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!
Parmesan Cookies
Parmesan CookiesI 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 for about 10-12 minutes.
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
Tuna Mozzarella Stuffed Cherry Tomatoes
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!
CLICK HERE TO SAVE THIS RECIPE TO MAKE LATER!
Savory Parmesan Cookies
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
Recipe Adapted from Giallo Zafferano
Penny Cooley says
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?
Rosemary says
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!
Penny Cooley says
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
Hi Penny, yes I put them on top of the egg wash. Hope that helps.
Ann says
Hi Rosemary. Can I form these into cookies by hand rather than rolling?
Rosemary says
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!
Ann says
Thank you. Plan to include them in my appetizers on Christmas Eve. If I can wait that long.
Rosemary says
Hi Ann, you’re welcome. I hope you enjoy them. Take care!
Amy McCord says
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!
Rosemary says
Hi Amy, thanks so much, great additions, sounds amazing. Take care. Have a great week.
Anne B. says
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.
Rosemary says
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.
Elizabeth Anne Broomer says
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
Hi Elizabeth, thanks so much, so glad you enjoy the recipes. Have a great weekend.
Lauren says
Do you use salted or unsalted butter?
Rosemary says
Hi Lauren, I use salted, because I can never find unsalted in Italy. If you use unsalted just add a little extra salt.
Laura says
Do these freeze well?
Rosemary says
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.
shl says
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!
Rosemary says
Hi Shl, oh yes you can make these by hand. It comes together quite easily. Let me know how it goes.