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
- Can I make these savory cookies ahead of time?
- What kind of cheese to make these cheese cookies? Some less expensive cheese options
- Soft cheese cookies vs crisp cheese cookies
- How to serve these cookies
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.
Place butter, cheese and spices in a bowl.
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.
Wrap the cheese cookie dough log in plastic wrap and refrigerate.
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. 🙂
Savory thumbprint cookies with bourbon tomato jam
Recipe
There’s a reason why Classic Thumbprint Cookies are so popular. They are a holiday favorite, easy to make, and even easier to customize with different filling and flavor variations!
I’ve shared all my tips and tricks to help you PERFECT easy thumbprint cookies!
Oh baby, it’s cookie season! It’s one of the main reasons why I love Christmas! 🙂
And with alllll the Christmas cookies out there, it’s hard – nigh impossible, for me to pick a favorite. But Classic Thumbprint Cookies …. oh yeah, they come this close to being my favorite.
Thumbprint cookies are a holiday favorite, a party favorite, and a snack favorite for me. These are one of half a dozen or so that feature in my holiday cookie boxes every year. Shortbread cookies , linzer cookies , meringue cookies , soft ginger cookies etc. are all classics for a reason.
Plus, these cookies are really easy to make and to customize too.
I’ve shared a uniquely delicious savory thumbprint cookie on the blog before, which is really popular on the blog. But I realized I’ve never shared a classic thumbprint cookie recipe with you guys before. So today, I’m going to fix that.
This is the recipe for delightfully buttery and delicious classic thumbprint cookies with a sweet jam filling . I’m sharing all my tips to help you make PERFECT thumbprint cookies and avoid cracks and spreading.
Just follow this easy guide to find out how you can nail those classic thumbprint cookies and entertain your friends and family this holiday season!
What are thumbprint cookies?
A buttery cookie with a shallow well in the middle that’s filled with a sweet filling like jam. You use your thumb to push down on the cookie dough, creating that shallow well in the middle – hence “thumbprint” cookies.
But did you know that thumbprint cookies originated in Sweden? These cookies are called Hallongrotta/hallongrottor in Swedish, meaning “raspberry cave”!
While you can fill the thumbprint in the middle with any type of jam you like, I’ll be using raspberry jam here, because that’s the flavor of classic thumbprint cookies! But I have filled these before with strawberry jam , plum jam , fig jam , and grape jelly too.
Are thumbprint cookies the same as shortbread cookies?
They are not the same, but they do come VERY close. Shortbread cookies use a 1:2:3 ratio of sugar, butter and flour. They are buttery, but crumblier, because they don’t have a binding agent. They rely on butter to hold the dough together.
Thumbprint cookies are made with a dough that’s identical to shortbread cookies, BUT the dough has eggs in addition. Some recipes call for whole eggs, but my recipe uses egg yolks only.
The egg yolk enriches the dough giving you a richer taste than shortbread, but more importantly, binds the dough together for a smoother and more pliable result.
That being said, you still CAN make thumbprint cookies with shortbread cookie dough as well.
How can I prevent my thumbprint cookies from cracking?
To be honest, there’s nothing wrong with thumbprint cookies with a few cracks along the edges. That’s part of the charm!
However, there are ways to minimize cracking. It’s got all to do with HOW you shape the cookies .
How to minimize thumbprint cookie cracking
- Keep the dough soft – once the cookie dough is made, cover and let it rest for at least 15 minutes at room temperature, so that the dough will be easier to handle, and be less sticky. It’s important to keep the dough at room temp. when you roll it into balls, because then it’s easier to shape the soft dough, with minimal cracking.
- Make the indentation as soon as the cookies are formed – rather than rolling ALL of the cookie dough into balls first and THEN making wells, you should roll each cookie dough ball, place it on the cookie tray and immediately make the indentation BEFORE preparing the next one.
- Roll the cookie dough balls until the surface is smooth – since the dough is soft, it’s easy to get a nice, smooth surface. Make sure there are no cracks to begin with, so that they don’t widen and show up when you press down on the cookie balls to create the wells.
To elaborate on the second point above, the reason why I like to prepare each thumbprint cookie as I go is that once you have rolled the cookie into a smooth ball, the cookie will form a “crust” – much like any dough will do, if it’s left exposed to air for any amount of time. So if you wait until the end to create the wells in the middle, the crust will most definitely cause the cookies to crack. To avoid that, I do the following.
