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Cheesy Jalapeño Shortbread Recipe

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★★★★★

4.5 from 84 reviews

Cheesy Jalapeño Shortbread features a delightful combination of rich cheddar cheese and spicy fresh jalapeños folded into a buttery, crumbly shortbread dough. These savory cookies are perfect as a snack or appetizer, offering a perfect balance of cheesy flavor and a gentle heat kick, all baked to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt

Wet Ingredients

  • 8 tablespoons (1 stick) cold unsalted butter, cubed
  • 1 egg, lightly beaten

Flavorings

  • 2 cups grated cheddar or pepper jack cheese
  • 2–3 fresh jalapeño peppers, finely minced

Instructions

  1. Combine dry ingredients: In a large bowl, mix the all-purpose flour with salt to evenly distribute the seasoning throughout the flour base.
  2. Cut in the butter: Use a pastry knife or two forks to cut the cold, cubed unsalted butter into the flour mixture until it resembles dry, crumbly crumbs to create the perfect shortbread texture.
  3. Add egg and flavorings: Stir in the lightly beaten egg, then incorporate the grated cheese and finely minced jalapeños, mixing until a cohesive dough forms.
  4. Chill the dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to let the flavors meld and to firm up the dough for easier handling.
  5. Preheat oven and prepare baking sheet: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  6. Shape the shortbread cookies: Roll the chilled dough into 1-inch balls, placing them spaced about 2 inches apart on the prepared baking sheet for even baking and room to spread.
  7. Flatten the dough balls: Gently press down on each ball with the bottom of a flat mug or jar to create even, flat discs for consistent baking.
  8. Bake: Place the baking sheet in the preheated oven and bake for 14-18 minutes, or until the edges and bottoms of the shortbread start to achieve a golden brown color.
  9. Cool: Allow the shortbread to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
  10. Serve and enjoy: Once completely cooled, serve these cheesy jalapeño shortbreads as a savory snack or appetizer with your favorite dips.

Notes

  • For a milder heat, remove the seeds and membranes from the jalapeños before mincing.
  • Use either sharp cheddar for a more intense cheese flavor or pepper jack for a spicier, creamier note.
  • Butter should be very cold to create the ideal crumbly texture in the shortbread.
  • These cookies store well in an airtight container at room temperature for up to 3 days.
  • Experiment with adding herbs like chives or cilantro for additional flavor nuances.

Keywords: cheesy jalapeño shortbread, savory shortbread, jalapeño cheese cookies, spicy cheese shortbread, appetizer treats

Find it online: https://bakedbylisa.com/cheesy-jalapeno-shortbread-recipe/