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!