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Thyme and Cheddar Cheese Cookies


Thyme and Cheddar Cheese Cookies


These slice and bake savory cookies are easy to make and uniquely delicious! Perfect as appetizers/snacks or as edible gifts!


  • 6 oz good quality white cheddar cheese from a block, not pre-shredded
  • 4 oz unsalted butter ½ cup, softened
  • 2 tsp cracked black pepper coarsely ground black pepper
  • 1 ½ tbsp fresh thyme leaves or 1 heaped tsp of dried thyme
  • ½ tsp sea salt cheddar cheese is salty too, so add more salt only if you’re using a different cheese
  • 5.3 oz AP flour about 1 ¼ cup AP flour (spooned and leveled)


  • Shred the cheddar cheese using a grater (large grater holes are ideal).
  • Place the butter, shredded cheese, black pepper, salt and thyme in a bowl and mix with a hand-held beater on medium speed. Mix for a few minutes until the butter is creamy and the cheese gets mixed in with the butter.
  • Add the flour, and mix on low speed until the flour forms wet clumps (and there are no dry spots in the dough).
  • Bring the dough together to form a dough ball. Knead it a little if needed (to bring it together). But don’t knead too much.
  • Form an evenly shaped dough log that’s about 6-7 inches long. Wrap it in plastic wrap. Knot the two ends to form a tightly wrapped dough “sausage”. Refrigerate until the dough has chilled – about 30 min to 1 hour. You can also let it chill for up to 5 days in the fridge, or in the freezer for up to 2 months.
  • When you’re ready to bake – remove the log from the fridge (or freezer). If the dough is too hard to cut through, let it thaw a little (so that it’s still chilled, but easier to cut). Unwrap the dough when you’re ready to slice it.
  • With a sharp knife, cut ¼ inch thick discs from the dough log. Use your fingers to shape the cookies into nice round shapes, if they lose their shape a bit.
  • Place the sliced cookies on a parchment paper-lined baking tray and let the tray chill in the fridge for at least 30 minutes.
  • Preheat oven to 350°F. Line a half sheet pan with parchment paper.
  • Place the chilled cheese cookies on the parchment paper-lined half sheet pan, with about an inch of space between each cookie.
  • Bake in preheated oven for 10 – 12 minutes for a soft cheese cookie – remove the cookies from the oven when the bottom edges of the cookie are starting to color.
  • Bake for 15 – 20 minutes for a crispy cheese cookie – remove from the oven when the cookies start turning golden in color on top.
  • Remove the cookies from the oven and let them cool for a few minutes. Transfer the cookies to a wire rack and let them cool completely. Repeat with the remaining sliced cookies (make sure the half sheet pan is at room temperature for this second batch of cookies – so either use a new half sheet pan, or cool down the previous one to room temp. first).
  • Place the cooled cookies in an air-tight container for up to 4 days. OR wrap them in plastic wrap, and then in foil, and store in a freezer bag in the freezer for up to 1 month.
  • Serve at room temperature.

Nutrition Information:

Calories: 88.5kcal (4%)Carbohydrates: 5g (2%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 4g (25%)Cholesterol: 20mg (7%)Sodium: 106mg (5%)Potassium: 15mgVitamin A: 215IU (4%)Calcium: 61mg (6%)Iron: 0.4mg (2%)</span

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