Cheddar Cheese Shortbread

These homemade cheese shortbreads are a great addition to your holiday snacks and appetizers. They are so addictive you’ll want to make a double batch. 

Why We Love These

• They are cheesy, butter, and a little bit spicy.
• Crispy on the outside but light on the inside.
• Everyone loves them and asks for the recipe!

Ingredients

Let’s Make Cheddar Cheese Shortbread

1. Whisk together salt, dry mustard, and cayenne pepper and set aside.
2. Mix cheese and butter with a stand or hand mixture until smooth.
3. Whisk the spice mixture into the flour.
4. Add flour/spice mixture 1/2 cup at a time.
5. Knead the dough for a few minutes until all the little pieces that were at the bottom of the mixing bowl come together.
6. Roll dough into small balls, place them on a baking sheet covered with parchment or a non-stick baking pad.
7. Press each small ball with a small glass or a shot glass to flatten and make a consistent size.
8. Chill to dough balls for 1-2 hours.
9. Preheat oven to 350°.
10. Bake for 16-19 minutes until they are golden brown.
11. Cool for 10 minutes before serving.

Krazy Kitchen Mom Tips

1. It’s important to refrigerate this dough for 1-2 hours before you bake them. That gives the butter time to cool which will give your shortbreads a flakier texture.
2. You can also freeze this dough for up to three months. You can make the actual little crackers and freeze them on a cookie sheet. Once they are frozen, transfer them to a zip-top bag and they are ready to go when you want to bake them. Bake them right from the freezer and increase the cooking time by 3-4 minutes.
3. The other way to freeze them is to roll the dough into a long log. Wrap the log in plastic wrap and freeze for up to three months. Thaw in the refrigerator for 24 hours. Slice little crackers-size pieces and bake.
4. The first time you make these I recommend following the recipe exactly and only add the 1/2 teaspoon cayenne pepper. We like these a bit more spicy and use one full teaspoon.
5. And don’t worry if you see little specks of cheese in your shortbread, they are supposed to be that way.
6. **NOTE** you will get anywhere from 25-40 shortbreads with this recipe depending upon the size of the balls you make.

More Easy Appetizer and Snack Recipes

1. Mini Spaghetti and Meatballs
2. Four Ingredient Olive Cheese Bites
3. Three Cheese Cranberry Flatbread
4. Cornbread Spinach Bites
5. Puff Pastry Cheese Stars

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Cheddar Cheese Shortbread

These homemade cheese shortbreads are a great addition to your holiday snacks and appetizers. They are so addictive you'll want to make a double batch. 

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: cheddar cheese crackers, holiday appetizer, make ahead recipe, party appetizer, shortbread crackers

Prep Time: 10 minutes

Cook Time: 19 minutes

Chilling time: 1 hour 30 minutes

Total Time: 1 hour 59 minutes

Servings: 40 shortbreads

Author: Laura Franco

Ingredients 

1x2x3x

• 8 oz. shredded cheddar cheese – room temperature
• 2 sticks butter – room temperature
• 2 cups flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper (if you like spicy, add 1 full teaspoon)
• 1/2 teaspoon salt

Instructions

• In a bowl, whisk together salt, dry mustard, and cayenne pepper and set aside.
• Mix cheese and butter with a stand or hand mixture until smooth.
• Whisk the spice mix into the flour.
• Add flour/spice mixture 1/2 cup at a time.
• Knead the dough for a few minutes until all the little pieces that were at the bottom of the mixing bowl come together.
• Roll dough into small balls, place them on a baking sheet covered with parchment or a non-stick baking pad.
• Press each small ball with a small glass or a shot glass to flatten and make a consistent size.
• Chill to dough balls for 1-2 hours.
• Preheat oven to 350°.
• Bake for 16-19 minutes until they are golden brown.
• Cool for 10 minutes before serving.

Notes

1. It’s important to refrigerate this dough for 1-2 hours before you bake them. That gives the butter time to cool which will give your shortbreads a flakier texture.
2. You can also freeze this dough for up to three months. You can make the actual little crackers and freeze them on a cookie sheet. Once they are frozen, transfer them to a zip-top bag and they are ready to go when you want to bake them. Bake them right from the freezer and increase the cooking time by 3-4 minutes.
3. The other way to freeze them is to roll the dough into a long log. Wrap the log in plastic wrap and freeze for up to three months. Thaw in the refrigerator for 24 hours. Slice little crackers-size pieces and bake.
4. The first time you make these I recommend following the recipe exactly and only add the 1/2 teaspoon cayenne pepper. We like these a bit more spicy and use one full teaspoon.
5. And don’t worry if you see little specks of cheese in your shortbread, they are supposed to be that way.
6. **NOTE** you will get anywhere from 25-40 shortbreads with this recipe depending upon the size of the balls you make.

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