Description
These Golden Cheese Cookies are a delightful savory treat combining sharp cheddar, Parmesan, and a hint of cayenne for a subtle kick. Perfectly crisp from baking, these cookies make an excellent snack or appetizer, offering a blend of creamy cheese flavors with a tender crumb and a slight mustard tang.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons water
Cheese & Flavorings
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended, which helps evenly distribute the leavening and seasoning throughout the dough.
- Beat Butter: In a large mixing bowl, use an electric mixer or hand whisk to beat the softened unsalted butter until it becomes creamy and smooth, forming the base for the dough.
- Add Cheese and Spices: Incorporate the grated sharp cheddar, grated Parmesan, Dijon mustard, and cayenne pepper into the butter, mixing well to evenly distribute flavors and spices throughout the mixture.
- Mix in Egg: Crack the large egg into the butter and cheese mixture and mix thoroughly until fully incorporated, which binds the dough ingredients together.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently with a wooden spoon or spatula until the dough starts to come together without overmixing.
- Add Water: Add water one tablespoon at a time, mixing until the dough becomes smooth and manageable, ensuring proper consistency for rolling out.
- Knead Dough: Transfer the dough to a lightly floured surface and gently knead a few times to form a uniform dough ball.
- Shape and Wrap: Roll the dough into a log about 1 to 1.5 inches in diameter, then wrap it tightly in plastic wrap to prepare for chilling.
- Chill Dough: Refrigerate the wrapped dough for at least 30 minutes to firm it up, making it easier to slice without crumbling.
- Slice Dough: Remove the dough from the refrigerator and, using a sharp knife, cut it into approximately 1/4-inch thick rounds for even-sized cookies.
- Arrange on Baking Sheet: Place the dough slices onto the prepared baking sheets, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn golden brown and the cookies appear set.
- Cool on Sheets: Remove the cookies and let them cool on the baking sheets for 5 minutes to firm up slightly before handling.
- Transfer to Rack: Move the cookies to a wire rack to cool completely, ensuring they set with a crisp texture.
Notes
- For sharper cheese flavor, use aged cheddar and freshly grated Parmesan.
- The cayenne pepper adds subtle heat; adjust the quantity according to your spice preference.
- Make sure the butter is softened but not melted for proper dough texture.
- Chilling the dough is essential for clean slices and preventing the cookies from spreading too much during baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies pair wonderfully with soups, salads, or a glass of dry white wine.
