Cranberry Rosemary Mimosa Cookie

It is that time of the year when everything is festive and beautiful, twinkling and colorful lights everywhere. I especially love the cold winter air that is refreshing. Mimosa is an anytime, any season cocktail, but it is especially good in the holidays!

My inspiration

I was inspired by the quintessential Cranberry Rosemary Mimosas to make this cookie! Cranberry juice, a splash of lime, and champagne or prosecco, along with a sprig of rosemary is the prettiest cocktail during the holiday season.

My cookie that is inspired by Sarah Kieffer’s infamous Neapolitan cookie, has a champagne base for the cookie dough. The cookie dough is divided into 3 equal parts. Frozen cranberries are added to one part, finely chopped rosemary to the second part, and the third part is left white.

How do I add champagne to the cookie dough? Can I use champagne extract?

Champagne or prosecco can be added to cookie dough or any dessert for that matter. The key is to 1) get a decent bottle of champagne or prosecco. Do not buy something that you would not drink. 2) reduce 1 cup of the champagne/prosecco to ¼ cup, and use that in the cookie dough.

The champagne is poured into a medium saucepan and boiled at medium-high heat for 15 minutes, or until it reduces to ¼ cup. It is cooled completely before using it in the dough. You can also use a champagne extract , in which case reduce the flour quantity by about 30 grams or roughly ¼ cup.

How do I incorporate cranberries into the dough?

You can add frozen cranberries that have been cut into half into the dough. Be sure to add red food coloring as well to indicate the cranberries. You can use cranberry jam as well into the dough but I opted for frozen cranberries.

How do I incorporate rosemary into the dough?

I added fresh, finely chopped rosemary into the dough, along with green food coloring. I love how the rosemary imparts that savory factor into this cookie, making it just the right amount of sweetness and herbiness from the rosemary.

The ingredients of the cookie dough

Here are the list of ingredients that are used in the cookie dough:

• Dry ingredients: All purpose flour, baking soda and salt. The baking soda helps the cookie spread.
• Unsalted Butter: Always make sure that the butter is at room temperature.
• Granulated Sugar: Helps to get those crispy edges on a cookie.
• Egg and egg yolk: Helps to bind the cookie dough and also give it texture.
• Vanilla extract: I always use a lot in my bakes because so much flavor comes from a simple ingredient like vanilla extract.
• Reduced Champagne: I use reduced champagne in this recipe. You can use champagne extract too, but then the flour quantity has to be reduced. All the quantities are mentioned above.

TIPS on getting even cookies

I use a 1 tablespoon cookie scoop, to scoop out each colored dough to get equal portions. I take one colored scoop from each of the three doughs and bind it together to form one ball. Roll it out in granulated sugar and place it on a baking sheet, and bake for roughly 13-ish minutes in total. Use a large round cookie cutter to scoot the cookies into a round shape as soon as they are out of the oven.

Another tip

If you want a smaller cookie, you can use a ½ tablespoon cookie scoop, and make smaller balls, to make smaller cookies. Bake time will vary – maybe to 6-8 minutes (you would have to try it out!). Butttt you will get more cookies out of this one batch!

Are these cookies shippable? How long do they last?

These cookies are shippable and will pack perfectly in a cookie tin. They will last for about 2 weeks. I recommend zapping it in the microwave for a quick 10 seconds, to soften it ever so slightly.

Other holiday shippable cookies from the past

• Sesame 3-ways Sugar Cookie
• Marbled Halvah Cookies 

If you do make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.

XO
Amisha

Cranberry Rosemary Mimosa Cookie

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• Amisha Gurbani

This cookie is a riff on a holiday cocktail – Cranberry Rosemary Mimosa. The recipe for this cookie is a by-product of the Neopolitan cookie with three doughs – one with cranberries, one with rosemary, and the final one with reduced champagne. The cookie is colorful, festive, and screams Christmas!

*Makes 16*

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Ingredients:

For the sugar cookie dough:

• 1 cup champagne or prosecco (good quality)
• 3 cups (400 grams) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 ¾ cups (350 g) granulated sugar
• 1 large egg + 1 egg yolk
• 1 tablespoon vanilla extract
• ½ cup cranberries, cut into half
• 2–3 drops of Americolor red food gel
• 2 teaspoons rosemary, finely chopped
• 2–3 drops of Americolor green food gel
• 1/2 cup (100 g) granulated sugar

Garnish:

• 16–20 cranberries, cut into half
• Coarse white sugar

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For the sugar cookie dough:

1. In a medium saucepan, on medium to high heat, add the champagne. Once it comes to a boil, heat it for 12-15 minutes, or until reduced to ¼ cup. Cool completely.
2. Preheat the oven to 350 degrees.
3. In a medium bowl, add the all purpose flour, baking soda, salt, whisk to combine.
4. In the bowl of a stand mixer, with a paddle attachment, add the sugar and butter. At medium high speed, whisk them together for about 2 minutes, until the mixture is pale yellow, and fluffy.
5. Using a rubber spatula, bring the mixture together in the middle of the bowl.
6. Add the egg, egg yolk and vanilla extract, and mix until well incorporated.
7. Add the reduced champagne, and mix until well incorporated.
8. On slow speed, add the dry ingredients, and mix until well combined.
9. Divide the dough into 3 equal parts. Weigh your dough, so that you get equal distribution.
10. Put one part of the dough, back into the stand mixer. Add the cranberries and red food coloring, and on slow speed, mix to incorporate. Remove into a bowl and set aside. Wipe the bowl and the paddle attachment with a paper towel.
11. Put the second part of the dough into the stand mixer. Add the rosemary and green food coloring, and on slow speed, mix to incorporate. Remove into a bowl and set aside.
12. Set 3 baking sheets, with parchment paper ready.
13. Using a 1 tablespoon cookie scoop, scoop out 16 balls for each dough, and place it in a line format on a baking sheet.
14. Take one ball from each color – red, green and cream, combine them like playdough by pinching the doughs and roll it into a ball.
15. Roll it in the bowl with the granulated sugar and place it on a baking sheet.
16. Repeat for 5 more balls. Place 6 balls about 2 inches apart on the baking sheet. Place the sheet in the middle lower rack of the oven and bake for about 10 to 11 minutes.
17. Remove from the oven and bang it against the kitchen counter 2 to 3 times for the cookie to settle. Add about 2 to 3 cranberry halves on the red portion. Sprinkle the coarse white sugar on the top and place it back into the oven for about 2 more minutes. Use a large round cookie cutter to scoot the cookies into a round shape.
18. Repeat and bake for the remaining 10 cookies.
19. Store cooled cookies in an airtight container for upto a week (if they last that long!).

Notes

TIPS on getting even cookies

I use a 1 tablespoon cookie scoop, to scoop out each colored dough to get equal portions. I take one colored scoop from each of the three doughs and bind it together to form one ball. Roll it out in granulated sugar and place it on a baking sheet, and bake for roughly 13-ish minutes in total. Use a large round cookie cutter to scoot the cookies into a round shape as soon as they are out of the oven.

What if I do not want to use champagne?

You can also use a champagne extract , in which case reduce the flour quantity by about 30 grams or roughly ¼ cup.

 

Another tip

If you want a smaller cookie, you can use a ½ tablespoon cookie scoop, and make smaller balls, to make smaller cookies. Bake time will vary – maybe to 6-8 minutes (you would have to try it out!). Butttt you will get more cookies out of this one batch!

Are these cookies shippable? How long do they last?

These cookies are shippable and will pack perfectly in a cookie tin. They will last for about 2 weeks. I recommend zapping it in the microwave for a quick 10 seconds, to soften it ever so slightly.