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Thyme and Cheddar Cheese Cookies (Savory Cookies)

35 mins
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Author: Dini K.
Posted: 12/14/2018
Updated: 12/22/2019
Thyme and Cheddar Cheese Cookies - These slice and bake savory cookies are easy to make and delicious! Perfect as appetizers or as snacks. #SliceAndBakeCookies #SavoryCookies #CheeseShortbread #Cheeseboard #Appetizers

Cheesy and buttery with a little kick of spice – these Thyme and Cheddar Cheese Cookies are a uniquely delicious savory cookie that’s PERFECT as an appetizer, on your cheese board, or even as an edible gift! The dough can be made ahead of time and frozen for later. 

These thyme and cheddar cheese cookies can be served soft or crisp.

Thyme and Cheddar Cheese Cookies - These slice and bake savory cookies are easy to make and delicious! Perfect as appetizers or as snacks.

I’ve got a really fun recipe to share with you guys today. I’ve already shared a slew of great cookie recipes in the last couple of weeks – like these Classic Thumbprint Cookies, Classic Shortbread Cookies, and these amazing Chocolate Chip Cookies.

Today’s recipe is an effortless and fun twist on the classic shortbread – a delicious savory shortbread cookie! These Thyme and Cheddar Cheese Savory Shortbread Cookies are just as amazing as they sound! They are great as a party appetizer or even for your cheese board.

Plus, these cheddar cheese cookies come together in a cinch and can even be made in a food processor.

Thyme and Cheddar Cheese Cookies - These slice and bake savory cookies are easy to make and delicious! Perfect as appetizers or as snacks.

Just like regular shortbread cookies, butter is the main ingredient for these savory shortbread cookies. But they are savory cookies, so there’s no sugar. These cheese cookies are flavored with thyme (dried or fresh), black pepper, and white cheddar cheese – insanely addictive and flavorful.

Can I make these cheese cookies ahead of time?

Yep, the dough can be made a few days ahead and kept in the fridge, OR a month ahead and stored in the freezer. And then when you’re ready to bake these thyme and cheddar cheese cookies, simply thaw out the dough in the fridge, slice and bake. Couldn’t be simpler.

Some of the ingredients to make slice and bake cheddar cheese cookies - cheddar cheese, thyme and black pepper.

What kind of cheese can I use to make these cheese cookies?

I like to use a good quality white cheddar cheese for these savory cookies, since the cheese is the core flavor in these savory shortbread cookies.

But you can substitute the cheddar cheese with a different type of cheese as well, if you like.  Some options are,

  • Gruyere
  • Gouda
  • Muenster

A block of cheddar cheese on a white table top

Some less expensive cheese options are,

  • Monterey jack
  • Pepper jack
  • Sharp or mild cheddar (the color of the cheese cookie will change then)

Since we love spice, black pepper is an absolute must for us. You can reduce the amount of black pepper or leave it out, if you’re making these cheddar cheese cookies for someone who isn’t a fan of spices. I do highly recommend the black pepper though, because that combination of smoky, black pepper and sharp cheddar is just wild! Remember NOT to use finely ground black pepper however. Use a coarsely ground black pepper or restaurant cracked black pepper instead. This way the cheese cookies will be studded with the coarsely ground black pepper, and the flavor won’t be overwhelming either.

Recipe process for making thyme and cheddar cheese cookies - Butter, cheese and spices in a white bowl
Place butter, cheese and spices in a bowl.
Recipe process for making thyme and cheddar cheese cookies - The butter and cheese mix after being creamed together.
Mix these ingredients until the butter is creamy, and the cheese has mixed in with the butter.
Recipe process for making thyme and cheddar cheese cookies - Crumbles of the cheese cookie after the flour has been mixed through in a white bowl.
After adding the flour, mix the dough until you get clumps of flour.
Recipe process for making thyme and cheddar cheese cookies - A cheese cookie log placed of plastic wrap.
Bring the clumps of flour together to form a cheese cookie dough log, and wrap it in plastic wrap.

