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Chili Cheese Shortbread Star Cookies

Chili Cheese Shortbread Star Cookies
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There’s something delightfully unexpected about these Chili Cheese Shortbread Star Cookies. They’re buttery and crumbly like your favorite holiday shortbread, but packed with bold, savory flavors from sharp cheeses, fresh herbs, and a gentle kick of chili. One bite and you’ll find yourself reaching for another… and maybe just one more after that.

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Behind the Recipe

This recipe came to life during a cozy afternoon of holiday baking when I realized not every cookie has to be sweet. I had leftover cheese, some fresh rosemary from dinner, and a craving for something snacky but elegant. Mixing cheese with a classic shortbread base, adding herbs and a touch of heat, and cutting them into festive stars turned out to be the most delicious decision of the season.

Recipe Origin or Trivia

Shortbread has long been a beloved staple in Scottish baking, traditionally made with just butter, sugar, and flour. But savory versions have emerged as sophisticated alternatives for cheese boards and holiday spreads. Infusing this version with cheddar, Gruyère, Parmesan, rosemary, and chili brings a Mediterranean twist, blending the comfort of tradition with a punch of modern flavor.

Why You’ll Love Chili Cheese Shortbread Star Cookies

These cookies are not just adorable, they’re packed with cheesy, herby goodness that makes them perfect for any occasion.

Versatile: Serve them with soups, add to charcuterie boards, or snack on them straight.

Budget-Friendly: Uses common pantry staples and leftover cheese bits.

Quick and Easy: Comes together fast in a food processor or by hand.

Customizable: Switch up the herbs or cheeses for endless variations.

Crowd-Pleasing: They vanish quickly at parties and gatherings.

Make-Ahead Friendly: The dough can be prepped in advance and frozen.

Great for Leftovers: Delicious warm or at room temperature, even days later.

Chef’s Pro Tips for Perfect Results

Want that perfect crisp bite and flavor balance? Here’s how to get there:

  • Use cold butter and handle the dough gently to keep it tender.
  • Don’t overmix—pulse just until the dough comes together.
  • Chill the dough before cutting shapes to keep those edges sharp.
  • Bake until just golden at the edges for a crumbly texture.
  • Cool completely on the tray to avoid breakage.

Kitchen Tools You’ll Need

No need to overcomplicate—just grab these tools and you’re ready.

Food Processor: For fast dough mixing (or a large bowl and pastry cutter if by hand).

Baking Sheet: For even baking and browning.

Parchment Paper: Prevents sticking and makes cleanup easy.

Rolling Pin: To roll the dough evenly.

Star-Shaped Cookie Cutter: Or any shape you like!

Spatula: For transferring cookies to the tray.

Ingredients in Chili Cheese Shortbread Star Cookies

Each ingredient is chosen for a reason—together, they create something magical.

  1. Strong Cheddar Cheese: 100g (1 cup). Adds bold, melty richness and sharp flavor.
  2. Parmesan Cheese: 50g (½ cup). Brings salty, nutty depth and crisp texture.
  3. Gruyère Cheese: 50g (½ cup). Adds creamy nuttiness and melty goodness.
  4. Unsalted Butter: 210g, cold and cubed. Gives the cookies their signature crumbly shortbread texture.
  5. Salt: ½ teaspoon. Balances and enhances the savory elements.
  6. Za’atar or Dried Thyme: ½ teaspoon. Brings earthy, herby flavor.
  7. Chili Flakes: 1 teaspoon. Adds a warm, gentle kick.
  8. Fresh Rosemary: 1 tablespoon, finely chopped. Lends fresh, aromatic notes.
  9. All-Purpose Flour: 220g (1¼ cups). Forms the structure of the shortbread.
  10. Cornstarch (Cornflour): 1 tablespoon. Lightens the texture and keeps cookies tender.

Ingredient Substitutions

Need to tweak a few things? No worries.

Gruyère: Use Swiss cheese or more cheddar if needed.

Parmesan: Grana Padano or Pecorino Romano works well too.

Za’atar: Dried oregano or thyme makes a good substitute.

Chili Flakes: Swap with smoked paprika for a milder warmth.

Fresh Rosemary: Use dried rosemary or Italian seasoning if fresh isn’t available.

Ingredient Spotlight

Cheddar Cheese: The backbone of the flavor here—bold, tangy, and melty. Choose a sharp cheddar for the best result.

Za’atar: This Middle Eastern spice blend adds an earthy, citrusy note that elevates the cookie beyond just “cheesy.”

Instructions for Making Chili Cheese Shortbread Star Cookies

Let’s get to the fun part—making and shaping these savory bites.

  1. Preheat Your Equipment:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine Ingredients:
    In a food processor, pulse all the cheeses, flour, cornstarch, salt, za’atar, chili flakes, rosemary, and cold butter until the mixture forms a crumbly dough. If needed, add 1–2 teaspoons of cold water to help bring it together.
  3. Prepare Your Cooking Vessel:
    Transfer the dough onto a lightly floured surface. Knead gently just to bring it into a ball. Wrap in plastic and chill for 30 minutes.
  4. Assemble the Dish:
    Roll out the dough to about ¼ inch thick. Use a star-shaped cutter to cut out cookies and place them on the prepared baking sheet.
  5. Cook to Perfection:
    Bake for 12 to 15 minutes, or until the edges turn golden and the tops look set.
  6. Finishing Touches:
    Let cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
  7. Serve and Enjoy:
    Serve as a snack, appetizer, or elegant addition to your holiday cheese board.

