Savory Cookies are my go-to treat when I crave a little something special that bridges the gap between a classic cheesy biscuit and an irresistible cracker. Packed with sharp cheddar, fragrant rosemary, and a hint of garlic and onion, they deliver that perfect balance of richness and herbaceous aroma in every bite. Whether you’re entertaining friends, highlighting a cheese board, or just seeking a satisfying snack with your afternoon tea or glass of wine, these Savory Cookies are guaranteed to win fans and disappear quickly!
Ingredients You’ll Need
The beauty of Savory Cookies is in their simplicity—each ingredient truly shines and brings its own delightful note. Don’t skimp on quality here; every piece plays a role in creating that flaky, cheesy, aromatic finish that makes these cookies so unforgettable.
- All-purpose flour: The sturdy backbone that holds your cookies together while keeping them delightfully tender and light.
- Unsalted butter (softened): Gives the cookies their irresistible melt-in-your-mouth texture and lets you control the salt level.
- Shredded sharp cheddar cheese: For rich, tangy flavor and a golden, cheesy crumb in every bite.
- Grated Parmesan cheese: Adds a nutty, salty punch and transforms the aroma with just two tablespoons.
- Fresh rosemary (finely chopped): Infuses every cookie with fresh, fragrant herbal notes—substitute thyme or chives if you like.
- Garlic powder: Gives a subtle, savory depth that keeps people guessing what the secret ingredient is.
- Onion powder: Adds gentle sweetness and rounds out the flavor profile.
- Salt: Essential for brightening the cheese and boosting flavor—don’t skip or skimp!
- Black pepper: Just a pinch to provide balance and a slight, pleasant heat.
- Cold water (as needed): Helps bring the dough together smoothly without making it sticky—add just enough to bind the ingredients.
- Flaky sea salt (for topping, optional): Sprinkling on top gives a delightful crunch and a pop of salty flavor with every bite.
How to Make Savory Cookies
Step 1: Prepare Your Dry Ingredients
Start by grabbing a medium bowl and gently stirring together your flour, garlic powder, onion powder, salt, and black pepper. Giving these ingredients a pre-mix ensures every cookie gets an even distribution of spice and seasoning, so no single bite overpowers—with savory bakes, balance is everything.
Step 2: Cream Butter and Cheese
In a separate large bowl, beat the softened butter until it’s smooth and creamy. The goal here is to aerate the butter a bit for a lighter texture. Next, stir in the shredded cheddar, Parmesan, and fresh rosemary, making sure every bit of cheese and herb is cozily encased in buttery goodness.
Step 3: Combine and Form the Dough
Gently mix the dry ingredients into your butter-cheese mixture, a little at a time. You’ll notice the mixture start to look quite crumbly—don’t worry, this is just right. Add cold water, one tablespoon at a time, until the dough begins to clump and you can press it together easily. Resist the urge to over-mix; stopping here keeps the Savory Cookies ultra-tender.
Step 4: Shape and Chill
Roll the dough into a log about 1.5 inches in diameter, then wrap it snugly in plastic wrap. The chilling step is your best friend for slice-and-bake cookies—it allows the flavors to meld and also makes neat slicing possible. Chill in the refrigerator for at least 1 hour.
Step 5: Slice and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy clean-up and even baking. Slice your chilled dough into 1/4-inch thick rounds and space them out on your pan. If you like, sprinkle each with flaky sea salt—this extra touch puts the “wow” in Savory Cookies.
Step 6: Cool and Enjoy
Bake for 12 to 15 minutes until the edges are barely golden (don’t overbake—they continue to crisp as they cool). Let the cookies cool on the pan for 5 minutes to set, then transfer to a wire rack to cool completely. This last step is crucial for achieving the perfect snappy texture.
How to Serve Savory Cookies
Garnishes
Right before serving, I adore finishing Savory Cookies with a dusting of extra grated Parmesan or a fresh rosemary sprig. If you’re going for bold presentation, a tiny dot of fig jam or a slice of tangy olive on top turns each cookie into an appetizer star.
