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    Home » Recipes » Appetizer Recipes

    3-Ingredient Parmesan Cookies

    Published: Aug 16, 2018 · Modified: Sep 8, 2022 by Andrea

    Jump to Recipe
    hand holding a parmesan cookie, a bowl with more cookies in the background.

    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.

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

    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.

    Parmesan cookies in a large wooden bowl covered with grey napkin, white plate beneath and wood table in the background.

    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.

    freshly baked cheese cookies on parchment paper over a cooling rack.

    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!

    Freezing tips

    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. 

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

    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: 

    • Best Italian Pizza Dough
    • Water Cake: A Dairy-free, Egg-free, Magic Cake
    • Best Italian Hot Chocolate

    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*!

    parmesan cookies and rosemary sprigs in a wood bowl covered with grey napkin, white plate beneath on wood table.
    Print SaveSaved!
    4.58 from 103 votes

    3-Ingredient Parmesan Cookies

    Prevent your screen from going dark
    These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they're sure to wow your guests!
    Prep Time15 mins
    Cook Time10 mins
    Resting time30 mins
    Total Time25 mins
    Course: Savoury snack
    Cuisine: Italian
    Serving: 10
    Calories: 147kcal
    Author: Andrea Soranidis

    Ingredients

    • 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)

    Instructions

    • 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.

    Video

    Notes

    Baking tip: 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.
    Baking tip: If the dough is too crumbly, try adding a tiny bit of extra butter to bind everything together.
    Freeze the 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. 
    Freeze the dough: flatten it slight into a disk, then double-wrap it in cling film and store in the freezer for up to 2 months. Defrost for 10 minutes at room temperature, then roll into a large dish and form your cookies using a cookie cutter. 
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 147kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 232mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Calcium: 122mg | Iron: 1mg

    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.

    More Appetizer Recipes

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    • Mozzarella in Carrozza (Fried Mozzarella Sandwich)
    • Homemade Ricotta Cheese
    • Grissini - Crunchy Italian Breadsticks
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    Reader Interactions

    Comments

    1. Trish B says

      January 31, 2022 at 2:43 am

      Has anyone made these with gluten-free flour (like King Arthur cup-for-cup)? Sometimes the texture can change…. Thanks for the input!

      Reply
      • Deborah Kuhnen says

        July 03, 2022 at 2:21 am

        4 stars
        I made these today with Cup4Cup. They're so delicious, but quite crumbly. I made the dough in the morning and refrigerated until the afternoon. Definitely would make them again, but maybe a little more flour next time to help with the crumbliness.
        No complaints though!!

        Reply
    2. Sandi B says

      November 09, 2021 at 7:24 pm

      I made a batch this morning and the flavor is delicious, but they turned out flat and really fell apart. It was as if I used too much butter. Any idea what I might have done wrong. I definitely plan to try again!

      Reply
      • Andrea says

        November 15, 2021 at 12:57 pm

        Hi Sandi, let me help you! I think it could be that you overbeat the cookie dough or you didn't chill the cookies for enough time. Try to mix the ingredients until just combined and let the cookies chill for at least 30 minutes (1 hour is even better) before baking them.

        Reply
    3. Michelle Walker says

      October 26, 2020 at 1:22 am

      5 stars
      We love these cookies! I have a batch in right now! My granddaughter calls them "roast beef cookies" because she says they smell like roast beef! 😂

      Reply
    4. Coila Campbell says

      October 11, 2020 at 1:22 pm

      Hi, I just made the dough for these, but used room temp butter instead of cold! I hope It will work out if I chill the dough longer than 15 minutes?

      Reply
      • Coila Campbell says

        October 11, 2020 at 3:44 pm

        I chilled the dough longer, and then re-chilled after cutting the cookies and before baking. Baked for 13 minutes. Worked just fine! IMG_0071.jpg

        Reply
    5. Diana PEMBLE says

      October 04, 2020 at 11:42 am

      5 stars
      Just made them only tried one. They are even better than i was expecting. Will definitely be making these again. I forgot the black pepper so added this to the top. Thanks so much for sharing.

      Reply
    6. Naurael says

      September 24, 2020 at 9:43 pm

      4 stars
      Hi Andrea! I just made these for my grandmother-in-law, who doesn't like sweet cookies. They were a hit! 🙂 I'm going to make them again for sure, next time perhaps with wholemeal flour (for me, the cookies were a tiny bit too buttery... super good, but I can't eat more than two in a row :D) - but in any case, thank you for the recipe!

      Love,
      Naurael

      Reply
    7. Karen hamilton says

      September 24, 2020 at 3:39 pm

      5 stars
      These cookies are AWESOME!!!!!!!!
      Only thing is it took ages to combine the butter in to make everything crumbly. Also on fan forced oven 160° wasnt high enough I had to cook for 20 -25 mins.

      Reply
    8. Mum says

      September 23, 2020 at 6:47 pm

      Someone asked about using hard cheese. I didn't see a reply. Would hard cheese work?

      Reply
      • Andrea says

        September 24, 2020 at 10:25 am

        Hi there! I only tried these cookies with Parmesan cheese, so I'm not sure any other cheese would work just as well. But if you give it a try, please let me know how they turn out!

