Cheesy and buttery with a little kick of spice – these Thyme and Cheddar Cheese Cookies are uniquely delicious savory cookies that are PERFECT as an appetizer recipe, 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.
Savory cookies
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.
I recently made these for a pot luck along with some mini chicken taquitos, cocktail meatballs and fried cheese balls, and these savory cookies were easily (and perhaps even surprisingly) the highlight of the night!
Plus, these cheddar cheese cookies come together in a cinch and can even be made in a food processor.
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 savory 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.
What kind of cheese 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
Some less expensive cheese options
- 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.
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.
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.
How to serve these cookies
Here are a few options.
- Crackers for your cheese board – these savory cookies will go really well with soft cheeses and other pates that you would schmear on top of crackers.
- Top it with relish (like a strawberry chili relish or a sweet and spicy peach 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.
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!
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. 🙂
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If you like this savory cheese cookies recipe, you may also like,
Savory thumbprint cookies with bourbon tomato jam
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Thyme and Cheddar Cheese Cookies
Ingredients:
- 6 oz good quality white cheddar cheese from a block, not pre-shredded
- 4 oz unsalted butter ½ cup, 115 g 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) / 150 g
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:
“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.”
Linda Lambert says
These are fabulous!!!… now I’m wondering if I can use almond or coconut flour since I’m trying to cut down on my carbs
Kim says
These are soooo good. I will be making them for Christmas gifts this year. An easy, efficient way to strip thyme of its leaves is to pass the stem through a hole in a sieve and they zip right off and the leaves stay in the sieve. That works for rosemary but requires a sieve with larger holes.
Leen says
Hi,
I always use your dough as a base to make any kind of savoury cookie. I often make them as an appetizer for when I have company and they are always so impressed! I have tried many combinations with respect to your original recipe:
– bacon bits and jalapeno
– blue cheese and walnut
– blue cheese and blueberry (freezedried)
– rosemary and garlic
– sundried tomato and olive
– herbs and lemon zest
Lupy Chi says
This recipe looks sooo yummy. I have been looking for a savory cookie recipe. Will definitely try it. Just out of curiosity, what is the purpose of refrigerating the dough? Almost all recipes say that, but I personally don’t taste the difference.
Thanks!!
Dini says
Hi Lupy
The refrigeration is not for flavor. By chilling the dough, it helps the cookie keep it’s shape during baking. Without it, the cookie might spread too thin while baking.
I hope that helps!
Jay Bremer says
You pictures shows a whole cup of butter instead of half. Which is it?
Jay Bremer says
Please ignore my previous comment. I’m just going to go ahead with half cup, which makes more sense. Thank you.
Dini says
Hi Jay
Which picture are you referring to?
There’s only one picture with the butter – 1 stick of butter, which is 1/2 cup, in a bowl with cheese and herbs)
Bob Haley says
These cookies/biscuits turned out so delicious! Your detailed instructions were very helpful. I substituted Emmenthaler because I had a big chunk from Costco. I used Thyme from my garden and added a small amount of Rosemary from garden as well. I used my Kitchenaid mixer to cream the butter and cheese together. My family liked the crispy version better but both were delicious.
Bob Haley says
These cookies/biscuits turned out so delicious! Your detailed instructions were very helpful. I substituted Emmenthaler because I had a big chunk from Costco. I used Thyme from my garden and added a small amount of Rosemary from garden as well. I used my Kitchenaid mixer to cream the butter and cheese together. My family liked the crispy version better but both were delicious.
Helen says
Made these for neighbor gifts: a bottle of wine with a small tin of these cheese cookies. Used a good quality extra sharp cheddar cheese. Baked a test run to sample. I chose the crispier version. My husband loved them with olives for an appetizer. I made smaller cookies and used a little less fresh thyme than the recipe. Next time, I’m using the amount listed in the recipe. Either way, they’re just delicious. Will definitely make again.
Nellie says
These tasted better than they looked. Our house thought these a bit spicy and the black pepper made them rather gray. I think next time I will use white paper and useless. My dough was a bit dry but adding a bit of water fixed it.
Dini says
Hi Nellie
I’m glad these tasted good!
The black pepper needs to be cracked coarse pepper. If you use ground pepper (especially finely ground pepper), it will turn the dough grey. Using cracked pepper will disperse flecks of black pepper through the dough and not “color” it. The flavor of freshly cracked black pepper is more floral than pre ground black pepper as well. White pepper can be used too if you prefer.
I’m glad that you added extra water when needed as well. Each flour is different and hydration amounts will change with the type of flour and/or the weather (drier days may require more water in the dough).
Hope that helps for next time!
TC says
Thanks for the recipe! I am not big on thyme or rosemary but had a bunch of chives laying around so I tweaked it a bit. Also added parmesan, garlic plus seasoning, paprika and bacon bits! To DIE for.. I also omitted the salt entirely due to the bacon.
Also, double your recipe, these are hard to resist! Haha
Wanda says
Hi, I think that your butter conversion is incorrect. I doubled the recipe and should read 1/2 lb. not cup. Cheers from Canada!
Dini says
Thank you for letting me know!
The lighter colored text in the recipe do not increase when portions are increased in the older recipes, but I will be fixing that soon!
Thank you again!
Crystal O Novaky says
Thanks for this wonderful recipe! These bite size morsels are great to enjoy, from time to time!
Lulu says
Wow, these are delicious. My son does not enjoy sweet biscuits, so I made these for him. Can’t wait to hear what he thinks of them.
Bill Mostoller says
Made these cookies, very easy great taste
Nancy says
This cookie sounds terrific. Would it be appropriate for a wedding reception cookie? If so, would recommend soft or crispy version?
Dini says
Hi Nancy
I really can’t comment on that because it would depend entirely on the wedding and what the bride and groom would like. It is entirely a personal preference. The crispy version also becomes a little softer the longer the cookies are stored, so that would be something to consider too.
Hope that helps!
Inge says
I tried these today and they are amazing. I added a dash of paprika as well, what a great recipe!