Parmesan cheese cookies made with freshly grated Parmesan, fennel seeds and red pepper flakes for a gentle kick. These savory shortbread biscuits are quick to prepare in a food processor and work beautifully on an antipasto platter, cheese board or as a simple snack.
If you enjoy sharing platters or cheeseboards, these Parmesan cheese cookies are an excellent addition.
They pair perfectly with marinated olives, cured meats and a selection of your favourite cheeses. The dough comes together quickly in a food processor, so there’s minimal mess and you can prepare them ahead.
Buttery and packed with cheese, with fennel and chilli flakes to lift the flavour — these little biscuits are highly addictive.
Ingredients
- Plain (all-purpose) flour
- Softened butter — make sure it’s soft before using
- Freshly grated Parmesan — avoid pre-grated cheese for best texture and flavour
- Fennel seeds — about 1 tbsp (adjust to taste)
- Red pepper (chilli) flakes — about 1 tbsp (adjust to taste)
- 1 large egg
How to Make Parmesan Cheese Cookies — Step by Step
Place all ingredients into a food processor and pulse until the mixture mostly clumps together, with a few crumbs remaining.
Turn the mixture onto a lightly floured surface if needed and gently bring the dough together, kneading for a few seconds until it forms a smooth ball.
Divide the dough into two pieces. Roll one piece into a log or “sausage” shape, keeping the ends flat rather than rounded.
Wrap each log tightly in plastic wrap and refrigerate for 45 minutes to 1 hour to chill.
When chilled, slice the logs into coins about 1/2 cm (1/4 inch) thick and arrange them on a baking sheet.
Bake in a preheated oven at 180°C (350°F) for about 15–20 minutes, until the edges begin to turn golden. Allow to cool before serving.
Can you freeze the dough?
Yes. Roll the dough into logs, wrap in plastic wrap (and foil for extra protection) and freeze. When ready to bake, thaw until firm enough to slice, then bake as directed. Alternatively, keep raw dough in the refrigerator for up to three days before baking.
Other cheeses to try
If you want to vary the flavour, try white cheddar, Gruyère or pecorino in place of Parmesan. Each will give a slightly different character but all work well in this recipe.
Serving suggestions
These cookies are delicious on their own or paired with soft cheeses like goat cheese or cream cheese, chutneys, or as part of a larger antipasto or cheese board. Complement them with:
- Marinated olives
- Fried stuffed olives or other small fried bites
- Bruschetta or other tomato-based starters
- Artichoke or vegetable dips
- Soft cheeses (goat cheese, herbed cream cheese, gorgonzola)
- Hard cheeses (extra mature cheddar, Comté)
- Cured meats of your choice
- Marinated vegetables such as eggplant, bell peppers and artichokes
- Fresh fruit and nuts — figs, apricots and walnuts work especially well
Top tips
- Ensure the butter is properly softened for easy processing.
- Adjust fennel and chilli levels to suit your taste or experiment with different herbs and spices.
- Raw dough keeps up to 3 days in the fridge; baked cookies store well in an airtight container.
If you try these Parmesan cheese cookies, please leave a comment and rating to share how they turned out.
Parmesan Cheese Cookies
By Emily
Ingredients
- 1 1/3 cups plain flour (170g)
- 3.5 oz softened butter (100g / 1/2 cup)
- 1.5 cups freshly grated Parmesan (70g)
- 1 large egg
- 1 tbsp fennel seeds (adjust to preference)
- 1 tbsp chilli flakes (adjust to preference)
Instructions
- Place all ingredients in a food processor and pulse until the mixture mostly clumps together.
- Turn the dough onto a clean surface (lightly dust with flour if sticking) and gently bring it into a smooth ball.
- Divide the dough in half and roll each half into a log, keeping the ends flat. The baked cookies will be close to the size you slice.
- Wrap the logs in plastic wrap and chill for 45 minutes to 1 hour.
- Preheat the oven to 180°C (350°F).
- Slice the chilled logs into coins about 1/2 cm (1/4 inch) thick and place on a baking tray.
- Bake for 15–20 minutes until the edges are lightly golden. Cool before serving.
Notes
- Be sure the butter is properly softened for best results.
- Seasonings can be adapted to taste; omit or substitute herbs and spices as desired.
- Raw dough keeps in the fridge for up to 3 days; baked cookies store well in an airtight container.
Helpful info for all recipes
- Recipes are developed using a fan (convection) oven unless stated otherwise.
- Nutrition calculations are approximate.
Nutrition
Carbohydrates: 3 g |
Protein: 2 g |
Fat: 3 g |
Saturated Fat: 2 g
Nutrition information is automatically calculated and should be used as an approximation.