Forget sweet—this Cheesy Jalapeño Shortbread is the ultimate savory treat: buttery, crisp, and packed with sharp cheddar and spicy pickled jalapeños. Inspired by Southern cheese straws and Mexican pan de queso, it’s perfect with cocktails, soup, or as an elegant snack that surprises guests with its bold flavor.
Simple to make, endlessly customizable, and impossible to stop eating.
Why You’ll Love This Recipe
- 🌶️ Sweet heat + rich cheese = addictive balance
- ⏱️ 15 minutes prep, then chill & bake
- 💛 No mixer needed—just one bowl
- 💸 Costs under $6—makes 24–30 pieces
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(Makes 24–30 shortbread rounds or wedges)
- 1 cup (2 sticks / 225g) unsalted butter, softened
- 1½ cups (150g) shredded sharp cheddar cheese, finely grated
- ½ cup (50g) finely diced pickled jalapeños, patted dry
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt to taste (usually ¼ tsp, depending on cheese saltiness)
- 2 cups (250g) all-purpose flour
💡 Pro Tips:
- Pat jalapeños dry—excess moisture ruins crispness.
- Use block cheddar—pre-shredded contains anti-caking agents that affect texture.
- Chill dough well—ensures clean slices and prevents spreading.
Step-by-Step Instructions (Buttery, Spicy, Foolproof)
1. Make the Dough
- In a large bowl, beat butter until creamy.
- Add cheddar, jalapeños, garlic powder, onion powder, cayenne, and salt; mix until combined.
- Gradually add flour, stirring until a soft dough forms.
2. Shape & Chill
- Divide dough in half. Roll each into a log (about 1.5 inches diameter).
- Wrap in parchment or plastic; refrigerate at least 2 hours (or freeze 30 mins for faster baking).
3. Slice & Bake
- Preheat oven to 325°F (165°C). Line baking sheets with parchment.
- Slice logs into ¼-inch thick rounds. Place 1 inch apart.
- Optional: Sprinkle with flaky sea salt or extra cheese.
- Bake 18–22 minutes, until edges are golden and centers are set.
- Cool completely on wire racks (they crisp as they cool).
Serving Suggestions
- 🍸 Cocktail hour: With margaritas, beer, or sparkling water
- 🥣 Soup companion: Perfect with tomato bisque or chili
- 🧀 Charcuterie addition: Alongside olives, cured meats, and fruit
- 🌿 Elegant plating: Stack with fresh cilantro or lime zest
Make-Ahead & Storage Tips
- Fridge: Dough logs keep up to 5 days—slice and bake as needed.
- Freeze: Unbaked logs freeze up to 2 months. Slice frozen; add 2–3 mins to bake time.
- Baked cookies: Store in airtight container up to 1 week (if they last that long!).
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).
Q: Fresh jalapeños instead of pickled?
A: Not recommended—they add too much moisture. If using, roast and dry them first.
A: Not recommended—they add too much moisture. If using, roast and dry them first.
Q: Too spicy?
A: Reduce jalapeños to ¼ cup or remove seeds before dicing.
A: Reduce jalapeños to ¼ cup or remove seeds before dicing.
Q: Can I add herbs?
A: Yes! Try 1 tbsp chopped rosemary or thyme for herbal depth.
A: Yes! Try 1 tbsp chopped rosemary or thyme for herbal depth.
❤️ The Heart of the Cookie
Cheesy Jalapeño Shortbread isn’t just a snack—it’s a conversation starter. It blends comfort and kick in every crisp bite, proving that savory can be just as satisfying as sweet.
So roll that dough, slice those rounds, and bake with confidence. Because the best treats aren’t complicated—they’re buttery, bold, and made with love.
“Good shortbread doesn’t need sugar—it just needs cheese, jalapeños, and someone hungry.” 🌶️✨
