Savory Parmesan Cookies
Savory Parmesan Cookies are perfect as an appetizer or even served with your favourite stew or soup. Fast and easy, no chilling time needed and they are ready in 20 minutes!
I would say of all the cheese in the world, Parmesan is definitely one of my favourites if not the favourite!
I love it on my Pasta, Pizza and just eaten in chunks. One of my favourite appetizers is grilled eggplant, Italian crusty bread and chunks of Parmesan Cheese.
So when I was told about these Savory Parmesan Cookies I knew they were meant for me.
It’s is such an easy recipe, whip it up in your food processor and it’s ready in no time. And no chilling necessary.
How make Parmesan Cookies
I use a food processor although kneading the dough by hand works too.
There are only a few ingredients in these cookies, butter, flour, parmesan cheese, salt, pepper and a tablespoon or two of water.
I also recommend grating your own Parmesan rather than buying packaged pre grated cheese. It is probably cheaper too! Remember you want to grate the cheese and not shred it.
Knead the dough to form a soft compact dough, then roll to about 1 cm thickness. I like to use a small round cookie cutter.
Place the circles on a parchment paper lined cookie sheet, brush with an egg wash, top with your favourite toppings and bake until golden.
Shredded or Grated Parmesan
Shredded cheese are long strips while grated cheese are like tiny fragments almost to the point of being powdery, but not quite.
Tasty Toppings for Parmesan Cookies
- Chopped rosemary
- chopped fresh oregano or thyme
- seeds of choice poppy, sesame, chia etc
- More herbs to add are minced chive, parsley, savory, tarragon or go plain.
How to Store Parmesan Cookies
The cookies should be stored in an airtight container in the fridge for up to 6 days. The cookies can also be frozen in a freezer safe bag or container, they will keep for up to 2 months in the freezer. The dough can also be frozen, wrap in plastic and place in a freezer bag. The dough will keep up to 3 months in the freezer.
More Easy Appetizers
- Easy Italian Tomato Bruschetta
- Ham and Cheese Pizza Roll Ups
- Tuna Mozzarella Stuffed Cherry Tomatoes
- Italian Grilled Eggplant
These delicious Savory Parmesan Biscuits make the perfect snack, appetizer or even accompaniment to your favourite soup or stew. Buon Appetitto and a Happy and Wonderful New Year to everyone!
Savory Parmesan Cookies
Ingredients
- ¾ cup all purpose flour
- ¾ cup grated parmesan cheese
- 1 pinch salt
- 1-2 dashes pepper
- ¼ cup + 1 tablespoon butter (cold cubed/ 70 grams total, if you double or triple the recipe then double or triple this amount)
- 1-2 tablespoons water
EGG WASH
- 1 large egg
- 1 tablespoon water
TOPPINGS
- 1-2 sprigs rosemary
- 1-2 sprigs fresh thyme / oregano
- 1 tablespoon various seeds
- 1 tablespoon various herbs
Instructions
- Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
- In the food processor add the flour, parmesan, salt and pepper and whisk (small whisk or fork) together. Then add cubed butter and pulse to form coarse crumbs, add the water a tablespoon at a time until dough is almost combined.
- Move the dough to a lightly floured flat surface and knead a few times until you have a soft smooth dough.
- Lightly flour the dough and roll out with a lightly floured rolling pin, to about 1 cm thickness. Cut out with a small round cookie cutter, place on prepared cookie sheet, brush with egg wash sprinkle with your favourite topping (I used fresh rosemary and thyme). Bake for approximately 10-12 minutes or until lightly golden.
EGG WASH
- In a small bowl beat together the egg and water.
Notes
Nutrition
Recipe Adapted from Giallo Zafferano
I finally made these this weekend and they were a hit. I rolled the cookies into a ball and pressed them (slightly) down using a fork. This recipe is easy to make and the results are great. Thank you for another great recipe.
Hi Ann, thanks so much, so glad you enjoyed it. Take care!
I made these as a birthday present for my boyfriend & nearly ate half the batch straight from the oven! They’re too good!
I don’t have a food processor so made them the old fashioned way rubbing the butter into the flour & chopping up the cheese & herbs finely.
Definitely take the advice to triple the recipe (or more) as I only doubled it & am going to need to make more just for myself.
Thank you so much for this beautifully simple yet absolutely delicious recipe.
Hi Blue, thanks so much, so glad you enjoyed them. Take care and have a wonderful Sunday!
Years ago in Chicago, we ate cookies that were shaped like the Parmesan you make, only they had chopped pistachios on top & they didn’t taste like cheese in them. Can I make your recipe instead of cheese use, chopped pine nuts or fennel inside the cookies?
Love your recipes,always look forward to your posts.
Hi Violet, I have never tried them like that but I think you could substitute the Parmesan with pine nuts or fennel, I think I would still add some cheese to give them more flavor. Thanks so much, glad you enjoy the recipes. Let me know how it goes. Take care!
Love these! Have one question! Every time I make these my herbs do not keep there color as your photos show. They come out very dark. How did you keep your herbs green or were fresh/unbaked herbs used for photos?
Hi Penny thanks so much, the only thing I could find is that if they are store bought they could be sprayed with something to keep fresh and that makes them turn black, mine are straight from the garden and no spray. Let me know. Take care!
Mine are also from my herb garden. So do you put them on top of egg wash? Just trying to make them pretty! They last so great!
Hi Penny, yes I put them on top of the egg wash. Hope that helps.
Hi Rosemary. Can I form these into cookies by hand rather than rolling?
Hi Ann, I think you could do that, I would flatten the balls with a fork before baking though. Let me know how it goes. Take care!
Thank you. Plan to include them in my appetizers on Christmas Eve. If I can wait that long.
Hi Ann, you’re welcome. I hope you enjoy them. Take care!
These are fantastic! I added some dried Italian Seasoning, and some finely chopped Sun-Dried tomatoes. I used dry white wine in place of the water and sprinkled the top with some sea salt. I couldn’t stop eating them! Thank you for such a great recipe! These are going to be a staple in my house!
Hi Amy, thanks so much, great additions, sounds amazing. Take care. Have a great week.
I have made and and enjoyed many recipes from your site.
I followed recipe, no changes. Made 14 cookies, baked for 20 minutes because they did not appear done, end result cookies were not completely baked in middle.
Hi Anne, when baking if the middle does not bake then you really should check the temperature of your oven, to make sure it’s accurate. Hope that helps.
Thanks for your reply. I bake a lot of biscotti and they turn out great. Just made your split second cookies and they were perfect. Also, have made several of your cake recipes, no problem. Love your site!
Hi Elizabeth, thanks so much, so glad you enjoy the recipes. Have a great weekend.
Do you use salted or unsalted butter?
Hi Lauren, I use salted, because I can never find unsalted in Italy. If you use unsalted just add a little extra salt.
Do these freeze well?
Hi Laura, yes the cookies can also be frozen in a freezer safe bag or container, they will keep for up to 2 months in the freezer. The dough can also be frozen, wrap in plastic and place in a freezer bag. The dough will keep up to 3 months in the freezer.
Hi, Rosemary, I’d love to try these! I don’t have a food processor, so I guess I should use the ‘rubbing in’ method with the butter cubes? Thank you!
Hi Shl, oh yes you can make these by hand. It comes together quite easily. Let me know how it goes.