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Cheesy Jalapeño Shortbread Recipe

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★★★★★

4.5 from 68 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/cheesy-jalapeno-shortbread-recipe/