Go Back

Cheesy Jalapeño Shortbread

Savory buttery shortbread cookies with sharp cheddar and diced jalapeños, perfect as appetizers or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Appetizer, Snack
Cuisine: American
Calories: 120

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter softened
  • 1.5 cups all-purpose flour
  • 0.5 tsp salt
  • 1.5 cups sharp cheddar cheese shredded
  • 1-2 jalapeños finely diced, seeds removed for milder heat
  • 0.5 tsp smoked paprika optional
  • 0.25 tsp garlic powder optional

Equipment

  • Mixing bowl
  • Baking sheet
  • Wire rack
  • Spatula or spoon

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter and shredded cheddar until smooth and fluffy.
  3. Mix in diced jalapeños, salt, smoked paprika, and garlic powder until evenly distributed.
  4. Gradually add flour, mixing until dough forms a firm but pliable consistency.
  5. Roll dough into 1-inch balls or shape into rounds. Place on baking sheet and flatten slightly.
  6. Bake 15–18 minutes until edges are lightly golden.
  7. Cool for 5 minutes on baking sheet, then transfer to wire rack. Serve warm or at room temperature.

Notes

Dough can be refrigerated up to 2 days before baking. Adjust jalapeño quantity for desired heat.