Meta Info
Servings: 20 shortbread rounds
Total Time: 45 minutes (including chilling)
Difficulty: Easy
Calories per Serving: ~170
Protein: ~6g per cookie
Intro: Savory, Cheesy, and Comfort-Style Good
These cheesy jalapeño shortbread cookies are proof that not all high-protein snacks need to be sweet. They’re rich, buttery, and deeply savory, with sharp cheddar, nutty Parmesan, and just enough jalapeño heat to keep things interesting. Crisp on the edges, tender in the center, and packed with flavor.
This recipe works beautifully as a savory high-protein snack, a party appetizer, or a meal-prep option when you’re craving something salty and satisfying. The cheese naturally boosts protein, while the shortbread texture keeps every bite comforting and indulgent — without feeling heavy.
If you enjoy bold flavors and snack-style recipes that fit into a balanced, real-food lifestyle, these belong in your regular rotation.
Recipe Images
(Use 3–4 images throughout the post)
Image 1: Baked cheesy jalapeño shortbread cooling on a wire rack
Image 2: Sliced shortbread rounds before baking
Image 3: Dough log wrapped and chilled
Image 4: Close-up showing melted cheese and jalapeño pieces
Look at the Recipe
Crisp, buttery edges with a soft, cheesy center
Savory heat from fresh jalapeño balanced by sharp cheese
Great as a snack, appetizer, or savory meal-prep bite
Ingredients Needed
For the Shortbread Dough
1 cup (2 sticks / 226 g) unsalted butter, softened
1¾ cups (220 g) all-purpose flour
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp smoked paprika (optional)
Cheese & Heat
1½ cups (150 g) sharp cheddar cheese, finely shredded
¼ cup (25 g) Parmesan cheese, grated
1 fresh jalapeño, seeded and finely minced
(use 2 for extra heat)
1 Tbsp pickled jalapeño brine (optional, for tang)
How to Make Our Cheesy Jalapeño Shortbread
- In a large bowl, beat the softened butter until smooth and creamy.
- Add the cheddar and Parmesan cheese.
Mix until fully combined and thick. - In a separate bowl, whisk together flour, salt, pepper, garlic powder, and smoked paprika.
- Add the dry ingredients to the butter mixture.
Beat on low speed just until a soft dough forms. - Fold in the minced jalapeño and jalapeño brine (if using).
The dough should be soft but not sticky.
If needed, add 1–2 tablespoons flour. - Shape the dough into a log about 2 inches (5 cm) in diameter.
Wrap tightly in plastic wrap and chill for 30 minutes. - Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper. - Slice the chilled dough into ¼-inch rounds.
Arrange 1 inch apart on the baking sheet. - Bake for 18–22 minutes, until edges are lightly golden.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Storage & Serving Suggestions
Store in an airtight container at room temperature for 2 days
Refrigerate for up to 5 days for longer freshness
Reheat briefly in the oven to refresh crisp edges
Serve with soups, salads, or as a savory snack board addition
Tips & FAQs
Can I make these more high-protein?
Yes. Replace ¼ cup of flour with unflavored protein powder or add extra Parmesan.
Are these spicy?
Mild to medium heat with one jalapeño. Add a second for more kick.
Can I freeze the dough?
Absolutely. Freeze the dough log for up to 2 months. Slice and bake as needed.
What cheeses work best?
Sharp cheddar is ideal, but aged gouda or pepper jack also work well.
