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parmesan cookies and rosemary sprigs in a wood bowl covered with grey napkin, white plate beneath on wood table.

3-Ingredient Parmesan Cookies

Course: Savoury snack
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting time: 30 minutes
Total Time: 25 minutes
Servings: 10
Calories: 147kcal
These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they're sure to wow your guests!
Print Recipe


  • 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.



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. 


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