Name: Herb-Infused Cheesy Jalapeño Shortbread
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American / Fusion
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups all-purpose flour; 1 cup sharp cheddar cheese, shredded; 1/2 cup Parmesan cheese, grated; 1–2 jalapeños, seeded and finely minced; 2 tablespoons fresh herbs (rosemary, thyme, or parsley), finely chopped; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

I love this recipe because it balances buttery richness with a spicy, cheesy kick. The shortbread base gives these savory cookies a melt-in-your-mouth texture, while the herbs and jalapeños keep each bite fresh and exciting. They’re easy to make, can be prepped ahead, and are just as good served warm or at room temperature. Whether I’m hosting or craving something salty and indulgent, these always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Cold unsalted butter (cubed)
Shredded sharp cheddar cheese
Finely chopped fresh herbs (like thyme, rosemary, or chives)
Finely chopped jalapeño (seeds removed for less heat)
Salt
Black pepper
Optional: grated parmesan for extra flavor

Directions

I start by combining flour, salt, and pepper in a mixing bowl.
I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
I stir in the shredded cheddar, chopped herbs, and jalapeños until the dough begins to come together.
I gently knead the dough on a floured surface and form it into a log about 1½ to 2 inches in diameter.
I wrap the log in plastic wrap and chill it in the fridge for at least 1 hour (or up to overnight).
Once chilled, I preheat the oven to 350°F (175°C) and slice the log into ¼-inch rounds.
I place the slices on a lined baking sheet and bake for 12–15 minutes, or until the edges are lightly golden.
I let them cool slightly before serving or storing.

Servings and timing

This recipe makes about 24–30 shortbread rounds, depending on thickness. It takes 15 minutes to prep, 1 hour to chill, and 12–15 minutes to bake—so they’re ready in just under 90 minutes total.

Variations

Sometimes I add a pinch of smoked paprika or cayenne for extra depth. I’ve also swapped the cheddar for aged gouda or pepper jack for different cheese profiles. If I want even more texture, I roll the dough log in sesame seeds or finely chopped nuts before slicing and baking.

Storage/reheating

I store the shortbread in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the unbaked dough log and slice off rounds as needed. To re-crisp baked cookies, I warm them in a 300°F (150°C) oven for 5–7 minutes.

FAQs

Can I make this dough ahead of time?

Yes, I often prepare the dough a day or two ahead and keep it chilled until I’m ready to slice and bake.

How spicy are these?

The heat level is moderate, especially if I remove the jalapeño seeds. If I want more kick, I leave some in or use a spicier pepper.

Can I use dried herbs instead of fresh?

Yes, I can, but I reduce the amount by half since dried herbs are more concentrated.

What cheese works best?

Sharp cheddar is my favorite, but I’ve had great results with parmesan, gruyère, or even a blend of cheeses.

Can I freeze the baked shortbread?

Yes, I freeze them in a sealed container and thaw at room temperature. A quick warm-up in the oven brings back the texture.

Conclusion

Herb-Infused Cheesy Jalapeño Shortbread is the kind of recipe I turn to when I want something savory, elegant, and full of personality. It’s perfect for entertaining, snacking, or even pairing with a glass of wine. Each bite is buttery, cheesy, herby, and just the right amount of spicy—exactly how I like it.