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If you’ve never tasted savory shortbread before, you’re in for an unforgettable treat. Imagine the buttery, crumbly texture of classic shortbread, but with a spicy kick of jalapeños and a salty, cheesy richness that melts on your tongue. These Cheesy Jalapeño Shortbread cookies are everything you didn’t know you needed — delicate yet bold, comforting yet fiery. They’re the perfect make-ahead appetizer, snack, or addition to any holiday platter.
Ingredients
- 1 cup 2 sticks / 226 g unsalted butter, softened
- 1 ¾ cups 220 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika optional for color and flavor
- 1 ½ cups 150 g sharp cheddar cheese, finely shredded
- ¼ cup 25 g Parmesan cheese, grated
- 1 fresh jalapeño seeded and finely minced (or use 2 for extra heat)
- 1 tablespoon pickled jalapeño brine optional for tang
Instructions
- Cream the Butter and Cheese
- In a large mixing bowl, beat the softened butter with an electric mixer until smooth. Add the cheddar and Parmesan cheese and mix until well combined and creamy.
- Add Dry Ingredients
- In a separate bowl, whisk together flour, salt, pepper, garlic powder, and paprika. Add this mixture to the butter mixture. Beat on low speed just until a soft dough forms.
- Fold in Jalapeños
- Stir in the finely minced jalapeño and the brine (if using). The dough should be soft but not sticky. If too soft, add 1 to 2 tablespoons of flour.
- Shape and Chill
- Turn the dough out onto plastic wrap. Form into a log about 2 inches (5 cm) in diameter. Wrap tightly and refrigerate for 30 minutes or until firm enough to slice.
- Preheat Oven
- Heat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Slice and Bake
- Slice the chilled log into ¼-inch (6 mm) rounds and arrange them 1 inch apart on the baking sheet. Bake for 18 to 22 minutes, until edges are light golden.
- Cool and Serve
- Let shortbread cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
