🧀🌶 Cheesy Jalapeño Shortbread
Savory, buttery, and just a little spicy — these slice-and-bake shortbread cookies are perfect for parties, holiday trays, or alongside soup and chili.
🛒 Ingredients (Makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1½ cups sharp cheddar cheese, finely shredded
- 1–2 fresh jalapeños, finely minced (seeds removed for less heat)
- ½ tsp salt
- ¼ tsp garlic powder (optional)
👩🍳 Instructions
1️⃣ Mix the Dough
- In a bowl, cream butter until smooth.
- Mix in shredded cheddar and jalapeños.
- Add flour, salt, and garlic powder.
- Stir until a soft dough forms (it will be thick).
2️⃣ Shape & Chill
- Divide dough in half.
- Roll each half into a log (about 2 inches thick).
- Wrap in plastic wrap and refrigerate at least 1 hour (or up to 24 hours).
3️⃣ Slice & Bake
- Preheat oven to 350°F (175°C).
- Slice chilled logs into ¼-inch rounds.
- Place on parchment-lined baking sheet.
- Bake 12–15 minutes until edges are lightly golden.
4️⃣ Cool
- Let cool on the pan 5 minutes, then transfer to a rack.
- They firm up as they cool.
🔥 Flavor Boost Ideas
- Add 2 tbsp finely chopped green onions.
- Mix in crispy bacon bits.
- Sprinkle flaky sea salt on top before baking.
- Swap cheddar for pepper jack for extra kick.
💡 Tips
- Finely shred cheese for the smoothest texture.
- If dough feels crumbly, knead gently with your hands — warmth helps it come together.
- Store in an airtight container up to 4 days (they also freeze well).
If you’d like, I can give you a 3-ingredient ultra-simple version that’s even faster but still packed with cheesy heat.
