Parmesan Cheese Butter Cookies - Highly Recommended! They are buttery with a nice cheesy aftertaste!

If you are looking for a simple recipe that bakes delicious cheesy and buttery cookies with a good balance of sweet and salty taste for you, your family, friends, kiddo or not so-kiddo lunch boxes, tea-times, munchies, parties and any celebrations like Chinese New Year, New Year and Christmas, I have an easy and really good recipe for you.

... because these slightly sweet and salty Parmesan cheese butter cookies are extra delicious with a fine and nice gritty cheesy aftertaste. Wanna try?

This is me baking and enjoying these Parmesan Cheese Butter Cookies
... for our coming Chinese New Year celebration.

This is me baking and enjoying these Parmesan Cheese Butter Cookies
... for our everyday school or work lunchboxes.

To make Parmesan cheese cookies, you will need Parmesan cheese!!!
If you like your cookies with really strong cheesy flavours, I must point out to you that...
these powdery grated ones found in the non-chilling section (at the pasta area) are pretty ultimate cheesy!!!

So if you prefer your cookies to be milder in taste, it is best to choose any powdery grated Parmesan cheese that is less aged and less sharp in its flavours.

Having said that, I have to tell you what I have observed... Although this strong Parmesan cheese that I used can be really really really pungent in smell... SO pungent that I do think it smells like smelly feet!!! LOL!!! ... but strangely, the strong pungent smell will mellow to develop a wonderful flavour when the cookies are thoroughly baked eventually. So bizarre, isn't it?

Well, it is the same feeling when you are enjoying Parmesan cheese with pasta and pizza... Agree?

Am I you going to use this very strong cheese again to bake these cookies? Definitely YES! Would you? Well, you decide.

This is an easy cookie dough to handle. And I can roll and cut the cookies in any shapes that I like.
To be creative, I'm making these looking like bits and pieces of cheese. ^_^

Arrange the cookies dough on a baking tray lined with baking paper and brush them with egg wash.

After baking...
No more pungent smell now... And the cookies smell tasty!

Nom nom nom nom nom... Sweet, salty and delicious!
You have to taste these to see what I mean...

I have baked these cheesy cookies again for the coming Chinese New Year.
And this time, I have baked them in the shapes of blossom flowers.

Different shapes. Same delicious taste!
Yummy cookies with sweet salty buttery cheesy taste and texture!

Here's a video showing how I baked these pretty Parmesan cheese cookies for Chinese New Year.

If you like Chinese New Year baking, you might want to try these HIGHLY RECOMMENDED very popular recipes:

Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
My Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥 that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favourite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!
Extra Buttery Crispy Nestum Cookies with NO egg at here

If you like my recipes and want to get the latest updates about my baking, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids

Now, here's my recipe.

Makes about 24 4 x 4 cm cheese-shaped or 28 3.5 x 3.5 cm flower cookies

For the dough:

60g (1/4 cup) unsalted butter, very softened at room temperature
20g (2 tbsp) caster sugar
50g Parmesan cheese, finely grated like powder
75g (1/2 cup) all purpose flour
5g (1/2 tbsp) corn flour

For egg wash:

1 egg yolk

1 tsp milk

extra all purpose flour to dust if required

extra Parmesan cheese powder to sprinkle if desired

Please note:

1) Please do not add salt as Parmesan cheese itself can be quite salty.

2) Please use finely grated powder Parmesan only. You can choose to use either strong or mild in its flavour and the choice is entirely up to you. Please do not use other types of grated cheese as the different cheese can yield cookies that are very different as compared to these.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar until fluffy and combined. Beat in cheese powder until combined. Sift flour and corn flour into the butter mixture and use a spatula to mix until the flour mixture is totally absorbed into the butter mixture. Gather the crumbs and knead slightly until just enough to form a soft pliable dough. Do not knead the dough excessively. Wrap dough in cling film and allow it to rest at room temperature for about 30 mins.

Preheat oven to 170°C. Line baking trays with baking paper. For the egg wash, use a fork to beat egg yolk and milk lightly to combine.

Place dough on a lightly floured surface, use a rolling pin to roll dough into flat shape with 4 mm thickness and cut them into shapes using your desired cookie cutters.

Brush the cookies with egg wash and sprinkle cheese powder on top. Bake for 10-12 mins or until golden brown and crisp - Please note that these cookies can brown very quickly!

Allow the cookies to cool slightly on the baking trays for 10-15 mins. Transfer them onto a wire rack and allow them to cool completely.

Store cookies in airtight container at room temperature for up to 5 days. Enjoy!

Happy Baking

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