Savory Parmesan Cookies Recipe
Savory Parmesan Cookies - top seller at our bakery.
Hello everyone, Sergio Boulanger here. Today, I’d like to share one of my favorites: Savory Parmesan Cookies. They’re rich, buttery, and spicy—a welcome alternative to the usual sweet treats. Plus, they’re surprisingly simple to make. Let’s dive right in.
Ingredients
750 g all-purpose flour
500 g unsalted butter, softened
500 g finely grated Parmesan cheese
150 g cream
1 teaspoon chili pepper
1 teaspoon Provence herbs
Flaky salt for sprinkling on top
Instructions
Mix the dry ingredients: In a large bowl, combine the flour, Parmesan, chili pepper, and Provence herbs.
Work in the butter: Add the softened butter and mix by hand or with a paddle attachment on low speed until you have a crumbly mixture.
Add the cream: Gradually pour in the cream and continue mixing just until the dough comes together.
Shape & chill: Roll the dough into 80 g balls and place them in the fridge for about an hour.
Flatten & season: Put the chilled balls on a baking tray lined with parchment paper and gently press them into disks (about 1 cm thick). Sprinkle each cookie with a little flaky salt.
Bake: Preheat your oven to 180°C (350°F) and bake the cookies for about 15 minutes, or until they’re golden around the edges. Let them cool slightly, then dig in.
Serving Tips & Pairings
For a casual bite: Pair these cookies with a light soup—tomato or vegetable soups work especially well. The cheesy crunch is a fun contrast to a comforting bowl of soup.
For a party spread: Set them out alongside a cheese and charcuterie board. They’re a great alternative to regular crackers and help elevate the entire presentation.
Wine pairing: A crisp Pinot Grigio or a lightly oaked Chardonnay can cut through the richness, highlighting the salty, savory goodness of the Parmesan.
Beer pairing: If you’re a beer lover, opt for a pale ale or a mellow lager. The carbonation and lightness balance out the buttery texture.
These Savory Parmesan Cookies keep well for a few days in an airtight container—although I can never seem to stop at just one! I hope you enjoy baking (and eating) them as much as I do.
Happy baking and bon appétit!
Sergio Boulanger, Art Bakery & Gourmet