And for thyme, I prefer using fresh thyme. It’s a pain in the ass to remove leaves from the stalk, but fresh thyme is so worth it. But if you only have access to dried thyme, that’s OK too.

Recipe process for making thyme and cheddar cheese cookies - The slice and bake cheese cookie log wrapped tightly in plastic wrap
Wrap the cheese cookie dough log in plastic wrap and refrigerate.
Recipe process for making thyme and cheddar cheese cookies - A refrigerated and unwrapped sliced and bake cheese cookie dough log on a silpat.
When the dough has chilled, unwrap and slice the cookies and bake.

Soft cheese cookies vs crisp cheese cookies

These savory shortbread cookies can be served either soft or crisp. That’s another way in which these savory cookies can be really versatile.

If you bake them for about 9 minutes, these cheese cookies will be buttery, cheesy and soft. And if you bake them for about 12-14 minutes (when the cookies are starting to color on the surface), they’ll be crumbly, cheesy and delightfully crisp.

Recipe process for making thyme and cheddar cheese cookies - Slice and bake cheese cookie dough log sliced thin to make cookies.
Thyme and Cheddar cheese cookies placed on a parchment lined baking tray, after being baked in the oven.

How to serve these cheddar cheese cookies

Here are a few options.

  • Crackers for your cheese board – these savory shortbread cookies will go really well with soft cheeses and other pates that you would schmear on top of crackers.
  • Top it with relish, or caramelized onions or dips or herbs for a delicious appetizer that you can serve at any party.
  • OR enjoy them as a snack, just as they are! That’s what we like to do… mostly because we can’t bear sharing these with anyone else.

A row of savory cookies made with cheese placed on a white serving platter.

The base for these thyme and cheddar cheese cookies was inspired by a delicious cheese spread that one of my Aunt’s made me when I was little. She’d make a whole tub of this cheese spread, and keep it in my grandmother’s fridge, and I’d spread it on everything!

A stack of thyme and cheddar cheese cookies placed in the foreground with more cheddar cookies in the background on a white platter, with sprigs of thyme.

These cheddar cheese cookies are like a crispy, crunchy, baked version of that cheese spread… all the cheese and buttery goodness, baked into a deliciously crisp savory cookie!

And if you want to indulge in some holiday spirit, these cheese cookies are perfect for sharing and gift giving too. 🙂

A stack of thyme and cheddar cheese cookies with 4 whole cookies and a bite taken out of the top cookie, with more cookies in the background.

If you liked this thyme and cheddar cheese cookies (savory cookies) recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

If you like this savory cheese cookies recipe, you may also like,

Savory Thumbprint Cookies with Bourbon Tomato Jam

Savory Cheese Thumbprint Cookies with Bourbon Tomato Jam - These savory cookies are the NEXT BEST THING! Buttery, herby cookies with delicious cheddar cheese, and an amazing tomato jam! Comes together easily and its PERFECT as an appetizer, party food, or as a snack!

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Thyme and Cheddar Cheese Cookies - These slice and bake savory cookies are easy to make and delicious! Perfect as appetizers or as snacks.
4.94 from 15 votes

Thyme and Cheddar Cheese Cookies

Author: Dini K.
Cuisine: Other
These slice and bake savory cookies are easy to make and uniquely delicious! Perfect as appetizers/snacks or as edible gifts!
Prep: 15 minutes
Cooling and chilling time: 2 hours
Cook: 20 minutes
Total Time: 35 minutes
Servings: 21 cookies
Print Rate

Ingredients:

  • 6 oz good quality white cheddar cheese from a block, not pre-shredded
  • 4 oz unsalted butter ½ cup, softened
  • 2 tsp cracked black pepper coarsely ground black pepper
  • 1 ½ tbsp fresh thyme leaves or 1 heaped tsp of dried thyme
  • ½ tsp sea salt cheddar cheese is salty too, so add more salt only if you’re using a different cheese
  • 5.3 oz AP flour about 1 ¼ cup AP flour (spooned and leveled)
US Customary - Metric

Instructions:

