3 Ingredient Cheddar Cheese Cookies - No Sugar, No Egg

PREP TIME 10

COOK TIME 20

Chilling 45

TOTAL TIME 1 15

24 cookies

These savory 3 ingredient Cheddar Cheese Cookies are buttery, crisp melt in your mouth deliciousness.

Watch how to make the recipe

Ingredients

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)

Instructions

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

Recipe Notes

1.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.

2.What type of cheese to use? Hard cheeses such as Parmesan, mature Cheddar, or Gruyère work best. Be sure to shred (grate) the cheese rather than slicing it.

3.Flavor with your favorite herbs or spices: These cookies are delicious on their own, but you can easily customize them with your favourite herbs, spices, or seeds.

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.

4. How to prevent cookies from spreading: Use parchment paper or a silicone baking mat, measure the flour accurately, and avoid greasing the baking sheet.

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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