Savory Shortbread Cheese Crisps {VIDEO}

These spicy cheddar cheese crisps are a tasty make-ahead appetizer for entertaining! The buttery, savory shortbread bites are easy to make and store well. Serve as a part of cocktail hour, alongside soup or salad, or add to a lunch box. 

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Savory Shortbread Cheese Crips

When the craziness of holiday baking and cooking begins, it’s always good to have a simple yet delicious recipe you can whip together in no time and keep in the fridge or freezer. 

I love the simplicity of shortbread cookies, and this savory cheese-filled version is to die for! You can never go wrong with adding cheese to a recipe, and this addition turns traditional sweet shortbread into a new savory classic that will  become your new favorite party appetizer that can be prepared ahead of time. 

This slightly spicy, perfectly crisp and light savory shortbread cheese crisp recipe is always a crowd-pleaser and can be served up for any occasion. It’s always the first thing to disappear from the snack table, so be sure to make extras!

What Is A Cheese Crisp?

A cheese crisp is a simple yet delicious snack everyone will love! Think of it as a grown-up homemade version on a cheez-itz or cheese nip. These savory shortbread crackers have a texture much like sweet shortbread but they’re packed with cheese and full of flavor.  Trust me, you can’t eat just one!

You’ll use a mixture of cheese and spices to make a delicious cracker that is sophisticated enough to serve for your next dinner party, or to keep around just because!

How To Make Savory Shortbread Cheese Crisps

(full printable recipe at the end of this post)

Making these shortbread cheese crips couldn’t be easier. Anyone can make them, no matter your skill level in the kitchen. To start, use a food processor to combine the flour, cornstarch, salt, cayenne, and paprika just until well combined, then add the cheese and pulse until the mixture is combined. Next, add the butter pieces and process by pulsing until the mixture resembles wet sand.

Now add the water and process until dough forms. Once a dough forms, transfer the dough to counter and divide in half and roll each half into 10-12 inch logs, wrap in plastic wrap, and refrigerate until firm. When ready to bake, unwrap logs and slice into ¼-inch-thick coins and place prepared pan, spaced 1/2 inch apart.

Sprinkle coins with kosher salt if desired and bake until lightly golden around the edges. Remove from oven, sprinkle with salt if desired and let the crackers cool on the pan for a few minutes before transferring to a cooling rack to cool completely.

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Ways To Switch Up Your Cheese Crisps

The beauty of this savory cookie recipe is that it can be switched up to cater to anyone’s preferences. 

• If you don’t like spicy you can use a little less cayenne, or omit it completely. Feel free to play with the different herbs, and seasonings, and even try adding some nuts if you want an extra crunch. 
• Beat 1 large egg white and 1 tablespoon of water together in a bowl. Brush cheddar coins with egg wash; sprinkle with everything but the bagel seasoning.
• Another way to switch up the recipe is to change the thickness of the slices. If sliced thin enough they are a little crispy on the outside while still soft on the inside. Slice thicker if you want a softer savory cookie.

The Perfect Savory Cookie To Serve A Crowd

You’ll find these savory cheese crips delightful on their own, but they are even better when paired with some other amazing snacks and drinks and served for a party. I like to pair it with a good irresistible a good red or white wine for a wine and cheese appetizer or serve them in place of croutons in the dinner salad or soup.

 Another way to serve cheese crisps is to add them to your charcuterie board and really impress your guests with the most amazing spread. 

How Do You Store Cheese Crisps?

They are an easy slice and bake savory shortbread cookie — chill for at least 3-4 hours up to a few days. The dough can be stored in the freezer for up to one month. thaw completely before slicing and baking.

Baked crackers can be stored at room temperature for up to 3 days.

Check Out More Recipes That Are Great For Entertaining

Easy Smoky Cheese Ball Recipe – It’s not a party without a cheese ball! This classic cheese ball recipe with smoked gouda rolled in toasted pecans is always a crowd-pleaser and the perfect addition to any party or charcuterie board. 