  • Shred the cheddar cheese using a grater (large grater holes are ideal).
  • Place the butter, shredded cheese, black pepper, salt and thyme in a bowl and mix with a hand-held beater on medium speed. Mix for a few minutes until the butter is creamy and the cheese gets mixed in with the butter.
  • Add the flour, and mix on low speed until the flour forms wet clumps (and there are no dry spots in the dough).
  • Bring the dough together to form a dough ball. Knead it a little if needed (to bring it together). But don't knead too much.
  • Form an evenly shaped dough log that's about 6-7 inches long. Wrap it in plastic wrap. Knot the two ends to form a tightly wrapped dough “sausage”. Refrigerate until the dough has chilled - about 30 min to 1 hour. You can also let it chill for up to 5 days in the fridge, or in the freezer for up to 2 months.
  • When you're ready to bake - remove the log from the fridge (or freezer). If the dough is too hard to cut through, let it thaw a little (so that it's still chilled, but easier to cut). Unwrap the dough when you’re ready to slice it.
  • With a sharp knife, cut ¼ inch thick discs from the dough log. Use your fingers to shape the cookies into nice round shapes, if they lose their shape a bit. 
  • Place the sliced cookies on a parchment paper-lined baking tray and let the tray chill in the fridge for at least 30 minutes.
  • Preheat oven to 350°F. Line a half sheet pan with parchment paper.
  • Place the chilled cheese cookies on the parchment paper-lined half sheet pan, with about an inch of space between each cookie.
  • Bake in preheated oven for 10 - 12 minutes for a soft cheese cookie - remove the cookies from the oven when the bottom edges of the cookie are starting to color.
  • Bake for 15 - 20 minutes for a crispy cheese cookie - remove from the oven when the cookies start turning golden in color on top.
  • Remove the cookies from the oven and let them cool for a few minutes. Transfer the cookies to a wire rack and let them cool completely. Repeat with the remaining sliced cookies (make sure the half sheet pan is at room temperature for this second batch of cookies - so either use a new half sheet pan, or cool down the previous one to room temp. first).
  • Place the cooled cookies in an air-tight container for up to 4 days. OR wrap them in plastic wrap, and then in foil, and store in a freezer bag in the freezer for up to 1 month.
  • Serve at room temperature.

Nutrition Information:

Calories: 88.5kcal (4%)Carbohydrates: 5g (2%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 4g (25%)Cholesterol: 20mg (7%)Sodium: 106mg (5%)Potassium: 15mgVitamin A: 215IU (4%)Calcium: 61mg (6%)Iron: 0.4mg (2%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Appetizer, Cookies, Snack
Cuisine:Other
Keyword:Appetizers, Cheese, Cookies, Savory Cookies, Shortbread Cookies
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.
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  1. Maria says

    February 4, 2021 at 05:07

    5 stars
    Sooo Goood. I really love this recipe.

    Reply
  2. Mel says

    January 8, 2021 at 06:18

    5 stars
    these are incredible in taste and the texture is AMAZING aswell

    Reply
  3. Tara Mason says

    December 23, 2020 at 05:55

    5 stars
    This recipe is so good. I am officially addicted and going to make another batch tonight. Thank you!!!

    Reply
  4. KRISTIN k TOMPKINS says

    December 9, 2020 at 12:37

    Do you think you could sub fresh rosemary for thyme? I have a giant bush!!

    Reply
    • Dini says

      December 9, 2020 at 13:36

      Hi Kristin
      Yes you can use fresh rosemary instead. You can add as much or as little as you like.
      Hope that helps!

      Reply
  5. Jenny says

    December 7, 2020 at 09:58

    These are very moorish – however mine were not quite biscuity enough for me – I feel my butter was not soft enough before blending with cheese – also feel the dried thyme added nothing – will make again as I feel these are probably amazing made properly with fresh thyme.

    Reply
  6. Laura says

    October 25, 2020 at 08:03

    5 stars
    Absolutely delicious! Recipe is perfection!

    Reply
  7. Judy says

    September 22, 2020 at 17:13

    Can this recipe be molded into a Nordic Ware metal shortbread pan?

