This Parmesan and Thyme Shortbread Cookie is definitely not your regular shortbread cookie. This is a savory shortbread cookie which may sound new (or not) to you but it is a good variation for a change. This has less sugar as compared to regular shortbread cookie, and it has good helping of grated parmesan cheese and sprinkle of thyme. It is different for sure, but in a good way.

I’ve made different variations of shortbread cookie, but none of them was savory. This was actually my first time to make a savory shortbread, I was actually hesitant at first but I was really curious about it, and so I gave it a try. At first, it felt that I was looking for something that was missing, sweetness! I was used to having sweet shortbread and so when I tasted it was a different taste all together. Then I ate few more pieces and that is when I started appreciating it. The creamy buttery taste that I love in shortbread was still there, but now with the addition of cheesy taste from parmesan. Instead of sweetness, there’s a switch to a savory salty taste which I appreciated. It may need few pieces to get used to the concept of savory shortbread, but in the end I liked it and so I decided it is worth sharing. If you are looking for something new, if you are adventurous enough to try new taste, or if you are just curios, I invite you to give this cookie a try. This is a nice addition to your cookie platter, and something new and different too.

Shortbread Cookie Variation

If this savory shortbread cookie is not your thing, no worries as I have more shortbread variation in my website. Click HERE to go to the consolidated post for 10 MORE shortbread recipes that you can make at home. You can also check the video. Let me know which one you would like to try.

Make Shortbread Cookie with Hand Mixer or Stand Mixer

Good news my friends, this recipe can be made using a hand mixer or a stand mixer. A simple hand mixer will work just fine, there is no heavy duty mixing happening in this recipe. As long as you remember to use softened butter, your life will be easy breezy making this recipe. I personally prefer using a hand mixer to make this cookie because it is so easy. You can make this all in one bowl (or two) which makes clean-up easy and quick.

How to Softened Butter

• Room Temperarure: Take the butter out from the refrigetor at least 1 hour before using it, you can even take it out at night for use the following day. Remember, lenght of time to soften the butter at room temperature depends the temperature in your kitchen. If you leave in a humid area, or if you are making it during Summer when it is hot, you may not need 1 hour to get the butter softened. The measure is when you press your fingers on the butter, it should make a dent, but the butter should not be melting and greasy.
• Mirowave Steam: Worst comes to worst, you forgot to take out the butter and you need to make the cookie. What you do is put 2 cups of water in the microwave and microwave the water for 2-3 minutes. Next, put the diced butter inside the micrwave and leave it there, check at 10 minutes time to see if already softened. The steam inside the butter should help softened the butter. Do NOT microwave the butter as this is very risky, the butter could get greasy and oily if you ended up over microwaving it.

Tips in Making Shortbread Cookie

1. Sift the Confectioner’s Sugar: Icing Sugar or confectioners sugar tends to have lumps, so sifting is recommended for a smoother cookie texture. Sift the sugar first using a flour sifter of a regular sieve then measure the required amount.
2. Use Softened Butter: For me the best, easy and even way to have a softened butter is by leaving the butter on the counter top at least 1 hour before using it. This brings down the butter to room temperature making it soft enough for the mixer to break and mix.
3. Same Size, Same Thickness: It is very important to have the same size and thickness for the cookies so that they all bake at the same time. If you have some thicker and bigger than the other, it will not be bake the same time as the other pieces. I use a small ice cream scoop to divide the portion into 12, then I use the palm of my hands to press it down slightly. The size is about 1.5-inch disk with 3/4-inch thickness. This cookie is thicker than the regular cookie cutter shortbread.
4. Do NOT Over Bake: You’ve probably heard this countless times when making a cookie, Do NOT over bake. Bake at 18 – 20 minutes only, check at 15 minutes mark. If the side starts to brown already while the center is still white and soft, that is ok. Shortbread cookie is a very fragile cookie, plus it is a butter based cookie which makes it susceptible over baking if not monitored. Take the cookie out when you notice the side starts browning while the top is still pale. The cookie will continue to cook as it cools. Baking time should be adjusted if baking a frozen shortbread cookie straight from the freezer. Add 1-2 minutes (more or less).

