• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Cookies & Bars » Savory Parmesan Cookies

Savory Parmesan Cookies

Last Updated December 11, 2021. Published December 30, 2018 By Rosemary 42 Comments

Share

Share
Pin
Email
Jump to Recipe

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 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

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!

Print Recipe Pin Recipe Rate Recipe
4.93 from 13 votes

Savory Parmesan Cookies

Savory Parmesan Cookies are perfect as an appetizer, snack or even served with your favourite stew or soup. Fast, easy & no chilling needed.
Prevent your screen from going dark
Follow me on Youtube!Watch the videos and don't forget to subscribe on Youtube!
Course Appetizer, Snack
Cuisine American/Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 14 cookies
Calories 81kcal
Author Rosemary Molloy

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: 81kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 118mg | Potassium: 18mg | Vitamin A: 165IU | Calcium: 63mg | Iron: 0.4mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

Recipe Adapted from Giallo Zafferano

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    Filed Under: Appetizers & Snacks, Cookies & Bars, Fall/Winter, Holiday Appetizers & Side Dishes, Lunch, Most Posts, Side Dishes, Snacks, Summer

    Related

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 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
    2. 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.

    3. 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
    4. 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
    5. 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
    « Older Comments

    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

    Spring & Summer Recipes

    ice cream in the loaf pan with a scoop and 3 scoops in a tall glass dish

    No-Churn Chocolate Chip Ricotta Ice Cream

    Zucchini Parmesan in baking pan.

    Easy Baked Zucchini Parmesan

    5 Summer Veggies to Freeze, the best veggies of summer to freeze for soups, stews, sauces and appetizers. Easy, fast and perfect for winter.

    5 Summer Veggies to Freeze

    Light Cream Cheese Berry Cheesecake, a chocolate cookie crumb base and a creamy no bake chocolate chip filling. A delicious dessert recipe.

    No Bake Light Cream Cheese Berry Cheesecake

    eggplant parmesan baked in a white pan

    Baked Eggplant Parmesan

    Berry cheesecake on a white cake stand.

    No-Bake Berry Cheesecake

    Filter By Date

    Readers Favorite Trending Recipes

    • pizza dough 3 rounds on parchment paper Best Pizza Dough
    • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
    • gnocchi in a black pan Homemade Potato Gnocchi
    • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

    Ingredients.

    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • Pasta
    • Pork

    Course.

    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish

    Browse.

    • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
    • Recipe Index
    Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
    Design by Pixel Me Designs