Thumbprint Cookies Savory Cheddar
Take your appetizer game to a whole new level with these Savory Cheddar Thumbprint Cookies—a delightful twist on the classic sweet treat. Bursting with the bold flavors of sharp cheddar cheese, fresh chives, and a hint of garlic and paprika, these buttery cookies are baked to perfection with a tender, melt-in-your-mouth texture. The signature thumbprint centers are filled with a creamy mixture of tangy cream cheese and sour cream, offering a satisfying contrast to the cheesy, crumbly exterior. Perfect for entertaining, these savory cookies make an elegant addition to your party platters or a unique snack for any occasion. Quick to prepare and irresistibly delicious, this recipe combines rustic charm with sophisticated flavor in every bite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsalted butter (cold, cubed)
- 1 cups Sharp cheddar cheese (finely shredded)
- 1 large Egg yolk
- 0.5 teaspoons Salt
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Paprika
- 2 tablespoons Chopped fresh chives
- 2 ounces Cream cheese (softened)
- 2 tablespoons Sour cream
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, salt, garlic powder, and paprika.
Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the shredded sharp cheddar cheese, egg yolk, and chopped chives to the mixture. Stir until the dough starts to come together. If the dough feels too dry, add 1 teaspoon of cold water at a time until just combined.
Form the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a small spoon, gently press a dent into the center of each cookie ball.
Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, prepare the filling by mixing the cream cheese and sour cream in a small bowl until smooth and creamy.
Once the cookies are completely cool, spoon a small dollop of the cream cheese mixture into the center of each thumbprint.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2129 mg | 93% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.7 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 966 mg | 74% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 401 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.