Can I Use Granulated Sugar Instead of Icing Sugar

Technically, you can but the texture will NOT be the same. Icing sugar have a fine powdered texture that makes the cookie smooth and creamy. It also blends well, and dissolve easily thus producing a better cookie texture.

Why Do We Need Cornstarch

Cornstarch makes the shortbread softer and creamier. Unlike the traditional cookie cutter shortbread, this Thyme Parmesan Shortbread is thicker, almost 3 times than regular shortbread. Cornstarch gave the nice softness to the cookie while keeping it intact and not crumbly.

Can I Use a Cutter to Shape the Cookie?

Yes you can, but you need to chill the cookie dough as this dough is softer than regular shortbread cookie since it uses softened butter. Chill it about 30 minutes or until slightly hard to roll for cutting. You can also just use your hands to shape the dough. Divide the dough into 8 or 10 pieces then shape into a a small disk. Use your palm to slightly flatten the cookie as this will not spread. You can also use any shape of cookie cutter that you prefer. Again, when using a cookie cutter, it is VERY important to chill the cookie before baking so it retains the shape during baking and to avoid spreading.

This here is a sample of how it looks like when you bake it in individual rounds instead of in a pan. I like a thicker rounds and bigger cookie so I divided it into 8, for a smaller pieces, divide it into 10. Baking time is also 20 minutes.

Ingredients:

• 1/2 cup (1 stick) unsalted Butter – softened at room temperature
• 3 tablespoon Confectioner’s /Icing sugar
• 3 tablespoon Almond Flour (or All-Purpose Flour)
• 1 cup All-Purpose Flour
• 2 tablespoon Cornstarch
• 3/4 teaspoon Salt
• 1/4 cup fresh Parmesan Cheese – grated
• 1/3 teaspoon dried Thyme or 1 tablespoon fresh Rosemary

Instructions:

1. Preheat oven to 350F. Prepare a silicone mat or baking sheet lined with parchment paper.
2. Cream Butter: In a large bowl, cream the butter until soft.
3. Add Dry Ingredient: Sift all-purpose flour, cornstarch, icing sugar, almond flour and salt. It will be crumbly at first, but keep mixing and it will form a dough. When you pick a small portion and clump it into your hands, it should clump and form into a dough.
4. Add Parmesan Cheese & Thyme: Add the parmesan cheese and dried or fresh thyme (if using any). The final dough will be loose, almost like pebbles but soft, this is fine.
5. Shape the Cookie Dough:  The ways to do this. Pick your choice
   • Baking Pan: Press the shortbread dough on a aluminum foil or parchment paper lined 7-inch square pan. Use your fingers then the back of the spoon to level the top. Refrigerated at least 10 minutes to allow the dough to harden for a smooth cut. If the dough is manageable to be cut immediately without chilling, go ahead and cut it into 12-14 sticks.
   • Using Cookie Cutter: Alternatively, if you want to use a cookie cutter, gather the dough into a ball shape and wrap with plastic wrap. Chill the dough about 30 minutes or until manageable to roll and cut without sticking to the counter and rolling pin. Roll and cut into 10 pieces, about 1/4-inch thick. The thickness of the cookie affects the baking time, the thicker the cookie, the longer baking time you need. Adjust as needed.
   • Hand Rolled: Divide the dough into 8 – 10 pieces, shape into a disk about 1-inch size.
6. Chill: Chill for 30 minutes – 1 hour in the refrigerator or leave overnight in the refrigerator. This will help the cookie hold its shape while it bakes. Do not skip this step as it is crucial to retaining the cookie shape as it bakes. You can also freeze the cookie dough up to 3 months. Shape before freezing. No need to thaw when ready to bake, add about 2-3 minutes more in the baking time or until the edges starts to brown while the center is still soft.
7. Bake: Bake for 20 – 23 minutes, or until the edge of the cookies starts to turn golden brown and the center is still pale and soft. Check on 20 minutes mark to avoid over baking.
8. Cool: Let cool on baking sheet at least 30 minutes before lifting from baking sheet. This texture of this cookie is even better when you allow it to completely cool. I like to leave it in the refrigerator to firm up at least 1 hour.
9. Store baked cookies in a resealable container or plastic bag. Keep in the refrigerator.