        Reply
        • Tracey says

          December 01, 2020 at 9:42 pm

          5 stars
          Hi Andrea, how many cookies does the recipe make?

          Reply
          • Andrea says

            December 02, 2020 at 2:50 pm

            Hi Tracy, depending on the size you make them you should be able to make between 8-10 cookies 🙂

            Reply
      • Helen Kirk says

        January 31, 2022 at 8:30 am

        There are other Parmesan biscuits suggesting 50g Parmesan and 50g cheddar. I find them equally good
        I usually bake at 190c for 8 minutes.

        Reply
    9. Sarah says

      September 23, 2020 at 12:45 am

      Hi! I'm doing keto, do you think I could substitute almond flour?

      Reply
      • Andrea says

        September 24, 2020 at 10:24 am

        Hi Sarah, unfortunately I have only tried these cookies using all purpose flour. Almond "flour" is not actually a flour, so I'm not really sure it would work, but if you give it a try, let me know how they turn out!

        Reply
    10. Tracy Reese says

      September 22, 2020 at 12:41 pm

      These look amazing! I don't have a stand mixer, is there another way for me to make these? 😀

      Reply
      • Andrea says

        September 24, 2020 at 10:21 am

        Hi Tracy, you can also make the dough using a food processor!

        Reply
      • Michelle Walker says

        October 26, 2020 at 1:20 am

        I used my hands to blend them and they came out fine.

        Reply
    11. Dannii says

      September 22, 2020 at 9:59 am

      Hi, I'm on a keto diet and I wanted to know if the all purpose flour could be substituted for almond or coconut flour?

      Reply
      • Andrea says

        September 24, 2020 at 10:21 am

        Hi Dannii, unfortunately I have only tried these cookies using all purpose flour. Almond "flour" is not actually a flour, so I'm not really sure it would work, but if you give it a try, let me know how they turn out!

        Reply
    12. Shanti says

      September 22, 2020 at 8:25 am

      Can I use cheddar cheese instead of parmesan?

      Reply
      • Andrea says

        September 24, 2020 at 10:18 am

        Hi Shanti, I've only tried this recipe with Parmesan cheese, so I'm not sure what the outcome would be replacing it with cheddar cheese. If you give it a try, make sure the cheese is very finely grated. I look forward to hearing your feedback!

        Reply
        • Candice says

          January 14, 2021 at 10:37 pm

          5 stars
          I used a blend of parmesan and cheddar and they turned out amazing!!

          Reply
    13. Debbie Lane, LivingInPuglia says

      September 22, 2020 at 6:56 am

      4 stars
      And EU cooks don't generally have cups or cup measurements, thank you for showing the quantities in grams 😁

      Delicious, they are now a family favourite

      Reply
      • Andrea says

        September 24, 2020 at 10:18 am

        Thank you so much Debbie, glad you liked these cookies!

        Reply
    14. Abby says

      July 04, 2020 at 11:02 am

      5 stars
      Absolutely love these! I frequently make them for my family to come home to and everyone agrees that the smell and taste is absolutely incredible! Sometimes I add some cheddar or chilli powder and that’s great too!

      Reply
    15. Caren says

      October 07, 2019 at 9:02 am

      Hi Andrea.
      How much flour, butter and cheese do you need? So excited to make these.

      Reply
      • Andrea says

        October 07, 2019 at 9:37 am

        Hi Caren!
        You can find the recipe in this post 🙂 100 g cold unsalted butter, cut into small chunks
        100 g organic all-purpose flour, plus extra for flouring
        100 g Parmesan cheese ( Parmigiano Reggiano), grated
        Looking forward to hearing how you liked them! Happy baking 🙂

        Reply
    16. Abby says

      March 10, 2019 at 9:16 am

      5 stars
      Hi Andrea. I just tried this recipe for the second time and I love them! I was just wondering, do you know how many calories are in these biscuits?

      Reply
    17. Colleen McCarthy says

      January 26, 2019 at 12:26 am

      Hi Andea, I just made your Parmesan Cookies and in the recipe you said to cut them up from the log form. No
      mention of using a cookie cutter. Then the dough would have to be rolled out and they would look like your
      picture. They taste good but look nothing like your picture if cut log style.

      Reply
    18. Parisa says

      December 29, 2018 at 12:46 pm

      Hi Andrea. Do you think I can use margarine instead of butter?

      Reply
    19. Parisa says

      December 29, 2018 at 12:44 pm

      Hi Andrea do you think I can use margarine instead of butter?

      Reply
      • Andrea says

        December 30, 2018 at 10:54 am

        Hi Parisa, mmm I'm really not so sure it would work, but if you do try it, I recommend that once you form the cookies you put them in the fridge at least 15 minutes before baking them, as they tend to spread if the dough is not chilled enough and Im pretty confident they would spread even more if you use margarine. Let me know how they turn out, and if you need any other quick tips please reach me on IG or on my FB page so I can get back to you super quickly! Happy baking!! 🙂

        Reply
    20. Lisa Young says

      December 19, 2018 at 2:33 am

      These look delicious! I am a little confused by your notes at the bottom. Can they be stored on a counter-top in an air-tight container for a week or does the container need to be refrigerated?

