Cheesy Jalapeño Shortbread
Cheesy Jalapeño Shortbread is a delightful savory twist on the classic shortbread cookie. This treat combines the rich, buttery texture of traditional shortbread with the bold flavors of sharp cheddar cheese and a hint of heat from fresh jalapeños. It’s not overly spicy, but it has just enough kick to make your taste buds dance.
Perfect for serving as an appetizer, snack, or alongside your favorite soup, these shortbread bites are sure to become a new favorite. If you’re a fan of savory snacks with a bit of a bite, you’ve come to the right place. Even if you’re not a fan of jalapeños, feel free to reduce the amount or substitute with milder peppers—these shortbread will still be incredibly delicious!
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Rolling pin
- Sharp knife or biscuit cutter
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 cups sharp cheddar cheese, shredded
- 1-2 fresh jalapeños, finely chopped (seeds removed for less heat)
- 1 tablespoon fresh parsley, finely chopped (optional)
Directions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and shredded cheddar cheese until smooth and well combined. Add the flour, salt, black pepper, garlic powder, and onion powder to the bowl, and mix until a dough forms. Fold in the finely chopped jalapeños and parsley (if using).
- Chill the Dough:
- Divide the dough into two portions, shape each into a disc, and wrap them in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough.
- Roll and Cut the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a sharp knife or biscuit cutter to cut the dough into desired shapes, and place them on the prepared baking sheets.
- Bake the Shortbread:
- Bake the shortbread in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the shortbread to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
- Serve and Enjoy:
- These Cheesy Jalapeño Shortbread cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes (plus 30 minutes chilling time)
Nutrition (per serving, based on 24 pieces):
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 160mg
- Total Carbohydrate: 7g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 3g
Cheesy Jalapeño Shortbread is a unique and flavorful snack that’s perfect for any occasion. The rich, buttery texture paired with the sharpness of cheddar and the subtle heat of jalapeños creates an irresistible combination that’s sure to please. Serve these alongside a cold drink, as part of a cheese platter, or simply enjoy them on their own—they’re a guaranteed hit!
Cheesy Jalapeño Shortbread
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Rolling Pin
- Sharp knife or biscuit cutter
- Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 cups sharp cheddar cheese shredded
- 1-2 fresh jalapeños finely chopped (seeds removed for less heat)
- 1 tablespoon fresh parsley finely chopped (optional)
Instructions
- In a large mixing bowl, cream together the softened butter and shredded cheddar cheese until smooth and well combined. Add the flour, salt, black pepper, garlic powder, and onion powder to the bowl, and mix until a dough forms. Fold in the finely chopped jalapeños and parsley (if using).
- Chill the Dough:
- Divide the dough into two portions, shape each into a disc, and wrap them in plastic wrap. Refrigerate for at least 30 minutes to firm up the dough.
- Roll and Cut the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use a sharp knife or biscuit cutter to cut the dough into desired shapes, and place them on the prepared baking sheets.
- Bake the Shortbread:
- Bake the shortbread in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow the shortbread to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
- Serve and Enjoy:
- These Cheesy Jalapeño Shortbread cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
- Prep Time:
- 20 minutes
- Cook Time:
- 15 minutes
- Total Time:
- 35 minutes (plus 30 minutes chilling time)
- Nutrition (per serving, based on 24 pieces):
- Calories: 120
- Total Fat: 9g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 160mg
- Total Carbohydrate: 7g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 3g
- Cheesy Jalapeño Shortbread is a unique and flavorful snack that’s perfect for any occasion. The rich, buttery texture paired with the sharpness of cheddar and the subtle heat of jalapeños creates an irresistible combination that’s sure to please. Serve these alongside a cold drink, as part of a cheese platter, or simply enjoy them on their own—they’re a guaranteed hit!