Makes 12- 14 shortbread sticks

How to Freeze Shortbread Cookies

One of the thing I like about shortbread cookie is it freezes well. To freeze the shortbread cookie, you have two options to do this.

• Slice & Freeze: Slice into the size and shape that you like then arrange it in a pan lined with parchment paper. Store in the refrigerator for at least 1 hour or until solid hard and no longer sticky. Transfer in a ziplock bag and freeze up to 2 – 3 months.
• Shape as a Log & Freeze: Shape the Shortbread doug into a log shape and tightly wrapped with plastic wrap. Store in a ziplock bag and freeze up to 2 -3 months. Thaw for about an hour before slicing and baking.

Recipe Notes:

• Remember, size and thickness matters. The bigger and thicker your cookie, the more baking time you  need. So, adjust your baking time accordingly.

Nutrition Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutrition Information in this website, please read the Nutrition Disclaimer page.

Classic Shortbread Cookie

How to Use Shortbread Cookie Dough as a Tart Crust

This Shortbread cookie dough can be used as tart crust. This makes a perfect tart crust for fruit tarts and custard tarts. It is still the same creamy and butter shortbread, but molded in a tart pan. Watch the video on how to do this.

I love eating shortbread cookie on its own, but I enjoy it even more when dipped in melted dark chocolate. The smooth buttery texture complements well with the dark chocolate. Every bite melts in your mouth! Such an easy breezy treat for something so deliciously good.

More Shortbread Cookie Variation

Chocolate Dipped Shortbread Cookie

If you want to make this cookie extra special and extra sinfully delicious, I highly recommend dipping it in melted chocolate. You only need to add 1 extra step, and that is dipping it in melted chocolate. Watch the video to see how to make it.

Strawberry Shortbread Cookie

Strawberry & White Chocolate Shortbread Cookie is a lovely delicious twist to my classic Shortbread Cookie recipe. The base is a creamy, buttery shortbread cookie with a layer of white chocolate and Strawberry paste and finish off with slice of fresh Strawberry coated with white chocolate. Every layer of this shortbread is perfection, they just seem to work well together.

White Chocolate Matcha Dipped Shortbread Cookie

This Matcha Glazed Shortbread Cookie is the same creamy and buttery shortbread cookie made special by adding a white chocolate matcha glazed on top.

Shortbread Cookie Stick

When you think making shortbread cookie is very easy, well I made it even easier and simpler. This Shortbread Cookie Stick recipe do not require any mixer or food processor, no rolling of dough, and no need for cookie cutter too. A one bowl super easy way to make shortbread cookie. This is a huge game changer on how you make shortbread cookie. Check it out.

Shortbread Pecan Icebox Cookie

Make-ahead ice box cookies are something that you would want to keep especially during the holiday season, this recipe particularly :). They freeze well that’s why they are called ice-box cookies and they are super easy to make. Make it, shape it, freeze it and bake it late

Toblerone Shortbread Cookie

Add a twist to your usual shortbread cookie by turning it into this Toblerone Shortbread Cookie. The same simple and easy shortbread that we all love, buttery, creamy and now made even more special with the addition of chopped Toblerone in the cookie dough. Once you try this variation, you will never think of Tobelerone as just a chocolate that you can eat on its own. Watch how I made this cookie.

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There’s something for everyone, so check it out and watch some of my videos. You can find all the recipes in my website. Happy Baking

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