Introduction

Cheesy Jalapeño Shortbread is a savory twist on a classic treat, perfect for those who love a little heat with their snacks. These buttery, cheesy bites are easy to make and packed with flavor, making them a great appetizer or party snack.

A plate filled with two layers of small, round, golden-brown cheese biscuits with visible green pieces of chopped jalapeños mixed throughout, showing a slightly crispy texture on the outside and a soft inside. The biscuits have small orange spots of melted cheddar cheese, giving them a speckled look. To the side, there is a white bowl containing shredded orange cheddar cheese, and two whole green jalapeños rest beside the plate. The whole setup is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

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 is dry and crumbly.
Step 2: Stir in the beaten egg, then add the grated cheese and minced jalapeños. Mix until the dough comes together.
Step 3: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
Step 4: Preheat the oven to 400°F. Roll the dough into 1-inch balls and place them on a greased or parchment-lined baking sheet, spacing them 2 inches apart.
Step 5: Flatten each ball slightly using the bottom of a flat mug or jar.
Step 6: Bake for 14-18 minutes, or until the shortbread starts to turn golden brown.
Step 7: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

For a milder heat, remove the seeds from the jalapeños before mincing.
Try using smoked cheddar for a deeper, smoky flavor.
You can substitute the jalapeños with other mild peppers like poblano for different spice levels.
Make the dough ahead and freeze unbaked balls for up to 1 month; bake directly from frozen with a few extra minutes in the oven.

Storage

Store the shortbread 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 or freeze for up to 1 month. To reheat, warm them in a 350°F oven for 5-7 minutes to restore their crispiness.

How to Serve

A pile of small round savory biscuits is stacked on a white plate with a blue intricate pattern, placed on a white marbled surface. Each biscuit has a golden-brown top with small bubbles of melted cheddar cheese, and visible slices of green jalapeño peppers embedded within the crumbly, light-textured dough. The biscuits show a slight crispness on the edges with a soft, moist center. In the top right corner of the plate, a white bowl contains shredded light-yellow cheese and two sliced green jalapeños. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, cheddar or pepper jack works best for flavor and melting, but you can experiment with other cheeses like Monterey Jack or a sharp white cheddar.

How spicy will these shortbreads be?

The heat depends on your jalapeños and how much you use. Removing seeds reduces spiciness, so adjust according to your tolerance.

Cheesy Jalapeño Shortbread Recipe

Print Recipe

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Cheesy Jalapeño Shortbread is a delightful savory treat combining the rich flavors of sharp cheddar cheese and spicy jalapeños in a buttery, crumbly shortbread cookie. Perfect as a snack or appetizer, these shortbreads offer a balanced blend of heat and cheese with a satisfying texture.

Author: Maya
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 24 shortbread cookies 1x
Category: Snack
Method: Baking
Cuisine: American

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

Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour and salt, thoroughly mixing to evenly distribute the salt.
Cut in Butter: Using a pastry knife or two forks, cut the cold, cubed butter into the flour mixture until the texture becomes dry and crumbly, resembling coarse crumbs.
Add Wet Ingredients and Flavorings: Stir in the beaten egg, then fold in the grated cheddar or pepper jack cheese and finely minced jalapeños. Mix gently until the dough comes together and is evenly distributed.
Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up and make it easier to handle.
Preheat Oven and Shape Cookies: Preheat the oven to 400°F (204°C). Remove the dough from the refrigerator and roll into 1-inch balls. Place them on a greased or parchment-lined baking sheet spaced about 2 inches apart to allow spreading.
Flatten the Cookies: Use the bottom of a flat mug or jar to gently press down each ball slightly, flattening them for even baking.
Bake: Bake the shortbreads for 14-18 minutes, or until the edges start to turn golden brown, indicating they are fully baked.
Cool and Serve: Let the shortbreads cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving. Enjoy your cheesy, spicy savory cookies!

Notes

Use pepper jack cheese for extra spice or sharp cheddar for a milder flavor.
Adjust the amount of jalapeños based on your preferred spice level.
Make sure the butter is cold to achieve the ideal crumbly shortbread texture.
These cookies can be stored in an airtight container at room temperature for up to 3 days.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Keywords: Cheesy shortbread, Jalapeño cookies, Savory snack, Spicy cheese biscuit, Appetizer