Here’s a savory and spicy twist on classic shortbread — Cheesy Jalapeño Shortbread! Perfect for snacking or serving with soup 🧀🌶️
🧀 Cheesy Jalapeño Shortbread
🛒 Ingredients (Makes ~24 cookies)
- 1 cup (225 g) unsalted butter, softened
- 2 cups (240 g) all-purpose flour
- 1 tsp salt
- 1½ cups shredded sharp cheddar cheese
- 2–3 fresh jalapeños, finely chopped (remove seeds for less heat)
- Optional: ½ tsp smoked paprika or black pepper for extra flavor
👩🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2️⃣ Make the Dough
- In a large bowl, beat butter until creamy.
- Add flour and salt and mix until crumbly.
- Stir in cheese, chopped jalapeños, and optional spices.
- Knead lightly until the dough comes together.
3️⃣ Shape Cookies
- Roll dough into ½-inch thick logs and slice into rounds, or press into a shortbread pan and cut into squares.
- Place cookies on the prepared baking sheet, leaving space between them.
4️⃣ Bake
- Bake 15–20 minutes until edges are lightly golden.
- Do not overbake — shortbread should be tender and slightly crumbly.
5️⃣ Cool & Serve
- Let cookies cool completely on a wire rack.
- Serve as a savory snack, appetizer, or with a bowl of soup.
💡 Tips
- Adjust jalapeño amount depending on desired heat.
- Can add green onions or herbs for extra flavor.
- Store in an airtight container at room temperature for up to 1 week.
If you want, I can also make a quick 3-ingredient Cheesy Jalapeño Shortbread version that’s ready in under 20 minutes.
Do you want me to do that?