How to make thumbprint cookies
- First, portion the cookie dough with a cookie scoop.
- Roll the cookie dough into a smooth ball.
- Roll the smooth ball in sugar (optional).
- Place the cookie ball on the parchment paper-lined baking tray.
- Use my thumb or another kitchen utensil to form an indentation in the middle of the cookie.
- Repeat steps 1-5 with the rest of the cookie dough.
- Once the baking tray is filled with cookies, fill the wells with jam.
- You can either fill a second tray with more cookies and keep those in the fridge or freezer, OR wrap any remaining dough tightly with plastic wrap and keep it at room temperature until you’re ready to use.
I also like to coat these easy thumbprint cookies in sugar before placing them on the baking tray. You can use regular granulated sugar or raw sugar for this. I prefer d emerara sugar because that gives these thumbprint cookies a nice sweet crunchy texture as well.
And rather than rolling the cookie balls in sugar, I put the sugar in a small ziploc bag and then place a cookie inside the bag, and then shake it a little bit to evenly coat the cookie with sugar. Works like a charm.
How to minimize thumbprint cookie spreading
It’s pretty much impossible to make a good cookie with NO spreading at all. I mean, in theory you can add more flour to the dough until it’s pretty stiff and won’t spread at all, but then you end up with very dry, crumbly cookies.
Not good.
The simple reason why a cookie spreads as it bakes is that the butter and sugar melt inside the cookie, causing it to spread. If you bake at too low a temperature, the cookie will spread too much before it bakes and sets properly, and if you bake at too high a temp., then the cookie bakes and sets outside quickly, but the middle will still be raw.
Tips to minimize cookie spreading
- Chill the cookies in the fridge BEFORE baking – cooling the butter in the cookies before baking means that it won’t melt as readily, making it spread too fast.
- Use a chilled or room temperature baking sheet – NEVER use a hot or warm baking sheet to place your UNBAKED cookies on. I like to chill the cookies AND the baking tray together in the fridge, but at least make sure the baking tray is at room temp. before you place the unbaked cookies on it.
- Make the indentation in the middle narrow rather than wide – use just the tip of your finger and go straight down, to create a narrow indentation in the middle of the cookie, rather than a wide indentation that would make the thumbprint cookie spread.
So there you go! That’s how you can make PERFECT and EASY thumbprint cookies that are sure to impress your friends and family! 🙂
Then you can fill these classic thumbprint cookies with any type of jam you like. Personally, I love raspberry, or apricot jam.
These easy thumbprint cookies are so so good! The cookies are buttery, with a hint of vanilla, and a deliciously fruity jam filling.
And since these classic thumbprint cookies are so easy to make, you can make multiple batches and gift them to your friends and family this holiday season too. You can fill them with different jam fillings, and even flavor the thumbprint cookies with different extracts for some creative variations.
Flavor variations
- Add some orange zest to the cookie dough, and fill the middle with cranberry sauce.
- Add some lemon zest to the cookie dough, and fill the cookies with blueberry jam.
- Or instead of jam, place a reese’s peanut butter cup or a hershey’s kiss candy in the middle.
- Add some almond extract to the cookie dough, and fill the middle with salted caramel sauce .
There are so many ways you can dress up these easy thumbprint cookies! Once you realize how easy it is to make classic thumbprint cookies, you can make them your own.
Recipe
A savory twist on your classic jam-filled sweet thumbprint cookie. These Savory Thumbprint Cookies with an incredible Bourbon Tomato Jam are the PERFECT party appetizer.
These savory cookies are insanely flavorful, easy to make and vegetarian!
If you thought we spent all of December eating homemade Twix candy bars , or buttery melting moments cookies , or chocolate beer truffles , ginger cookies , or drinking white hot chocolate , that would only be partially true. 🙂
After all we made thumbprint cookies too! Except, these aren’t the kind you’d expect. These babies are savory cookies (just like my thyme and cheddar cheese savory cookies !). Savory Thumbprint Cookies with Bourbon Tomato Jam to be precise. I’m going to be quite frank, there’s no way I can do these cookies any justice with words here.
These are some of the best cookies (savory or otherwise) that I’ve had, and I don’t say that lightly. And that bourbon tomato jam is a guaranteed crowd favorite!
