Cheesy Jalapeño Shortbread Recipe

Introduction

These Cheesy Jalapeño Shortbread cookies combine a rich, buttery base with sharp cheddar and a spicy kick from fresh jalapeños. Perfect as a savory snack or party appetizer, they offer a delightful blend of flavors with a crisp, crumbly texture.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cubed
• 2 cups grated cheddar or pepper jack cheese
• 1 egg, lightly beaten
• 2-3 fresh jalapeño peppers, finely minced

Instructions

1. Step 1: In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry knife or two forks until the mixture becomes dry and crumbly.
2. Step 2: Stir in the beaten egg, then add the grated cheese and finely minced jalapeños. Mix until a dough forms, then roll it into a ball. Cover with plastic wrap and refrigerate for 1 hour.
3. Step 3: Preheat your oven to 400°F (200°C). Roll the chilled dough into 1-inch balls and place them on a greased or lined baking sheet, spaced about 2 inches apart.
4. Step 4: Press each ball slightly to flatten it using a flat-bottomed mug or jar.
5. Step 5: Bake for 14-18 minutes, or until the shortbread starts to turn golden brown around the edges.
6. Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a milder version, remove the seeds from the jalapeños before mincing.
• Try using smoked cheddar for a deeper, smoky flavor.
• If you prefer a different heat level, substitute jalapeños with poblano peppers or add a pinch of cayenne pepper.
• Make sure the butter is very cold to achieve the best crumbly texture.

Storage

Store the shortbread cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To reheat, warm briefly in a preheated oven at 325°F for about 5 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen jalapeños instead of fresh ones?

Fresh jalapeños are preferred for their texture and flavor, but you can use frozen jalapeños if fresh are not available. Just thaw and drain them well before adding to the dough to avoid excess moisture.

Can I substitute the cheese with a different type?

Yes, cheddar and pepper jack are great choices for their flavor and meltability, but you can use other cheeses like gouda or Monterey Jack based on your preference. Just make sure the cheese is grated finely.

Cheesy Jalapeño Shortbread Recipe

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These Cheesy Jalapeño Shortbread cookies combine the rich, buttery texture of classic shortbread with a spicy kick from fresh jalapeños and sharp cheddar or pepper jack cheese. Perfect as a savory snack or appetizer, these cookies offer a delightful blend of heat and cheesy goodness in every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 33 minutes
• Yield: About 24 cookies 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Mix the dry ingredients: In a large bowl, combine the all-purpose flour and salt thoroughly to ensure even seasoning throughout the dough.
2. Cut in the butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry knife or two forks, cut the butter into the flour until the mixture becomes dry and crumbly, resembling coarse crumbs.
3. Add egg and flavorings: Stir the lightly beaten egg into the crumbly mixture until just combined. Then fold in the grated cheddar or pepper jack cheese along with the finely minced jalapeño peppers, distributing them evenly throughout the dough.
4. Chill the dough: Gather the dough into a ball and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour to allow the dough to firm up, which helps in rolling and shaping later.
5. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking.
6. Shape the cookies: Remove the dough from the refrigerator and roll it into 1-inch diameter balls. Place these balls onto a greased or parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight spreading.
7. Flatten the cookies: Using the bottom of a flat-bottomed mug or jar, gently press each dough ball to flatten it slightly, giving the cookies their traditional shortbread shape.
8. Bake: Bake the cookies in the preheated oven for 14 to 18 minutes, or until the edges just start to turn golden brown, signaling they are cooked through but still tender.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them onto a wire rack to cool completely before serving, ensuring the texture is firm but crumbly.

Notes

• You can adjust the number of jalapeños to control the spiciness of the shortbread.
• For a milder flavor, deseed the jalapeños before mincing.
• Use sharp cheddar for a classic cheesiness or pepper jack for extra spice and flavor complexity.
• Make sure the butter is very cold to ensure a crumbly shortbread texture.
• Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Keywords: Cheesy Jalapeño Shortbread, savory shortbread, jalapeño cookies, cheese cookies, spicy shortbread, appetizer snack, easy baked cookies, cheddar jalapeño shortbread