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 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
- 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
These look amazing. Going to make and take to a party coming up. I was wondering if chopping some herbs and putting right in dough would work. Your thoughts
Hi Maryann, yes that would work really well, let me know how it goes. Have a wonderful Sunday.
My mouth is watering just imagining how delicious these are! Can’t wait to try them. Thanks for sharing.
Thank you Julie, I hope you like them. Let me know what you think.
Can you double this recipe with same results?
Hi Michelle, yes doubling it should be no problem. Hope you enjoy it.
Is it ok if I use another type of cheese?
Hi Bella, sure you can try. Make sure you finely shred the cheese. Let me know how it goes.
Do you put the herbs on top prior to baking? I would think they’d brown but yours still look so green!
Hi Leticia, yes I did put the herbs on prior to baking, I think they don’t burn because they aren’t in the oven long enough. 🙂
Hi what kind of Parmesan cheese was used? I hv the grate one in the bottle. Would this work?
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.
Hi….I was wondering how long these last. Thank you so much
Hi Rebekah, once cool they should be stored in an airtight container. I think the refrigerator is best for up 6 days.
Great recipe!
Hi Ruzanna, thanks so much, glad you enjoy it.
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?
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.
Hi there! Can these be made the night before a party? If so, what is the best way to store them overnight?
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.
These “cookies” turned out amazing. Just the smell of them baking in the kitchen had me sold.
Thank-you for sharing this recipe.
Hi Joanne, thanks so glad you like them, they always go quickly in my house too. 🙂
I just made these, and they are delicious.
Hi Lena, thanks so much, so glad you enjoyed them. Have a great Sunday.
Wow, these sound fantastic. I can’t wait to try them. It will be real soon.
Hi Tammy, thanks I hope you like them. Have a great Sunday.
Do you think I could sub whole wheat flour for the white?
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.
You forgot to tell me how long to bake the parmesan cookies. You didn’t mention it in the recipe.
Hi Cathy, sorry about that I fixed it. It should be approximately 10-12 minutes or lightly golden. Happy New Year.