Side Dishes
These savory gems are stellar alongside a steaming bowl of tomato soup, nestled next to a crisp green salad, or stacked on a cheese board. Try pairing with roasted nuts, marinated olives, or thinly sliced apples for a snack that covers all the flavor bases.
Creative Ways to Present
For parties, arrange Savory Cookies in a spiral on a pretty platter, tuck them into mini jars as edible gifts, or pair them with a flight of wines as a tasting experience. Their elegant look and unique flavor make them the perfect conversation starter at any gathering.
Make Ahead and Storage
Storing Leftovers
To keep your Savory Cookies at their crisp, cheesy best, store cooled cookies in an airtight container at room temperature. They’ll happily stay fresh for up to 5 days—though, fair warning, they rarely last that long!
Freezing
Both unbaked dough logs and finished cookies freeze beautifully. To freeze dough, wrap tightly in plastic wrap and then foil, then store for up to 2 months. Bake straight from frozen, adding a minute or two to the baking time. For baked cookies, freeze in a single layer, then transfer to a zip-top bag; thaw at room temperature for whenever a savory snack attack strikes.
Reheating
If your cookies lose a little crispness, a quick 2-3 minutes in a 350°F oven will revive them. Let them cool before serving, and they’ll be deliciously crisp on the outside and rich within all over again.
FAQs
Can I use a different cheese for these Savory Cookies?
Absolutely! While sharp cheddar provides classic punch, feel free to mix in smoked gouda, aged Gruyère, or another favorite hard cheese. Just ensure whatever you pick has a good melt and plenty of flavor.
Do I have to chill the dough?
Chilling the dough is a must for neat slicing and ultimate texture; it also allows the flavors to deepen. If you’re tight on time, pop the dough in the freezer for 20-30 minutes instead.
Are Savory Cookies good for gifting?
These cookies were made for sharing! Stack a few in cute boxes or jars, tie with ribbon, and surprise someone with a homemade, gourmet treat that stands out from traditional sweets.
Can I make these Savory Cookies gluten-free?
Yes! Swap in a cup-for-cup gluten-free flour blend. The key is to use a blend that’s meant for baking, so the texture stays crumbly and light, just like the original.
What herbs can I substitute for rosemary?
Thyme, chives, or even dill work wonderfully. Choose what you love or what’s fresh in your fridge. The flexibility here lets you create a signature version of these Savory Cookies every time.
Final Thoughts
Give these Savory Cookies a try—you’ll discover just how delightful and versatile a non-sweet cookie can be. They’re a little bit addictive, endlessly customizable, and guaranteed to draw compliments. Get creative, have fun, and don’t be surprised if you start making them on repeat!
Print
Savory Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Savory Cookies are a delightful blend of sharp cheddar cheese, Parmesan, and fragrant rosemary baked into a savory shortbread-like treat. Perfect for snacking or serving alongside soups and salads.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
- 1–2 tablespoons cold water (as needed)
Optional Topping:
- Flaky sea salt for topping (optional)
Instructions
- Dry Ingredient Preparation: In a medium bowl, mix together the flour, garlic powder, onion powder, salt, and black pepper.
- Wet Ingredient Mixing: In a separate bowl, beat the softened butter until smooth, then mix in the cheddar cheese, Parmesan, and rosemary.
- Dough Formation: Gradually add the dry ingredients to the cheese mixture, mixing until crumbly. Add cold water 1 tablespoon at a time until a dough forms.
- Chilling and Preparing: Roll the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven and line a baking sheet.
- Baking: Slice the chilled dough into rounds, place on the baking sheet, sprinkle with flaky sea salt if desired, and bake until lightly golden.
- Cooling: Cool on the pan briefly, then transfer to a wire rack to cool completely.
Notes
- You can substitute the rosemary with thyme, chives, or your favorite herb.
- Add a pinch of cayenne pepper for a subtle heat.
- These cookies pair perfectly with soups, salads, or wine.
- Prep Time: 15 minutes (plus 1 hour chill time)
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 0 g
- Sodium: 115 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
