Cacio e Pepe Shortbread Cookies Recipe


Cacio e Pepe Shortbread Cookies

Cacio e Pepe Shortbread Cookies

These cheesy, crumbly cookies are a real treat. They smell like pizza baking, but taste even better.
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 12 cookies


  • 6 oz Locatelli shredded
  • 4 oz unsalted butter room temp
  • 3 tsp fresh cracked black pepper
  • 1 ½ tbsp dried Italian seasoning
  • ½ tsp salt
  • 1 ¼ cup all purpose flour


  • Place butter, shredded cheese, black pepper, salt and seasoning in a bowl. Blend with a hand-held mixer on medium until the butter is creamy and all ingredients are incorporated.
  • Add the flour, and blend on low speed. Mixture will be somewhat crumbly. Bring the dough together with your hands to form a ball. Knead slightly.
  • Form dough into an evenly shaped log, about 7 inches long. Wrap tightly in plastic wrap. Twist 2 ends tightly. Refrigerate until the dough has chilled - about 1 hour. You can also keep it in the freezer until ready to back. Just set out to soften before slicing, about 15 minutes.
  • Remove the log from the fridge. Unwrap the dough. With serrated knife, gently cut cookies into ¼” thickness. If cookie crumbles, you can reform into a circle.
  • Place the sliced cookies on a parchment paper-lined baking. Chill again for about 30 minutes. Meanwhile, preheat oven to 350°F.
  • Bake for approximately, 15 minutes or until slightly golden on edges. Transfer to a wire rack and let them cool completely.


We added edible flowers for Mother’s Day. Brush tops with egg whites, place flowers, then back.
Keyword cheese cookies, cheese crackers, cheese crisps




2023-04-24T13:56:49-04:00April 24th, 2023|
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