I created Parmesan Cheese Cookies studded with fresh rosemary and loads of cracked black pepper to add a savory twist to holiday spreads.

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I love surprising guests with a savory cookie that makes them do a double take. This Savory Parmesan Rosemary Shortbread is one of those, all flaky, rich, and studded with finely grated Parmesan cheese and bright sprigs of fresh rosemary.

The herb smell hits before you bite then the crumb shatters and somehow tastes like a grown up cookie you’d want with a cocktail. I call it Rosemary Parmesan when I bring it to parties, people always ask for the recipe and I smile because it’s simple but sneaky, like a tiny flavor trick that keeps working.

Ingredients

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Mostly carbohydrates and a little protein, gives structure and crumbs, not very nutritious.
High in protein and calcium, salty, savory punch, adds umami and richness.
Pure fat, makes it tender and rich, no fiber or protein, very calorie dense.
Low calories, some fiber and antioxidants, herbaceous citrusy pine notes, not sweet.
Adds heat and aroma, negligible calories, helps balance richness, not spicy like chili.
Adds richness and binds, cholesterol heavy but adds protein and color.
Enhances flavors, tiny mineral content, too much makes it salty, use sparingly.
No calories, helps dough bind if needed, use just a tablespoon at a time.

Ingredient Quantities

2 cups (240 g) all purpose flour

1 cup (about 90 g) finely grated Parmesan cheese, Parmigiano Reggiano if you got it

1 cup (2 sticks, 226 g) unsalted butter cold and cut into pieces

2 tablespoons fresh rosemary, roughly chopped

1 1/2 teaspoons fresh cracked black pepper

1/2 teaspoon fine sea salt

1 large egg yolk (optional)

2 to 3 tablespoons ice cold water (optional)

How to Make this

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1. Preheat oven to 325 F (163 C) and line a baking sheet with parchment paper.

2. In a bowl or food processor combine 2 cups flour, 1 cup finely grated Parmesan, 2 tbsp chopped fresh rosemary, 1 1/2 tsp fresh cracked black pepper and 1/2 tsp fine sea salt. Mix so the cheese and herbs are evenly distributed.

3. Add 1 cup (2 sticks) cold unsalted butter cut into pieces. Pulse in the food processor until the mixture looks like coarse crumbs with pea sized bits of butter. If you don’t have a processor, use a pastry cutter or your fingertips, working fast so the butter stays cold.

4. If you want a slightly richer, firmer dough add 1 large egg yolk now. Otherwise skip it. Add 2 tbsp ice cold water a little at a time just until dough starts to come together when pressed. You may need 1 tbsp more or none at all. Don’t over wet.

5. Gather the dough into a rough disk, press it together, wrap in plastic or parchment and chill in the fridge at least 30 minutes. This keeps the butter cold and prevents spreading.

6. Lightly flour a work surface or sandwich the chilled dough between two pieces of parchment and roll to about 1/4 inch thick. If dough cracks, press gently to mend it; if it gets soft, pop it back in the fridge for 10 minutes.

7. Cut into shapes or wedges with a knife or cookie cutter and transfer to the prepared sheet, spacing a little apart. For extra flavor sprinkle a touch more grated Parmesan and cracked pepper on top, gently pressing so it sticks.

8. Chill the cut cookies on the tray 10 to 15 minutes before baking so they hold their shape.

9. Bake at 325 F for 18 to 22 minutes, until edges are lightly golden and centers set. Rotate the pan halfway through for even browning.

10. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to a week, or freeze for longer.

Equipment Needed

1. Oven (preheat to 325 F)
2. Baking sheet and parchment paper for baking and easy cleanup
3. Food processor, or a large mixing bowl plus a pastry cutter or your fingertips if you dont have one
4. Measuring cups and spoons for the flour, cheese and seasonings
5. Fine grater or microplane for grating the Parmesan
6. Bench scraper or sharp knife to cut wedges or shapes
7. Rolling pin and extra parchment to roll the chilled dough without sticking
8. Plastic wrap or parchment to wrap and chill the dough
9. Cooling rack and an airtight container for storing the cookies when cooled

FAQ

Can I make the dough ahead or freeze it?

Yes. Refrigerate the dough up to 3 days tightly wrapped, or shape into a log, wrap well and freeze up to 2 to 3 months. Bake chilled or from frozen: if frozen, slice and add 2 to 4 extra minutes to the bake time or thaw overnight in the fridge then bake as usual.

Why is my dough crumbly and won't come together?

Parmesan soaks up moisture so the dough can be dry. Use the optional egg yolk or add 1 tablespoon ice cold water at a time until it just holds. Work quickly, use a food processor or rub the butter in with your fingers, but don't warm it with your hands or it'll turn greasy.

Can I use dried rosemary or other herbs instead?

Yes. Use a lot less dried herb than fresh, about 1 teaspoon dried rosemary or 2 teaspoons crushed, and crush it between your fingers to release oils. Thyme, sage or a pinch of crushed red pepper also work great.

How do I get crisp edges but a tender center?

Roll the dough thinner and bake a bit longer until edges are golden, or slice thin from a chilled log. For a more tender center add the optional egg yolk or don't roll too thin. Chilling the dough before baking helps keep shape and gives crisp edges.

Can I swap the butter or Parmesan?

