Parmesan Cheese Cookies made with freshly grated parmesan cheese, fennel seeds and red pepper flakes for a little kick. These savoury shortbread biscuits are whipped up using a food processor so are super easy! Serve as part of an antipasto platter, cheese board or simple snack!
If you love sharing platters or cheeseboards you're going to love these parmesan cheese cookies!
They're the perfect addition to an antipasto spread alongside some marinated olives (I've got a 5 min recipe for those), cured meats and your favourite cheeses.
Better yet, they are so effortless! They're made in a food processor so there's no mess and can be made in advance!
Buttery, incredibly cheesy with a kick of chilli and fennel, I mean, these cookies are SO addictive!
Ingredients for Making Parmesan Cheese Cookies
- Flour - you just need plain or all-purpose flour
- Butter - make sure it's softened before using (get my AMAZING hack for softening butter in 5 minutes here).
- Parmesan - freshly grated (don't use pre-grated)
- Red pepper flakes & fennel seeds - my favourite spice combo for everything from pasta sauces to bread
- 1 egg - large sized
How to Make Parmesan Cheese Cookies - Step by Step
Put all ingredients in a food processor and blitz together until the majority of it has clumped together (there will be some crumbs) (photo 1 & 2).
Turn it out onto a clean surface and bring the dough together, knead gently for a few seconds until you've shaped it into a smooth ball (photo 3).
Cut the dough in half then take one half and roll it into a sausage shape keeping each end flat and not rounded (photos 4 & 5).
Roll the sausage shape in plastic wrap and twist the ends to seal, repeat with the second half then place in the fridge for 45minutes to 1 hour to chill (photos 6).
Once chilled cut the dough logs into coins around ½cm (¼ inch thick) and place on a baking tray (photo 7).
Bake until starting to turn golden around the edges (around 15-20 minutes) set aside to cool and serve (photo 8).
Can these Cheese Cookies be Frozen?
Yes, you can make the dough in advance, roll them into cylinders and freeze them rolled in plastic wrap then foil for an extra barrier.
Then let the dough thaw until it can easily be cut and bake as instructed.
If you want to prepare these cheese cookies in advance and not freeze them then you can keep the dough in the fridge for up to 3 days.
Other Cheeses You Can Use
If you're not a fan of parmesan or want to try something different then white cheddar, gruyere or pecorino would all work really well!
Serving Suggestions
Parmesan cheese cookies are great just as they are served as a snack with some cream cheese or served with chutney with a cheeseboard but if you want to go all out and serve them as an antipasto platter here are some great options to serve them with;
- Marinated olives
- Fried sausage stuffed olives
- Bruschetta al Pomodoro
- Artichoke dip (not the creamy one you may know)
- Soft cheeses - goat cheese, cream cheese, herb, and garlic soft cheese, gorgonzola
- Hard cheeses - extra mature cheddar, stilton, comte
- Cured meats - choose your favourites
- Marinated eggplant or other veggies such as marinated bell peppers and artichokes
- Fruit and nuts - figs, apricots, and walnuts work well and help make a board look so impressive
Top Tips for Making Parmesan Cheese Cookies
- Make sure the butter is softened before using
- You can easily adapt the seasonings to your liking (try out different herbs and spices)
- The raw dough can be kept in the fridge for up to 3 days before baking
- Baked cheese cookies will store well in airtight containers
If you’ve tried these Parmesan Cheese Cookies or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Parmesan Cheese Cookies
Ingredients
- 1 ⅓ cups plain flour (170g)
- 3.5 oz softened butter (100g/ ½ cup)
- 1.5 cups freshly grated parmesan (70g)
- 1 egg
- 1 tablespoon fennel seeds (adjust to preference)
- 1 tablespoon chilli flakes (adjust to preference)
Instructions
- Put all ingredients in a food processor and blitz together until the majority of it has clumped together (there will be some crumbs).
- Turn it out onto a clean surface and bring the dough together (you may need a very light dusting of flour to stop it sticking), knead gently for a few seconds and bring it together to a smooth ball.
- Cut the dough in half then take one half and roll it into a sausage shape keeping each end flat and not rounded. The cookies don't expand much in the oven so the size you roll out will be the size of the cookies.
- Roll the sausage shape in plastic wrap and twist the ends to seal, repeat with the second half then place in the fridge for 45minutes to 1 hour to chill.
- Pre-heat the oven to 180C (350F)
- Once chilled cut the dough logs into coins around 1 cm (½ inch thick) and place on a baking tray.
- Bake until starting to turn golden around the edges (around 15-20 minutes) set aside to cool and serve.
Notes
- Make sure the butter is softened before using
- You can easily adapt the seasonings to your liking (try out different herbs and spices or leave them out altogether)
- The raw dough can be kept in the fridge for up to 3 days before baking
- Baked cheese cookies will store well in airtight containers
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Katie
These are irresistible! I made them with gluten free flour (1:1 GF flour) and 3x the recipe for a party, and they came out GREAT! Thanks!
Emily
So happy they worked out with GF flour!
Traci
Everything about these reminds me of a fancy deli I used to run in wine country. They pair perfect with so many things! I love your recipe...it's simple and elegant. Thanks!
Inside the rustic kitchen
Aw thanks so much Traci your deli sounds fabulous!
Tonje
These were so easy to make and tasted perfect! We will be making these again!
Ksenia @ At the Immigrant's Table
The chili and fennel make such a lovely combination! Definitely pinning these for future preparation - I can see these going pretty fast during the holiday season.
Inside the rustic kitchen
They are so good for the holidays there's never any left when I make them!
Mindy Fewless
These are perfect for our family gatherings!! I can't wait to make them!
Inside the rustic kitchen
Hope you enjoy them!
Emese @MyPurePlants
Awesome idea to make a dough log and cut cookies like that. So creative as all of your recipes. Thanks for sharing.
Inside the rustic kitchen
Aw thanks so much Emese!
Fred Nonterah
How so creative Emily! I would never had imagined that I could combing Parmesan in my cookie dough. Thanks for giving us a new cookie recipe.
Inside the rustic kitchen
Thank you Fred 🙂
C
Yummy! These look heavenly!! Thanks for sharing 🙂 check out my post on baked apple chips! Perfect for Thanksgiving!
http://www.fortheloveofblonde.com
insidetherustickitchen
How lovely are your photos!? I would love if you could give me some tips on how to get them looking so professional? Great recipe too ?? will need to give it a try!
C
Thanks for the feedback! I will definitely do a blog post on that 🙂
insidetherustickitchen
That would be great, thank you!