Featured Recipe

Savory Cheese Stick Cookies

Name: Savory Cheese Stick Cookies
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Yield: 26 servings
Ingredients: 1 1/4 cups smoked gouda cheese grated; 1/4 cup parmesan cheese freshly grated; 1/3 cup cream cheese softened; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/4 teaspoon smoked paprika; 1 1/4 cups all-purpose flour

By Kate

Created on 21 January 2026

Flaky, cheesy bites with a sharp cheddar base swapped for smoked gouda and parmesan. Butter swapped with cream cheese for tang and moisture. Garlic powder replaced by onion powder, cayenne changed to smoked paprika. Dough scooped generously, fork-pressed for rustic look. Baked at 345F for 18 to 28 minutes, timing varies with oven heat and size. Crisp exterior with either chewy or crunchy interior possible by baking time tweaks. Store airtight up to 5 days. Notes on grating cheeses, mixing to avoid grainy textures, and options to freeze dough or cookies included.

Prep: 22 min

Cook: 28 min

Total: 50 min

Serves: 26 servings

savory cookies snacks cheese baking

Introduction

Cheese and butter. The base of so many savory treats, but skip the usual cheddar and bring in smoked gouda and parmesan for deeper flavor complexity, right? Cream cheese swaps in for butter, adding moisture and tang to the mix. Onion powder trades places with garlic powder—milder, earthier profile—and paprika adds that smoky heat, not just cayenne’s sharp kick. Dough may feel sticky; that’s good, means moisture’s right. Scooping in tablespoons, not teaspoons, because size matters here. Fork patterns old school, but a quick wet fork keeps dough from sticking and helps those cookies bake evenly. Oven temp bumped down to 345F; subtle, controlled bake. Crispy or chewy, up to you—watch the golden color and crackling smell for clues. Resting on the pan is a game changer—quiets the cookies into perfect texture. Store short, freeze long, because these babies won’t hang around your kitchen long.

Ingredients

1 1/4 cups smoked gouda cheese grated

1/4 cup parmesan cheese freshly grated

1/3 cup cream cheese softened

1/2 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika

1 1/4 cups all-purpose flour

About the ingredients

Fine shredding the smoked gouda and parmesan matters. Large shreds won’t meld well, can leave grainy textures that lead to crumbly bites. Cream cheese’s role here is more than moisture; it reduces toughness that often comes with butter-only dough. All-purpose flour provides structure but don’t overdo it or cookies turn dense. Saving time? Use pre-grated parmesan, but freshly grated smoked gouda will always trump. Spice swaps add personality—onion powder mellows garlic’s sharpness, smoked paprika plays a gentle warmth instead of fiery cayenne. Salt is key. It pulls out cheese’s flavor, don’t skip or halve it unless following specific diet. Dough can be sticky; chill if too soft before scooping. Beat ingredients just until combined; overworking flour creates gluey texture you don’t want.

Method

Set oven to 345F. Line baking sheet with parchment or silicone mat. Grate cheeses finely using the smallest holes on the box grater or a microplane. Avoid clumps. Fine shreds melt smoother.

Cream softened cream cheese with grated cheeses in a mixer bowl. Blend until no dry lumps. Add salt, onion powder, smoked paprika. Mix until well combined. Gradually dump in flour in thirds. Mix low speed. Look for dough that holds together but is not sticky. Avoid overmixing; tough cookies start here.

Using a generous 1 1/2 tablespoon scoop, dollop dough on pan spaced about 2 inches apart. Wet fork tines and press gently but firmly into each mound for pattern. Wetting fork avoids sticking, keeps marks sharp.

Bake 18-28 minutes until tops turn golden and smell pungent. Listen for faint crackles from butter melting. Pull sooner for soft centers, longer for all-around crisp. Edges should darken but not burn. Let rest 10 minutes on hot tray—cookies firm up catching residual heat.

Cool completely on wire rack if storing. Store in airtight container at room temp up to 5 days. Freeze extra dough or baked cookies wrapped snugly for up to 3 months. Thaw at room temp before use.

Technique Tips

Start by prepping oven and pans upfront—efficiency saves heat loss from frequent door openings. Grating should be done using fine holes; coarse cheese shreds melt unequally, resulting in pockets of unincorporated cheese or uneven texture. Cream cheese and cheese mix needs to be properly creamed to avoid lumps that bake dry. Gradual flour incorporation prevents dense dough—add slowly and observe consistency. Use a wet fork dipped in cold water to make marks on dough without tearing; fork patterns guide even baking and provide classic look. Baking time varies; watch for deep golden color and softened smell of browned cheese. Pull out a single cookie and press lightly to test texture if unsure. Cooling on pan solidifies exterior while interior finishes. Store airtight but don’t refrigerate too long—it’ll dry. Dough or baked cookies freeze well; thaw at room temperature to maintain texture and flavor.

Chef's Notes

💡 Cheese shredding matters. Use small holes on grater. Large chunks can lead to uneven melting, dry spots. Grate to fine texture. That's key.
💡 Mix slowly when adding flour. Too fast creates tough cookies. Aim for consistency that holds. Not overly sticky. Keep an eye on texture.
💡 Use a wet fork when pressing dough. Helps prevent sticking. Sharp marks, even heating. Pull cookies sooner for softer centers, longer for crunch.
💡 Cooling cookies on the tray helps set texture. Rest for about 10 minutes. They finish baking on the hot sheet. Perfect for snack time.
💡 Chill dough if it's too soft. Makes scooping easier. Don't rush. Freezing options available for either formed dough or baked cookies.