Garlic Roasted Shrimp – This simple and delicious roasted shrimp takes almost no time to make and it’s bursting with flavor. Making it the perfect party appetizer or quick healthy dinner idea.

Cranberry Walnut Sweet Potato Rounds – Make room for roasted sweet potato rounds on your table this holiday! This appetizer has all the flavors of Thanksgiving in one tasty bite.

Dried Apricot and Blue Cheese Canapes With Walnuts – A simple, elegant and delicious hors-d’oeuvres recipe perfect for any holiday party.

Pull-Apart Garlic Bread With Blue Cheese and Rosemary – This golden loaf is topped with roasted garlic, butter, blue cheese, and rosemary. A super easy recipe that makes the perfect addition to any party, get-together or meal. 

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Tools Used To Make The Best Savory Shortbread Cheese Crisps

Aluminum Half Sheet Pan

This is my favorite sheet pan to use. I have about 4 I use in my kitchen pretty much every time I bake anything that needs a baking sheet. They are perfect oversized pans!

Parchment Paper Sheets

The pre-cut parchment sheets are a lifesaver, and they fit perfectly in the above-mentioned sheet pan. You never have to mess with measuring and cutting out parchment paper from the roll again with these. 

Food Processor

A good food processor is a must-have in the kitchen. Having one on hand will save so much time trying to chop and crust ingredients by hand. 

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Savory Shortbread Cheese Crisps

Yield: 100 crackers

Prep Time: 20 minutes

Cook Time: 25 minutes

Minimum Chill Time: 3 hours

Total Time: 3 hours 45 minutes

These spicy cheddar cheese crisps are a tasty make-ahead appetizer for entertaining! The buttery, cheesy shortbread bites are easy to make and store well. Serve as a part of cocktail hour, alongside soup or salad, or add to a lunch box.

Print

Ingredients

• 1½ cups all-purpose flour
• 1 tablespoon corn starch
• 1/2 teaspoon kosher salt (plus extra for topping)
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 2 cups shredded extra-sharp cheddar cheese
• 1/2 cup butter, chilled and cut into 8 slices
• 2-3 tablespoons cold water

Instructions

1. Using a food processor, combine flour, cornstarch, salt, cayenne, and paprika just until well combined (about 30 seconds). Add cheese and pulse until mixture is combined but coarse. Add butter pieces and process by pulsing until the mixture resembles wet sand, about 20 seconds. Add 2 tablespoons of water and process until dough forms about 10 seconds(don't over-process). If the dough is still crumbly, add another tablespoon of water and pulse again just until dough forms.
2. Transfer dough to counter and divide in half. Roll each half into 10-12 inch logs, wrap in plastic wrap, and refrigerate until firm, at least 3 hours or up to 3 days.
3. Preheat oven to 350° and Line two baking sheet pans with parchment paper. Unwrap logs and slice into ¼-inch-thick coins and place prepared pan, spaced 1/2 inch apart. Sprinkle coins with kosher salt if desired (or you can sprinkle with salt as soon as they come out of the oven- which is the method I prefer)
4. Bake 22-28 minutes, until lightly golden around the edges. Remove from oven, sprinkle with salt if desired and let the crackers cool on the pan for a few minutes before transferring to a cooling rack to cool completely.

Notes

• Dough can be refrigerated for up to 3 days or frozen for up to 1 month (place wrapped logs in a zip-top freezer bag if freezing). If frozen, thaw but still firm before slicing and baking. Baked crackers can be stored at room temperature for up to 3 days.
• We prefer these crackers with salt on top. I have tried salting the tops before baking, but we like them better when I salt them right out of the oven. You can do it either way or don't skip the salt on top completely.
• I think these crackers have just the right amount of spice, but feel free to adjust the cayenne to your liking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid 9-Cup Food Processor
• 
  Parchment Paper Sheets
• 
  Aluminum Baker's Half Sheet Pan
• 
  Morton Coarse Kosher Salt 16 oz. (1)

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 170 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 35mg Sodium: 236mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 7g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.