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Home » Appetizers and Snacks » Cheddar Cheese Shortbread

Cheddar Cheese Shortbread

Last Updated on December 18, 2020. Originally Posted on December 24, 2020 By Laura Franco / 2 Comments

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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.  via @krazykitchenmomThese 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.  via @krazykitchenmomThese 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.  via @krazykitchenmom

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. 

stack of cheese shortbread crackers

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.
four photos showing steps to make cheese shortbread

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.
Woman's hand holding a cheddar cheese shortbread in front of a bowl of them

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
stack of cheese shortbread crackers

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. 
5 from 1 vote
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 

  • 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.

If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom

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2 Comments
Last Updated: December 18, 2020

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Reader Interactions

Comments

  1. Anne says

    December 19, 2021 at 9:17 pm

    5 stars
    Just made this for the first time. They are delicious! A really nice ‘short’ texture with great flavour. I followed the recipe and used 1/2 tsp cayenne. I might increase it a bit next time. They came out perfectly – will definitely keep this recipe and make again.

    Reply
    • Laura Franco says

      December 20, 2021 at 2:17 pm

      Thanks for reaching out! I’m so happy you like them. They are certainly a big hit at our house.

      Reply

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