Mr. K is very easy to please when it comes to the food I make. He’s one of the least picky eaters out there and he will literally eat anything I put in front of him (bless him) with gusto.
If he’s fairly quiet, then I can expect a standard “good food, thank you” response. But the more vocal he gets, the more he enjoyed it, I can tell. And these savory cookies, he couldn’t stop talking about!
Why we love these savory thumbprint cookies
- Crisp on the edges, soft in the middle, with a kicked up sweet and spicy tomato jam in the center, these cheesy savory cookies are just so flavorful and unique!
- And these make the best starter recipes for your Christmas party or New Year’s Eve party. Or any other occasion for that matter.
- And these are vegetarian cookies to boot.
Imagine how your guests would be bowled over when they realize that these aren’t actually sweet cookies. Plus, this might be your only chance to get the better of your friend’s annoying kid, when he/she bites into one of these thinking they are regular sweet thumbprint cookies.
That expression alone would be worth the effort, would it not? Not that I would know. I mean, I’d never do such a thing. Noooo, never.
before baking
Aaaand they are so easy to make, even my hubs could make them. Seriously. The dough comes together quickly and you just make an imprint with your thumb to fill up with some delicious jam/jelly. So really, you got no excuse not to make them.
They’d do really well as a party appetizer or even as tea time snacks . I made these because I needed a break from sweet cookies and bar recipes .
As a huge fan of classic thumbprint cookies , I decided to give them a spicy, savory, flavorful twist. The result is truly glorious.
after baking
About the cookies
These cookies are crazy delicious with a fantastic jelly center. Here I made a cheese and rosemary cookie dough base and gave it a little bit of a spicy kick, using deseeded jalapeno. So the cookie on its own tastes insanely good, if you choose not to have a jelly/jam center.
Bourbon tomato jam
This just might be my favorite part about these cheesy thumbprint appetizers.
I filled these up with an amazingly flavorful tomato jam that incorporates garlic and a few spices and then kicked it up with bourbon! Bourbon folks. Does it not scream PARTY APPETIZER??
Besides, slow roasted tomatoes , this tomato jam is my favorite way to preserve juicy tomatoes all summer long.
bourbon tomato jam
Honestly, these came out even better than I expected, and we have now frozen the remaining cookies for later.
Storage instructions
You can easily refrigerate or freeze the formed cookies (before baking) without filling the center with jam, no issues there.
Or even freeze the baked cookies in a single layer (if you stack them, the jam can stick to the bottom of the cookies).
These cheesy savory thumbprint cookies will go really well with all kinds of fun cocktails , so all in all, these were meant to take center-stage at a party.
Oh, and I made an even more amazing, flavorful dip for these cookies, and you can find the recipe for that super easy, sweet and spicy dip in my spicy mango relish post.
Recipe
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
Recipe from The Flavor Bender by Dini Kodippili
Thyme and Cheddar Cheese Cookies https://www.theflavorbender.com/thyme-cheddar-cheese-cookies/
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
- Can I make these savory cookies ahead of time?
- What kind of cheese to make these cheese cookies? Some less expensive cheese options
- Soft cheese cookies vs crisp cheese cookies
- How to serve these cookies
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.
Place butter, cheese and spices in a bowl.
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.
Wrap the cheese cookie dough log in plastic wrap and refrigerate.
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. 🙂
Savory thumbprint cookies with bourbon tomato jam
Recipe
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
- Can I make these savory cookies ahead of time?
- What kind of cheese to make these cheese cookies? Some less expensive cheese options
- Soft cheese cookies vs crisp cheese cookies
- How to serve these cookies
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.
Place butter, cheese and spices in a bowl.
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.
Wrap the cheese cookie dough log in plastic wrap and refrigerate.
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. 🙂
Savory thumbprint cookies with bourbon tomato jam
Recipe
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
- Can I make these savory cookies ahead of time?
- What kind of cheese to make these cheese cookies? Some less expensive cheese options
- Soft cheese cookies vs crisp cheese cookies
- How to serve these cookies
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.
Place butter, cheese and spices in a bowl.
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.
Wrap the cheese cookie dough log in plastic wrap and refrigerate.
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. 🙂
Savory thumbprint cookies with bourbon tomato jam
