Cheesy Jalapeño Shortbread Recipe

These savory shortbread cookies combine the rich, buttery flavor of traditional shortbread with the zesty kick of jalapeños and the sharpness of cheese. Perfect for parties, snacks, or as a unique accompaniment to soups and salads.

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1 cup shredded sharp cheddar cheese

1-2 jalapeños, finely diced (adjust according to your spice preference)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder (optional)


Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.


In a large mixing bowl, combine the softened butter and shredded cheddar cheese. Use a hand mixer or stand mixer to beat them together until smooth and creamy.

Add the diced jalapeños to the butter and cheese mixture. Stir well to evenly distribute the jalapeños throughout the mixture.

In a separate bowl, whisk together the all-purpose flour, salt, black pepper, and garlic powder (if using).

Gradually add the dry ingredients to the butter and cheese mixture, mixing until a dough forms. You may need to use your hands to knead the dough together until it comes together completely.

Once the dough is formed, transfer it onto a lightly floured surface. Roll the dough out to about 1/4 inch thickness.

Use a cookie cutter or a knife to cut the dough into your desired shapes. Place the cutouts onto the prepared baking sheet, leaving a little space between each one.

Bake the shortbread in the preheated oven for 12-15 minutes, or until the edges are golden brown.

Once baked, remove the shortbread from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve the cheesy jalapeño shortbread as a delicious appetizer or snack, and enjoy the flavorful combination of cheese and spice!

Note: Store any leftover shortbread in an airtight container at room temperature for up to 3-4 days. They can also be frozen for longer storage

Leave a Comment