Cheesy Jalapeño Shortbread

Ingredients

Makes ~32 cookies

1 cup (226 g) unsalted butter, softened to cool room temperature (dents when pressed, not melty)

1¾ cups (220 g) all-purpose flour, spooned and leveled

½ tsp fine sea salt

½ tsp freshly ground black pepper

½ tsp garlic powder

¼ tsp smoked paprika (optional but highly recommended—for color and depth)

1½ cups (150 g) sharp white cheddar, finely shredded (block, not pre-shredded—anti-caking agents hinder melt)

1 fresh jalapeño, seeded and finely minced (seeds removed for mild; include for medium heat)

Optional boost: 1 Tbsp pickled jalapeño brine (adds brightness and binds dough)

Garnish: Flaky sea salt, extra minced jalapeño

Step-by-Step Instructions

1. Cream the Base

In a stand mixer, beat butter 2–3 minutes—until pale and smooth.

Add cheddar; mix on low 1 minute—until just incorporated. Do not overmix.

2. Incorporate Dry Ingredients

In a bowl, whisk flour, salt, pepper, garlic powder, and paprika.

Add to butter mixture; mix on low until just combined and crumbly (30 sec). Dough should hold together when pinched.

3. Fold in the Heat

Stir in minced jalapeño and brine (if using) with a silicone spatula—just until even.

Too soft? Chill 10 min or add 1–2 Tbsp flour.

4. Shape & Chill

Turn dough onto plastic wrap. Shape into a 2-inch diameter log (tight, no air pockets).

Wrap tightly; refrigerate 30 minutes (or freeze 15 min)—firm but not rock-hard.

5. Bake to Golden Perfection

Preheat oven to 350°F (175°C). Line 2 sheets with parchment.

Slice log into ¼-inch rounds (use a sharp knife, wipe between cuts).

Arrange 1 inch apart. Sprinkle with flaky salt and jalapeño.

Bake 18–22 minutes—until edges are light golden (not browned). Rotate sheets halfway.

6. Cool for Crispness

Rest on sheets 5 minutes (sets structure).

Transfer to wire rack; cool completely. They crisp as they cool.

Tips for Perfect Gravy

(Note: These are intentionally un-sauced—but for a lime crema dip, blend ¼ cup sour cream + 1 tsp lime zest + pinch of cumin.)

Serving Suggestions

On a slate board with olives, cornichons, and Manchego

Paired with a crisp Sauvignon Blanc or hoppy IPA

Crumbled over roasted cauliflower soup

As a “cracker” for pimento cheese or smoked salmon

Storage & Make-Ahead Tips

Keep airtight at room temp 5 days, or freeze 3 months.

Freeze shaped logs (wrapped) up to 1 month—slice and bake frozen (+2 min).

Do not store in humid environments—softens crust.

Frequently Asked Questions

Can I use pepper Jack?

Yes—but reduce salt by ¼ tsp and omit black pepper.

No fresh jalapeños?

Sub 2 Tbsp drained pickled jalapeños (minced) + 1 Tbsp brine.

Make it gluten-free?

Use 220 g GF 1:1 flour (like King Arthur) + ¼ tsp xanthan gum.

Allergy Information

Contains: Dairy, wheat.

Nut-free, soy-free (check cheese label), fish/shellfish-free.

Gluten-free option: See above.

Nutrition Facts

(Per cookie)

Final Thought

There’s artistry in contrast—the way buttery richness meets bright heat, how the crunch of shortbread yields to the chew of cheese. These cookies aren’t just snacks. They’re moments: of shared laughter over a cheese board, of quiet pride in a batch made with care, of the first bite that makes you pause and say, “Wow.”

So bake a batch. Cool them patiently. And savor the kind of joy that doesn’t need sweetness to be complete—

just boldness, balance, and a little bit of fire.