Easy Savory Parmesan Cookies (Gluten-Free)
Made with a savory shortbread cookie dough, these easy parmesan cookies are crunchy, buttery, and flavored with fresh herbs for a light snack! Totally gluten-free too.
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A Savory Cookie Twist – Parmesan and Herb Cookies
While we usually tend to think of cookies as sweet snacks, today we’ll be making something a little different.
By adding parmesan cheese, fresh herbs and a pinch of salt to an easy shortbread dough, we’re making a savory cookie that you can enjoy as a snack anytime of the day, or add it to a cheese board for the perfect party appetizer!
Why This Recipe Works:
- Simple Ingredients: You only need a handful of ingredients to make these savory parmesan and herb cookies, all of which are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the cookie dough is just a matter of mixing the wet and dry ingredients together, after which you chill the dough before rolling it out and cutting it and baking!
- Totally Gluten-Free: The best part is that these parmesan cookies are totally gluten-free, which means that even those with Celiac disease or gluten intolerances can enjoy this savory snack too!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making these savory parmesan cookies.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
- Butter: Since this is a recipe for savory cookies, regular salted butter is fine. If you are lactose-intolerant, you may use salted dairy-free butter instead.
- Parmesan Cheese: Since this is a recipe for parmesan cookies, grated parmesan cheese is a key ingredient. Alternatively, you may use grated grana padano cheese instead. If you are lactose-intolerant, you may substitute it with dairy-free parmesan cheese instead.
- Fresh Thyme: I like flavoring these savory parmesan herb cookies with fresh thyme, for finely chopped fresh rosemary will work too.
- Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
- Fresh Herbs: I like using fresh herbs (such as basil, thyme, cilantro, parsley) as a decorative touch, but this is completely optional.
How to Make Savory Parmesan Cookies (Step by Step):
1. Combine Ingredients to Form Dough
In a large mixing bowl, place the gluten-free measure-for-measure flour, xanthan gum (if using), softened butter, grated parmesan cheese, fresh thyme, egg and salt and mix thoroughly either by hand or with food processor or an electric mixer.
The dough will take a minute or two to start to form into a ball, just keep mixing until a homogeneous dough forms.
2. Chill Dough
Once the dough starts coming together, remove it from the bowl and wrap in plastic wrap and place it in the refrigerator to chill for an hour.
3. Preheat Oven
When the dough is almost done chilling, preheat the oven to 350F.
4. Roll Out Chilled Dough
Once chilled, remove and place the dough between 2 pieces of parchment paper (or place it on a lightly floured surface) and use a rolling pin to roll the dough into a thin layer, about ¼-inch thick.
5. Cut Dough
Using a cookie cutter of choice (about 2” in diameter), cut circles out of the dough. Place the cookies on a baking tray. Re-roll the remaining dough until the dough is all used up and cut into cookies.
6. Decorate Cookie Dough with Herbs
Take the fresh herbs and center 1 leaf of parsley, cilantro, basil, or a sprig of thyme etc in the middle of each cookie circle. Gently press the herb into the cookie dough.
(TIP: If the herbs will not stick, use a small amount of water and brush the top of the cookie and then press the herb on top and it will help the herb stick to the cookie dough.)
7. Bake Until Golden
Place the tray of cookies in the oven and bake for 10-12 minutes, the edges should be slightly golden brown, but do not over-bake.
8. Cool Before Removing
Remove and let the parmesan herb cookies cool on a cooling rack before eating or storing.
Dish by Dish Tips/Tricks:
- Chill Dough: It’s important to chill the dough so that the dough is easier to manage and you can easily cut out the dough into the shape of your choice.
- Storing: To store, place the cooled gluten-free parmesan cookies in an airtight container and store for at room temperature for up to 3 days.
Other Gluten-Free Snacks You’ll Love:
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Savory Parmesan Cookies (Gluten-Free)
- Total Time: 1 hour 27 minutes
- Yield: 36 cookies 1x
- Diet: Gluten Free
Description
Made with a savory shortbread cookie dough, these easy parmesan cookies are crunchy, buttery, and flavored with fresh herbs for a light snack! Totally gluten-free too.
Ingredients
- 2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend does not already include it)
- 3/4 cups butter, softened
- 1 cup grated parmesan cheese
- 1 teaspoon fresh thyme
- 1 egg
- 1/2 teaspoon salt
- Fresh herbs (optional, for decoration)
Instructions
- Combine Ingredients to Form Dough: In a large bowl, place the gluten-free measure-for-measure flour, xanthan gum (if using), softened butter, grated parmesan cheese, fresh thyme, egg and salt and mix thoroughly either by hand or with an electric mixer. The dough will take a minute or two to start to form into a ball, just keep mixing.
- Chill Dough: Once the dough starts coming together, remove it from the bowl and wrap in plastic wrap and place it in the refrigerator to chill for an hour.
- Preheat Oven: Preheat the oven to 350F.
- Roll Out Chilled Dough: Once chilled, remove and place the dough between 2 pieces of parchment paper and roll it into a thin layer, about ¼-inch thick.
- Cut Dough: Using a cookie cutter of choice (about 2” in diameter), cut circles out of the dough. Place the cookies on a baking tray. Re-roll the remaining dough until the dough is all used up and cut into cookies.
- Decorate Cookie Dough with Herbs: Take the fresh herbs and center 1 leaf of parsley, cilantro, basil, etc in the middle of each piece of cookie dough. Gently press the herb into the cookie. (If the herbs do not stick, use a small amount of water and brush the top of the cookie dough and then press the herb on top and it will help the herb stick to the cookie dough).
- Bake Until Golden: Place the tray of cookies in the oven and bake for 10-12 minutes, the edges should be slightly golden, but do not overbake.
- Cool Before Enjoying: Remove and let cool on a cooling rack before eating or storing.
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Butter: Since this is a recipe for savory cookies, regular salted butter is fine. If you are lactose-intolerant, you may use salted dairy-free butter instead.
Parmesan Cheese: Since this is a recipe for parmesan cookies, grated parmesan cheese is a key ingredient. Alternatively, you may use grated grana padano cheese instead. If you are lactose-intolerant, you may substitute it with dairy-free parmesan cheese instead.
Fresh Thyme: I like flavoring these savory parmesan herb cookies with fresh thyme, for finely chopped fresh rosemary will work too.
Egg: The egg helps to better bind the ingredients together, so make sure to add it in.
Fresh Herbs: I like using fresh herbs (such as basil, thyme, cilantro, parsley) as a decorative touch, but this is completely optional.
- Prep Time: 15 mins
- Chilling Time: 1 hour
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
These cookies are great for cheese lovers – I like to enjoy them as a cocktail snack with a glass of wine before dinner proper.
Yes, you can enjoy these as a cocktail snack too! Such a great idea!
Hi! Can I make this as a roll, slice and bake type of cookie? These look delicious by the way!
Hi Arminda! Yes, you can! Make sure to wrap the dough in plastic wrap, then form it into a long log before chilling it in the fridge for at least 1 hour until it’s firm. Once the dough is firm, discard the plastic wrap, then slice the log into equally thin slices before placing on the parchment-lined baking sheet and baking as per the instructions in the recipe card. Happy baking, and hope you enjoy these savory cookies!