Sunbutter Butterscotch Cranberry Rosemary Cookies

The holidays are over, but I’ll never stop baking.

With a savory rosemary herb theme, these super-duper amazing cookies are still perfect for the winter season, baked with nut-free sunflower seed butter, butterscotch, dried cranberries, and the aromatic amazingness of fresh rosemary.

Be warned, many folks have a love-hate relationship with rosemary: you either love it or you hate it. I happen to love it, so these little sweeties are right up my alley.
If rosemary is not your thing, leave it out – the cookies will still be over-the-top delicious!

Sunbutter Butterscotch Cranberry Rosemary Cookies 

1/2 cup shortening (or butter), room temperature (1 stick)

1 1/4 cups smooth and creamy nut-free sunflower seed butter
14 oz. butterscotch (ice cream topping)
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. kosher salt
2 cups all-purpose flour
1 ½ cups sweetened dried cranberries
1 ½ cups butterscotch chips
2 Tbs. fresh rosemary, finely chopped

 

Preheat the oven to 350 degrees and line 3 baking sheets with parchment paper.

 

Cream together the butter or shortening, sunflower seed butter, butterscotch sauce, and vanilla extract until creamy.

 

Mix in the baking soda, baking powder, and salt.

 

Next, add 1/2 cup of flour at a time until it is combined.

 

Fold in the dried cranberries, butterscotch chips, and chopped rosemary.

 

Form into 1" size balls and flatten into discs, spaced evenly apart on a prepared baking sheet.

 

Bake for 12-14 minutes, until golden brown.

 

Remove from the oven and cool for several minutes before transferring to a drying rack to completely cool and set. 

 

Enjoy and devour the tastes and aromatics of the winter season.