Cheesy Jalapeño Shortbread

This Cheesy Jalapeño Shortbread is rich, buttery, and packed with sharp cheddar and spicy jalapeños—an addictive twist on a classic favorite!

this Recipe

Let me tell you about the time I ruined my oven tray with melted cheese.

I had this brilliant idea to make a savory shortbread—something buttery, rich, and a little spicy. I imagined these perfect little rounds of crispy, cheesy goodness. What I didn’t imagine was a tray of melted cheese puddles that had fused into one giant, unidentifiable blob.

Lesson learned: shortbread needs structure.

After some tweaking (and a fair amount of cheese-related heartbreak), I finally cracked the code. The result? Cheesy Jalapeño Shortbread that’s crisp, crumbly, buttery, and just spicy enough to keep things interesting. It’s the kind of snack that works for literally everything—cheese board? Yep. Fancy cocktail night? Definitely. Eating them straight off the tray while standing in your kitchen? I mean… obviously.

So if you love snacks that are cheesy, a little spicy, and totally addictive, you have to try these.

Why You’ll Love This Cheesy Jalapeño Shortbread Recipe?

• Crispy, buttery, and packed with cheese – because obviously.
• Just the right amount of heat – enough to tingle, but not enough to make you sweat.
• Easy to make, impossible to stop eating – don’t say I didn’t warn you.
• Perfect for parties or just snacking straight from the container – no judgment.

Ingredient Notes:

This Cheesy Jalapeño Shortbread is simple, but every ingredient pulls its weight.

The Shortbread Base (Where the Magic Begins)

• All-Purpose Flour – The foundation of shortbread, keeping it nice and crumbly.
• Cold Butter – If there’s one rule to shortbread, it’s this: cold butter = good texture. Melted butter? Disaster.

The Flavor Bombs

• Sharp Cheddar or Pepper Jack – Cheddar brings that rich, tangy bite, while pepper jack adds extra heat. Choose your adventure.
• Fresh Jalapeños – Finely minced so every bite gets that spicy kick. Want to tone it down? Ditch the seeds.

The Binders

• Egg – Helps everything hold together while still keeping that delicate, crumbly texture.
• Salt – Because salt + cheese + butter = perfection.

How To Make Cheesy Jalapeño Shortbread?

Step 1: Mix the Dry Ingredients

In a bowl, whisk together flour and salt. Easy, right?

Step 2: Cut in the Butter

Add cold, cubed butter and use a pastry blender, two forks, or your hands to work it into the flour until the mixture looks like coarse crumbs. If it starts getting too warm, pop it in the fridge for a few minutes.

Step 3: Bring in the Good Stuff

Mix in grated cheese and jalapeños. Then, add the beaten egg and stir until everything just comes together. The dough will look crumbly—don’t worry, that’s exactly what you want.

Step 4: Chill (Both You and the Dough)

Shape the dough into a ball, wrap it in plastic, and refrigerate for at least an hour. This helps the butter firm up so the shortbread doesn’t spread too much in the oven.

Step 5: Shape & Bake

Preheat your oven to 400°F (200°C). Roll the dough into 1-inch balls, place them on a baking sheet, and press them down slightly with the bottom of a glass.

Step 6: Bake & Try Not to Eat Them All at Once

Bake for 14–18 minutes, or until the edges are golden brown. Let them cool for a few minutes before moving them to a wire rack (or just eat one warm—you earned it).

Storage Options:

• Room Temp: Keep in an airtight container for up to 5 days.
• Fridge: Stays fresh for a week, but honestly, they won’t last that long.
• Freezer: Freeze the unbaked dough balls for up to 3 months—just bake straight from frozen!

Variations and Substitutions:

Wanna tweak it? Go for it. Here are some easy swaps:

• Extra Mild – Swap jalapeños for green bell peppers for zero heat.
• Smoky & Bold – Add ½ teaspoon smoked paprika for depth.
• Ultimate Cheesy – Use a mix of cheddar and Parmesan for an extra punch.
• Herb & Garlic Twist – Toss in ½ teaspoon garlic powder and fresh thyme for a fancier vibe.

