These French Salted Savory Cookies are the perfect combination of buttery softness and savory flavor. You can make these cookies by using a variety of cheeses, not just Parmesan! They have the delicate texture of a classic French Butter Cookie, with a savory twist from mixed herbs and cheese.

Visual Instructions

This is just the overview so you can see the process. When you are baking, you’ll want to use the full recipe at the bottom of the page.

You have two options for mixing the dough: use a food processor, or mix by hand. Both ways are a really easy and you'll be done in just a few minutes.

In the images below I'm using a food processor for mixing, but I've also included instructions on mixing the dough by hand if you prefer.

Add ½ cup (113g) chilled butter, 1 cup (125g) all-purpose (plain) or cake flour, 1 tablespoon each of fresh rosemary and thyme, ½ teaspoon salt (use ¼ teaspoon if using salted butter), 1 egg yolk, and ¾ cup (75g) grated hard cheese (I used parmesan) to a food processor.
Blend in short bursts until it forms a soft dough, about 1 minute.

To mix the dough by hand

In a bowl, combine flour and butter, then blend with your fingers until crumbly.
Stir in grated cheese, rosemary, thyme, and salt.
Add the egg yolk and mix until a soft dough forms.
If the dough is too dry, add cold water, 1 tablespoon at a time, until it reaches a soft consistency.

Place the dough on a lightly floured surface. If it’s too soft to handle, chill it in the fridge for about 10 minutes before the next step.

Roll each portion into logs with a diameter of approximately 1½ inches (4 cm) and a length of about 4¾ inches (12 cm).

Store the rolled dough log upright in a tall container, like a measuring jug, instead of wrapping it and laying it on its side. This way, one side of the dough log won’t flatten, so you’ll get perfectly round slices for cookies once chilled. It’s a handy trick I’ve learned over time 😉 Chill until firm, about 45 to 60 minutes.

Use a sharp knife to slice the logs into ⅜ inch (1cm) thick slices.

Arrange the sliced cookies on a lined baking sheet about ½ inch (2cm) apart.

Bake for 18-20 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.

These French Salted Savory Cookies are the perfect combination of buttery softness and savory flavor.

Storage

Room temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days.

You can make these cookies by using a variety of cheeses, not just Parmesan! They have the delicate texture of a classic French Butter Cookie, with a savory twist from mixed herbs and cheese.

Grated Cheese Works Best, Not Shredded

For this recipe, use the fine side of the grater for any hard cheese you select. This creates a finer texture that blends perfectly into the dough and melts easily in the cookies while baking.

Avoid shredded cheese, as its longer strands can make it difficult to mix evenly in the dough and melt properly during baking.

Swap Parmesan with These Cheeses

What to Use: For Parmesan substitutes, stick with hard cheeses like Grana Padano, Pecorino Romano, aged Cheddar, Gruyère, or Emmental. These cheeses provide a similar texture and flavor.

What to Avoid: Avoid using soft cheeses such as Feta, Gouda, and Mozzarella, as they won't provide the same texture or flavor as Parmesan.

Salt Adjustments for Salted and Unsalted Butter

When using unsalted Butter: Add ½ teaspoon salt to your flour
When using salted Butter: Add ¼ teaspoon salt to your flour

recipe

French Salted Savory Cookies

PREP TIME 20

COOK TIME 20

chilling 1

TOTAL TIME 1 40

20 -22 cookies

A delicate texture of a classic French Butter Cookie, with a savory twist from mixed herbs and cheese.

Ingredients

½ cup (113g) cold unsalted butter, cubed
1 cup (120g) all-purpose (plain) or cake flour
1 tablespoon each of fresh finely chopped rosemary and thyme (½ Tablespoon if using dried herbs)
½ teaspoon salt (use ¼ teaspoon if using salted butter)
¾ cup (75g) grated hard cheese (I used parmesan) (see notes)
1 egg yolk
½ cup (70g) sesame seeds (optional)

Instructions

Two options to mix the dough

If mixing in a Food Processor: Add cold butter, all-purpose (plain) or cake flour, chopped fresh rosemary and thyme, salt, egg yolk, and grated hard cheese (I used parmesan) to a food processor.
Blend in short bursts until it forms a soft dough, about 1 minute.
If mixing by Hand: In a bowl, combine flour and butter, then blend with your fingers until crumbly.
Stir in grated cheese, rosemary, thyme, and salt.
Add the egg yolk and mix until a soft dough forms.
If the dough is too dry, add cold water, 1 tablespoon at a time, until it reaches a soft consistency.
Turn out the dough on a lightly floured surface. If it’s too soft to handle, chill it in the fridge for about 10 minutes before the next step.

Shaping the Dough

Divide the dough into two equal portions.
Roll each portion into logs with a diameter of approximately 1½ inches (4 cm) and a length of about 4¾ inches (12 cm).
For a little extra crunch and flavor, you can roll the logs in sesame seeds

Chilling the Dough Logs

Store the rolled dough log upright in a tall container, like a measuring jug, instead of wrapping it and laying it on its side.
This way, one side of the dough log won’t flatten, so you’ll get perfectly round slices for cookies once chilled.
Refrigerate for 30 - 45 minutes

Baking

Preheat the oven now to 356° F / 180° C (160° C fan)
Line a baking sheet with parchment paper
Use a sharp knife to slice the logs into ⅜ inch (1 cm) thick slices.
Arrange the sliced cookies on a lined baking sheet, leaving about ½ inch (2 cm) between them.
Bake for 18-20 minutes, rotating the baking tray halfway through, until they’re golden and just firm. Remember, the cookies will crisp up more as they cool.
Let them cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

Storage

Room Temperature: Keep the cooled cookies in an airtight container at room temperature for up to 3 days.

Recipe Notes

Grated cheese works best, not shredded - For this recipe, use the fine side of the grater for any hard cheese. This creates a finer texture that blends perfectly into the dough and melts easily while baking.

Avoid shredded cheese, as its longer strands can make it difficult to mix evenly and melt properly

Swap parmesan with any of the following

What to Use: For Parmesan substitutes, stick with hard cheeses like Grana Padano, Pecorino Romano, aged Cheddar, Gruyère, or Emmental. These cheeses provide a similar texture and flavor.
What to Avoid: Avoid using soft cheeses such as Feta, Gouda, and Mozzarella, as they won't provide the same texture or flavor as Parmesan.

Nutrition

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Swap Parmesan with These Cheeses