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Traditional crinkle cookies infused with the savory taste of cheddar cheese to balance the sweetness. If you enjoy a sweet and savory taste combination of cookies, this is another variation of the holiday crinkle cookies you need to try.
If you are ready to move on from chocolate crinkle cookies or red velvet cream cheese crinkle cookies, the two most common crinkle cookies, and ready to try something a bit different, then these sweet and savory cheddar cheese crinkle cookies are good ones to try. I love sweet and savory combinations in a dessert and cookies
The recipe rundown
Taste: It has a sweet and savory taste
Texture: Soft and chewy or if you bake it a bit longer it’s more crispy on the edge and soft inside
Ease: Easy
Pros: They are perfect as edible gifts and can be made ahead and kept frozen
Cons: It can be a pain having to chill the dough for 4 hours
What kind of cheese to use
I use a combination of shredded mild white and yellow cheddar cheese. You can use your favorite cheese in this recipe, preferably shredded cheese. Other cheese I would use is probably parmesan and Edam cheese.
How to make cheddar cheese crinkle cookies
1. Cream the softened butter and sugar until creamy, about 2 minutes max, over medium speed. Don’t over cream the butter and sugar too or cookies will collapse after cooling down. Add room temperature egg. Stop halfway and scrape the side of the bowl. Add vanilla extract and beat until combined
2. Fold in the cheese and combine over low speed
3. Gradually add the flour mixture in 3 batches
4. Let it mix until just combined. Don’t overwork the dough. The dough will be very sticky at this point. Please don’t be tempted to add more flour
5. Cover and chill the dough for at least 4 hours or overnight
6. Preheat oven at 325 F (160 C). I used to do 350 F, but I find 325 F gives the dough enough time to spread to create a nice crinkle effect. When the oven is done preheating, scoop about 1 Tbsp of the cookie dough out. The cookie dough is still sticky but easier to work with because it’s cold. You can also spray your palms with non-stick cooking spray or lightly oil them. Roll it into a ball and place them on a lined cookie sheet
7. Roll each one in granulated sugar
8. Then generously roll them in icing sugar. This step prevents the icing sugar from being absorbed by the dough and you won’t get the crinkle effect. Roll them about 2-3 times in the icing sugar to make sure each ball is well-coated or the confectioners’ sugar will not show much after baking
9. Pop them into the oven, 3rd rack from the top. Let them bake for 13 minutes for really soft cookies or 14-15 minutes if you want them crispier on the outside. They will still appear to be very soft when you pull them out from the oven. Let them cool on the baking sheet for 5 minutes then transfer to a cooling rack. They will firm up a bit as they cool down
Tips
1. Check the baking powder by adding hot water to 1/2 tsp of baking powder. If they sizzle immediately, the baking powder is still fresh. The baking powder helps to create the crinkle effect
2. Make sure the butter is softened (you can easily mash with a spatula) and the eggs are at room temperature
3. Don’t overbeat the butter, sugar, and eggs. The cookies may collapse when you take them out of the oven
4. If you cut down on sugar and butter by half or more, the cookies will not spread and it won’t give you soft and chewy cookies
5. Remember to chill the dough for at least 4 hours or overnight
How to make ahead
1. Unbaked cookies
Prepared the dough until the step where you roll them into an individual ball. Place on a baking sheet lined with parchment paper, not touching each other and freeze in the freezer for 1 hour, and then transfer to a freezer bag, push all the air out and seal tightly. They can be kept frozen for up to 3 months max. When ready to bake, take them out from the freezer and let them sit on the counter for 30 minutes before rolling them in granulated sugar and icing sugar
2. Baked cookies
Once the cookies have cooled down completely, transfer them to a baking sheet lined with parchment paper, not touching each other and freeze in the freezer for 1 hour and then transfer to a freezer bag. They won’t stick to each other anymore. Push all the air out and seal tightly. They can be kept for up to one month max for the best result. When ready to serve, thaw in the fridge overnight or let them sit on the counter for 30 minutes and they will soften
Did you make this savory and sweet cheddar cheese crinkle cookie recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
You may like these other variations of crinkle cookies
Pandan Cream Cheese Crinkle Cookies
Sweet Red Bean Paste Crinkle Cookies (with Egg or Eggless)
Ube or Purple Sweet Potato Crinkle Cookies (with Egg or Eggless) – not in the photo
Red Velvet Cream Cheese Crinkle Cookies (from scratch)
variations of crinkle cookies
Sweet and Savory Cheddar Cheese Crinkle Cookies
Ingredients
Wet ingredients:
- 113 gr butter unsalted, softened (1/2 cup, 1 stick)
- 150 gr sugar 2/3 cup
- 2 large eggs 50 grams each without shell, room temperature
- 2 tsp vanilla extract
- 200 gr shredded cheddar cheese 1 3/4 cups
Dry ingredients:
- 240 gr all-purpose flour 2 cups (spoon and level please)
- 1 tsp baking powder
- ¼ tsp salt
To coat cookies:
- 50 gr granulated sugar 1/4 cup
- 120 gr confectioner's sugar 1 cup
Instructions
Prepare cookie dough:
- Place the dry ingredients in a mixing bowl and whisk to mix. Set aside. Cream the softened butter and sugar until creamy, about 2 minutes max, over medium speed. Don't over cream the butter and sugar too or cookies will collapse after cooling down. Add room temperature egg. Stop halfway and scrape the side of the bowl. Add vanilla extract and beat until combine. Fold in the cheese and combine over low speed
- Gradually add the flour mixture in 3 batches and let it mix until just combined. Don't overwork the dough. The dough will be very sticky at this point. Please don't be tempted to add more flour
Chill the cookie dough:
- Cover the mixing bowl and chill the dough in the fridge (not the freezer) for at least 4 hours. It is best if you can do it overnight. The longer you chill, the flavor will be more intense too
Shape the cookies:
- Preheat oven at 325 F (160 C). I used to do 350 F, but I find 325 F gives the dough enough time to spread to create a nice crinkle effect. When the oven is done preheating, scoop about 1 Tbsp of the cookie dough out. The cookie dough is still sticky but easier to work with because it's cold. You can also spray your palms with non-stick cooking spray or lightly oil them. Roll it into a ball and place them on a lined cookie sheet
- Roll each one in granulated sugar first and then generously roll them in icing sugar. This step prevents the icing sugar from being absorbed by the dough and you won't get the crinkle effect. Roll them about 2-3 times in the icing sugar to make sure each ball is well-coated or the confectioners' sugar will not show much after baking
Baking:
- Pop them into the oven, 3rd rack from the top. Let them bake for 13 minutes for really soft cookies or 14-15 minutes if you want them crispier on the outside. They will still appear to be very soft when you pull them out from the oven. Let them cool on the baking sheet for 5 minutes then transfer to a cooling rack. They will firm up a bit as they cool down
Storage:
- Let the cookies cool down completely and then keep in an air-tight container. They can be kept at room temperature for about a week. If you want to keep the longer, freeze them
2 comments
May I know if we can use salted butter when your recipes ndicate unsalted butter?
Hi Carol, you can use salted butter, simply ignore the salt in the recipe.