Savory Parmesan & Thyme Cookies

Parmesan&Thyme 1

Winter arrived in a serious way to Chicago this week. High winds and freezing sleet have created a winter landscape that is alternating between slush and ice, causing few to venture outside without reason. It is officially the season for soups, casseroles and cookies, winter boots, noisy radiators and hot chocolate. While I’m not one to pass up the sweet baked goods that are ubiquitous during this time of year, it’s often the savory ones that I crave. My Uncle Dave recently sent me this recipe for Parmesan and thyme cookies and they turned out to be the perfect weekend baking project. 

Parmesan & Thyme Cookies

Adapted from Ina Garten


1 stick butter, at room temperature
1 c freshly grated Parmesan cheese
1 tsp fresh thyme
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 and 1/4 c flour


In a medium bowl cream the butter, Parmesan, thyme, salt and pepper. Add the flour and mix until the dough has a coarse crumb. Turn out on a lightly floured surface and press the dough into a ball. Roll the dough into a 9" log, wrap in plastic wrap and refrigerate for 30 minutes (or up to 4 days).

Preheat the oven to 350F. Cut 3/8" slices from the log of dough and place on a cookie sheet lined with parchment or a Silpat mat. Bake for 20 minutes or until just slightly golden brown.

Additional notes:

If you don't have fresh thyme on hand, dry works almost as well. This dough is a bit tricky to roll out because it is slightly dry.  Be sure to continuously compress the dough to keep it solid as you work.  Once, chilled, the dough is very easy to work with.   

show hide 7 comments

kickpleat - I love the idea of a savory cookie! Perfect!

tramadol - Savory cookie? Never tasted something like that before. But I wanna try that. Hope I could make it right.

Gemma - Thanks kickpleat and tramadol! They provide a nice break from all the sugar this time of year (but not the butter!)

kasia - Oh dear. I tried to make them, and it was a bit of a disaster. The texture was awful – when you bit into them, they sort of exploded into dust. I dunno what went wrong, it was so sad.

Gemma - I’m sorry to hear that Kasia. I assumed it was obvious from the ingredient list, but perhaps I should have made it clear that these are essentially shortbread cookies, which are crumbly thanks to being based on butter without egg or milk. I’ve made them several times and the recipe hasn’t produced anything that I would consider out of the ordinary for a shortbread cookie.
I wonder if you over-baked the cookies? Home oven cooking times can vary, but they should be just slightly golden brown. Baking them longer would certainly make them dry out. Other than that, I’d be sure you are measuring your flour carefully. If you use bleached flour, try switching to unbleached as it can have a richer protein content. I’ll try to bake a batch to bring to you next time I’m in your part of the city!

Kelvin - sorry but can u convert it to metric conversion please? in grams.
thanks alot.

Gemma - Hi Kelvin,
I unfortunately do not have the measurements available. There are convenient conversion tools online though. Good luck!

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