Cheesy Jalapeño Shortbread Recipe

Introduction

Cheesy Jalapeño Shortbread is a unique and flavorful snack that’s perfect for any occasion. The rich, buttery texture paired with sharp cheddar and a touch of jalapeño heat creates an irresistible combination. Enjoy these savory cookies on their own or alongside your favorite cheese platter.

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

1. Step 1: 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, then mix until a dough forms. Fold in the chopped jalapeños and parsley if using.
2. Step 2: Divide the dough into two portions, shape each into a disc, wrap them in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough.
3. Step 3: 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. Cut the dough into desired shapes using a sharp knife or biscuit cutter, then place them on the prepared baking sheets.
4. Step 4: Bake the shortbread for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheets for a few minutes before transferring to a cooling rack to cool completely.
5. Step 5: Serve fresh and enjoy your delicious Cheesy Jalapeño Shortbread cookies.

Tips & Variations

• For milder heat, remove all seeds from the jalapeños before chopping.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Try swapping sharp cheddar with a sharper or milder cheese based on your preference.
• Use fresh herbs like chives instead of parsley for a different herbal note.

Storage

Store the shortbread in an airtight container at room temperature for up to one week. To keep them crisp, avoid storing in humid environments. If needed, warm gently in the oven before serving to restore some of the original texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it wrapped in the refrigerator for up to 24 hours before rolling and baking.

What can I use if I don’t have fresh jalapeños?

You can substitute with a pinch of cayenne pepper or a small amount of pickled jalapeños for a different but similar spicy kick.

Cheesy Jalapeño Shortbread Recipe

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Cheesy Jalapeño Shortbread is a unique and flavorful snack that combines the rich, buttery texture of traditional shortbread with the sharpness of aged cheddar cheese and a subtle heat from fresh jalapeños. Perfect as a savory treat for parties, snack time, or cheese platters, these cookies offer a delightful balance of creamy, cheesy, and spicy flavors.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus 30 minutes chilling time)
• Yield: 24 pieces 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortbread Dough

• 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

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and shredded cheddar cheese using a hand mixer or stand mixer until smooth and well combined. Add the all-purpose flour, salt, black pepper, garlic powder, and onion powder to the mixture, mixing until a dough forms. Gently fold in the finely chopped jalapeños and parsley, if using.
2. Chill the Dough: Divide the dough into two portions and shape each into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough and make it easier to roll out.
3. Roll and Cut: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one chilled disc of dough to about 1/4-inch thickness. Use a sharp knife or biscuit cutter to cut the dough into your preferred shapes and carefully transfer them to the prepared baking sheets.
4. Bake the Shortbread: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn lightly golden. Keep a close eye during the last few minutes to prevent over-browning.
5. Cool and Serve: Allow the shortbread to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Serve fresh or store in an airtight container for up to one week and enjoy their savory cheesy goodness.

Notes

• Removing the seeds from jalapeños reduces the heat level, adjust according to your spice preference.
• The dough can also be frozen, wrapped tightly, for up to one month; thaw in the refrigerator before rolling out.
• Add extra parsley or substitute with chives for a different herbal note.
• For a sharper flavor, use extra-sharp cheddar cheese.
• Ensure the butter is properly softened for easy creaming and dough formation.

Keywords: cheesy shortbread, jalapeño cookies, savory snack, cheddar shortbread, spicy snack, party appetizer, cheese biscuits