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Cheesy Jalapeño Shortbread Recipe

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★★★★★

4.8 from 90 reviews

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.

Ingredients

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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

Find it online: https://tastemadebyclara.com/cheesy-jalapeno-shortbread-recipe/