Cheesy Jalapeno Shortbread

If your snack game involves pretending crackers didn’t just happen to fall into your mouth, these Cheesy Jalapeño Shortbreads will give you something to be proud of — buttery, flaky, slightly rebellious with a jalapeño kick, and zero need for fanciful techniques or a kitchen degree.

Why This Recipe Is Awesome

This works because shortbread is stupidly forgiving and cheese is the culinary equivalent of a universal translator: it makes everything more interesting. The butter creates that melt-in-your-mouth crumble, the flour gives structure, and the cheddar and jalapeño tag-team for flavor without doing anything dramatic. No dough acrobatics, no long proofing times, and if you underbake by a minute or two you still end up with something dangerously snackable. In short: high reward, low effort, and it pairs well with beer, wine, or a smug sense of superiority over store-bought crackers.

Ingredients You’ll Need

• 1 cup (225 g) unsalted butter, cold but slightly softened (not bowling-ball hard)
• 1/3 cup (40 g) grated Parmesan or Pecorino for sharper saltiness
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 cup (60 g) cornstarch for extra tender shortbread
• 3/4 teaspoon fine sea salt
• 1 to 1 1/2 cups (110–165 g) sharp cheddar, finely grated (the sharper, the better)
• 1–2 jalapeños, stemmed, seeded for milder heat, finely diced
• 1 teaspoon smoked paprika (optional, but do it)
• 1/2 teaspoon baking powder (optional — slight lift, not a cake)
• 1 tablespoon cold water only if dough looks dry
• Coarse salt for finishing, like flaky sea salt
• Optional: a pinch of cayenne, chopped chives, or 1/4 cup toasted sesame seeds

Step-by-Step Instructions

1. Step 1

   Cut the butter into cubes and toss it in a bowl with the flour, cornstarch, and salt. Use a pastry cutter, two forks, or your fingertips to rub until the mix resembles coarse crumbs with pea-sized butter bits; a few visible butter chunks are a feature, not a bug. Fold in the grated cheddar, diced jalapeño, smoked paprika, and any extras so the cheese is evenly distributed — don’t overwork the dough. If it’s dry, add the tablespoon of cold water, one teaspoon at a time, until it holds together when pressed.

2. Step 2

   Shape the dough into a log about 1½–2 inches wide (or press into a 9×5-inch pan if you want squares), wrap in plastic, and chill at least 30 minutes — longer is fine and makes slicing neater. Slice into rounds about 1/4-inch thick, arrange on a baking sheet lined with parchment, sprinkle with flaky salt, and bake at 350°F (175°C) for 12–16 minutes until the edges are lightly golden. Cool on a rack; they firm up as they rest, and you will probably test one while still warm because self-control is optional.

Common Mistakes to Avoid

Overworking the dough so it becomes tough — treat it like a delicate conversation, brief and gentle. Using wet or watery cheese (avoid low-quality pre-shredded bags) will make the dough slack and greasy. Skimping on chill time yields crumbly, misshapen cookies that fall apart — don’t be impatient. And finally, blasting the oven temperature to “brown everything fast” just burns the edges before the center sets; steady heat wins here.

Alternatives & Substitutions

Don’t have sharp cheddar? Gruyère makes these taste like a fancy cheese plate, while pepper jack amps the heat. Butter can be swapped for half butter and half lard or shortening if you want a different crumb — butter, though, is the best lazy luxury. For gluten-free, use a cup-for-cup GF flour blend and add an extra splash of cornstarch if the dough feels sticky. No jalapeños? Roasted red peppers or a teaspoon of chili flakes work fine, and chopped scallions can step in for fresh oniony brightness. If you love herbs, thyme or rosemary folded in at the end adds a grown-up twist; if you hate them, don’t.

FAQ

Question 1?

Can I make the dough ahead of time and freeze it? Yes. Freeze the wrapped log for up to 3 months; thaw in the fridge before slicing, or slice frozen and add an extra minute to the baking time. Freezing preserves the texture and makes last-minute party snacks totally doable.

Question 2?

> How spicy will these be? It depends on your jalapeños. Seeded jalapeños give a gentle warmth; keep seeds for a serious kick. You can also mix half jalapeño, half scallion for flavor without full heat. Remember: cheese tames heat, so don’t be afraid to edge up the jalapeño quantity if you like a clear bite.

Question 3?

Can I make them smaller or larger? Absolutely. Smaller rounds become perfect cocktail nibbles; thicker or larger discs make them more cookie-like and slightly chewier. Adjust baking time: smaller slices, minus a few minutes; larger, plus a few. Keep an eye on the first batch and trust your oven’s quirks.

Final Thoughts

These Cheesy Jalapeño Shortbreads are the kind of recipe you make when you want a little elegance without ceremony: butter-forward, cheesy, and reliably addictive. They travel well, look like you tried, and are forgiving enough for a kitchen novice to nail on the first go. Make a double batch, because leftovers are the reason we cook in the first place — and because sharing is optional but highly recommended.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.