    Reply
    • Dini says

      September 22, 2020 at 19:49

      Hi Judy
      I haven’t tried before, so I’m not sure.
      Since this has cheese, it will be important to make sure the melted cheese doesn’t stick to the mold though.

      Reply
  8. Fatema says

    September 19, 2020 at 04:07

    4 stars
    Made these and everyone loved them. But they were brittle. Are they meant to be that way? Or did I do something wrong?

    Reply
    • Dini says

      September 19, 2020 at 14:40

      Hi Fatema
      They can be soft if they are baked for time. However if you bake them longer they have a cracker like texture instead. I have mentioned this in the post as well in the section “soft cookie vs crisp cookie”.
      If they are too crumbly, it is most likely because there was too much flour in the dough. This can happen if the flour was measured with a cup (cup measurements can vary depending on how you fill the measuring cup)
      I hope that helps

      Reply
  9. Laura says

    August 6, 2020 at 02:16

    5 stars
    Perfect biscuits for dinner party nibble

    Reply
  10. nicky says

    May 1, 2020 at 04:54

    5 stars
    Delicious recipe….. However if i use Pepper Jack cheese should i reduce the butter as this cheese is of a softer texture? What do you think?

    Reply
  11. A says

    April 14, 2020 at 12:30

    5 stars
    Delicious savory cookies and not overly complicated. A great way to use up left over cheddar cheese. Thank you!

    Reply
  12. SC says

    December 29, 2019 at 08:19

    5 stars
    clear instructions, well tested recipe and totally achieveable! Thanks!!!

    Reply
  13. Katrina says

    December 22, 2019 at 11:04

    Hi there! Just wanted to know should the butter be softened first or do I take it straight from the fridge? These look sooo yummy!

    Reply
    • Dini says

      December 22, 2019 at 11:35

      Hi Katrina, the butter should be softened, as it needs to be creamed. I hope you enjoy the cookies! 🙂

      Reply
      • Katrina says

        December 22, 2019 at 18:17

        Awesome thank you!!
        Happy holidays!!

        Reply
  14. Michelle says

    December 16, 2019 at 14:44

    I don’t think 5.3 oz of flour is 1 ¼ cup. What is the right amount?

    Reply
    • Dini says

      December 16, 2019 at 15:02

      Hi Michelle,
      Yes, that is the right amount. 1 cup of AP flour is 4.4 oz (125 g). So 5.3 oz is approximately 1 ¼ cups.
      As a side note, these dry ingredient weight measurements are totally different from fluid oz measurements that are marked on the side of measuring cups. I’ve explained it more on this page here.

      Reply
      • Shannon says

        December 22, 2019 at 11:50

        what is AP flour?

        Reply
        • Dini says

          December 22, 2019 at 12:32

          Hi Shannon
          AP flour is All Purpose flour.

          Reply
  15. Kathi says

    December 8, 2019 at 15:01

    There is no liquid in this recipe? My ‘ dough’ is a dry crumbly mess! What did I do wrong?

    Reply
    • Dini says

      December 8, 2019 at 18:10

      Hi Kathi
      The butter should be sufficient to bring the dough together. As per the pictures, the dough is crumbly, but you should be able to press it together to form a dough. If you squeeze some of the dough in your hand and it holds together, then the dough has enough moisture. If for some reason your mix is too dry and doesnt form into a dough when squeezed, then you can add a little water at a time until it’s moist enough. Hope that helps.

      Reply
  16. Olivia says

    December 7, 2019 at 10:03

    Hi! Looking forward to making these – I need to make 12 dozen. Would you recommend doubling up the batches (or tripling etc) or doing this recipe 7 separate times. Thank you!

    Reply
    • Dini says

      December 8, 2019 at 08:02

      Hi Olivia
      This recipe should be fine to be made as a double batch in a stand mixer! 🙂 I haven’t tried it as a triple batch just because I don’t want to risk overworking the dough.
      Hope that helps!

      Reply
  17. Rosalie says

    November 4, 2019 at 15:25

    5 stars
    Terrific recipe! Definite make again.

