Cheddar Cheese Cookies/ Cheese Board Cookies

1 hour 40 minutes ( includes chilling time)
Serves 20 Units
Author: Rajni Ram
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Cheddar Cheese Cookies are savoury, buttery cookies with the sharpness of Cheddar cheese and, they are  uniquely delicious. These cookies are extremely easy to make and don’t need much of kneading. The dough just needs to be brought together and shaped to a cylinder. An hour of chilling in the fridge and we are ready to slice and bake. These Cookies remind me of the Cheelings (biscuits), we would eat as kids. The taste is the same, while the texture is so different.

I have added some dried Rosemary for  flavour, and Chilli/ Paprika flakes and ground Pepper for some spice quotient.  These cookies are a good accompaniment to tea and, can even be the crispy element on your cheese board.

Another reason why making these cookies is a good plan is that you can bake them either in an oven or microwave with the same results. The microwave takes a few minutes longer, but you can’t tell the difference, and I tried both.  The cookies can be made crispy or soft depending on how you like them, by moderating the time. More about this in the recipe.

I pack these cookies for my girl to carry to hostel, as a snack and she always asks me to pack extra to share with her friends. When I’m having guests over, I serve these Cookies with a cream cheese and hung curd dip and my guests always ask for the recipe for the Cookies.

The Cheddar Cheese Cookie dough can be made ahead and stored in the fridge, to bake them fresh whenever you want. They make for a good edible gift for Thanksgiving or otherwise.

While you are here I requested you to have a look at other cookie recipes here like- Bajra And Almond Flour Cookies, Oatmeal Cookies, Bajra( Pearl Millet and Fenugreek)Methi Crackers, and more..

 

Ingredients

For the Cookies:
  1. Cheddar Cheese 120 gms
  2. Unsalted Butter 115 gms
  3. Plain Flour/ Maida 1 1/4 cups
  4. Red chilli flakes 1 tsp
  5. Salt as required ( cheese already has salt)
  6. Ground Black Pepper 1/2 tsp
  7. Dried Rosemary 1 tsp
For the Cream Cheese Dip:
  1. Cream Cheese 2 tbsp
  2. Hung Curd 1 tbsp
  3. Chilli Flakes 1/2 tsp
  4. Salt as required
  5. Peri Peri Seasoning (optional) 1/4 tsp
  6. Finely chopped spring onions about 3 (just the bulbs)
  7. Finely chopped Cucumber 1/4 of a whole
  1. In a mixing bowl take the butter at room temperature and add the grated Cheddar Cheese to it. Using a spatula cream them until smooth. ( no beater required).
  2. Now add the Chilli flakes, Pepper powder,  salt and dried Rosemary and fold well.
  3. Then add the flour a little at a time, and keep mixing with a spatula. Once all the flour is added, using your hands, knead lightly and bring the flour together.
  4. Now shape the cookie dough into a cylinder, and wrap it well with a cling wrap. Put this into the fridge for chilling, for at least an hour.
  5. When you are ready Preheat the oven to 350 ° F / 180 ° C for 10 minutes. In the meantime, line the baking tray with parchment paper, and apply oil/ butter to it. Now remove the Cookie dough from the fridge and unwrap it. With a knife slice it into medium sized roundels.  Place them on the baking tray with 1 inch gap in-between.
  6. For soft cookies, bake at the same temperature ( 350°F), for 10 to 12 minutes. For crisp cookies, bake at the same temperature for 15 – 20 minutes. For baking in microwave, set temperature to the highest ( usually 200°F), and bake for about 20-25 minutes. However, for microwave keep checking, as different models have different temperature ranges.
  7. For the Cream Cheese Dip- Add all ingredients mentioned under Cream Cheese Dip and mix well with a spatula, to form a smooth dip. If you find the consistency thin, then just refrigerate it for 15 minutes.

In a mixing bowl take the butter at room temperature and add the grated Cheddar Cheese to it. Using a spatula cream them until smooth. ( no beater required). Now add the Chilli flakes, Pepper powder,  salt and dried Rosemary and fold well. Then add the flour a little at a time, and keep mixing with a spatula. Once all the flour is added, using your hands, knead lightly and bring the flour together. Now shape the cookie dough into a cylinder, and wrap it well with a cling wrap. Put this into the fridge for chilling, for at least an hour. When you are ready Preheat the oven to 350 ° F / 180 ° C for 10 minutes. In the meantime, line the baking tray with parchment paper, and apply oil/ butter to it. Now remove the Cookie dough from the fridge and unwrap it. With a knife slice it into medium sized roundels.  Place them on the baking tray with 1 inch gap in-between. For soft cookies, bake at the same temperature ( 350°F), for 10 to 12 minutes. For crisp cookies, bake at the same temperature for 15 – 20 minutes. For baking in microwave, set temperature to the highest ( usually 200°F), and bake for about 20-25 minutes. However, for microwave keep checking, as different models have different temperature ranges. For the Cream Cheese Dip- Add all ingredients mentioned under Cream Cheese Dip and mix well with a spatula, to form a smooth dip. If you find the consistency thin, then just refrigerate it for 15 minutes.

Notes:

  1. The Cheddar Cheese in this recipe can be swapped with any cheese of your choice. Some good choices of Cheese can be Gruyere, Montgomery, Feta, Parmesan among other varieties.
  2. If the Chilli flakes and pepper powder can be adjusted to preference.
  3. Since these cookies are almost like butter cookies, the main flavour comes from the butter. Therefore I recommend using good quality butter.
  4. These cookies taste without the Cream Cheese dip too.
  5. Cheddar cheese cookies are good for gifting as they have a long shelf-life.

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