Quick and Easy Cheese Cookies
This post may contain affiliate links.Crispy, buttery, and lightly savory, these cheese cookies are the kind you can’t stop snacking on. They’re incredibly easy to make and perfect for tea time or gifting.
There’s something extra fun about cookies that come in small, adorable shapes and these cheese cookies are exactly that kind of delight. They’re crisp, buttery, lightly salty, and wonderfully snackable. The kind you set out “just to try one,” only to realize half the batch has magically disappeared.
I have done several mini-style treats like my coffee bean cookies, custard cookies, or cat tongue cookies, and even festive favorites like pineapple tarts (nastar).They share that same tender, melt-in-your-mouth texture but with a savory twist that makes them stand out. Each cookie has a delicate crunch and a soft cheesy aroma that feels warm and comforting without being too heavy.
They’re also beautifully simple, no fancy techniques, no special equipment, and no long list of ingredients. Just an easy dough, a quick roll, and a short time in the oven. These cheese cookies make perfect party snacks, tea-time companions, or edible gifts… if you’re willing to share them.
Why You Will Love This Recipe
Recipe Ingredients
Ingedient Notes
Butter – Use unsalted butter so you can control the saltiness of the cookies. Choose a good-quality brand for the best flavor. These cookies are simple, so let the butter shine.
Grated Cheese – You can use edam, cheddar, or gouda to give a rich, savory aroma. Finely grate the cheese so it blends evenly into the dough.
Powdered Sugar – Also known as icing sugar or confectioners’ sugar. It dissolves quickly and helps create that light, melt-in-your-mouth texture. Avoid granulated sugar, as it makes the cookies gritty.
How to Make Cheese Cookies
STEP 1. Place room-temperature butter into a mixing bowl and soften it with a hand mixer (Image 1). Sift in the powdered sugar (Image 2), then gently fold it with a spatula first, this keeps the sugar from flying everywhere once you turn on the mixer. Mix until creamy, then add the egg and blend until well combined (Image 3). Sift the flour and baking powder into the bowl (Image 4).
STEP 2. Use a spatula to fold the flour into the mixture before switching back to the hand mixer (Image 5). Add the grated cheese (Image 6) and mix briefly. Then use your hand to gently knead the dough until the cheese is fully incorporated and the dough comes together (Image 7). Take a portion of the dough and roll it out evenly (Image 8). I used two 5 mm acrylic rulers as guides to keep the thickness consistent.
STEP 3. Cut out the dough using your favorite cookie cutter and gently press the dough out of the mold (Images 9, 10). Lightly dust the cutter with flour to prevent sticking. Arrange the cookies on a lined baking sheet (Image 11).
Bake in a preheated oven at 329°F (165°C) for 10–12 minutes, or until the edges are lightly golden. Transfer them to a wire rack to cool completely (Image 12).
Enjoy your irresistible bite-size cheese cookies!
Pro Tips
- Mix dry ingredients with a spatula first – Before turning on your mixer, always fold the powdered sugar and flour in with a spatula. This prevents them from scattering everywhere and helps the dough blend more evenly.
- Adjust the bake time for extra crunch – If you prefer crispier cheese cookies, add 2–4 extra minutes to the baking time. You’ll know they’re perfect when the grated cheese on top turns a light golden brown.
- Roll the dough covered with plastic – Place a sheet of plastic wrap over the dough before rolling. It keeps the surface smooth, prevents sticking, and helps you get an even thickness with your acrylic rulers.
- Dust the cookie cutter frequently – Lightly dust your cookie cutter with flour every few cuts. This small step keeps the dough from sticking and helps each cookie pop out cleanly with sharp edges.
Serving Suggestions
Keep these cheese cookies in an airtight container to maintain their crisp texture. They’re perfect to bring out during a small gathering. Serve them alongside light, refreshing desserts or pair them with cozy drinks like rose milk tea, lychee soda, turmeric ginger tea, earl grey milk tea, or a vibrant butterfly pea latte. Their sweet–savory flavor makes them a lovely companion to almost any treat on the table.
FAQs about Cheese Cookies
Yes! Edam, cheddar, and gouda all work well. Each cheese gives a slightly different aroma and saltiness, so choose your favorite or mix two for deeper flavor.
This usually happens when the butter is too warm. Chill the dough for 10–15 minutes, then try rolling again. A little extra flour on the rolling surface also helps.
Absolutely. You can prepare the dough, wrap it tightly, and store it in the refrigerator for up to 24 hours. Let it soften slightly before rolling.
Make sure they are fully cooled before storing. Any residual warmth creates steam, which softens the cookies.
Storage
Store the cheese cookies in an airtight container at room temperature for up to 1 month. Make sure they are completely cooled before storing to keep their crisp texture. If they start to soften, simply pop them back in the oven at a low temperature (285°F/140°C) for 3–5 minutes to refresh the crunch.
More Cookies Recipes
Cheese Cookies
Equipment
- 1 cookie cutter
Ingredients
- 120 gr powdered sugar
- 1 egg
- 160 gr unsalted butter
- 360 gr flour
- 4 gr baking powder
- 240 gr cheddar cheese grated. can use edam or gouda.
Instructions
- Place room-temperature butter into a mixing bowl and soften it with a hand mixer. Sift in the powdered sugar, then gently fold it with a spatula first, this keeps the sugar from flying everywhere once you turn on the mixer. Mix until creamy, then add the egg and blend until well combined. Sift the flour and baking powder into the bowl.
- Use a spatula to fold the flour into the mixture before switching back to the hand mixer. Add the grated cheese and mix briefly. Then use your hand to gently knead the dough until the cheese is fully incorporated and the dough comes together.
- Take a portion of the dough and roll it out evenly. I used two 5 mm acrylic rulers as guides to keep the thickness consistent.
- Cut out the dough using your favorite cookie cutter and gently press the dough out of the mold. Lightly dust the cutter with flour to prevent sticking.
- Arrange the cookies on a lined baking sheet.Bake in a preheated oven at 329°F (165°C) for 10–12 minutes, or until the edges are lightly golden. Transfer them to a wire rack to cool completely.
- Enjoy your irresistible bite-size cheese cookies!
Notes
- Mix dry ingredients with a spatula first – Before turning on your mixer, always fold the powdered sugar and flour in with a spatula. This prevents them from scattering everywhere and helps the dough blend more evenly.
- Adjust the bake time for extra crunch – If you prefer crispier cheese cookies, add 2–4 extra minutes to the baking time. You’ll know they’re perfect when the grated cheese on top turns a light golden brown.
- Roll the dough covered with plastic – Place a sheet of plastic wrap over the dough before rolling. It keeps the surface smooth, prevents sticking, and helps you get an even thickness with your acrylic rulers.
- Dust the cookie cutter frequently – Lightly dust your cookie cutter with flour every few cuts. This small step keeps the dough from sticking and helps each cookie pop out cleanly with sharp edges.
I hope you enjoy these cute, crispy cheese cookies as much as I do! They’re so easy to make and always disappear fast at home. If you give this recipe a try, I’d love to hear how it turned out for you, feel free to leave a rating and comment below!