Not all holiday cookies have to be sweet, try these Smoked Gouda and Cheddar Cookies. Cheesy delicious goodness! You only need 7 ingredients!
When Thanksgiving is over, it is time to work on cookies. Testing, planning and prepping. Many years ago, when I started to give out cookies, Bryan worked in a tiny company with just 5 employees. Including family and friends, I probably baked about 40 cookies. Today, Bryan works in a large company with more than 150 people. Although we don’t give out to everyone, but my cookie list has been growing every year. This year has definitely reached a new high. I’m going to make 200 cookies and 200 marshmallows!
Yes, lots of treat! But actually, I really enjoy making cookies. Warm oven, aromatic cookie scent, Christmas music and cold weather, that is what the holidays should feel like. It’s relaxing in a way. And of course, many taste test for me! To help you through cookie planning, I want to share a few of tips.
- Go with what you are familiar with. Don’t try to bake 5 new cookies that you have never done before. Not only they may not all come out good, you can be overwhelmed by all the new recipes. I usually include 1 new recipe each year, but I will test the recipe ahead.
- Divide your work into a few days. You don’t have to make everything on the same day.
- Find recipes of cookies (or treat) that can be stored for a few days. I usually bake everything and give them out within 5 days. Marshmallows are the best! One batch can be divided into many and they last for a long time. (Some cookie dough can be made ahead and freeze too!)
- Don’t be over-ambitious. It’s ok to make only 1 type of cookie or treat. It’s ok that you only bake for a few people. Do what you are comfortable with.
- Enjoy the process. It’s the holiday!
So this year, I want to include a type of savory cookies. There are people who are not fond of sweet treat (you must know someone too!), so why not stir things up and do something completely unexpected? These Smoked Gouda and Cheddar Cookies are exactly what I’m looking for! This recipe is from Dorie’s Cookies. Dorie Greenspan is such an expert in cookie baking. Her recipes are easy to follow and the cookies are always delicious. I think this is the ONE cookie book anyone will need!
Back to the cookies, they are buttery, smokey, and cheesy. The flavors are complex and unique. It’s very easy to do and all you need is food processor and 7 ingredients. Throw everything in the food processor, pulse and pulse. There is the dough and roll it out. Chill, cut and bake. It really can’t be any easier than that! The cookies come out perfectly uniform. I can easily eat ten of them in one go. Not only they will make excellent gifts, they are also great to serve as appetizer, like on a cheese board with jam and grapes. Enjoy, and Happy Holiday Baking!
Smoked Gouda and Cheddar Cookies
Yield 45 - 50 cookies
- 1 stick (8 tablespoons) cold unsalted butter (cut into 16 pieces)
- 4 ounces smoked gouda (cut into ¼-inch cubes)
- 2 ounces sharp cheddar (shredded)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- pinch of cayenne pepper
- 1¼ cups (170 grams) all-purpose flour
- In a food processor, combine butter, gouda, cheddar, salt, pepper and cayenne pepper. Pulse until the butter and cheese are chopped into the size of rice. Add flour and pulse until the mixture is moist and comes together like large crumbles. Transfer the dough to a clean working surface. Combine and shape into a ball. Divide the dough into 2 parts and pat into disks.
- Place 1 disk between 2 parchment papers. Using a rolling pin, roll into ¼-thick. Transfer to a baking sheet. Repeat with the other disk and place on top of the other sheet of dough. Chill in the freezer for 1 hour.
- Preheat oven to 350˚F (177˚C). Line a baking sheet with a parchment paper.
- Once the dough is chilled, remove 1 sheet from the freezer. Peel both parchment papers off. Place one of the parchment papers on a clean working surface and put the dough on top. With a 1½-inch round cookie cutter, cut out as many cookies as you can. Line them on the prepared baking sheet and space the dough apart for 1 inch. Collect the leftover scraps and keep in the fridge.
- Bake the cookies for 16 – 18 minutes, rotating the baking sheets after 9 minutes. Bake until the cookies are light golden brown on top and deep golden brown on bottom. Transfer the baking sheets to counter and let the cookies rest on the sheets for 2 minutes. Transfer the cookies to a cooling rack to cool completely.
- Repeat with the remaining dough. Gather the scarps and combine with the scraps in the fridge. Roll into a ball and pat into a disk. Roll the dough into ¼-inch thickness just like before. Chill in the freezer for 1 hour. Cut and bake.
- The thin brown outer layer of the smoked Gouda is not the rind. It is just cheese that got smoked. It is a little tougher. I used them in this recipe as well.
- For storage, the cookies can be kept in a covered container for up to 4 days at room temperature. The cookies can also be wrap airtight and freeze for up to 2 months.
(Adapted from Dorie’s Cookies)
Courses Appetizer, Snack
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