Servings 12 cookies
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 1/2 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.
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 1/4 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.
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