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These savory 3 ingredient Cheddar Cheese Cookies are buttery, crisp melt in your mouth deliciousness. A twist on the classic shortbread, they are easy to make and don't even require eggs or sugar.
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. Herbs, spices, toppings like sesame seeds this foolproof cookie recipe is so adaptable.
They're perfect as a tasty lunchbox treat, edible gift, or even for your cheese board. Plus, you can prepare the dough in advance and pop it in the freezer until ready to bake.
Flavor with your favourite herbs or spices
These cookies are incredibly delicious by themselves, but you can also get creative and add your favorite herbs or spices to give them your own unique twist.
- Toss in your favourite chopped fresh or dried herbs like scallions (chives) rosemary, basil or thyme.
- Or sprinkle in some spice like paprika or smoked dried chilli flakes.
- Add extra crunch and nutty flavor by roll the edges in sesame seeds before baking.
How to make 3 ingredient Cheddar Cheese Cookies
This is just the overview so you can see the process. When you are baking, you’ll want to use thefull recipeat the bottom of the page.
You have two choices for mixing the dough: use a food processor, or mix by hand.
Both ways are a really easy and you'll be done in just a few minutes.
In the images below I'm using a food processor for mixing, but I've also included instructions on mixing the dough by hand if you prefer.
Make the dough
Step 1: Use a food processor to blend ½ cup (113g) chilled butter, 1 ½ cups (180g) all purpose (plain) or cake flour, and 1 ½ cups (150g) shredded (grated) cheddar cheese.
Step 2: Optional: You can toss in any herbs and spices you like at this stage, if you're using them.
Step 3: As you mix, the mixture should go just beyond the fine breadcrumbs stage.
Step 4: And after a few seconds the dough start clumping together.
If you prefer to mix the dough 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
Step 5: Lightly flour a surface and turn the dough out onto it.
Step 6: 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.
Step 7: Wrap each log in plastic wrap and chill until firm, about 45 to 60 minutes.
Step 8: 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)
Step 9: Arrange the sliced cookies on the lined baking sheet about ½ inch (2cm) apart.
Step 10: 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
Frequently asked questions
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.
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 in 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.
Tips to prevent the cookies from spreading
Line your baking sheet
- Use a silicone baking mat or parchment paper.
- Coating your baking sheet with nonstick spray or butter ends up making it too greasy, which causes the cookies to spread.
- I usually go with the silicone baking mat because it grabs onto the cookie dough from below and keeps them from spreading too much.
Cool your baking sheets
- Never place the unbaked slices of cookies onto a hot baking sheet. Always room temperature baking sheets.
Measure out the flour correctly
- Cookies end up spreading because the butter in the cookie dough melts while baking.
- If there isn't sufficient flour to contain that melted butter, the cookies will spread excessively.
- Measure and level the flour accurately, or even better, weigh it out.
- If your cookies are still spreading more than you'd like, scoop in an additional 1-2 tablespoons of flour into the cookie dough.
Freeze for 8-10 minutes
- This is an optional step for these cookies. Placing the slices in the freezer for a bit helps firm them up.
- This is especially if they got a bit soft from handling with warm hands or if your kitchen is quite warm.
- Once you've sliced up the logs, pop the slices in the freezer for about 10 minutes.
- If your freezer isn't spacious and can't fit a baking sheet, just arrange the slices out on a plate in a single layer, and then place the plate into the freezer.
- Just remember not to stack them while they're freezing.
- You can preheat the oven while the cookies are chilling in the freezer.
Enjoy ♡
Recipe
3 Ingredient Cheddar Cheese Cookies - No Sugar, No Egg
PREP TIME 10 minutes mins
COOK TIME 20 minutes mins
Chilling 45 minutes mins
TOTAL TIME 1 hour hr 15 minutes mins
servingsServings: 24 cookies
These savory 3 ingredient Cheddar Cheese Cookies are buttery, crisp melt in your mouth deliciousness.
Pin
Ingredients
US Customary - Metric
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
Recipe 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
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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