Cheese Cookies

We discovered these at the same farmer’s market excursion as the rosemary cookies and they were a favorite with Goog. I played around with a recipe from to get exactly what I remembered. When I made these I used extra sharp white cheddar so my finished cookie was more yellow than orange so if you are looking for a very orange cookie then try using regular sharp cheddar. This is a very simple recipe and would be great as an appetizer with cocktails or wine. The cookies are also quite lovely with soup. You will need:


1 cup of butter

2 cups of flour

8 ounces of very sharp cheddar cheese (grated)

¼ teaspoon cayenne pepper

1 teaspoon smoked paprika

2 teaspoons turmeric

1 ½ cups puffed rice


Preheat the oven to 350°. Mix all the ingredients together in a bowl and taste to see if you want more cayenne or paprika. I kept the heat down because things that are too spicy make the werewolves whine and paw at their mouths while begging for water. Once your oven is hot and you like the spice in the cookies roll them into balls and place on a sheet pan. These will not spread out so you can get quite a few onto a pan.

Flatten with a fork and bake for 20 minutes.

It will be hard to tell if there is any browning on these so you may want to lift one up off the pan to see if it is done. The finished cookie is light and flaky with just a hint of cheese.

4 Comments Add yours

  1. Aunt Cindy in Texas says:

    I’ve read a lot of cheese biscuit recipes over the years but this is the first that uses puffed rice in it, that would help to lighten the texture.

    1. raisingwerewolves says:

      It also gives an interesting crunch.

  2. could you add sun-dried tomatoes[noy in oil], chives or bacon bits?

    1. raisingwerewolves says:


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