Description
Deliciously cheesy and slightly crunchy, these cheddar cheese cookies are perfect for snacking or as appetizers.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- 1 large egg, for egg wash (optional)
- Sesame seeds or poppy seeds, for topping (optional)
Instructions
- In a large mixing bowl, combine the softened butter, shredded cheddar, and grated Parmesan.
- Add the flour, salt, and optional spices (garlic powder and paprika) to the cheese mixture.
- Mix until a soft, pliable dough forms. If the dough seems too dry, you can add a teaspoon of cold water.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into small 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use a fork to gently press down on each ball to flatten slightly and create a crisscross pattern.
- For a golden finish, lightly beat an egg and brush it over the tops of the cookies. Sprinkle with sesame or poppy seeds if desired.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- This recipe yields approximately 24 cookies.
- For extra flavor, consider adding herbs like thyme or rosemary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg