Cheese Cookies

These savory cheese cookies blur the line between cookie, cracker, and cheese straw. Half a pound of sharp cheddar gets mixed with butter, margarine, flour, and crisp rice cereal, then rolled into balls and smashed flat with a fork before baking. The result is a crisp, salty, intensely cheesy bite that works as an appetizer, a snack, or alongside soup.

The combination of butter and margarine gives these cookies both flavor (from the butter) and a crispier texture (from the margarine, which has more water content that creates steam during baking). Sharp cheddar is essential here. Mild cheddar bakes bland.

The rice cereal folded into the dough adds an unexpected lightness and crunch that keeps the cookies from being dense and heavy the way an all-flour cheese cracker can be.

Pro Tips

• Grate the cheddar finely so it distributes evenly throughout the dough. Large shreds create pockets that melt unevenly.
• Roll into small, uniform balls for even baking. These are supposed to be bite-sized.
• Press with a fork dipped in flour to prevent sticking. The fork tines create the classic crisscross pattern and thin the cookie for crispier edges.
• Let them cool completely on the sheet before moving. They’re fragile when hot and firm up as they cool.

Variations

• Cayenne cheddar: Add a pinch of cayenne to the dough for a subtle heat that builds with each bite.
• Parmesan version: Replace half the cheddar with finely grated Parmesan for a sharper, more Italian-leaning cookie.
• Pecan press: Instead of the fork pattern, press a pecan half into each ball for a nutty topping.