Savory shortbread cookies are the perfect cookie alternative for savory food lovers! These cookies pair well with a great glass of wine, work wonderfully on charcuterie boards, and make great gifts!
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Why You'll Love This Recipe
- Crispy and cheesy, with a hint of herbs. A simple shortbread recipe is made savory with sharp cheddar cheese, thyme, and peppercorns.
- Only six ingredients are needed. The ingredients are easy to find and easy to use.
- Slice and bake recipe. The dough is rolled into a log and refrigerated. Then all you have to do is slice and bake the cookies.
- Great for gifts and charcuterie boards
- No cheese grater is required.
Ingredients You Need To Make These Savory Cookies
- All-Purpose Flour
- Unsalted Butter
- SHARP Cheddar Cheese I used the Coastal English sharp cheddar from Costco.
- Fresh or Dried Thyme
- Crushed Pink or Black Peppercorns Pink peppercorns add a very subtle warming spice. Black peppercorns will add a little more heat and pepper intensity.
- Salt, kosher
How to Make
1. Crush peppercorns and prep cheese. Crush red or black peppercorns using a grinder or mortar and pestle. Using a food processor, pulse cubes of cheddar cheese into small chunks.
Why crumble the cheese? I like how the crumbled cheese acts like little crunchy bits in these cookies when they are cooked. It adds a great texture to the cookie. Of course, you can always grate your cheese if you don't want to go through the trouble of crumbling it in a food processor.
2. Mix the ingredients. In a stand mixer fitted with a paddle attachment, combine softened butter, cheddar cheese, thyme, salt, and peppercorns. Mix until all the ingredients are well incorporated.
3. Scrape the sides and bottom of the bowl to ensure none of the mixture is left behind.
Spoon and level the flour to get the proper consistency for the dough.
4. Add in flour and mix on low speed until a crumbly, wet pea gravel-like texture forms.
5. Wet pea gravel texture should look like.
Use your hands to warm the dough to form a tight log before refrigerating. This could take a few minutes to come together!
6. Knead. Add the dough to a clean surface. Use your hands to shape the dough into a tight log. You may need to work the dough for a while here, using your hands to warm the dough as it shapes.
7. Roll. Roll it back and forth to create a cylindrical shape. Ensure that the diameter of the log is consistent for even baking and that it's not crumbling to the touch.
PRO TIP: Press the dough together to form a tight log. It may feel crumbly, but keep working the dough with your warm hands. The dough will start to come together after a bit. Gently press the ends of the roll inward, then continue to roll back and forth to ensure the dough is tightly rolled.
Rest and refrigerate the dough before slicing.
8. Cover and refrigerate. Wrap the log tightly in plastic wrap and rest in the refrigerator for 1 hour-overnight.
Bake to desired crispiness!
9. Slice and bake. Line a baking sheet with parchment paper. Slice the dough into ¼" cookies and bake at 350F for 14-20 minutes, or until golden and crispy.
Cool. Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a cooling rack.
Variations
- Substitute cheddar cheese for parmesan cheese or any hard cheese you love.
- Replace the thyme with dill, rosemary, or sage.
Storage and Freezing Instructions
To Store
- Cookies: Store shortbread cookies in an airtight container at room temperature in a cool, dry place, away from any moisture, for up to 7 days.
- Dough: This dough can be stored in the refrigerator for up to 5 days before slicing and baking.
To Freeze
- Cookies: Place them in a single layer in a freezer-safe container with parchment paper between layers. Set them on the counter to bring to room temperature to serve.
- Dough: wrap it tightly in plastic wrap, and then place in a freezer bag for up to 3 months. When ready to use the frozen dough, transfer it to the refrigerator and allow it to thaw overnight. Once thawed, proceed with cutting and baking the cookies.
More Savory Baking Recipes
If you tried these Savory Shortbread Cookies or any other recipe on my website, please leave a ? star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Savory Shortbread Cookies
Click the stars to rate.
*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
- 2 teaspoon Pink peppercorns fresh cracked, or 1 teaspoon black pepper
- 1 ½ cup SHARP cheddar cheese crumbled, see notes
- ½ cup Butter unsalted, softened
- 1 teaspoon Dried thyme or 1 tablespoon fresh, chopped
- ½ tsp Salt kosher
- 1 ¼ cup All-purpose flour spooned and leveled
Instructions
- Crush red or black peppercorns using a grinder or mortar and pestle. Using a food processor, pulse cubes of cheddar cheese into small chunks.
- In a stand mixer fitted with a paddle attachment, combine softened butter, cheddar cheese, thyme, salt, and peppercorns. Mix on a low speed until all the ingredients are well incorporated.Scrape the sides and bottom of the bowl to ensure none of the mixture is left behind.Add in flour and mix on low speed, gently increasing to medium speed, until a crumbly, wet pea gravel-like texture forms.
- Add the dough to a clean surface. Use your hands to shape the dough into a tight log. You may need to work the dough for a while here, using your hands to warm the dough as it shapes. see notes belowRoll it back and forth to create a cylindrical shape. Ensure that the diameter of the log is consistent for even baking and that it's not crumbling to the touch.
- Wrap the log tightly in plastic wrap and rest in the refrigerator for 1 hour-overnight, or up to 5 days.
- Line a baking sheet with parchment paper. Slice the dough into ¼" cookies and bake at 350F for 14-20 minutes, or until golden and crispy.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a cooling rack to finish cooling.
- Make these in batches as needed. Be sure to cool the baking pan before adding the cookie dough.
Notes
TO STORE
- Cookies: Store shortbread cookies in an airtight container at room temperature in a cool, dry place, away from any moisture, for up to 7 days.
- Dough: This dough can be stored in the refrigerator for up to 5 days before slicing and baking.
TO FREEZE
- Cookies: Place them in a single layer in a freezer-safe container with parchment paper between layers. Set them on the counter to bring to room temperature to serve.
- Dough: wrap it tightly in plastic wrap, and then place in a freezer bag for up to 3 months. When ready to use the frozen dough, transfer it to the refrigerator and allow it to thaw overnight. Once thawed, proceed with cutting and baking the cookies.
Kristin D
These truly are Savory Cookies. They're so crisp, melt in your mouth, delicious. The most appreciated Cookies my Mom has ever eaten. ❤️
Suzie J.
That's wonderful to hear, Kristin! Thank you for your comment, and I'm so glad you and your mom enjoyed them!