3-Ingredient Parmesan Cookies

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

Course: Savoury snack

Cuisine: Italian

Prep Time: 15

Cook Time: 10

Resting time: 30

Total Time: 25

Servings:

Calories: 147kcal

Author: Andrea Soranidis

These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they're sure to wow your guests!

Print Recipe

Metric - US Customary

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.

Nutrition