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Home » Desserts » Cookies & Bars » Savory Parmesan Cookies

Savory Parmesan Cookies

By: Rosemary Published: December 30, 2018 Updated on: December 11, 2021

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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!

Table of Contents

  • Parmesan Cookies
  • How make Parmesan Cookies
      • Never Miss a Recipe!
  • Shredded or Grated Parmesan
  • Tasty Toppings for Parmesan Cookies
  • How to Store Parmesan Cookies
  • More Easy Appetizers
  • CLICK HERE TO SAVE THIS RECIPE TO MAKE LATER!
  • Savory Parmesan Cookies
    • Ingredients  1x2x3x
      • EGG WASH
      • TOPPINGS
    • Instructions 
      • EGG WASH
    • Nutrition

parmesan cookies in a white bowlParmesan Cookies

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.

parmesan cookies mixing the ingredients and in the food processor

parmesan cookies cutting out the cookies and ready for baking

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.

parmesan cookies on a white paper

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 for about 10-12 minutes.

parmesan cookies in a bowl and on a board

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    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.

    parmesan cookies on a wooden board and in a white bowl

    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!

    parmesan cookies on a white paper

    CLICK HERE TO SAVE THIS RECIPE TO MAKE LATER!

    Savory Parmesan Cookies

    Rosemary Molloy
    Savory Parmesan Cookies are perfect as an appetizer, snack or even served with your favourite stew or soup. Fast, easy & no chilling needed.
    4.96 from 25 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Appetizer, Snack
    Cuisine American/Italian
    Servings 14 cookies
    Calories 81 kcal

    Ingredients
      

    • 3/4 cup all purpose flour (100 gram)
    • 3/4 cup grated parmesan cheese (75 grams)
    • 1 pinch salt
    • 1-2 dashes pepper
    • 1/4 cup + 1 tablespoon butter (cold cubed/ 70 grams)
    • 1-2 tablespoons water

    EGG WASH

    • 1 egg
    • 1 tablespoon water

    TOPPINGS

    • 1-2 sprigs rosemary
    • 1-2 sprigs fresh thyme / oregano
    • various seeds
    • 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.

    Nutrition

    Calories: 81kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 25mgSodium: 118mgPotassium: 18mgVitamin A: 165IUCalcium: 63mgIron: 0.4mg
    Keyword parmesan cookies, savory cookies
    Tried this recipe?Let us know how it was!

    Recipe Adapted from Giallo Zafferano

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      1. Penny Cooley says

        December 15, 2022 at 1:51 am

        5 stars
        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?

        Reply
        • Rosemary says

          December 15, 2022 at 9:18 am

          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!

          Reply
          • Penny Cooley says

            December 16, 2022 at 11:08 pm

            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!

          • Rosemary says

            December 17, 2022 at 12:33 pm

            Hi Penny, yes I put them on top of the egg wash. Hope that helps.

      2. Ann says

        November 29, 2022 at 4:47 pm

        Hi Rosemary. Can I form these into cookies by hand rather than rolling?

        Reply
        • Rosemary says

          November 29, 2022 at 5:27 pm

          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!

          Reply
          • Ann says

            November 29, 2022 at 9:49 pm

            Thank you. Plan to include them in my appetizers on Christmas Eve. If I can wait that long.

          • Rosemary says

            November 30, 2022 at 8:27 pm

            Hi Ann, you’re welcome. I hope you enjoy them. Take care!

      3. Amy McCord says

        May 9, 2022 at 12:01 am

        5 stars
        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!

        Reply
        • Rosemary says

          May 9, 2022 at 8:20 pm

          Hi Amy, thanks so much, great additions, sounds amazing. Take care. Have a great week.

          Reply
      4. Anne B. says

        February 22, 2022 at 10:55 pm

        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.

        Reply
        • Rosemary says

          February 23, 2022 at 3:17 pm

          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.

          Reply
          • Elizabeth Anne Broomer says

            February 24, 2022 at 7:38 pm

            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!

          • Rosemary says

            February 26, 2022 at 8:29 pm

            Hi Elizabeth, thanks so much, so glad you enjoy the recipes. Have a great weekend.

      5. Lauren says

        February 3, 2022 at 3:27 am

        Do you use salted or unsalted butter?

        Reply
        • Rosemary says

          February 3, 2022 at 3:02 pm

          Hi Lauren, I use salted, because I can never find unsalted in Italy. If you use unsalted just add a little extra salt.

          Reply
      6. Laura says

        December 11, 2021 at 3:34 pm

        Do these freeze well?

        Reply
        • Rosemary says

          December 11, 2021 at 4:50 pm

          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.

          Reply
      7. shl says

        September 27, 2021 at 1:57 pm

        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!

        Reply
        • Rosemary says

          September 27, 2021 at 5:24 pm

          Hi Shl, oh yes you can make these by hand. It comes together quite easily. Let me know how it goes.

          Reply
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      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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