These Cheesy Jalapeño Shortbread cookies are a perfect balance of buttery, cheesy goodness with a spicy jalapeño kick. A savory twist on classic shortbread, they’re an excellent appetizer, snack, or accompaniment to soups and salads. With their crumbly texture and bold flavor, these shortbreads are a crowd-pleaser, ideal for parties or as an indulgent treat.
Why You Will Love Cheesy Jalapeño Shortbread
- Bold Flavor: The combination of cheddar or pepper jack cheese with jalapeños creates a rich, spicy snack.
- Buttery and Crumbly: Each bite melts in your mouth, thanks to the cold butter and perfect baking technique.
- Customizable Heat: Adjust the spice level by using more or fewer jalapeños or substituting with milder peppers.
- Make-Ahead Friendly: The dough can be prepared in advance and baked fresh when needed.
Ingredients Notes
- 1 1/2 cups all-purpose flour – forms the base of the dough.
- 1/2 teaspoon salt – enhances the savory flavors.
- 8 tablespoons cold butter, cubed – gives the shortbread its classic crumbly texture.
- 2 cups grated cheddar or pepper jack cheese – adds richness and flavor.
- 1 egg, lightly beaten – helps bind the dough.
- 2–3 fresh jalapeño peppers, finely minced – provides heat and a pop of color.
How to Make Cheesy Jalapeño Shortbread
Kitchen Equipment Needed
- Mixing bowls
- Pastry blender or forks
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a mixing bowl, combine the flour and salt, stirring until evenly mixed.
Step 2: Cut in the Butter
Add the cold butter to the flour mixture. Using a pastry blender or two forks, work the butter into the flour until the mixture resembles coarse crumbs.
Step 3: Add the Egg
Gently mix in the beaten egg until just incorporated.
Step 4: Fold in Cheese and Jalapeños
Fold in the grated cheese and minced jalapeños, mixing until the dough comes together. If the dough feels too dry, add a teaspoon of cold water at a time until it holds.
Step 5: Chill the Dough
Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for 1 hour to firm up the dough, making it easier to shape.
Step 6: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 7: Shape the Shortbread
Take the chilled dough and roll it into 1-inch balls. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Flatten the Balls
Flatten each ball slightly using the bottom of a glass or jar to create uniform rounds.
Step 9: Bake
Bake the shortbreads for 14–18 minutes, or until the edges are lightly golden.
Step 10: Cool and Serve
Allow the shortbreads to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage Tips
Serving
- Serve these shortbreads warm or at room temperature.
- Pair them with soups, chili, or salads, or enjoy them on their own as a snack.
Storage
- Room Temperature: Store the cooled shortbreads in an airtight container for up to 3 days.
- Refrigerator: For longer storage, refrigerate in an airtight container for up to 1 week.
- Freezer: Freeze the uncooked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Variations
- Milder Heat: Use diced poblano peppers or mild green chilies instead of jalapeños.
- Different Cheeses: Experiment with parmesan, gouda, or a sharp white cheddar.
- Herbed Shortbread: Add a teaspoon of dried herbs like thyme, rosemary, or parsley for extra flavor.
- Spicy Kick: Sprinkle a pinch of cayenne pepper into the dough for added heat.
Helpful Notes
- Chill the Dough: Chilling is essential for keeping the dough firm and preventing it from spreading too much during baking.
- Use Fresh Jalapeños: Freshly minced jalapeños provide the best flavor and texture compared to jarred or canned versions.
- Avoid Overworking: Mix the dough just until combined to keep the shortbreads tender and crumbly.
Tips from Well-Known Chefs
- Ina Garten: Always use high-quality butter and cheese for the richest flavor in baked goods.
- Mary Berry: When working with buttery dough, keep your hands cool to avoid melting the butter prematurely.
- Martha Stewart: Rotate the baking sheet halfway through baking to ensure even browning.
Frequently Asked Questions
- Can I use pre-shredded cheese?
Yes, but freshly grated cheese is recommended for better flavor and texture. - What can I use instead of a pastry blender?
Two forks or your hands work well to incorporate the butter into the flour. - Can I make these ahead of time?
Yes, the dough can be prepared and stored in the refrigerator for up to 24 hours before baking. - What if I don’t have parchment paper?
Lightly grease the baking sheet to prevent sticking. - Can I freeze the baked shortbread?
Yes, baked shortbreads can be frozen for up to 2 months. Thaw at room temperature before serving.
These Cheesy Jalapeño Shortbreads are buttery, spicy, and absolutely irresistible. Whether you’re making them for a party or a cozy night in, they’re sure to be a hit. Enjoy!
