Description
These Golden Cheese Cookies are a savory, buttery treat packed with sharp cheddar and Parmesan cheeses, accented by a hint of Dijon mustard and cayenne pepper for a subtle kick. Perfect for a snack or party appetizer, these cookies are crisp on the edges and tender inside, with a delightful cheesy flavor that cheese lovers will adore.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 large egg
- 2 tablespoons water
Cheese & Flavorings
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution during mixing.
- Cream Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer or hand whisk until it’s creamy and smooth, setting the base for your dough.
- Add Cheeses and Seasoning: Incorporate the grated sharp cheddar cheese, grated Parmesan cheese, Dijon mustard, and cayenne pepper into the creamed butter; mix thoroughly to combine all flavors evenly.
- Add Egg: Crack the large egg into the mixture and beat again until fully blended, which helps bind the dough together.
- Combine Flour Mixture: Gradually add the dry flour mixture to the butter and cheese mixture, stirring gently with a wooden spoon or spatula until the dough just begins to come together.
- Adjust Dough Consistency: Add water one tablespoon at a time to the dough, mixing until it becomes smooth and easy to handle but not sticky.
- Knead Dough: Transfer the dough to a lightly floured surface and gently knead it a few times to ensure it is evenly mixed and pliable.
- Shape Dough Log: Roll the dough into a log about 1 to 1.5 inches in diameter, then wrap it tightly in plastic wrap for shaping and chilling.
- Chill Dough: Refrigerate the dough log for at least 30 minutes to firm it up, making it easier to slice and helping maintain cookie shape during baking.
- Slice Dough: Remove chilled dough from the refrigerator and use a sharp knife to cut into approximately 1/4-inch thick rounds for uniform cookies.
- Prepare for Baking: Place the sliced rounds on prepared baking sheets, spacing them about 1 inch apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn a golden brown color, indicating they are perfectly crisp.
- Cool Briefly: Remove the baking sheets from the oven and allow the cookies to cool on them for about 5 minutes to set up properly.
- Cool Completely: Transfer cookies to a wire rack to cool fully, which will ensure they crisp up entirely and are ready to serve.
Notes
- Ensure the butter is softened to room temperature for easy creaming and smooth dough texture.
- Chilling the dough log is essential for clean slicing and maintaining cookie shape during baking.
- Adjust cayenne pepper amount to your preferred spice level or omit if you prefer a milder cookie.
- Store cookies in an airtight container at room temperature for up to a week for optimal freshness.
- You can use sharp or extra-sharp cheddar depending on how intense you want the cheese flavor.
