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Savory cookies on parchment paper with fresh thyme.

Savory Shortbread Cookies

A savory alternative to sweet cookies! These cookies are cheesy melt-in-your-mouth heaven! They are perfect for charcuterie boards, and they make great gifts!
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Prep Time 20 minutes
Cook Time 20 minutes
1 hour
Total Time 1 hour 40 minutes
Course Appetizer, Brunch
Cuisine American
Servings 32 cookies
Calories 54 kcal

Equipment

Ingredients
  

  • 1 ¼ cup All-purpose flour spooned and leveled
  • ½ cup Butter unsalted, softened
  • 1 ½ cup SHARP cheddar cheese crumbled, see notes
  • 1 teaspoon Dried thyme or tablespoon fresh, chopped
  • 2 teaspoon Pink peppercorns fresh cracked, or 1 teaspoon black
  • ½ tsp Salt kosher

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 below
    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.
  • 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

Spoon and level the flour to get the proper dough consistency.
KNEADING 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, then continue to roll back and forth to ensure the dough is tightly rolled.
Refrigerate the dough before slicing and baking.

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.

Nutrition

Serving: 2cookiesCalories: 54kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 5mgSodium: 98mgPotassium: 15mgFiber: 0.3gSugar: 2gVitamin A: 56IUVitamin C: 0.02mgCalcium: 48mgIron: 0.4mg
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