      Can't wait to try them!

      Reply
      • Andrea says

        December 19, 2018 at 5:36 pm

        Hi Lisa! Sorry for the confusion, yes, you need to store them in an air-tight container in the fridge. I can't wait to hear how you like them!

        Reply
        • Nala says

          January 16, 2021 at 8:10 am

          5 stars
          Really good recipe, came out well and delicious. Thank you

          Reply
    21. Tess says

      December 03, 2018 at 5:13 pm

      5 stars
      Could this recipe easily use another hard cheese? Just thought it would be interesting to have a few flavors.
      Appreciate your recipe and your fabulous blog

      Reply
    22. LV says

      November 25, 2018 at 11:52 pm

      Hi Andrea, how much rosemary and thyme leave used for this recipe?

      Reply
      • Andrea says

        November 26, 2018 at 8:38 am

        Hi! I generally use 1 tsp of super finely chopped rosemary leaves and 1/2 tsp of thyme leaves, but feel free to reduce the amount for a milder flavour 🙂

        Reply
    23. Carole Ayres says

      August 09, 2018 at 3:47 am

      5 stars
      I made these and made he logs smaller as wanted petite biscuits to go with drinks ? They are perfect and love them! Thank you so much for sharing a wonderful recipe x

      Reply
      • Andrea says

        August 09, 2018 at 6:56 am

        I'm so so happy you liked them Carole!

        Reply
    24. lunenburgmama says

      August 02, 2018 at 1:50 am

      5 stars
      These looks so delicious. I have them pinned for later. I have a ton of rosemary that I can put in them.

      Reply
    25. Nancy says

      August 02, 2018 at 1:42 am

      5 stars
      I definitely want to try making these -- love that they're a savory cookie! Beautiful presentation too. Thank you!

      Reply
    26. Cindy Gordon says

      August 02, 2018 at 12:37 am

      5 stars
      These biscuits look delicious!!

      Reply
    27. Sandi says

      August 01, 2018 at 10:52 pm

      I actually needed a recipe like this for a party I am going to the end of this month! These will work perfectly.

      Reply
    28. pegasuslegend says

      August 01, 2018 at 10:12 pm

      5 stars
      wow I adore these! I made them tonight and they were crunchy, savoury and great with wine!

      Reply
    29. Jo says

      July 23, 2018 at 3:53 pm

      5 stars
      Sounds delish. Will be making for gathering this weekend. For those of us USA cooks, I looked it up and 3-1/2 oz is roughly 1/2 cup. One-half cup is actually 3.55 oz. Close enough since all ingredients are the same measurement.

      Reply
      • Andrea says

        July 23, 2018 at 8:37 pm

        Thank you Jo, I really hope you're gonna like them as much as me and my family do 🙂 Thanks for adding the cup measurement, I'll add them to the recipe card notes for all the US readers!

        Reply
    30. Kelly Anthony says

      July 21, 2018 at 7:03 pm

      5 stars
      These would be so perfect for a cocktail party! I'd love them with a nice crisp glass of white!!! Can't wait to try!

      Reply
    31. amateurchefuk says

      July 19, 2018 at 7:54 pm

      These look very tasty! I love cheese based scones so I bet this is very similiar to that. I like the addition of Thyme so might have to really give these a go

      Reply
      • Andrea says

        July 22, 2018 at 1:51 pm

        I'd say they're "cousins", the unique flavour of parmesan here makes all the difference!

        Reply
    32. Von says

      July 18, 2018 at 5:01 pm

      What did you use to get that beautiful shape?

      Reply
      • Andrea says

        July 22, 2018 at 1:52 pm

        Just a regular cookie cutter, the smallest from this set: http://amzn.eu/5VyPPQz

        Reply
    33. David Tripp says

      April 21, 2017 at 11:11 am

      5 stars
      Hi Just wondered how many the recipe will make. In other words as a cocktail snack for 6 or 8 persons?

      Thanks

      David

      Reply
      • Andrea says

        April 21, 2017 at 1:06 pm

        Hi David, this recipe makes about 30-35 small cookies, depending on the size you want them to be 🙂

        Reply
    34. Virginia Coury says

      May 16, 2016 at 2:53 pm

      I wonder if you would consider using volume/cup measures? The USA cooks don't often have scales.

      Reply
      • Virginia Coury says

        May 16, 2016 at 2:55 pm

        unless you mean oz = volume? It might be less confusing if you wrote "1/4 cup"

        Reply
      • Tash says

        September 21, 2020 at 11:00 pm

        Considering America is the home of consumerism and baking I'm actually surprised.
        However, if you use the calculator on your smartphone/device theres actually conversions for all of the above and more (including acreage and hectares if you're property shopping!) Also, google is good place to go, that does it all for you too! If you choose to make a recipe not in your measurements I think it's a bit rude to except the author, who's providing the recipe, and all previous testing of it to you for free, to have to translate it into any number of measurements!

        Reply

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