These savory shortbread cookies are buttery, crisp, and incredibly snackable—perfect for anyone who loves a balance of salty, cheesy flavor with just a hint of sweetness. Flavored with grated Parmesan cheese, chopped fresh herbs, black pepper, and a touch of sea salt, they’re the kind of savory treat that disappears quickly (especially with a glass of wine nearby).

A gray plate with square-shaped shortbread biscuits, some with scalloped edges, sprinkled with crumbs. Fresh rosemary garnishes the arrangement, adding a touch of green. The background is a soft, textured gray surface.

If you’re the type who likes to nibble something savory while sipping wine or a cocktail, this Parmesan savory shortbread recipe belongs in your regular baking rotation. But even if you’re not in it for the wine, they’re just as good served as a pre-dinner bite, an afternoon snack, or alongside a cup of tea or espresso.

The magic of this savory shortbread is that the recipe is that it’s a twist on a basic shortbread cookie dough, but nutty grated Parmesan cheese and cracked black pepper bring a grown-up flavor, and bit of cornmeal adds a sandy, melt-in-your-mouth texture.

  • A square fluted baking pan containing cookie dough, with a piece of parchment paper on top.
    Mix the dough in a food processor, then press into a 9-inch tart pan with a removable bottom. Tip: Use a piece of parchment paper to help if the dough is sticky.
  • Square golden-brown pie baked shortbread on a cooling rack, with a striped towel and knife beside it on a light gray surface.
    Bake 35-40 minutes, until the top is lightly golden.
  • A square unmolded whole shortbread cookie with a golden-brown top rests on a round cooling rack. In the background, theres part of a striped dish towel and the edge of a knife on a light gray surface.
    Cool about 20 minutes on a wire rack.
  • A batch of square, golden-brown Parmesan shortbread cookies is neatly cut into twelve pieces on a light-colored cutting board with a large knife resting on the right side. Crumbs are scattered around the cookies on a textured surface.
    Slice the shortbread into squares or triangles while it’s still slightly warm.
  • A plate of square cookies garnished with rosemary on a light gray surface. Nearby are a glass of red wine, a small jar of spices, and a wine bottle on a wooden coaster. A white cloth and a black-and-white striped napkin are also visible.
    Serve on a platter for an appetizer. The shortbread will keep at room temperature about 4 days.
A plate of square cookies garnished with rosemary on a light gray surface. Nearby are a glass of red wine, a small jar of spices, and a wine bottle on a wooden coaster. A white cloth is also visible.
5 from 1 rating

Parmesan Herb Shortbread Squares

Karen Tedesco
These savory shortbread cookies are buttery, crisp, and incredibly snackable—perfect for anyone who loves a balance of salty, cheesy flavor with just a hint of sweetness. Flavored with grated Parmesan cheese, chopped fresh herbs, black pepper, and a touch of sea salt, they’re the kind of savory treat that disappears quickly (especially with a glass of wine nearby).
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Yield: 16 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients
 

  • 1½ cups (180 g) all-purpose flour
  • ½ cup (65 g) stoneground cornmeal
  • ⅓ cup (35 g) finely grated Parmesan cheese
  • 2 teaspoons fresh chopped thyme or rosemary
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks) (227 g) butter, cut into cubes
  • ⅔ cup (80 g) confectioners’ sugar

Equipment

Instructions
 

  1. Adjust your oven rack to the middle position and preheat the oven to 325 (160 C) degrees.
  2. Put 1½ cups all-purpose flour, ½ cup stoneground cornmeal, ⅓ cup finely grated Parmesan cheese, 2 teaspoons fresh chopped thyme or rosemary, 2 teaspoons freshly ground black pepper, and 1 teaspoon fine sea salt in a medium bowl. Whisk together to blend.
  3. Put the butter and confectioner's sugar in a food processor work bowl and pulse until blended and creamy. Add the flour mixture and pulse just until a soft dough forms (about 30 seconds).
  4. Pat the dough in an even layer in 9-inch round or square tart pan with a removable bottom. It may feel sticky – you can cover the dough with a piece of parchment paper or plastic wrap while your press.
  5. Bake 35-40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently.
  6. Cool the pan on a rack 10 minutes, then unmold the shortbread and cool 10 more minutes. While it’s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.

Notes

  • Store the shortbread in a covered container up 3-4 days.

Nutrition per serving

Calories: 81kcal Carbohydrates: 19g Protein: 3g Fat: 1g Sodium: 198mg Fiber: 1g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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