    Reply
    • Dini says

      November 5, 2019 at 08:09

      Thank you Rosalie, so glad you liked the recipe! 🙂

      Reply
  18. Vidya Ramachandran says

    October 17, 2019 at 02:35

    Hi, Dini, I live in Bangalore (India) and last week I bought some extra cheddar cheese by accident. Not having any other plan for it, I came across your recipe and tried it. I mixed in a bit of dried rosemary instead of thyme but otherwise, followed your instructions exactly. Wow! Loved it, shared it around, and plan to bake more.

    Reply
  19. Nicola says

    September 1, 2019 at 05:37

    Can I roll this dough out and cut it into shapes for my toddler inside of rolling it into a log?

    Reply
    • Dini says

      September 3, 2019 at 14:46

      Hi Nicola
      Unfortunately I haven’t tried rolling it out and cutting it into shapes to bake. So I can’t be certain how they would turn out out.
      Since the cookie has a shortbread like texture, if you want to roll it out, you will have to do so between two pieces of parchment paper to avoid sticking. Also it will need to be chilled well before baking, as it does spread a little as it bakes and you may lose the shape a little.

      Reply
  20. Merryn says

    July 1, 2019 at 03:39

    5 stars
    Found this recipe on a random google search when I needed to use up some thyme, and so glad I did! These are absolutely delicious and go down such a treat at morning tea time. Thank you!!

    Reply
    • Dini says

      July 4, 2019 at 15:38

      Thank you so much for letting me know Merryn, so glad you liked the cookies! 🙂

      Reply
  21. Beverly Green says

    May 21, 2019 at 02:21

    can you use half Cheddar half Parmesan

    Reply
    • Dini says

      May 22, 2019 at 20:32

      Hi Beverly
      You could use half cheddar, half parmesan. I haven’t tried it myself, so I’m not sure how it will effect the texture of the dough. But you may need to reduce the salt a little in the dough because of the parmesan.

      Reply
  22. monika says

    March 5, 2019 at 18:53

    Hello. I have a few questions…Can these be made with Bergeron cheese or is it too mild?
    Is it possible to bake the cookies and then freeze them for a later date? I need them for an event on Saturday morning…and I won’t have time to bake them Friday night…
    And although not ideal, would these work with margarine?

    Reply
    • Dini says

      March 6, 2019 at 09:41

      Hi Monika
      I prefer to use a stronger tasting cheese for these crackers, but a milder cheese could work as long as it’s a hard cheese. It may make the cookies more mild tasting, but if that’s ok with you it should be fine.
      As stated in the recipe, you can freeze the cookies. You will need to thaw them out before serving, and if you want to, you can reheat them in the oven to make them crispier if needed.
      I wouldn’t recommend using margarine because margarine has a higher water content that will make the cookies spread more. You could add extra flour to prevent this, but I wouldn’t know how much extra flour to add. I hope that helps!

      Reply
  23. Drew says

    January 31, 2019 at 05:35

    5 stars
    Hi, would you recommend using fresh basil too? Thank you!!

    Reply
    • Dini says

      January 31, 2019 at 09:40

      Hi Drew!
      Yes you can used chopped fresh basil in this recipe too 🙂

      Reply
  24. Renee Goerger says

    December 22, 2018 at 10:44

    5 stars
    These will be perfect for New Year’s Eve snacking with some cheese and our champagne. Thanks for the great recipe. I’m excited to make these!!

    Reply
    • Tabassum says

      December 16, 2019 at 20:49

      I noticed that this recipe doesn’t mention any baking powder or baking soda. Will the cookies rise without them? Please advise. Really want to try this recipe. Thanks

      Reply
      • Dini says

        December 16, 2019 at 20:57

        Hi Tabassum
        This cookie does not need any leavening agents, like baking powder or soda. It’s like a shortbread cookie, but savory.
        Hope that helps.

        Reply
  25. Tatiana says

    December 22, 2018 at 06:13

    5 stars
    I doubt i ever had a savory cookie before, that is making me even more excited to try it!

    Reply
  26. Nellie Tracy says

    December 21, 2018 at 23:00

    5 stars
    I have never tried savory cookies but these look awesome! Can’t wait to make them!

    Reply

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