These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they're sure to wow your guests!
If you’re looking for a quick and easy savoury snack, look no further – These Italian Parmesan cookies are easiest and most delicious savoury cookies you'll ever make.
They don't last longer than half an hour when my family is around.
And I'm pretty confident that once you try them, you and your family will love these as much as we do.
Just 3 basic ingredients
These crunchy, fragrant savoury biscuits give an Italian twist to the classic English shortbread recipe, and are incredibly easy to make.
They're ready in less than 1 hour, and require just 1 bowl and only 3 basic ingredients:
- all-purpose flour
- cold butter
- 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. The better the quality, the better the cookies!
Add your favourite spices and herbs
What I love most about these savoury cheese cookies is that they're super easy to customize.
Add a pinch of red chilli 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, and I personally think this flavour combo works perfectly.
Easy Parmesan cheese cookies in 3 steps
I can’t stress enough how incredibly easy these cookies are to make.
Step 1. Quickly mix all the ingredients together in a stand mixer, then give it a quick knead until you form a log.
Step 2. Let the log rest half an hour in the fridge.
Step 3. Slice the dough into round cookies (you can cut each round with a cookie cutter to make them super pretty) and bake them until crunchy and golden, it should take about 10 minutes.
Baking tip: Alternatively, you might find it easier to simply knead the dough into a ball, flatten it slightly, wrap it in cling film and refrigerate for 15 minutes.
Then roll the dough into a 1 cm disk, cut the cookies using a cookie cutter, then proceed to bake them.
These 3-Ingredient Parmesan biscuits 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!
To freeze the dough, flatten it slightly into a disk, double-wrap it in cling film and store it in the freezer up to 1 month.
Whan you need a quick-fix to satisfy your cookie cravings, let the dough defrost for about 10 minutes, cut into rounds and bake the biscuits for 10 minutes.
You can also safely freeze the baked cookies.
Arrange them on a baking tray covered with parchment paper, place them in the freezer for 30 minutes, then transfer them into a freezer-friendly container. They can be stored in the freezer for up to 2 months.
Serve these delicious savoury treats with your favourite wine or cocktail. They're perfect for get-togethers, picnics, or for Christmas and New Year's Eve parties.
More Italian recipes to try
If you're looking for more super easy Italian recipes to try, check out my family favourites:
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*!
3-Ingredient Parmesan Cookies
- 100 g cold unsalted butter cut into small chunks
- 100 g organic all-purpose flour
- 100 g Parmesan cheese finely grated
- fresh rosemary & thyme leaves, finely minced (optional)
- black pepper (optional)
- 2 tablespoon warm water (or a small beaten egg)
- In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
- Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
- Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
- Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
- Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.
- Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
- Arrange the cookies on a baking tray lined with parchment paper.
- Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
- 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 them to cool completely on a baking rack, then serve.
- Store leftovers in an airtight container, and refrigerate for up to 4 days.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe was originally published October 2014, and updated with new photos and video. No change to recipe.