Parmesan Cookies
Parmesan Cookies are savory, buttery biscuits packed with the delicious flavor of aged Parmesan cheese.They feature crisp edges and a tender, melt-in-your-mouth texture.Simple pantry ingredients make this recipe easy for beginner bakers.Black pepper and herbs add extra aroma and flavor.Serve these cheesy cookies with soups, salads, dips, or cheese boards.They are perfect for parties, holidays, afternoon snacks, and homemade gifts.
Ingredients
- finely grated Parmesan cheese
- ½ cup (113 g) unsalted butter, softened
- ¼ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder (optional)
- 1 teaspoon finely chopped fresh rosemary or thyme (optional)
- 1–2 teaspoons cold water, if needed
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and encourage even baking.
- Place the softened butter in a mixing bowl and beat until smooth and creamy. Avoid melting the butter, as softened butter helps create a better cookie texture.
- Add the finely grated Parmesan cheese to the butter. Mix until the cheese is evenly distributed. Freshly grated Parmesan provides a particularly rich flavor and blends well into the dough.
- In a separate bowl, combine the all-purpose flour, salt, black pepper, and garlic powder, if using. Add the rosemary or thyme for an aromatic herbal flavor.
- Gradually add the dry ingredients to the butter and Parmesan mixture. Stir until a soft dough forms. If the mixture seems too dry or crumbly to hold together, add cold water one teaspoon at a time. Avoid adding too much water, as this can make the cookies less tender.
- Roll the dough into a log approximately 1½ inches in diameter, or roll it out on a lightly floured surface and cut it into shapes. Wrap the dough and refrigerate for about 20 minutes to help the cookies hold their shape during baking.
- If using a dough log, cut it into slices approximately ¼ inch thick. Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
- Bake for 12–16 minutes, or until the edges are lightly golden and the cookies look set. Baking time depends on their thickness and your oven, so check them toward the end of cooking.
- Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack. They will become firmer as they cool. Serve at room temperature for the best crisp, buttery texture.
Notes
- Use finely grated Parmesan: Fine cheese distributes evenly throughout the dough.
- Choose good-quality cheese: A well-aged Parmesan gives the cookies a richer, nuttier flavor.
- Keep the butter softened: Softened butter is easier to combine without making the dough greasy.
- Avoid overmixing: Mix only until the dough comes together to help maintain a tender texture.
- Chill before baking: Chilling helps the cookies retain their shape.
- Adjust the salt carefully: Parmesan is naturally salty, so taste and adjust the seasoning before baking.
- Experiment with herbs: Rosemary, thyme, and oregano all pair well with Parmesan.
- Cool completely: Allow the cookies to cool before storing to help preserve their texture.