Texture & Flavor Secrets

These cookies have a melt-in-your-mouth crumb from the butter and cheese combo, a sharp salty hit from the Parmesan, and a slight chew from the Gruyère. The rosemary adds a fresh, herby perfume while the chili gives a pleasant warmth on the back of the tongue. Crisp edges, soft center, and loads of flavor.

Cooking Tips & Tricks

Want every batch to be just right? Here are some helpful tips:

  • Chill the dough before baking for defined cookie shapes.
  • Re-roll scraps gently to avoid tough cookies.
  • Use aged cheese for more punchy flavor.
  • Bake on the middle rack for even browning.

What to Avoid

A few common mistakes to watch out for:

  • Don’t use soft butter—it needs to be cold for the right texture.
  • Don’t skip chilling—the dough needs time to firm up.
  • Avoid overbaking. You want pale golden edges, not browned tops.
  • Don’t overmix the dough, or the cookies may turn out tough.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 115

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

These cookies are fantastic for making ahead. The dough can be chilled for up to 2 days or frozen for 1 month. Baked cookies can be stored in an airtight container at room temperature for up to 5 days. Re-crisp in the oven if needed.

How to Serve Chili Cheese Shortbread Star Cookies

Serve warm or at room temperature as a festive snack. Add them to a charcuterie board, pair with a bowl of tomato soup, or serve with a spread of dips like hummus or olive tapenade.

Creative Leftover Transformations

Got extra cookies? Here’s how to keep enjoying them:

  • Crumble over a salad for a cheesy crunch.
  • Use as a base for mini savory canapés.
  • Pair with a fried egg for a breakfast twist.

Additional Tips

  • Brush with a bit of egg wash before baking for a shinier finish.
  • Sprinkle extra chili flakes or sea salt on top for added flavor.
  • Use cookie stamps to create fun surface patterns before baking.

Make It a Showstopper

Arrange them on a platter lined with rosemary sprigs and a bowl of dip in the center. Use different shaped cutters for a playful holiday touch. A light dusting of paprika gives a gorgeous red-orange glow.

Variations to Try

  • Black Pepper & Gruyère: Swap chili for cracked pepper for a more French bistro vibe.
  • Smoked Paprika & Thyme: Add smokiness with a pinch of paprika and thyme.
  • Truffle & Parmesan: Add a few drops of truffle oil for gourmet flair.
  • Sun-Dried Tomato & Basil: Mix in minced sun-dried tomatoes and chopped basil.
  • Everything Seasoning: Sprinkle with everything bagel mix before baking.

FAQ’s

Q1: Can I make this dough by hand?

A1: Yes! Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it forms a dough.

Q2: Can I freeze the dough?

A2: Absolutely. Wrap tightly and freeze for up to 1 month.

Q3: Can I use just one type of cheese?

A3: You can, but the mix of cheeses adds complexity. Stick to a sharp cheddar if using just one.

Q4: What herbs work best besides rosemary?

A4: Thyme, oregano, or sage are all great choices.

Q5: Can I use margarine instead of butter?

A5: Butter gives the best texture and flavor, but margarine works in a pinch.

Q6: Are these spicy?

A6: Just mildly spicy. Adjust chili flakes to your preference.

Q7: Can I shape these into rounds instead of stars?

A7: Yes! Any cutter shape will work.

Q8: How do I store them?

A8: In an airtight container at room temperature for up to 5 days.

Q9: What dip pairs best?

A9: Cream cheese spread, hummus, or even a tomato chutney.

Q10: Can I make them gluten-free?

A10: Yes. Use a good gluten-free flour blend in equal measure.

Conclusion

Chili Cheese Shortbread Star Cookies are the savory surprise your snack table’s been missing. They’re cheesy, crumbly, herb-packed, and just the right amount of spicy. Whether you’re baking them for a gathering, gifting them in tins, or just sneaking one between meals, these little stars are guaranteed to shine.

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Chili Cheese Shortbread Star Cookies

Chili Cheese Shortbread Star Cookies

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 24 cookies 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Modern European
  • Diet: Vegetarian
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Description

Savory, buttery shortbread cookies loaded with sharp cheddar, Parmesan, and Gruyère, spiced with chili flakes and rosemary, and cut into charming star shapes. Perfect for holiday platters or a classy snack.

Ingredients

Units Scale
  • 100g strong cheddar (1 cup)
  • 50g Parmesan (1/2 cup)
  • 50g Gruyère (1/2 cup)
  • 210g unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon za’atar or dried thyme
  • 1 teaspoon chili flakes
  • 1 tablespoon fresh rosemary, chopped
  • 220g all-purpose flour (1 1/4 cups)
  • 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a food processor, pulse all cheeses, flour, cornstarch, salt, za’atar, chili flakes, rosemary, and cold butter until crumbly.
  3. Pulse until dough just comes together. Add 1–2 teaspoons cold water if needed.
  4. Transfer dough to a floured surface and form into a ball. Wrap and chill for 30 minutes.
  5. Roll dough to 1/4 inch thickness and cut into star shapes using a cookie cutter.
  6. Place cookies on the prepared sheet and bake for 12–15 minutes, until lightly golden.
  7. Cool on tray for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use cold butter to ensure a flaky, tender texture.
  • Chill the dough to help the cookies hold their shape.
  • Re-roll scraps gently to avoid tough cookies.
  • Top with extra chili flakes or sea salt before baking for added flavor.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 115
  • Sugar: 0g
  • Sodium: 125mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 20mg

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