3 Ingredient Cheddar Cheese Cookies - No Sugar, No Egg
These savory 3 ingredient Cheddar Cheese Cookies are buttery, crisp melt in your mouth deliciousness.
Servings 24 cookies
Ingredients
For the dough
- ½ cup cold salted butter, cubed (note 1)
- 1 ½ cups all purpose flour (same as plain flour -UK) OR cake flour
- 1 ½ cups cheddar cheese (shredded/grated) (note 2)
Optional
- Herbs or spices (note 3)
Instructions
Two ways to make the dough
- Food processor: Use a food processor to blend the butter, flour, and cheese. You can toss in any herbs and spices you like at this stage, if you're using them. OR
- Mixing 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. You can mix in any herbs and spices you like at this stage, if you're using them) Gather and bring the ingredients together to form a soft dough.
Make the cookies
- Lightly flour a surface and turn the dough out onto it.
- Divide the dough equally into two portions. Then shape each portion into two logs with a diameter of around 1 ¼ inch (3 cm) and about 4 ¾ inch (12cm) in length.
- Wrap each log in plastic wrap and chill until firm, about 45 to 60 minutes.
- Unwrap the chilled logs. Then using a sharp knife, slice the logs into ⅜ 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)
- Arrange the sliced cookies on the lined baking sheet, about ½ inch (2cm) apart. (Note 4)
- 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
Notes
1.Which butter, salted or unsalted? I used salted butter for this recipe.
I did not add any salt because the cheddar cheese is naturally salty.
If you're using unsalted butter, please be sure to mix ½ teaspoon of salt into your flour before you add the remaining ingredients.The type of cheese you're using will influence the amount of salt you need. Some types of cheese are naturally saltier than others, so adjust accordingly. 2.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. 3.Flavor with your favourite herbs or spices: These cookies are incredibly delicious by themselves but it's also the perfect cookie base. With crisp, buttery edges and soft centers, this dough is the perfect canvas to get creative with your add-ins. Fresh or dried herbs (rosemary thyme, scallions, chives) spices (cayenne, paprika) or toppings like sesame seeds, this foolproof cookie recipe is so adaptable. 4. How to prevent cookies from spreading: See tips in post above with detailed information to prevent the cookies from spreading
I did not add any salt because the cheddar cheese is naturally salty.
If you're using unsalted butter, please be sure to mix ½ teaspoon of salt into your flour before you add the remaining ingredients.The type of cheese you're using will influence the amount of salt you need. Some types of cheese are naturally saltier than others, so adjust accordingly. 2.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. 3.Flavor with your favourite herbs or spices: These cookies are incredibly delicious by themselves but it's also the perfect cookie base. With crisp, buttery edges and soft centers, this dough is the perfect canvas to get creative with your add-ins. Fresh or dried herbs (rosemary thyme, scallions, chives) spices (cayenne, paprika) or toppings like sesame seeds, this foolproof cookie recipe is so adaptable. 4. How to prevent cookies from spreading: See tips in post above with detailed information to prevent the cookies from spreading
Nutrition
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 77mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.05g | Calcium: 52mg | Iron: 0.4mg
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