Parmigiano Reggiano Cookies

I first made these cookies for my daughter’s party after wanting to try them for a very long time. They turned out so much better than the cheese crackers you buy! After all, they’re made with Parmigiano Reggiano, and anything tastes better with the king of cheeses in it.

I fell in love with them, and it was a good thing I’d made them for a party because I was obliged to share. They can be quite addictive and are as decadent as they sound. If you like cheese, I’m sure you’ll love them too!

Why These Savoury Cookies Are Great for Entertaining

• Good for small gatherings when you want a simple savoury snack without preparing a larger appetiser.
• Easy to pass around when you’re serving drinks and want guests to have something small to snack on.
• Longer-lasting than many appetisers gives you several days to enjoy any cookies left after serving.

Key Ingredients for Parmigiano Reggiano Cookies

Parmigiano Reggiano

Parmigiano Reggiano gives the cookies their savoury cheese flavour and contributes to their crumbly texture. Use freshly grated cheese and grate it finely for even distribution throughout the dough.

Butter

Adds richness and helps create the tender, crumbly texture of the cookies. Good-quality unsalted butter is a practical choice when using a salty cheese like Parmigiano Reggiano.

Sesame Seeds

Sesame seeds give the cookies a mild nutty flavour and extra crunch. White sesame seeds work well and toast lightly as the cookies bake.

Find the complete list with measurements in the recipe card below.

How to Make Parmigiano Reggiano Cookies

Step 1: Put all the ingredients, except for the sesame seeds, in a food processor or the bowl of an electric mixer fitted with a paddle attachment. Blend until the mixture is just crumbly.

Step 2: Transfer the crumbs to a lightly floured worktop and knead until a smooth dough forms. Shape the dough into a flattened ball, wrap it in cling film, and refrigerate for 30 minutes.

Step 3: Roll out the dough into a thin sheet, about 2 mm – 0.08 inches thick, and cut out shapes with a cookie cutter.

Step 4: Arrange the cookies on a baking tray lined with baking paper and sprinkle them with sesame seeds.

Step 5: Bake the cookies in a preheated oven at 200°C – 390°F for 20 minutes or until lightly golden brown.

Note: Keep an eye on the cookies towards the end of the baking time and remove them once they’re lightly golden brown. Don’t overbake them, as they can develop a bitter taste.

Step 6: Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.

Step 7: Serve cold.

Frequently Asked Questions

Extra Help from the Kitchen

Dip the Cutter in Flour – Lightly flour the edge of the cookie cutter if the dough starts sticking to it. Shake off any excess before cutting the next shape.

Cut Shapes Close Together – Position the cookie cutter close to each previous cut to reduce the amount of dough that needs to be gathered and rolled again.

Limit Re-Rolling – Gather scraps gently and re-roll them only as needed to avoid working extra flour into the dough and making the cookies firmer.

Use Similar-Sized Cutters – Choose cookie cutters of roughly the same size for each tray to help the cookies finish baking at around the same time.

Transfer with a Thin Spatula – Slide a thin spatula under each cut cookie when moving it to the baking tray to help keep the thin shapes intact.

Variations and Twists

Season with Black Pepper – Mix ¼–½ tsp freshly ground black pepper into the dough for a gentle peppery note that pairs well with Parmigiano Reggiano.

Top with Fennel Seeds – Scatter lightly crushed fennel seeds over the cookies before baking for a subtle anise flavour and extra crunch.

Brighten with Lemon Zest – Mix 1 tsp finely grated lemon zest into the dough to give the cookies a fresh citrus flavour.

Try Fresh Rosemary – Finely chopped fresh rosemary gives the cookies a savoury herbal flavour that pairs well with Parmigiano Reggiano.

Use Grana Padano – Replace Parmigiano Reggiano with finely grated Grana Padano for a milder cheese flavour with a slightly softer, less sharp taste.

Storage and Shelf Life

Store completely cooled Parmigiano Reggiano Cookies in an airtight container at room temperature for 3 to 5 days. Keep them in a cool, dry place to maintain their crisp, crumbly texture.

For longer storage, freeze the cookies in a freezer-safe airtight container with baking paper between the layers. Thaw them at room temperature before serving. To reheat, place the thawed cookies briefly in the oven to help restore their crisp texture.

Italian Savoury Favourites to Try

• Parmigiano Reggiano Brutti ma Buoni
• Pizza Flavoured Savoury Pastries
• Ham and Stracchino Pinwheels
• Zucchini and Blue Cheese Savoury Pastries