Description
Golden Cheese Cookies are a delightful savory treat combining sharp cheddar and Parmesan cheeses with a hint of Dijon mustard and cayenne pepper. These crisp, buttery cookies are perfect for snacking or serving alongside soups and salads. Easy to prepare and bake, they offer a perfect balance of cheesy richness and subtle spice.
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 and 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 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.
- Beat Butter: In a large mixing bowl, use an electric mixer or hand whisk to beat the softened unsalted butter until creamy and smooth for a light texture.
- Add Cheese and Flavorings: Incorporate the grated sharp cheddar cheese, grated Parmesan cheese, Dijon mustard, and cayenne pepper into the butter mixture, blending until evenly combined.
- Incorporate Egg: Crack the large egg into the mixture and mix thoroughly until the egg is fully blended, adding moisture and binding the dough.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the butter and cheese mixture, stirring gently with a wooden spoon or spatula until the dough starts to come together.
- Add Water: Add the water one tablespoon at a time, mixing after each addition until the dough becomes smooth and easy to handle.
- Knead Dough: Turn the dough onto a lightly floured surface and gently knead a few times to incorporate all ingredients evenly.
- Shape Dough: Roll the dough into a log shape approximately 1 to 1.5 inches in diameter and wrap it tightly in plastic wrap.
- Chill Dough: Refrigerate the wrapped dough for at least 30 minutes to firm it up, making slicing easier and maintaining shape.
- Slice Dough: After chilling, remove the dough from the refrigerator and slice it into rounds about 1/4-inch thick using a sharp knife.
- Arrange on Baking Sheets: Place the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each to allow spreading.
- Bake: Bake in the preheated oven for 12-15 minutes or until the cookie edges turn golden brown, signaling they are perfectly baked.
- Cool on Sheets: Remove the baking sheets from the oven and let the cookies cool for 5 minutes to firm up before transferring.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely, ensuring crisp texture.
Notes
- For sharper cheese flavor, use extra sharp cheddar.
- Adjust cayenne pepper to your preferred spice level or omit for a milder taste.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze sliced dough before baking for fresh cookies anytime.
- Ensure butter is softened but not melted to achieve the right dough consistency.
