Rosemary Blue Cheese Ice Box Cookies

Rosemary Blue Cheese Ice Box Cookies

Real Butter 0

"Now here's something different. A buttery shortbread-like cookie infused with Blue cheese and fresh rosemary leaves. Serve with a full-bodied red wine and these savory cookies will have people talking through the new year."

Ingredients 58 m {{adjustedServings}} servings 135 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
  2. Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours).
  3. Preheat oven to 325 degrees F. Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves on each cookie. Sprinkle each cookie with sanding sugar.
  4. Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.
Tips & Tricks


  • *Domestic Blue cheese gives cookies a clean flavor, color and texture. Use less flour with a Stilton-style cheese and more flour with a French-style Roquefort.
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Reviews 4

  1. 5 Ratings


This is an amazing cookie. From the sound of it it didn't seem appetizing but my friend insisted on making it. So we did. It is so complex in taste with lots of flavors going on in your mouth after you take a bite. The aroma and taste of rosemary is incredible. I used fresh rosemary and I didn't have any dried cranberries so I used a mixture of dried blueberries, cherries and raspberries. which was nice but I think the cranberries may add a nice tartness to it. (which I will try nest time) It is a very rich cookie so it is one that you wouldn't eat a lot of. My friend and I brought some to work and they were a hit, everyone wanted to know where I got the recipe so I sent them to this web site. This is a keeper.


I am always looking for new and unique recipes and this one has all of that and more. The cookies are delicious. My mother who really dislikes blue cheese loves them! They are rich, so just a few will do, but they are also addictive. The sugar adds an intriguing sweetness that is not overpowering and blends nicely with the other flavors. The tartness of the cranberries and the aromatic touch of the rosemary just top off the combination of flavors perfectly without being overwhelming. Give them a try, you will be surprised.


SUPER RICH! SUPER GOOD! I loved these. Took to a cookie exchange and people were disappointed that I did not take more. These did not have a strong blue cheese taste. People at the cookie exchange were first reluctant because a lot said they did not like blue cheese but once they tasted these they were pleasantly surprised. I will make these again and again and again.