What to Serve with Cheesy Jalapeño Shortbread?

These little bites are so good on their own, but here’s how to level up:

• A glass of wine – White? Red? Either works. Just pour yourself a glass.
• A big bowl of soup – Tomato soup, chowder, or anything creamy = perfect match.
• Spicy margaritas or whiskey cocktails – Because why not?
• A cheese board – Stack these with brie, gouda, or blue cheese for a killer combo.

Frequently Asked Questions:

Can I use pre-shredded cheese?

You could, but don’t. Pre-shredded cheese has weird anti-caking agents that mess with the texture.

Can I make these ahead of time?

Absolutely. The dough can hang out in the fridge for 2 days before baking, or you can freeze it for later.

Do I really need to chill the dough?

Yes. I promise it makes a difference. Don’t skip it.

And that’s how you make the most dangerously good Cheesy Jalapeño Shortbread ever. They’re buttery, cheesy, a little spicy, and basically impossible to stop eating.

So now the real question is—are you a mild and cheesy fan or do you go full spicy mode? Drop a comment and let’s talk snacks!

Keep the Flavor Coming – Try These:

Cheesy Spinach and Mushroom Quiche

Sweet & Savory Raspberry Cream Cheese Coffee Cake

Crock Pot Great Northern Beans

4.72 from 7 votes

Cheesy Jalapeño Shortbread

Imagine taking a bite of a buttery shortbread that surprises you with the kick of zesty jalapeño and the comforting richness of melted cheese. This recipe, for Cheesy Jalapeño Shortbread is a twist on the classic combining the elegance of a traditional biscuit with daring flavors of spicy peppers and sharp cheese. It's perfect, for those who enjoy a touch of heat in their treats as these savory bites offer a combination of textures and flavors that will awaken your taste buds and elevate any gathering into a gourmet experience.

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30 Servings

Ingredients

1x2x3x

• 1 1/2 c all-purpose flour
• 1/2 tsp salt
• 8 tbsp 1 stick cold butter, cubed
• 2 c grated cheddar or pepper jack cheese
• 1 egg lightly beaten
• 2-3 fresh jalapeño peppers finely minced

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Instructions

 

1. In a mixing bowl combine 1 1/2 cups of flour and 1/2 teaspoon of salt.
2. Add 8 tablespoons of butter cut into cubes to the flour mixture. Use a pastry blender or two forks to incorporate the butter into the flour until the mixture looks like crumbs.
3. Gently mix in one beaten egg until combined.
4. Fold in 2 cups of cheese and the minced jalapeños until everything comes together as a dough.
5. Shape the dough into a ball wrap it with plastic wrap and refrigerate for 1 hour.
6. Preheat your oven to 400°F (200°C).
7. Take out the chilled dough. Roll it into balls about 1 inch, in size. Place them on a baking sheet lined with parchment paper making sure they are 2 inches apart.
8. Slightly flatten each ball using the bottom of a glass or jar.
9. Bake in the preheated oven, for around 14 to 18 minutes. Until you notice the edges starting to turn brown.
10. Allow the shortbreads to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely.

Notes

For those who march to the beat of the gluten-free drum, this Cheesy Jalapeño Shortbread can easily join your culinary parade. Swap the all-purpose flour with a trustworthy gluten-free flour blend - one that boasts a mix of rice, potato, tapioca, maize, and buckwheat flours often hits the right note for texture and taste. If your chosen blend is missing the magic of xanthan gum, sprinkle a little in to help your dough find its groove and hold together like a beautiful symphony. Remember, gluten-free flour dances differently with moisture, so play it by ear and be ready to adjust the flour quantity slightly to achieve the perfect dough consistency.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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