I love switching things up with this savory version of classic shortbread cookies. They’re buttery, crumbly, and packed with the bold flavors of sharp cheddar, fresh rosemary, and black pepper. These little bites are perfect as a snack, a party appetizer, or a unique addition to a cheese board.

Savory Shortbread Cookies with Rosemary

Why I’ll Love This Recipe

I like how quick and easy this recipe is—just one bowl and minimal cleanup.
I enjoy the balance of buttery richness and sharp, herby flavor.
I can make the dough ahead of time, which is super convenient when I’m hosting.
These cookies pair so well with wine, cocktails, or a hot cup of tea.
I find them to be a great way to surprise people who expect something sweet but get something savory instead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups white cheddar cheese, grated from a block
½ cup unsalted butter, at room temperature
2 tablespoons granulated sugar
1 ½ tablespoons fresh rosemary, finely chopped (or 1 ½ teaspoons dried rosemary)
1–2 teaspoons freshly ground black pepper
½ teaspoon sea salt
1 ¼ cups all-purpose flour

Directions

I start by beating the cheddar, butter, sugar, rosemary, pepper, and salt together in a large mixing bowl until smooth and well combined.
I add the flour and mix on low until the dough just comes together.
I form the dough into a log shape, wrap it in plastic, and refrigerate it for about 30 to 45 minutes.
Once chilled, I slice the dough into ¼-inch rounds and place them on a parchment-lined baking sheet.
I bake them at 350°F for about 15 minutes, just until the edges are lightly golden. Then I let them cool completely before serving.

Servings and timing

Yield: about 30 cookies
Prep time: 5 minutes
Chill time: 30–45 minutes
Bake time: 15 minutes
Total time: around 1 hour

Variations

I sometimes swap the cheddar for parmesan, manchego, or asiago for a new flavor twist.
I like using thyme or sage instead of rosemary when I want a different herb profile.
I occasionally stir in chopped nuts like walnuts or pecans for a little crunch.
For a softer texture, I reduce baking time slightly; for crispier cookies, I bake them a bit longer.

storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. They also freeze really well—I wrap them tightly and freeze for up to three months. When I’m ready to enjoy them, I let them come to room temperature or warm them briefly in the oven for a fresher taste. The dough can also be frozen; I thaw it in the fridge before slicing and baking.

FAQs

What makes these shortbread cookies savory instead of sweet?

I use sharp cheddar, herbs, and black pepper instead of sugar-based flavors, which gives the cookies a bold, salty, and herby profile.

Can I make the dough in advance?

Yes, I often prepare the dough ahead of time and keep it in the fridge for up to 48 hours before baking.

How do I keep the cookies from spreading too much?

Chilling the dough thoroughly before slicing and baking helps the cookies keep their shape in the oven.

Can I use pre-shredded cheese?

I prefer to grate cheese from a block because it melts better and has no added starches, which helps with texture and flavor.

What can I serve with these savory cookies?

I love serving them alongside soups, dips, wine, or a charcuterie board. They’re also great with a cup of tea or coffee for a unique snack.

Conclusion

These savory shortbread cookies have become one of my go-to snacks when I want something different from the usual sweet treat. They’re buttery, cheesy, and perfectly seasoned with rosemary and black pepper. I always make a double batch—half for now, and half to keep in the freezer for when the next craving hits.