These Cheesy Jalapeño Shortbread bites are buttery, crumbly, and packed with sharp cheese and a little spicy kick. Perfect as an appetizer, snack, or party treat—they disappear fast!
Ingredients
- 1 cup (225g) unsalted butter, softened
- 2 cups all-purpose flour
- 1 1/2 cups shredded sharp cheddar cheese
- 2–3 jalapeños, finely diced (seeds removed for less heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
In a large bowl, beat the softened butter until smooth and creamy.
Add the shredded cheddar cheese and mix until well combined.
Stir in the diced jalapeños, garlic powder, salt, and black pepper.
Gradually add the flour and mix until a soft dough forms. It should be slightly crumbly but hold together when pressed.
Shape the dough into a log (or roll out and cut shapes), then wrap in plastic wrap and chill in the refrigerator for at least 30–60 minutes. This helps the cookies hold their shape.
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Slice the chilled dough into rounds about 1/4-inch thick and place them on the baking sheet.
Bake for 12–15 minutes, or until the edges are lightly golden.
Let cool slightly before serving—they firm up as they cool.
Serving Suggestions
Serve warm or at room temperature with dips, soups, or as a snack with drinks. You can also add extra cheese on top before baking for a crisp, cheesy finish.
These savory shortbread bites are buttery, cheesy, and just spicy enough to keep you coming back for more.
