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    Home » Recipes » Antipasti and Light Bites

    Parmesan Cheese Cookies (Savoury Shortbread)

    Published: Aug 29, 2019, Last updated: Aug 29, 2019 by Emily This post may contain affiliate links.

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    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!

    Parmesan cheese cookies in a bowlIf 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

    Photo of ingredients you need to make parmesan cheese cookies

    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).

    Step by step photos for making parmesan cheese cookies (savoury shortbread)

    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).

    Step by step photos for making cheese cookies and baking them

    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!

    An close up of parmesan cheese cookies

    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.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    5 from 6 votes

    Parmesan Cheese Cookies

    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!
    Course Appetizer
    Cuisine Modern Italian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Chilling time 45 minutes
    Total Time 30 minutes
    Servings 35 - 40 cookies
    Calories 49kcal
    Author Emily Kemp

    Ingredients

    • 1 â…“ 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

    Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 70mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
    Helpful Info for All Recipes
    • 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.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

     

    More Antipasti and Light Bites

    • Artichoke Bruschetta (Quick, Easy & Delicious)
    • Artichoke Pesto (Quick 5 minute Recipe)
    • Italian Stuffed Eggplant (Mozzarella and Tomato)
    • Burrata and Anchovy Sandwich from Amalfi

    Reader Interactions

    Comments

    1. Katie

      August 30, 2021 at 11:46 am

      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!5 stars

      Reply
      • Emily

        August 30, 2021 at 2:19 pm

        So happy they worked out with GF flour!

        Reply
    2. Traci

      August 29, 2019 at 7:53 pm

      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!5 stars

      Reply
      • Inside the rustic kitchen

        August 29, 2019 at 8:20 pm

        Aw thanks so much Traci your deli sounds fabulous!

        Reply
    3. Tonje

      August 29, 2019 at 7:45 pm

      These were so easy to make and tasted perfect! We will be making these again!5 stars

      Reply
    4. Ksenia @ At the Immigrant's Table

      August 29, 2019 at 7:41 pm

      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.5 stars

      Reply
      • Inside the rustic kitchen

        August 29, 2019 at 7:44 pm

        They are so good for the holidays there's never any left when I make them!

        Reply
    5. Mindy Fewless

      August 29, 2019 at 7:29 pm

      These are perfect for our family gatherings!! I can't wait to make them!5 stars

      Reply
      • Inside the rustic kitchen

        August 29, 2019 at 7:45 pm

        Hope you enjoy them!

        Reply
    6. Emese @MyPurePlants

      August 29, 2019 at 7:17 pm

      Awesome idea to make a dough log and cut cookies like that. So creative as all of your recipes. Thanks for sharing.5 stars

      Reply
      • Inside the rustic kitchen

        August 29, 2019 at 7:45 pm

        Aw thanks so much Emese!

        Reply
    7. Fred Nonterah

      June 15, 2017 at 7:40 am

      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.

      Reply
      • Inside the rustic kitchen

        June 15, 2017 at 3:01 pm

        Thank you Fred 🙂

        Reply
    8. C

      November 24, 2015 at 5:30 pm

      Yummy! These look heavenly!! Thanks for sharing 🙂 check out my post on baked apple chips! Perfect for Thanksgiving!
      http://www.fortheloveofblonde.com

      Reply
      • insidetherustickitchen

        November 24, 2015 at 5:48 pm

        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!

        Reply
        • C

          November 24, 2015 at 5:56 pm

          Thanks for the feedback! I will definitely do a blog post on that 🙂

        • insidetherustickitchen

          November 24, 2015 at 6:24 pm

          That would be great, thank you!

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