Savory Cheddar Cheese Cookies
As I am writing this, the current temperature here in Minnesota is -11 F (-23C). This isn’t your average cold:
- It’s the kind of cold that makes your nose hairs freeze when you inhale.
- It’s the kind of cold that makes your skinny rings fit on your fatter fingers.
- It’s the kind of cold that makes you want to bake something just so you can turn your oven on.
Which is exactly what I did today.
What Are Cheddar Cheese Cookies?
Don’t let the name of this recipe deceive you. These aren’t your typical cookies. They’re savory cookies, not sweet.
They’re kind of a cross between a cheese biscuit and cheese crackers. But the texture is like a buttery cookie.
They are absolutely delicious and addicting. They go great with soup, but can be eaten on their own as a snack.
These cookies are best made with sharp cheddar cheese. Extra sharp if you can find it. I like a bit of bite to my cookie.
Are you more fond of pepper jack cheese? No problem! These cookies can easily be made with pepper jack cheese. Try these savory pepper jack cookies.
Make a batch of these cookies and include them on a party appetizer board.
It’s looking like it’s going to be a long winter here in Minnesota. My favorite coping mechanism is to turn on the oven and bake something.
What do you do to stay warm on the coldest days of winter?
Savory Cheddar Cheese Cookies
Ingredients
- 1/2 cup butter (at room temperature)
- 2 cups shredded sharp cheddar cheese
- 1 1/4 cup all purpose flour
- 1/2 teaspoon garlic powder
- 6 drops Tabasco sauce (or more, optional)
- Pinch of salt
Instructions
- Combine all ingredients in a large mixing bowl. Take a heaping teaspoon of dough and roll into a ball. Place dough balls on a cookie sheet and refrigerate for one hour.
- Bake cookies at 375F for 8 to 9 minutes, until lightly golden brown. Remove cookies from oven and place on a cooling rack. Serve warm from the oven, or microwave for a few seconds before eating.
Made these and had them with cream soup tonight. YUM YUM!!
Just getting through posts in my reader that I saved to come back to… and so glad I did with these. They look outstanding, and like a great snack or appetizer.
How do you think these would be without the hot sauce? 😉 How spicy hot do they get?
Oh yes, you can definitely leave out the hot sauce. However, they don’t get very spicy at all. Maybe try just a couple of drops?
These look wonderful. If I was looking to use almond or coconut flour could I substitute and what kind of adjustment to quantity would I need to make? Also, do you think adding a few drops of liquid smoke instead of hot sauce would make a good cookie? Thank you!
Hi Judy – Great question about the almond or coconut flour. I haven’t tried either. Let me know if you try them!
Also, I think liquid smoke would work well, but I would start out with just a couple of drops and go from there.
Question – can this dough be used with a cookie cutter?
I’ve never tried it but I don’t see any reason why it wouldn’t work… let me know if you try!
I love these Cheese Cookies. Thank you for sharing this recipe because I can’t find my copy. I use to roll my dough in parchment paper. Make a log out of the dough and refrigerate for about an hour. Unroll from parchment and slice dough.
Thanks for your comment and tip, Linda! I’ve never tried the slice & bake method for these cookies. I’m sure they’d be delicious too 🙂
Hello! I follow the directions exactly and they will not roll into a ball it’s too crumbly please help
Were you using frozen cheese, by chance? Room temperature cheese should help soften these up. But I haven’t had the same problem…
These are wonderful, especially with a cold beer or red wine. I put a pecan half on top, or a piece of bacon or sprinkle with raw sugar. But my husband’s favorite is when i add a touch of maple syrup to the batter. I use a 1/2 T cookie scoop to portion tbe dough.
I’m totally going to add a pecan on top next time I make these. Thanks for the suggestions!
I am a Minnesota girl living in Kalamazoo, Michigan. I grew up in Duluth but my parents were born and raised in Montevideo, Minnesota. How far would that be from where you grew up? Just for fun. I like your website. Thanks
Hi Sally! Thanks for your comment. That would be about 70 miles from where I grew up 🙂
I wanted to thank the Author..
I am the executive chef of a fine dining restaurant, and wanted to make a cheddar cookie to go with my cauliflower soup.
I wanted to make Biscotti to sit on the bowl- so I doubled the recipe, and added 3 eggs as well as 2 tsp baking powder. I formed the dough into a Biscotti “loaf”, baked for 35 minutes, and then froze the par baked loaf.
I then cut thin Biscotti slices and baked them on a baking sheet (325) for 15 minutes, and then flipped and turned them, and baked for another 15 minutes.
I wish I could post a picture- they are beautiful, crispy, and rippled with cheddar goodness! Thank you for the basic recipe/ratios!
I love this idea, Chef Aaron! I might have to try that myself. Thanks for your comment!
These sound delicious. Unfortunately, the recipe isn’t loading. Is it the same as the pepper jack cheese cookies recipe, with just a difference in cheese? Thanks!
Sorry about that, Patty! The recipe is included now.
Love them! How long can I keep them at room temperature?
A week, maybe? If they last that long!
Could these be made a day ahead and kept in the fridge until baking time? Or would they dry out?
My great aunt made these, back when I was a young boy, I recall suffering through one, but know deep down inside how much I’ll love these now. Your description seems exactly as I remember hers, can’t wait to try it out!
Awesome! They’re so good… glad this recipes brings you back 🙂
I made these and they were somewhat hard to roll into a ball as they seem too dry. Once baked they looked great but were dry and floury texture as if too much flour is in them. Any suggestion?
Hi Beth – Sorry to hear they didn’t turn out perfectly! I’ve used this recipe several times and never had a problem. My guess would be a little too much flour. It could be an issue of packing the flour into the measuring cup, or an altitude thing – not quite sure. In any case, try reducing the amount of flour by a tablespoon. Let me know if that works better for you!
Could these be made with chopped jalapeños? i like spicy!
Absolutely! I’d recommend finely chopped.
Hi. Do you think these would work in a dog bone mold? Want these for Halloween snacks
I think so! What a cute idea.
I substituted caraway seeds for the Tabasco to make a more traditionally savory version. They were great – and very popular. I’m also going to try a little sesame oil instead of Tabasco.
Sounds delicious, Garrett! Thanks for sharing your version.