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Cheesy Jalapeño Shortbread Recipe

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★★★★★

4.7 from 74 reviews

These Cheesy Jalapeño Shortbread cookies offer a perfect balance of savory cheddar cheese and spicy jalapeño peppers baked into a buttery, crumbly shortbread. Ideal as a flavorful snack or appetizer, they combine a crispy texture with a subtle kick of heat.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt

Wet Ingredients

  • 8 tablespoons (1 stick) cold unsalted butter, cubed
  • 1 egg, lightly beaten

Flavorings

  • 2 cups grated cheddar or pepper jack cheese
  • 2–3 fresh jalapeño peppers, finely minced

Instructions

  1. Combine dry ingredients: In a large bowl, mix the all-purpose flour and salt thoroughly to ensure even seasoning.
  2. Incorporate the butter: Cut the cold cubed butter into the flour mixture using a pastry knife or two forks until the texture becomes dry and crumbly, resembling coarse crumbs.
  3. Add egg and flavorings: Stir in the lightly beaten egg, then fold in the grated cheese and finely minced jalapeño peppers. Mix everything until the dough just comes together into a cohesive ball.
  4. Chill the dough: Shape the dough into a round ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up, which helps maintain shape during baking.
  5. Preheat oven and prepare baking sheet: Set your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  6. Shape the cookies: Roll the chilled dough into 1-inch balls and arrange them on the baking sheet, leaving about 2 inches of space between each to allow for spreading.
  7. Flatten the cookies: Using the bottom of a flat mug or jar, gently press down on each dough ball to slightly flatten them for an even bake and attractive shape.
  8. Bake: Place the baking sheet in the preheated oven and bake the shortbread cookies for 14-18 minutes, or until the edges and bottoms begin to turn a light golden brown.
  9. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. Serve once cooled and enjoy the cheesy, spicy snack!

Notes

  • For milder heat, remove seeds and membranes from jalapeños before mincing.
  • You can substitute pepper jack cheese for a spicier flavor or cheddar for a classic taste.
  • Use cold butter to ensure a flaky, crumbly texture in your shortbread.
  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • These shortbreads can be frozen before baking; thaw and bake as directed.

Keywords: Cheesy Jalapeño Shortbread, spicy shortbread, jalapeño cookies, savory snack, cheese cookies

Find it online: https://hannahdelgado.com/cheesy-jalapeno-shortbread-recipe/