Cheddar Jalapeno Shortbread Cookies

Yesterday I shared one of my favourite ingredient pairings. Butter crunch toffee alongside chocolate tastes decadent and delicious and yesterday’s recipe if Chocolate Chip Skor Toffee Cookie Bars were outstanding. Another ingredient pairing that I love is jalapeno pepper and cheddar cheese. Everything from jalapeno poppers, biscuits, tacos and salad – jalapeno along with cheddar cheese tastes wonderful.

This morning I was craving a savory cookie and knew that I had some fresh jalapeno peppers in the fridge. Truth be told, I almost always have jalapenos in the fridge. Shortbread cookies are a great way to make a savory cookie. I cut the sugar in half from my regular shortbread cookie recipe and add various savory ingredients. It is amazing how well they turn out.

These cookies are icebox shortbread, meaning that they are rolled into logs, chilled and then cut into slices. So easy and so delicious. The jalapeno and cheddar work so well alongside the buttery shortbread.

Be careful when handling the dough as the jalapeno juice could get on your hands and sting. You may want to use disposable plastic gloves.

Chilling the cookie dough logs allows you to cut even slices creating uniform cookies.

Print Pin
5 from 1 vote

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 48 cookies
Author Steve Cylka


  • 1 cup butter
  • 1/2 cup sugar
  • 2 1/2 cups flour
  • 1 cup grated cheddar cheese
  • 1/2 cup jalapeno , seeded and minced


  • Using an electric mixer, cream the butter and sugar together until smooth.
  • Slowly beat in the flour until it is fully combined and is an even consistency.
  • Mix in the cheddar cheese and minced jalapeno pepper.
  • Divide the cookie dough in thirds. Roll each portion into an 8 inch log. Chill the logs in the fridge for 2 hours.
  • Preheat oven for 350F.
  • Cut each log into 1/2 inch cookie slices as seen in the photo above. You should get about 16 slices per log. Place the cookies on a cookie sheet lined with parchment paper.
  • Bake in the oven for 12 minutes. Cool on a wire rack.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Yes, these cookies are ones that would be popular in the Cantina’s of south Texas as well as my house. The word jalapeno around here does bring people to the table! Your craving was a great inspiration for these and this looks like a tasty way to squelch that craving. Well done!

  2. This is a combo I love. In fact I was in the mood for some jalopeno, cheddar corn bread this weekend. Your shortbread cookies are a great take on those flavors. Looking good!

  3. My hubs and son would go bonkers for these. Very inspired cookies.

  4. Oh yes… this is a definite keeper!! I love jalapeno anything… this would not last long in my house. 🙂

  5. steve, this is the best thing I have seen in a while! I WILL Be making these as soon as I return to town next week!

  6. What a great appetizer cookie…love the combo of flavors! Thanks!

  7. Oh, how yummy, Steve!!!! Congrats on your well deserved Top 9 today 🙂

  8. I participate in a group called #baketogether and we all do our own take on the leaders suggested recipe. Last month it was savory shortbread and now there are one of my favorite things. Love this!

  9. These sound incredible! I can’t wait to try them … thanks for sharing the recipe.

  10. well done! These look so delicious. I will have to make these ASAP! 🙂

    Congrats on Top 9 🙂

  11. I’ve never seen savoury shortbread before but I love jalapenos and cheddar so they sound really tasty.

  12. These look wonderful!! Am I a horrible person for thinking they would ROCK with some cheesey bean dip?

  13. Dang, these look good! This is going on my to-do list. Just found your blog thru the Top 9. I’ll be baack!

  14. Congrats on Top 9! These cookies look delicious. I love jalapeno. Can I use packaged grated cheddar cheese instead of buying a block of cheddar cheese?


    • Thanks! Sure you could use the prepackaged grated kind. The one thing I would suggest though is to try and get old/sharp cheddar. Some grated cheddars can be of the mild and/or processed variety and others are mixed with mozzarella. When melted, I find that more moisture comes out of the milder kinds of cheeses. Personally I prefer drier cheeses in the savoury cookies (sharp cheddar, parmesan, etc) over mozzarella, colby, etc. Hope that helps!

  15. Whoa. These look AMAZING!! Thanks for a wonderful recipe, Steve!!

  16. I am afraid to make these for fear of eating every single one. Jalapeno + cheddar is a winner in my book!

  17. Crazy, crazy cookies!!! But sweet and spicy – definitely a cookie that I would absolutely love!

  18. These sound fantastic! I want to make them to go along with some chili. Do they really not need any salt?

  19. My mouth is watering! Those looks soooo good. Thanks for sharing 🙂

  20. What a unique twist! I can’t wait to try these. I am always a fan of cheese and jalapeno!

  21. I am so happy I found these! My Hubs will go crazy for these cookies – he loves jalapeno and cheddar combo! Thank you!

  22. These sound great for appetizers, can’t wait to try. Thank you! I love jalapeños!!

  23. these are very similar to some jalapeno cornbread “crackers” I tested for a survey company. Although they were called crackers, they were more like a shortbread, definitely having a sweetener added. I make a mean cheese straw also, that is very similar to the base recipe of these. I cannot wait to try adding the jalapeno and sweetener (truvia), and I would like to try a different flour that is wheat free since I now eat less wheat. Perhaps a combo of coconut and almond flours, or maybe even garbanzo flour?

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