Crispy Cheddar Cookies
Get ready to elevate your snacking game with these irresistible Crispy Cheddar Cookies! Packed with the bold flavor of sharp cheddar cheese, a hint of smoky paprika, and optional cayenne pepper for a subtle kick, these savory cookies strike the perfect balance between cheesy goodness and crisp, buttery texture. Ideal as an appetizer, party snack, or even a sophisticated addition to a cheese board, these bite-sized treats are quick to prepare and bake in just 15 minutes. The secret to their delicious crunch lies in the delicate combination of all-purpose flour and cornstarch, while a chill in the fridge ensures flawless slicing and perfect results every time. Whether paired with a glass of wine or served on their own, these homemade cheddar cookies are guaranteed to impress and will stay fresh for up to five days in an airtight container.
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Recipe Information
Ingredients
- 200 grams Sharp cheddar cheese, shredded
- 100 grams Unsalted butter, softened
- 120 grams All-purpose flour
- 15 grams Cornstarch
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Water (if needed, to bring dough together)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the shredded sharp cheddar cheese and softened butter. Use a spatula or hand mixer to cream them together into a smooth paste.
In a separate bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Gradually add the dry ingredients to the cheese and butter mixture. Mix until a crumbly dough begins to form.
If the dough seems too dry to hold together, add 1 tablespoon of water at a time and gently knead until it just comes together.
Turn the dough out onto a clean work surface and roll it into a log about 1.5 inches in diameter. Wrap the log in plastic wrap and refrigerate for 30 minutes to firm up.
Once chilled, slice the dough into coins about 1/4-inch thick and place them on the prepared baking sheet, leaving a little space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cookies are crisp.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the crispy cheddar cookies as a savory snack or appetizer. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 0.6 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1475 mg | 113% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
