- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups all-purpose flour
- ½ tsp salt (plus extra for finishing)
- 1 cup shredded sharp cheddar cheese, packed
- 2–3 tbsp finely diced pickled jalapeños (or 1 tbsp roasted jalapeño, seeds removed)
- 1 tsp garlic powder (optional but recommended)
- Flaky sea salt, for sprinkling
🌶️ Jalapeño tip: Use pickled jalapeños for tang and controlled heat, or fire-roasted for smoky depth. Pat dry to prevent soggy cookies!
Step-by-Step Instructions
1. Mix the Dough
Preheat oven to 325°F (165°C). Line baking sheets with parchment.
In a large bowl, beat softened butter until creamy (1–2 minutes).
Add flour and salt; mix until crumbly.
Stir in cheddar, jalapeños, and garlic powder (if using) until a soft dough forms.
💡 Don’t overmix—handle gently to keep shortbread tender.
2. Shape & Slice
Roll dough into a log about 2 inches in diameter. Wrap in plastic and chill 10–15 minutes (just to firm up—no long wait!).
Slice into ¼-inch thick rounds. Place 1 inch apart on baking sheets.
3. Bake to Golden Perfection
Bake for 18–22 minutes, until edges are golden and centers look set.
Immediately sprinkle with flaky sea salt.
Let cool 5 minutes on the sheet, then transfer to a wire rack.
Tips for Shortbread Success
- Use cold cheese—it shreds better and melts slower for flecks of gooey goodness.
- Pat jalapeños dry—excess moisture = spread-out cookies.
- Don’t skip the sea salt—it balances the heat and richness.
- For extra crispness: Bake 2–3 minutes longer (watch closely!).
- Make ahead: Dough freezes beautifully for up to 3 months—slice and bake from frozen (add 2 minutes).
Delicious Variations
- Smoky Chipotle: Swap jalapeños for 1 tsp chipotle powder + ½ tsp cumin
- Herb Garden: Add 1 tbsp fresh thyme or rosemary
- Parmesan-Peppercorn: Use Parmesan + cracked black pepper
- Gluten-Free: Use 1:1 GF flour blend + ½ tsp xanthan gum
- Spicy Cheddar: Mix in ¼ tsp cayenne for extra heat
Serving Suggestions That Shine
- Wine pairing: Serve with Sauvignon Blanc, Pinot Grigio, or a light lager
- Charcuterie addition: Arrange on a cheese board with prosciutto and olives
- Soup companion: Perfect with tomato bisque or butternut squash soup
- Holiday appetizer: Skewer with a toothpick and arrange on a platter
- Gift idea: Package in a tin with a sprig of rosemary
Frequently Asked Questions (FAQs)
Q: Can I use pre-shredded cheese?
A: Yes—but block cheese shreds finer and melts more evenly. Avoid anti-caking agents if possible.
Q: Why are my cookies spreading?
A: Butter was too soft or jalapeños were wet. Use softened (not melted) butter and pat peppers dry.
Q: Can I make them dairy-free?
A: Use plant-based butter, nutritional yeast + vegan cheese, and GF flour.
Q: How long do they keep?
A: Store in an airtight container for up to 5 days—they stay crisp!
Final Thoughts: Savory, Elevated, Irresistible
Cheesy Jalapeño Shortbread proves that cookies don’t need sugar to steal the show. With their buttery crumb, sharp cheddar depth, and subtle spicy kick, they’re the kind of savory bite that sparks conversation, earns recipe requests, and disappears before you finish pouring drinks.
So soften that butter, shred that cheese, and bake a batch that doesn’t just feed people—but wows them.
Made these and couldn’t stop eating them? I’d love to hear your twist—did you go smoky? Add herbs? Share your savory success in the comments below—or tag me on social. And if you know someone who thinks shortbread = sweet, send them this recipe. You’ll change their snack game forever! 🧀🌶️✨
