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Cheesy Jalapeño Shortbread

Buttery savory shortbread cookies loaded with sharp cheddar cheese and fresh jalapeños for a bold, irresistible bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Dough
  • 2 cups all-purpose flour
  • 1 cup unsalted butter softened
  • 1.5 cups sharp cheddar cheese freshly shredded
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 0.5 tsp garlic powder
  • 0.5 cup fresh jalapeños finely diced, seeds removed

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream butter until smooth, then mix in sugar, salt, and garlic powder.
  3. Gradually add flour and mix until crumbly dough forms.
  4. Fold in shredded cheese and diced jalapeños until evenly combined.
  5. Shape dough into a log, wrap, and chill for at least 30 minutes.
  6. Slice dough into rounds and place on baking sheet.
  7. Bake for 14–16 minutes until lightly golden around edges.
  8. Cool on wire rack before serving.

Notes

Adjust jalapeño seeds for desired heat level. Dough can be frozen for later use.