3-Ingredient Parmesan Cookies! (2024)

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These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they're sure to wow your guests!

If you’re looking for a quick and easy savoury snack, look no further – These Italian Parmesan cookies are easiest and most delicious savoury cookies you'll ever make.

They don't last longer than half an hour when my family is around.

And I'm pretty confident that once you try them, you and your family will love these as much as we do.

Just 3 basic ingredients

These crunchy, fragrantsavoury biscuits give an Italian twist to the classic English shortbreadrecipe, and are incredibly easy to make.

They're ready in less than 1 hour, andrequire just 1 bowl and only 3 basic ingredients:

all-purpose flour
cold butter
Parmesan cheese

For best results, I suggest opting for the best-quality Parmigiano Reggiano cheese you can put your hands on.

Same goes on the flour and butter. The better the quality, the better the cookies!

Add your favourite spices and herbs

What I love most about these savoury cheese cookies is that they're super easy to customize.

Add a pinch of red chilli pepper flakes for a nice spicy kick.

Add your favourite chopped fresh herbs for an extra aromatic note: rosemary, sage, thyme would all work well.

I’ve used a mix of rosemary and thyme, and I personally think this flavour combo works perfectly.

Easy Parmesan cheese cookies in 3 steps

I can’t stress enough how incredibly easy these cookies are to make.

Step 1. Quickly mix all the ingredients together in a stand mixer, then give it a quick knead until you form a log.

Step 2. Let the log rest half an hour in the fridge.

Step 3. Slice the dough into round cookies (you can cut each round with a cookie cutter to make them super pretty) and bake them until crunchy and golden, it should take about 10 minutes.

Freezing tips

To freeze the dough, flatten it slightly into a disk, double-wrap it in cling film and store it in the freezer up to 1 month.

Whan you need a quick-fix to satisfy your cookie cravings, let the dough defrost for about 10 minutes, cut into rounds and bake the biscuits for 10 minutes.

You can also safely freeze the baked cookies.

Arrange them on a baking tray covered with parchment paper, place them in the freezer for 30 minutes, then transfer them into a freezer-friendly container. They can be stored in the freezer for up to 2 months.

Serve these delicious savoury treats with your favourite wine or co*cktail. They're perfect for get-togethers, picnics, or for Christmas and New Year's Eve parties.

More Italian recipes to try

If you're looking for more super easy Italian recipes to try, check out my family favourites:

Best Italian Pizza Dough
Water Cake: A Dairy-free, Egg-free, Magic Cake
Best Italian Hot Chocolate

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture onInstagramwith the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

Recipe

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4.62 from 114 votes

Ingredients

100 g cold unsalted butter, cut into small chunks
100 g organic all-purpose flour
100 g Parmesan cheese , finely grated
fresh rosemary & thyme leaves, finely minced, (optional)
black pepper, (optional)
2 tablespoon warm water (or a small beaten egg)

Instructions

In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
Preheat the oven to 180°C ( 350°F) without the fan mode. When using thefan-assistedoption, set theovento 20°C less than conventional oven.
Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
Arrange the cookies on a baking tray lined with parchment paper.
Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
Bake for 10 minutes, or until the cookies are golden on top.
Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.
Store leftovers in an airtight container, and refrigerate for up to 4 days.

Video

Notes

Baking tip: You can also knead the dough into a ball, flatten a little bit, wrap it in cling film and refrigerate for 15 minutes. Then roll the dough into a 1 cm disk and cut the cookies using a cookie cutter.

Baking tip: If the dough is too crumbly, try adding a tiny bit of extra butter to bind everything together.

Freeze the cookies: arrange them on a baking tray covered with parchment paper, place them in the freezer for 30 minutes, then transfer them into a freezer-friendly container. They can be stored in the freezer for up to 2 months.

Freeze the dough: flatten it slight into a disk, then double-wrap it in cling film and store in the freezer for up to 2 months. Defrost for 10 minutes at room temperature, then roll into a large dish and form your cookies using a cookie cutter.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This recipe was originally published October 2014, and updated with new photos and video. No change to recipe.