We’re big Parmesan fans in our house, and there’s always a wedge in the fridge. By Parmesan, I mean the real thing, Parmigiano Reggiano, and it’s the star of these savory shortbread cookies. With a touch of Espelette pepper, they bake up crisp and buttery, just right with a glass of wine before dinner.
Espelette pepper comes from the French Basque Country. It’s fruity and fragrant, with a gentle warmth rather than real heat. If you can’t find it, don’t let that stop you: you’ll find a few easy substitutes in the FAQ below.
The dough takes just a few minutes to make, by hand or with a stand mixer. It’s a slice-and-bake dough: shape it into logs, chill, then slice and bake. With a log of dough in the freezer or a wedge of Parmigiano in the fridge, I’m always ready when friends drop by.
PREP TIME
15 min
CHILL TIME
30 min
BAKE TIME
10 min
DIFFICULTY
Easy
The mixture will look quite crumbly at first, almost like coarse sand. Keep mixing and it will gradually come together. Stop mixing as soon as the dough holds together well enough to shape. Overworking it develops the gluten in the flour and makes the dough more elastic, which is exactly what you don’t want when you’re looking for a tender, crisp shortbread texture.
If you’re using a stand mixer, keep it on low speed and watch closely: it works fast, and it’s easy to overmix the dough.
The cookies bake quickly, usually in about 10 minutes at 350°F. Pull them out as soon as the edges start to turn golden; don’t wait for the whole cookie to brown.
They’ll still be fragile straight out of the oven, so let them sit on the baking sheet for a few minutes before moving them to a wire rack. They crisp up as they cool: wait until they’ve cooled completely before you judge the texture.
Savory Parmesan Cookies Recipe
Crisp, buttery slice-and-bake cookies with Parmigiano Reggiano and a touch of Espelette pepper. Make the dough by hand or with a stand mixer, then keep the logs in the fridge or freezer so a fresh batch is never far away.
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Ingredients
1 ¼ cups finely grated Parmigiano Reggiano (about 4 ounces)
¾ cup plus 1 tablespoon all-purpose flour
7 tablespoons unsalted butter, softened
1 rounded teaspoon Espelette pepper, or to taste
1 pinch fine salt
1 large egg (optional)
Instructions
- Make the dough
By hand or in a stand mixer fitted with the paddle attachment, mix the softened butter, Parmigiano Reggiano, flour, Espelette pepper, and salt.
For softer, more tender cookies, add the egg with the other ingredients.
Without the egg, the mixture will look sandy at first, then gradually come together.
With the egg, the dough comes together faster. Either way, stop mixing as soon as it holds together and can be shaped. - Shape the logs
Cut two large pieces of plastic wrap. Divide the dough in half and place one portion lengthwise on each piece. Wrap the plastic around the dough, then roll it on the counter, tightening the wrap as you go, to form two even logs about 2 inches in diameter. - Chill
Refrigerate the logs for at least 30 minutes. - Preheat the oven
Preheat the oven to 350°F. - Slice the cookies
Unwrap the logs and cut them into even slices about 3/16 inch thick. - Arrange on the baking sheet
Place the slices on a baking sheet lined with parchment paper or a silicone baking mat, leaving a little space between them. - Bake
Bake for about 10 minutes, until the edges are lightly golden. - Cool
Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack.
Let them cool completely: that’s when they turn crisp.
Minute Papillote Tips
- I always use real Parmigiano Reggiano, since it’s the main flavor here. To save time, I cut a wedge into chunks and grate it in the food processor, but good-quality pre-grated Parmigiano works well too.
- I usually shape my logs about 2 inches across, but sometimes I switch to thinner logs for bite-size cookies. When I do, I start checking on them after about 8 minutes, since they bake faster.
- I make them without the egg because I love them extra crisp. Add it if you prefer a softer, more tender cookie.
Crisp or More Tender? You Choose
This recipe is easy to adapt. Without the egg, the cookies are crisper and more crumbly, true to their French name: sablé means “sandy.” Add the egg and the dough comes together faster and is easier to shape, while the baked cookies turn out a little softer and more tender.
Personally, I leave the egg out because I love them extra crisp, but that’s very much a matter of taste. Try both and see which one wins at your house.
How to Make Perfectly Round Savory Cookies
Once you’ve shaped the dough into logs, refrigerate them for at least 30 minutes. Chilling firms up the butter, so it’s much easier to cut neat, even slices about 3/16 inch thick (just under ¼ inch). It also helps the cookies hold their shape in the oven.
I shape my logs about 2 inches across, but you can make them thinner if you’d like bite-size cookies. Smaller cookies bake faster, so start checking on them a couple of minutes before the 10-minute mark.
Here’s a little trick of mine: I stand the wrapped logs upright in a tall glass while they chill. Laid flat on a shelf, they tend to flatten on one side; standing up, they stay perfectly round, and so do your cookies.
If the dough gets too hard, let it sit at room temperature for a few minutes before slicing. You want it firm but not rock-hard, or the edges may crack as you cut.
Make-Ahead and Freezer Tips
You can make the dough ahead: once shaped into logs and well wrapped, it keeps for up to 3 days in the refrigerator. For longer storage, freeze the logs for up to 3 months.
When I’m ready to bake, I move a log from the freezer to the refrigerator and let it thaw there until a knife slides through without forcing. It should still be firm: that’s what gives you clean, even slices. Then just slice, bake, and pour the drinks.
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Frequently Asked Questions
What can I use instead of Espelette pepper?
Hot paprika is a good substitute if you want to keep a little warmth, and Aleppo pepper, if you have some, is another great match: fruity, with a moderate heat. For a milder version, use sweet paprika. You can also leave the pepper out altogether: the Parmigiano Reggiano brings plenty of flavor on its own. If you go with cayenne, a very small pinch is enough, since it’s much hotter than Espelette pepper.
What kind of Parmesan should I use?
For this recipe, I recommend real Parmigiano Reggiano rather than domestic Parmesan (and definitely not the kind in a shaker can!). The cheese is the star in these Parmesan shortbread cookies, so its quality really shows: Parmigiano Reggiano has a deeper, nuttier flavor that holds up well in the oven.
No need to splurge on an extra-aged wedge: a good everyday one is perfect. You can buy it already grated, as long as it’s good quality, or grate it yourself. A food processor is much faster than a box grater, and a lot easier on your arms.
How long do savory Parmesan cookies keep?
Once completely cool, store the cookies in an airtight container or a cookie tin at room temperature. They’ll stay crisp for several days, and sometimes up to a week when the air is dry.
Humidity is their enemy, though. Here in Houston (and before that in Singapore!), they soften much faster, so I try to enjoy them within a few days. If they lose their crunch, I pop them into a 300°F oven for a few minutes to crisp them back up.
More Easy Appetizer Recipes
To round out a spread for drinks, set these out with seed crackers, a bowl of spiced roasted nuts, kale chips, or a focaccia everyone can tear into.
Seed Crackers
Extra-crisp, flourless crackers made with a mix of seeds and rolled oats. English recipe coming soon.
Spiced Roasted Almonds and Nuts
A crunchy mix of toasted almonds, nuts, and seeds with a hint of spice. Easy to make and perfect for sharing. English recipe coming soon.
No-Knead Focaccia
A focaccia that’s crisp around the edges and soft inside, topped with cherry tomatoes and rosemary. English recipe coming soon.
Kale Chips
Light, crisp oven-baked kale chips made with just kale, olive oil, and salt. English recipe coming soon.
