These savory 3 ingredient cheddar cheese cookies are buttery, crisp, and easy to make. A savory twist on classic shortbread, they require just three ingredients and no eggs or sugar. Perfect for snacking, lunchboxes, cheese boards, or edible gifts
They're perfect as a tasty lunchbox treat, edible gift, or addition to a cheese board. The dough can also be made ahead and kept in the freezer until you're ready to bake.
Add your favorite herbs and spices
These cookies are delicious on their own, but you can easily customize them with your favorite herbs, spices, or seeds for a different flavor each time.
- Toss in your favorite chopped fresh or dried herbs such as chives, rosemary, basil, or thyme.
- Add a little spice with paprika or smoked chili flakes.
- For extra crunch and nutty flavor, roll the edges in sesame seeds before baking.
How to make 3 ingredient Cheddar Cheese Cookies
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post
- You can make the dough in a food processor or mix it by hand. Both methods are easy and take just a few minutes.e in just a few minutes.
- The step-by-step images below show the dough being mixed in a food processor, but I've also included instructions for mixing it by hand if you prefer.
Make the dough
Step 1: Add the butter, flour, and cheddar cheese to a food processor.
Step 2: Optional: If using herbs or spices, add them now.
Step 3: As you mix, the mixture should go just beyond the fine breadcrumbs stage.
Step 4: Continue processing until the dough starts clumping together.
If you prefer to mix the dough by hand: Combine the flour and butter in a bowl, and use your fingers to work the butter into the flour until a crumbly dough forms.
- Then add the shredded (grated)cheese and continue rubbing it into the mixture using your fingers.
- If using herbs or spices, mix them in at this stage. Gather the mixture into a soft dough.
Make the cookies
Step 5: Lightly flour a surface and turn the dough out onto it.
Step 6: Divide the dough into 2 equal portions. Shape each portion into a log about 1¼ inches (3 cm) thick and 4¾ inches (12 cm) long.
Step 7: Wrap each log in plastic wrap and chill until firm, about 45 to 60 minutes.
Step 8: Unwrap the chilled logs and, using a sharp knife, slice them into just under ½ inch (1cm) thick slices
Position the oven rack in the middle of the oven. Preheat the oven to 350° F / 180° C (160° C fan) Line a baking sheet with a silicone mat or parchment paper (baking paper)
Step 9: Arrange the sliced cookies on the lined baking sheet about ½ inch (2cm) apart.
Step 10: Bake for 20-25 minutes, rotating the baking tray halfway through baking, until golden and just firm. Remember that the cookies will continue to crisp up as they cool.
Let the cookies cool on the baking sheet for 2 minutes, then transfer them onto wire racks to cool completely.
Storage
Room temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days,
Refrigerate: In an airtight container for up to 10 days
Which Cheese and Butter Work Best
What type of cheese to use? Really hard cheeses, such as Parmesan, mature Cheddar or Gruyère, work best and be sure to shred/grate the cheese , not slice.
Which butter to use? I used salted butter for this recipe.
If using unsalted butter, add ½ teaspoon salt to the flour before mixing.
The saltiness of the finished cookies will vary depending on the cheese you use, so adjust if needed.
Tips to prevent the cookies from spreading
Line your baking sheet: Use parchment paper or a silicone baking mat.
Avoid greasing the baking sheet, as extra grease can encourage spreading.
Measure the flour correctly: Too little flour can cause the cookies to spread.
Measure carefully or weigh the flour for the most accurate results.
Freeze for 10 minutes (optional): If the dough feels soft after slicing, place the cookies in the freezer for about 10 minutes before baking.
This can help them hold their shape better during baking.
Enjoy ♡
Recipe
3 Ingredient Cheddar Cheese Cookies - No Sugar, No Egg
Watch how to make the recipe
For the dough
- ½ cup (113 g) cold salted butter, cubed (note 1)
- 1 ½ cups (180 g) all purpose flour (plain flour)
- 1 ½ cups (150 g) cheddar cheese (shredded/grated) (note 2)
Optional
- Herbs or spices (note 3)
Two ways to make the dough
- Food processor: Add the butter, flour, and shredded cheese to a food processor. Process until the mixture resembles fine crumbs. If using herbs or spices, add them now. Continue processing until the dough starts clumping together.
- Mixing by hand: Rub the butter into the flour with your fingertips until the mixture resembles fine crumbs. Add the shredded cheese and any herbs or spices, then bring the mixture together to form a soft dough.
Make the cookies
- Lightly flour a work surface and turn out the dough.
- Divide the dough into 2 equal portions. Shape each portion into a log about 1¼ inches (3 cm) in diameter and 4¾ inches (12 cm) long.
- Wrap each log in plastic wrap and chill until firm, about 45 to 60 minutes.
- Position the oven rack in the center of the oven. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Unwrap the chilled logs. Using a sharp knife, slice into rounds just under ½ inch (1 cm) thick.
- Arrange the slices on the prepared baking sheet about ½ inch (2 cm) apart. (Note 4)
- Bake for 20 to 25 minutes, rotating the baking sheet halfway through baking, until lightly golden and just firm. The cookies will continue to crisp up as they cool.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before storing
Storage
- Room temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days,
- Refrigerate: In an airtight container for up to 10 days
- If using unsalted butter, add ½ teaspoon salt to the flour before mixing.
- The saltiness of the finished cookies will vary depending on the cheese you use, so adjust if needed.
- Try fresh or dried herbs such as rosemary, thyme, chives, basil, or scallions. You can also add paprika, cayenne pepper, or smoked chilli flakes.
- For extra crunch, roll the edges in sesame seeds before baking.
- If the dough feels soft after slicing, place the cookies in the freezer for about 10 minutes before baking to help them hold their shape.
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SusieD says
I made the three-ingredient cheese cookies today. I followed the recipe exactly but had to add about a 1/4 cup of water to get a soft dough to form. Otherwise, they’re perfect. Why did I have to add the water? Love these, so many possibilities!
The Gardening Foodie says
I'm so glad you liked them! Although water isn’t in the recipe, I can understand why it might feel necessary at first. The dough can seem crumbly depending on the cheese and flour, but the texture changes as you mix it.
Happy baking and enjoy trying different variations.
SusieD says
Thanks for your response! I will try the recipe with a better brand of cheese and without water. So delicious!
The Gardening Foodie says
You’re very welcome 🙂
A regular cheddar is perfect for this recipe. The dough may seem crumbly at first, but just keep gathering it together — no kneading, and it will work fine. So glad you're enjoying them!
Jerry Black says
Instead of volumetric measurements, can you provide actual weights? Volume creates variables - grate size / type, etc... Thank you.
The Gardening Foodie says
Hi Jerry, the recipe does include both US Customary and Metric measurements. You can click Metric just above the ingredients list to view the weights in grams.
Hope this helps, happy baking!