3-Ingredient Parmesan Cookies

Course: Savoury snack
Cuisine: Italian
Keyword: cookies, parmesan, parmesan cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 10
Author: The Petite Cook
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!
Print Recipe


  • 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)


  • 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.


*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.