These savory shortbread cookies are made with cheddar cheese and Everything Bagel seasoning for a flavor-packed twist on classic shortbread. Each bite is rich and buttery, with a tender, crumbly texture that melts in your mouth. Perfect for cheese platters, cookie exchanges or snacking on their own!
Table of Contents
Step aside, sugar! There’s a new cookie in town and it’s bringing the cheese. Savory shortbread cookies are the buttery, crumbly cookies we all need right now. I’ve been on a mission to expand my cookie repertoire, venturing beyond the sweet side of things. These cheesy shortbread cookies check all the boxes. They’re easy to make, perfect for prepping ahead of time, and they pair beautifully with wine and cheese.
They’re kind of like a homemade cracker that’s loaded with cheddar cheese and rolled in Everything Bagel seasoning. If you’ve been looking for a way to level up your snack game or wow your guests this is the recipe for you. Whether you’re hosting a wine night, assembling a charcuterie board or just need a break from all the sweet treats this holiday season, these cookies are the answer.
Ready to bake? Let’s get started!
- Cheddar cheese: Freshly grated cheese is essential for the dough texture and to avoid crumbly cookies, so that’s why it’s listed in ounces and cups.
- All-purpose flour: The base of our cheese cookies. Measure your flour using the spoon and level method for the best results.
- Baking powder: While traditional shortbread recipes don’t include it, a small amount in this recipe provides a subtle lift, so your cookies are tender and not too dense.
- Unsalted butter: Adds richness and holds the dough together. Melt and cool it slightly before mixing.
- Everything Bagel seasoning: This savory blend adds crunch and bursts of flavor to the cookie exterior. It’s one of my go-to seasonings on everything (see what I did there?) from breakfast pizza to stuffed bagel bites.
See the recipe card for full information on ingredients and quantities.
Prep the Dough
- Start by grating the cheese on the smallest hole of a box grater. You should have about 1 ½ cups of loosely packed cheese.
- Next, whisk together the flour and baking powder in a bowl.
- Stir in the grated cheese.
- Add the melted butter and stir just until a cohesive dough forms.
Shape and Chill
- Transfer the dough onto a lightly floured work surface, gather it into a ball and knead it a few times until smooth.
- Roll the shortbread dough into a log with a 2-inch diameter.
- Wrap the dough log securely in plastic wrap and refrigerate it for 30 minutes. Pro Tip: I like to store the wrapped dough upright in a drinking glass to avoid one side flattening.
Slice and Bake
- Add the Everything bagel seasoning to a shallow bowl. Unwrap the dough and roll it in the Everything seasoning, pressing it to adhere. Chill a second time for a minimum of 1 hour and up to overnight.
- Using a sharp knife, slice the savory dough log into 1/4-inch-thick rounds.
- Bake. Arrange the shortbread cookies on a baking sheet lined with parchment paper. Bake the shortbread in a 350°F oven until pale golden and set in the center. This takes about 12 to 15 minutes in my oven. Let them cool for 5 minutes on the baking sheets before transferring them to a wrack to cool completely.
- Use freshly grated cheese. Pre-shredded cheese often contains anti-caking agents that can affect the dough’s texture. Plus, the higher the quality of cheese you use, the better your homemade crackers will taste.
- Don’t skip the chilling steps! Chilling the dough makes the cookies a lot more flavorful and helps solidify the butter. Cold butter takes longer to melt in the oven, which helps the cookies maintain their shape as they bake. Store the dough upright in a drinking glass while chilling to prevent one side from becoming flat.
- Melt the butter and let it cool slightly before incorporating it into the dough. Butter that’s too hot can affect the texture, melting the cheese prematurely or making the dough greasy.
- Prefer a crispier texture? I like my savory cookies to have a soft texture, but if you prefer a crispier texture, slice them a little thinner and bake for an extra 2-3 minutes, keeping an eye on them to avoid overbaking.
Recipe Variations
- Use a different cheese. Swap the cheddar for Parmesan cheese or your favorite hard cheese (smoked Gouda would be delicious!).
- Add a spicy kick. Add ¼ teaspoon of cayenne pepper to the dough for a hint of heat.
- Add herbs. Stir in a teaspoon of your favorite dried herbs, like thyme, rosemary or oregano, into the dough for an earthy twist.
- Swap the Everything Bagel seasoning for sesame seeds or poppy seeds.
Make-Ahead and Storage
Freezing the dough: Wrap the dough log securely in plastic wrap and freeze for up to 1 month. Defrost in the refrigerator before slicing and baking.
Storing cookies: Baked cookies can be stored in an airtight container at room temperature for up to 1 week.
Freezing baked cookies: Once baked, let the shortbread cool completely, then place in a single layer on a baking sheet to freeze until firm. Transfer the frozen cookies to an airtight container or freezer bag, separating layers with parchment paper. They’ll keep for up to 3 months. To serve, thaw at room temperature or reheat in a low oven to refresh their texture.
How to Serve These Savory Shortbread Cookies
There’s no limit to the ways you can enjoy these savory cheddar cookies! Pair them with your afternoon tea or a glass of your favorite wine (my go-to is a refreshing Sauvignon Blanc!). They elevate any cheese board, just add some fresh fruit, nuts, jam, and a variety of cheeses for a stunning presentation, just like you see in my pictures. Whether you’re hosting a party or just treating yourself, these cookies are guaranteed to be a hit!
If you’re a fan of unique, savory snacks, you’ll adore these recipes:
Ingredients
- 4 oz. sharp cheddar cheese, cold
- 1 1/4 cups all-purpose flour, plus more for dusting work surface
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup Everything Bagel seasoning
Instructions
- Grate the cheese on the smallest hole of a box grater. You should have about 1 ½ cups loosely packed cheese.
- In a medium bowl, whisk together the flour and baking powder then stir in the grated cheese.
- Add the melted butter and stir just until a cohesive dough forms.
- Lightly flour your work surface.
- Transfer the dough onto your work surface, gather it into a ball and knead it a few times until smooth. Roll the dough into a log with a 2-inch diameter.
- Wrap the dough log securely in plastic wrap and refrigerate it for 30 minutes.
- Add the Everything bagel seasoning to a shallow bowl.
- Unwrap the dough and roll it in the Everything seasoning, pressing it to adhere. Re-wrap the dough log in plastic wrap and refrigerate it for a minimum of 1 hour and up to overnight.
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough log from the fridge and using a sharp knife, slice it into 1/4-inch-thick rounds. Arrange the rounds at least 2 inches apart on the baking sheets.
- Bake the cookies until pale golden and set in the center, 12 to 15 minutes. Remove them from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a wrack to cool completely then serve.
Kelly’s Notes
- Freshly grated cheese is essential for the dough texture and to avoid crumbly cookies, so that’s why the cheese is listed in ounces AND cups.
- Add cayenne pepper for heat, if desired (start with ¼ teaspoon).
- Don’t skip the chilling steps! Chilling the dough makes the cookies a lot more flavorful and helps the cookies maintain their shape as they bake. Store the dough upright in a drinking glass while chilling to prevent one side from becoming flat.
- The dough can be stored in the freezer for up to 1 month if wrapped securely in plastic wrap.
- Baked cookies can be stored in an airtight container at room temperature for up to 1 week.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Tested these out to make as a Christmas appetizer and they were surprisingly easy to make and so tasty. A fun addition to my cheese spread!
So glad you enjoyed the recipe, Lily!