Cheese cookies
Cheese cookies are crisp, savory and rich with the flavor of cheddar and Parmesan, with just a hint of sweetness at the finish. The dough is rolled into a log, chilled and sliced, so every cookie comes out perfectly round. They're wonderful for nibbling with tea or beer, or for giving as a holiday gift.
- Difficulty
- Very easy
- Prep
- 20 min
- Cook
- 18 min
- Rising or chilling
- 45 min
- Total time
- 1 hr 23 min
- Method
- Oven-baked
Ingredients
For the dough
For the topping
Instructions
Step 1
Use a spatula to mix 110 g softened unsalted butter with 30 g powdered sugar, then add 100 g grated cheddar, 30 g grated Parmesan and 20 g egg yolks and mix well. The cheese needs to be fully coated in butter so its rich, salty flavor spreads through every cookie. The mixture is ready when it comes together into a soft mass flecked with shreds of cheese.
Step 2
Add 170 g all-purpose flour, a pinch salt and a pinch ground black pepper, and squeeze gently with your hands until the dough comes together. Just enough squeezing keeps the cookies crisp and tender; work it too long and they'll be as hard as crackers. The dough is ready when it just holds together, with no dry flour left and no stickiness.
Step 3
Place the dough on plastic wrap, roll it into a log about four centimeters across, then wrap it tightly and twist the ends. An even log gives slices of the same size that bake at the same rate. The log is ready when it's round and firm with no gaps inside.
Step 4
Refrigerate the log for about 45 minutes, or freeze it for about twenty minutes. Cold, firm dough slices cleanly and the cookies won't spread in the oven. The dough is ready when it's firm and a pressed finger leaves no dent.
Step 5
Preheat the oven to 170°C, unwrap the log and cut it into slices about five millimeters thick, then arrange them on a parchment-lined baking sheet two centimeters apart. Thin, even slices bake crisp right to the center. The tray is ready when the slices are evenly round with clean, sharp edges.
Step 6
Beat 15 g egg yolks, brush a thin layer over the cookies and sprinkle 15 g grated Parmesan on top. The cheese on top bakes up crunchy and turns a lovely golden color. The cookies are ready when the tops are glossy and covered with a fine layer of cheese.
Step 7
Bake at 170°C for about 15 to 18 minutes, until the edges are deep golden and the tops are a shiny gold. The protein and salt in the cheese make these cookies brown quickly, so keep an eye on them during the last few minutes. They're done when the bottoms are evenly golden and the tops no longer look wet.
Step 8
Leave the cookies on the tray for a few minutes to firm up, then move them to a rack to cool completely. Cheese cookies are soft while hot and only turn fully crisp once cool. They're ready when they snap crisply in half and the inside is light and crumbly.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Mixing bowl
- Kitchen scale
- Plastic wrap
- Pastry brush
- Wire cooling rack
- Refrigerator
Tips
- Grate the cheese yourself from a block, since pre-shredded cheese often contains anti-caking powder that makes the cookies dry and less rich.
- Add a pinch of chili powder or some chopped rosemary for a spicy, aromatic twist that's perfect for snacking.
- The log can be frozen for up to a month; when you need cookies, just slice and bake straight from frozen without thawing.
Storage
Once completely cool, store the cookies in an airtight container at room temperature, where they'll stay crisp for about a week. In humid weather, add a desiccant packet to the container or re-bake them for a few minutes to crisp them up again.
Common problems and how to fix them
- The cookies turn greasy and spread in the oven.
- The dough wasn't cold enough or the butter was too soft when mixed. Chill the log until it's firm, slice it quickly and put the cookies in the oven right away.
- The cookies are too salty.
- Parmesan and cheddar are already quite salty. Leave the salt out of the dough entirely or choose a milder cheddar.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
