Savory Cheese Cookies

Ellen Sturgis grew up making these savory “cookies” and continues to make them with her daughter Rozzie every Christmas. Come December, there is always a full tin in her kitchen; when she runs out, she just whips up another batch to bring to friends for the holidays. They last forever (well, a month) if they don’t get eaten immediately. But honestly, it’s hard to eat just one.

Savory Cheese Cookies
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  • 1 cup (1/2 pound/2 sticks) butter at room temperature
  • ½ pound sharp cheddar cheese, grated
  • 2 ½ - 3 cups all purpose flour
  1. Place the butter in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the cheese and mix until everything is well incorporated.
  3. Scrape down the sides of the bowl, gradually add the flour and mix again until the dough looks dry. The dough shouldn't feel sticky.
  4. Roll into cotton size balls, place on an ungreased cookie sheet and press the balls down with the tines of a fork.
  5. Transfer the cookie sheet to the oven and bake until the bottoms begin to brown, about 15-20 minutes.
  6. Transfer to a wire rack to cool. Repeat with remaining dough.