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 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 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
Vimla says
Hi what kind of Parmesan cheese was used? I hv the grate one in the bottle. Would this work?
Rosemary says
Hi Vimla I never recommend using bottled or packaged cheese as they are usually covered in a film to keep the cheese from sticking. It’s always best to buy a chunk and grate it yourself. The taste is so much better. Hope that helps.
Rebekah says
Hi….I was wondering how long these last. Thank you so much
Rosemary says
Hi Rebekah, once cool they should be stored in an airtight container. I think the refrigerator is best for up 6 days.
Ruzanna says
Great recipe!
Rosemary says
Hi Ruzanna, thanks so much, glad you enjoy it.
Michele says
Really good flavor! Just wondering if they are supposed to be crispy? Mine are soft no matter how much I cooked them, and I was hoping for a more crispy cookie like texture. Maybe I made them too thick?
Rosemary says
Hi Michele they aren’t really crispy, the outside is on the crispy side but inside is softer. Maybe try rolling them very thin, that should work, but bake them less. Hope that helps.
Lindsey says
Hi there! Can these be made the night before a party? If so, what is the best way to store them overnight?
Rosemary says
Hi Lindsey, I think the best way is to store them in an airtight bag at room temperature (if your house is really warm then probably the fridge would be best). Hope that helps.
Joanne says
These “cookies” turned out amazing. Just the smell of them baking in the kitchen had me sold.
Thank-you for sharing this recipe.
Rosemary says
Hi Joanne, thanks so glad you like them, they always go quickly in my house too. 🙂
Lena says
I just made these, and they are delicious.
Rosemary says
Hi Lena, thanks so much, so glad you enjoyed them. Have a great Sunday.
Tammy says
Wow, these sound fantastic. I can’t wait to try them. It will be real soon.
Rosemary says
Hi Tammy, thanks I hope you like them. Have a great Sunday.
Caroline says
Do you think I could sub whole wheat flour for the white?
Rosemary says
Hi Caroline, yes you can, although you need less whole wheat flour because it is heavier and denser, so it’s 3/4 cup whole wheat for 1 cup all purpose. Hope that helps and let me know how it turns out.
Cathy Sinisi says
You forgot to tell me how long to bake the parmesan cookies. You didn’t mention it in the recipe.
Rosemary says
Hi Cathy, sorry about that I fixed it. It should be approximately 10-12 minutes or lightly golden. Happy New Year.