Cold unsalted butter is best for texture and flavor, if you use salted butter cut the added salt. Parmigiano Reggiano gives the best savory nuttiness but Pecorino Romano works if you lower the salt since it's saltier. Vegan swaps are possible with vegan butter and nutritional yeast but expect a different texture and milder flavor.

How should I store baked shortbread and reheat it?

Keep cooled cookies in an airtight container at room temperature for up to 4 to 5 days, or freeze up to 2 to 3 months. To freshen, warm in a 325 F oven for 5 to 8 minutes, that brings back crispness better than a microwave.

Savory Parmesan Rosemary Shortbread Recipe Substitutions and Variations

Parmesan: Pecorino Romano or aged Asiago are great swaps; Pecorino is sharper and saltier so use a tad less.
All purpose flour: swap for whole wheat pastry flour (same weight) for a nuttier, slightly denser crumb, or a 1:1 gluten free flour blend if you need GF.
Unsalted butter: use a high fat vegan stick butter 1:1 for dairy free, or chilled solid coconut oil in the same amount but expect a faint coconut note and a bit different texture.
Fresh rosemary: replace with fresh thyme or chopped chives, or 1 teaspoon dried rosemary for every 2 tablespoons fresh, crushed before mixing so it blends better.

Pro Tips

– Keep stuff cold and move fast. Grate the butter on a box grater or cut it into tiny cubes and chill them again for 10 minutes before you mix. Cold butter = flaky texture, warm butter = flat crackers. If your hands get warm, handle the dough with a spatula or bench scraper.

– Use real Parmigiano Reggiano if you can, and grate it super fine. Pre-grating and chilling the cheese for 10 minutes in the freezer keeps it from smooshing into the flour and helps the dough stay light. Avoid pre-shredded supermarket cheese with anti caking agents if you want the best flavor and melt.

– Amp up the rosemary without overdoing it. Mince the leaves very fine or bruise them with the flat of a knife first so the oils release. You can also toast the chopped rosemary in a dry skillet for 20 to 30 seconds to make the flavor brighter but dont burn it.

– Chill twice if you need perfect shapes. After cutting, pop the tray back in the fridge or freezer for a few minutes before baking so edges hold. And if some pieces go soft while rolling, slide the whole sheet back into the fridge instead of overworking the dough.

Savory Parmesan Rosemary Shortbread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I created Parmesan Cheese Cookies studded with fresh rosemary and loads of cracked black pepper to add a savory twist to holiday spreads.

Servings

servings

Calories

369.5

kcal

Equipment: 1. Oven (preheat to 325 F)
2. Baking sheet and parchment paper for baking and easy cleanup
3. Food processor, or a large mixing bowl plus a pastry cutter or your fingertips if you dont have one
4. Measuring cups and spoons for the flour, cheese and seasonings
5. Fine grater or microplane for grating the Parmesan
6. Bench scraper or sharp knife to cut wedges or shapes
7. Rolling pin and extra parchment to roll the chilled dough without sticking
8. Plastic wrap or parchment to wrap and chill the dough
9. Cooling rack and an airtight container for storing the cookies when cooled

Ingredients

2 cups (240 g) all purpose flour
1 cup (about 90 g) finely grated Parmesan cheese, Parmigiano Reggiano if you got it
1 cup (2 sticks, 226 g) unsalted butter cold and cut into pieces
2 tablespoons fresh rosemary, roughly chopped
1 1/2 teaspoons fresh cracked black pepper
1/2 teaspoon fine sea salt
1 large egg yolk (optional)
2 to 3 tablespoons ice cold water (optional)

Directions

Preheat oven to 325 F (163 C) and line a baking sheet with parchment paper.
In a bowl or food processor combine 2 cups flour, 1 cup finely grated Parmesan, 2 tbsp chopped fresh rosemary, 1 1/2 tsp fresh cracked black pepper and 1/2 tsp fine sea salt. Mix so the cheese and herbs are evenly distributed.
Add 1 cup (2 sticks) cold unsalted butter cut into pieces. Pulse in the food processor until the mixture looks like coarse crumbs with pea sized bits of butter. If you don't have a processor, use a pastry cutter or your fingertips, working fast so the butter stays cold.
If you want a slightly richer, firmer dough add 1 large egg yolk now. Otherwise skip it. Add 2 tbsp ice cold water a little at a time just until dough starts to come together when pressed. You may need 1 tbsp more or none at all. Don't over wet.
Gather the dough into a rough disk, press it together, wrap in plastic or parchment and chill in the fridge at least 30 minutes. This keeps the butter cold and prevents spreading.
Lightly flour a work surface or sandwich the chilled dough between two pieces of parchment and roll to about 1/4 inch thick. If dough cracks, press gently to mend it; if it gets soft, pop it back in the fridge for 10 minutes.
Cut into shapes or wedges with a knife or cookie cutter and transfer to the prepared sheet, spacing a little apart. For extra flavor sprinkle a touch more grated Parmesan and cracked pepper on top, gently pressing so it sticks.
Chill the cut cookies on the tray 10 to 15 minutes before baking so they hold their shape.
Bake at 325 F for 18 to 22 minutes, until edges are lightly golden and centers set. Rotate the pan halfway through for even browning.
Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to a week, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.