Cold butter, grated cheese and minced jalapeños make these savory shortbread-style cookies. The dough includes one egg and chills for an hour before shaping. Choose cheddar for a milder cheese base or pepper jack for extra spice.
Recipe Details
- Chill dough: 1 hour
- Oven: 400°F (200°C)
- Bake: about 15 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons cold butter, cubed
- 1 egg, lightly beaten
- 2 cups grated cheddar or pepper jack cheese
- 2–3 jalapeño peppers, finely minced
How to Make Jalapeño Cheese Shortbread Cookies
Cut the butter into the flour
Mix the flour and salt in a large bowl. Cut or rub in the cold cubed butter until the mixture resembles coarse dry crumbs.
Combine and chill
Stir in the beaten egg, grated cheese and minced jalapeños until a dough forms. Shape into a ball, wrap and refrigerate for 1 hour.
Shape the cookies
Heat the oven to 400°F (200°C). Shape the chilled dough into 1-inch balls, place apart on a lined or lightly greased baking sheet and flatten with the base of a mug or jar.
Bake and cool
Bake for about 15 minutes, until lightly golden and set. Cool on the tray for 5 minutes, then transfer to a rack.
Tips and Common Mistakes
- Keep the butter cold before mixing.
- Remove jalapeño seeds and inner ribs for a milder result; pepper heat still varies.
- Wash hands after handling jalapeños and avoid touching your eyes.
- Chilling firms the dough and makes shaping easier.
- Keep the cookies similar in thickness for more even baking.
Storage and Make-Ahead Tips
Keep cooled cookies in an airtight container in the refrigerator and use within 3–4 days. Let them stand briefly before serving or rewarm gently. Freeze for longer storage, thawing only the amount needed.
Frequently Asked Questions
Are these sweet cookies?
No. They are savory cheese and jalapeño cookies with no added sugar.
Which cheese can I use?
Use grated cheddar or pepper jack, as listed. Pepper jack generally adds more spice.
Can I skip chilling?
The listed method chills the dough for 1 hour so the butter firms and the dough is easier to shape.