This Cheesy Jalapeño Shortbread is rich, buttery, and packed with sharp cheddar and spicy jalapeños—an addictive twist on a classic favorite!
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.
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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!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Jalapeño Shortbread
Ingredients
- 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
Instructions
- In a mixing bowl combine 1 1/2 cups of flour and 1/2 teaspoon of salt.
- 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.
- Gently mix in one beaten egg until combined.
- Fold in 2 cups of cheese and the minced jalapeños until everything comes together as a dough.
- Shape the dough into a ball wrap it with plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 400°F (200°C).
- 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.
- Slightly flatten each ball using the bottom of a glass or jar.
- Bake in the preheated oven, for around 14 to 18 minutes. Until you notice the edges starting to turn brown.
- Allow the shortbreads to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely.
Notes
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!
11 Responses
Been cooking and baking for 56 years and have never seen cheesy jalapeño deliciousness made this way. Just in time for the holidays I will be making these. My husband will be so happy when he sees and tastes these. I will probably end up making a double batch. Thanks for sharing this recipe. Hello from Missouri. **
This looks so good! What a great combination of flavors!
Absolutely delicious!
Delicious! Making them again for a party.
I read some comments that mentioned they added water to bring the dough together. No need to do that! After all the ingredients are mixed together, use your hands to mix and eventually the butter softens and brings the dough together.
Simply delicious!
Thank you for this suggests I wasn’t sure what to do with this crumbly dough.
I’d like to serve them at our neighborhood happy hour. I will see how they turn out when they cool down.
Hello! I’ve had an over abundance of peppers in my garden this summer this recipe looks delicious. I’m wondering if instead of individual rounds the dough could be formed in a log and refrigerated then sliced into individual crackers?
Delicious. I’ve made these with several different tweaks. Added 1 more beaten egg = chewier texture. Added a little cream to make the dough come together = crispier texture. Keep in mind the dough should be dry and slightly crumbly. Made them with pickled and fresh jalapeños. Both good. Added flaky salt to the top right after coming out of oven also is a great final touch.
Hi Evan! Thanks so much for sharing your experience and all those creative tweaks! It’s awesome to see how you’ve experimented with the recipe, from adding an extra egg for chewiness to that final touch of flaky salt—yum! The pickled vs. fresh jalapeños idea sounds like a fantastic way to play with flavor, too. And yes, the dough should be a bit crumbly, which keeps that perfect shortbread texture. Thanks for your feedback, and happy baking!
Big hit over the holidays. Family loved having a savory option in the mix of sweet cookies and desserts. We also dipped them in a little mustard.
I’m so glad to hear your family loved the Cheesy Jalapeño Shortbread! Dipping them in mustard sounds like a delicious twist. Thanks for sharing how it turned out, and I’m sure this savory treat was a perfect addition to your holiday spread!