cookie mix with dried cranberries, orange zest, and fresh rosemary. She came home with a “best in show” ribbon! I created this recipe based on the “cheater version,” and it has been winning praise ever since. I swapped out the cranberries for cherries, but feel free to use either. (I find that cherries compliment the rosemary and orange much better, while the cranberries can overpower, but they’re both good.)

Notes: be sure to bring your eggs to room temperature, and allow the butter to soften for 15-20 minutes, but no longer than 20 minutes. If your butter is too soft, it won't hold enough air during the creaming process and thus produce a heavy, greasy dough rather than a fluffy one. 

 WHAT YOU NEED:

For the orange sugar:

•  ¼ cup granulated sugar

•  1 teaspoon freshly grated orange zest

For the dough:

•   2 cups all-purpose flour

•   ¼ tsp. baking powder

•   1 ½ tsp. baking soda

•   ½ tsp. kosher salt

•   1 ½ sticks unsalted butter, softened (see note)             

•   ¾ cup granulated sugar                                                            

•   1 large egg, room temperature                                               

•   1 tablespoon freshly grate orange zest                                    

•   1 tablespoon fresh rosemary, minced

•   1 cup chopped dried cherries (or cranberries)

WHAT YOU DO:

At least 30 minutes before you are ready to bake, heat the oven to 350 degrees F (with a rack positioned in the center of the oven). Combine the orange sugar ingredients in a small bowl; use your fingers to rub the orange zest into the sugar until well combined. Set aside. 

In another small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer or using a hand mixer, beat butter and ¾ cup granulated sugar at medium speed until creamy and slightly lighter in color. Add egg, orange zest, and rosemary and mix just until combined. Add dry ingredients and mix at low speed until well combined. Stir in dried cherries just until incorporated.

 Shape dough into 1-inch balls and roll in the orange sugar. Place, 2 inches apart, onto ungreased cookie sheets. Flatten with bottom of a glass to 1 ½ -inch circles. Bake 8-10 minutes or until edges are very lightly browned. Cool 1 minute on cookie sheet, then remove to cooling rack. (You can also shape dough into a log and chill until firm, then roll edges in sugar, slice, and bake.)