Cheesy Jalapeño Shortbread is a mouthwatering, savory twist on the classic cookie, delivering buttery richness with a spicy, cheesy kick in every bite. Perfect for gatherings or snacking, this recipe pairs bold flavors with a melt-in-your-mouth texture.
Whether served alongside soups, tucked into lunchboxes, or enjoyed on their own, these flavorful shortbreads bring a satisfying balance of heat and comfort that will keep everyone reaching for just one more.
Star Ingredients for Cheesy Jalapeño Shortbread
- All-purpose flour – The sturdy base that gives these shortbreads their classic, tender crumb.
- Cold unsalted butter – Essential for creating that irresistible, flaky texture and rich flavor.
- Cheddar or Pepper Jack cheese – The heart of the recipe, infusing every bite with creamy, melty goodness and a hint of spice.
- Fresh jalapeño peppers – Adds a bright, spicy pop that cuts through the richness perfectly.
- Egg – Binds everything together, ensuring the shortbreads are soft yet structured.
- Salt – Enhances all the flavors and balances the richness of the butter and cheese.
Let’s Make Magic: How to Craft Cheesy Jalapeño Shortbread
Start by blending the flour and salt in a large bowl, then cut in the cold butter until the mixture becomes crumbly. Stir in the beaten egg to begin bringing the dough together.
Next, fold in the grated cheese and finely minced jalapeños, mixing until evenly combined. Shape the dough into a ball, wrap it tightly in plastic wrap, and chill in the fridge for one hour to let the flavors meld.
Once chilled, preheat your oven to 400°F. Roll the dough into 1-inch balls, spacing them on a prepared baking sheet. Gently flatten each ball with the bottom of a mug or glass.
Bake for 14-18 minutes, until the edges just start to turn golden. Allow them to cool slightly on the pan before transferring to a wire rack to cool completely.
Tips and Flavor Twists for Cheesy Jalapeño Shortbread
For extra depth, try mixing smoked paprika into the dough for a subtle smoky flavor. If you prefer a milder spice, remove the seeds from the jalapeños before mincing.
For an even cheesier bite, blend two types of cheese, like sharp cheddar and Monterey Jack. You can also experiment with different peppers, like serranos for more heat or poblano for a milder, earthy flavor.
Want a fun twist? Add a touch of finely chopped chives or green onions to the dough for a fresh, herbal pop that complements the cheese beautifully.
Keeping Them Fresh: How to Store Cheesy Jalapeño Shortbread
Once cooled, store the shortbreads in an airtight container at room temperature for up to five days. They also freeze beautifully — just place them in a zip-top freezer bag and store for up to two months.
To reheat, simply pop them in a 300°F oven for 5-7 minutes to revive their buttery crispness without drying them out.
Cheesy Jalapeño Shortbread
Ingredients
- 2-3 fresh jalapeño peppers finely minced
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 2 cups grated cheddar or pepper jack cheese
- 1 1/2 cups all-purpose flour
- 8 tablespoons 1 stick cold unsalted butter, cubed
Instructions
- In a large mixing bowl, whisk together the flour and salt until evenly distributed. Cut the cold, cubed butter into the flour mixture using a pastry cutter or two forks until the texture becomes crumbly and dry. Incorporate the beaten egg into the dough, stirring until just combined. Add the grated cheese and minced jalapeños, folding gently to evenly disperse throughout the mixture. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up. Preheat the oven to 400°F. Roll the chilled dough into 1-inch balls and arrange them on a baking sheet that has been either greased or lined with parchment paper, spacing them 2 inches apart. Press down on each dough ball with the flat bottom of a mug or jar to slightly flatten. Bake in the preheated oven for 14 to 18 minutes, or until the edges of the shortbreads begin to turn a light golden brown. Let them rest on the baking sheet for 5 minutes post-baking before transferring to a wire rack to cool completely.
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