These super crunchy Parmesan Cookies only require minimum baking skills and 3 basic ingredients – Perfect for snacking and/or to wow a crowd at your next cocktail party!


This recipe was originally published October 2014, and updated with new photos and video. No change to recipe.

If you’re looking for a quick and easy savoury snack, look no further – These Parmesan cookies are totally addicting.

They don’t last longer than half an hour when my family is around. And I’m confident that once you try them, you and your family will love these as much as we do.

Ingredients For Parmesan Cookies

These crunchy, fragrant Parmesan cookies give a savoury twist to the classic English shortbread recipe, and are incredibly easy to make.

So easy in fact, that I usually make them at least once a week!

They’re ready in less than 1 hour, and require just 1 bowl and only 3 basic ingredients: 

  • all purpose flour
  • cold butter
  • finely grated Parmesan cheese

For best results, I suggest opting for the best-quality Parmigiano Reggiano cheese you can put your hands on. Same goes on the flour and butter. I choose them organic whenever possible.

hand holding a parmesan cookies, plate with parmesan cookies and rosemary sprigs in the background

How to Customize Your Cookies

What I love most about these Parmesan cookies is that they’re super easy to customize.

Add a pinch of chili pepper flakes for a nice spicy kick.

Add your favourite chopped fresh herbs for an extra aromatic note: rosemary, sage, thyme would all work well.

I’ve used a mix of rosemary and thyme in my batch, and the cookies not only smelled amazing, but they were also utterly delicious!parmesan cookies in a large wooden bowl covered with grey napkin, white plate beneath and wood table in the background

How To Make Parmesan Cookies

I can’t stress enough how incredibly easy these Parmesan cookies are to make.

All you have to do is quickly mix all the ingredients together in a stand mixer, then give it a quick knead until you form a log.

Let it rest half an hour in the fridge, then slice into round cookies (you can cut each round with a cookie cutter to make them super pretty) and bake them until crunchy and golden.parmesan cookies on parchment paper and cooling rack

These 3-Ingredient Parmesan cookies are crunchy, loaded with umami flavour, and totally addicting.

Trust me on this, and double up the amount of the ingredients so you can make a BIG batch.

They also freeze beautifully, just make extra dough, double-wrap it in cling film and store it in the freezer up to 1 month.

Then simply slice and bake when you’ve got high-level Parmesan cookies craving. How convenient!

hands holding a wood bowl covered with napkin and filled with parmesan cookies and rosemary sprigs, wood board in the background

These 3-Ingredient Parmesan Cookies are the perfect savoury bite to snack on by yourself, or serve at get-togethers, picnics and parties. I promise they’ll disappear in seconds.

More Snack Recipes You’ll Love

If you’re looking for more super easy snacks and treats to bite in, check out these baked sweet potato fritters

& veggie omelet muffins, or try these 4-Ingredient vegan bounty bars (one of the most popular recipes on the blog!).

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

Print Recipe
4.2 from 5 votes

3-Ingredient Parmesan Cookies

These super crunchy 3-Ingredient Parmesan Cookies only require minimum baking skills and 3 basic ingredients - Perfect for snacking, and/or to wow a crowd at your next cocktail party!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Savoury snack
Cuisine: Italian
Keyword: cookies, parmesan, parmesan cookies
Servings: 10
Author: The Petite Cook

Ingredients

  • 100 g cold unsalted butter, cut into small chunks (3½ oz)
  • 100 g organic all-purpose flour, plus extra for flouring (3½ oz)
  • 100 g Parmesan cheese (I use Parmigiano Reggiano), grated (3½ oz)
  • fresh rosemary & thyme leaves, finely minced (optional)
  • black pepper (optional)
  • 1 small egg, beaten (or 1/8 cup o warm water) (optional)

Instructions

  • In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan, until finely crumbly.
  • Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
  • Divide the dough in two, and roll each part into an uniform log, about 3 cm / 1¼ inches in diameter.
  • Wrap the 2 cylinders into cling film, and refrigerate for 10 minutes.
  • Preheat the oven to 180°C ( 350°F), meanwhile cut each log into 1cm thick rounds.
  • Arrange the cookies on a baking tray lined with baking parchment.
  • Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle over a little finely grated Parmesan. Bake for 10 minutes, or until the cookies are golden on top.
  • Remove the cookies from the oven, they will still be quite soft. Allow to cool completely on a baking rack, and once dry they will have a crunchy texture. 
  • Store leftovers in an airtight container, and refrigerate for up to 1 week.

Notes

*100gr is roughly 1/2 US cup, so you can simply use 1/2 cup of each ingredient (but best double up, these cookies disappear quickly!)
* Slice the log into rounds, then use a cookie cutter to cut the cookies in your favorite shape before baking.
* You can also knead the dough into a ball, flatten a little bit, wrap it in cling film and refrigerate for 15 minutes. Then roll the dough into a 1 cm disk and cut the cookies using a cookie cutter.
*Cookies can be made and stored in an airtight container for up to 1 week or lined on a baking tray and frozen individually.
*Unbaked dough can also be wrapped airtight and then frozen, then defrost for 10 minutes at room temperature, then sliced with a sharp knife.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

 

Tasty Newsletter

Get the latest delicious recipes and news straight into your inbox:

shares