Cheese Cookies

5 from 1 vote

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.

Prep Time10

Cook Time12

Total Time22

Course: cookies, Dessert, Desserts, Snack

Cuisine: International

Servings: pieces

Calories: 47kcal

Author: Claudia

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.

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