This one is a really good one because I hold so many memories in this recipe. This was the first thing I ever baked by myself when I was left at home alone for a few hours at the age of about 8 or 9 years old. We had a wonderful lady that cared for me when my parents were at work but this day she was out sick. I saw an opportunity to play in the kitchen. Something I had always wanted to do but grown-ups always felt like I was too young to be doing certain things like messing with the oven or using a knife. I wanted to prove that I was capable and that I knew how to be safe. So I went through my mom’s handwritten cookbook and looked for an easy recipe that I knew we had all the ingredients for and I went at it. I preheated the oven, took my time and grated the cheese, weight the ingredients (don’t worry I won’t make you have to break out a scale), and carefully piped each little flower onto the baking tray. I popped it into the oven and monitored the clock carefully (we didn’t have a timer) and I could smell the cheesiness and that bakes pastry sort of smell and soon as it was time, I pulled them out and let them cool. I was so excited!!! I gently placed them in a glass cookie jar and awaited my mom coming home so I can show her that I did.
When she home, she totally freaked out because an oven was involved and I was alone, but she also showed how impressed she was at my baking skills and the initiative I had taken. I guess all along I belong in the kitchen because I still feel that kind of excitement everything I baking or create something new.
These cheddar chipotle cookies are savory and crunchy and melt in your mouth all at once. It has a little kick to it that really warms your palate. I grew up in Guyana (South America) and these cookies are a popular snack. Usually, they are called cheese straws and are made into long sticks with grooves around them like thin churros but my mom always made them into these flower-shaped cookies. In this shape, they are less likely to break with transfer from cookie sheet to jar and they just look beautiful set out in a bowl on the table for snacking. This pairs really well with beers so they make a really good bar snack for adults and can be a surprisingly delicious addition to a cheeseboard.
But what are we waiting for… Let’s dive right in…
CHEDDAR CHIPOTLE COOKIES
The cheddar chipotle cookies are the perfect snack for those savory-loving foodies out there. It’s salty, cheesy, and provides a little warmth from the chipotle and its texture is a melt-in-your-mouth, crumbly cookie that leaves you constantly sticking your hand into the cookie jar all day.
Ingredients and Substitutions:
Sharp Cheddar Cheese – I grew up making these with a European style cheddar and I still love it that way. It was the only cheddar we got back home and we were never complaining about it because it was great cheese. However, you can use any cheddar including how sharp of a cheddar you like. In fact, this recipe works great with other cheeses so feel free to experiment. Whatever cheese you use, it is very important that you DO NOT buy pre-shredded cheese. Pre-shredded cheese has a coating around them to help prevent them from sticking and caking and to help preserve them so they last longer. Always buy a block of cheese and shred it yourself. Finely shredded helps to disperse the cheese evenly and have very uniform cookies. I use the smallest side of the grater or a zester and grate it when it is cold so it is easier to pass along the grater. (Don’t worry, this isn’t as time-consuming as it seems. Using a nutmeg grater it took e 3 minutes to grate 1/2 lb cheese). Allow the shredded cheese to come to room temperature before you start making your cookies
Salted Butter – While any butter will do, you can definitely taste the difference with real butter. I like to use salted butter and not add any salt to the recipe as the cheese also has salt. But if you are concerned about sodium then unsalted butter is perfectly fine and will yield great results. Make sure your butter is at room temperature and nicely softened so that is it easy to work with. Do not microwave your butter or use it in a liquid form.
Prepared Yellow Mustard – The mustard really compliments the sharpness of the cheese and brings out the flavors. But if you don’t like the bitterness or strong flavor of yellow mustard when Dijon will offer a mild alternative.
Chipotle Powder – I love this ingredient because every time I share these cookies, people always love that little kick at the end. I especially love adding a smoked chipotle but I have many times used ground cayenne. Feel free to leave this out or scale back if you are not a fan but I promise it’s worth it. Fresh peppers or hot sauce works great too. We always used hot sauce when we made it growing up.
Garlic Powder – Growing up my mom always used fresh garlic. Maybe because a lot of ground spices were not always available or maybe because that is how she always knew how to make it. But I wanted this recipe to be easy and I wanted it to have a longer shelf life but if you are into using fresh ingredients then grate up some fresh garlic.
All-Purpose Flour – This combines with the butter is what will give the cookies that crumble texture. So the butter to flour ratio is important. If you do not have enough flour then the butter will liquefy in the oven and the cookies will melt and you will get a pan of melted butter and cheese. If there is too much flour then your cookies will be hard and crunchy. We want our cookies to be somewhere between that. We want them to hold their shape while baking and firm up when cooled but enough butter to keep them crumble and melt in your mouth once you take a bite. To achieve this you have to add the flour slowly and as soon as you have a dough that is not sticky and is that of cookie dough then you are ready to press/pipe and bake.
I hope this childhood favorite of mine made its way on your menu and you enjoy them. I would love to know if you used different cheeses or spices and how they turned out.
Cheddar Chipotle Cookies (Cheese Straws)
Description
A savory snack that is both cute and delicious. This delicious cheese cookie packs so much flavor and is fun and easy to make with kids.
Ingredients
Instructions
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Preheat oven to 350 degrees and line a 9x13 pan with parchment paper.
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In a mixing bowl, combine butter and cheese until well incorporated.
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Add mustard, chipotle, and garlic powder and combine.
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Add flour 1/2 cup at a time, mixing the ingredients together well until you have added 1 1/2 cups of the flour. Add the remaining flour 1 tablespoon at a time until a dough is formed that is not sticky nor too stiff.
You may not use all your flour or may need a little more. Texture is the key here. As soon as your dough can be handled without sticking to your hands or work surface then you are ready for the next step. -
At this time you can use a cookie press to press out flower shapes or you can roll into a log and cut medallions. If you have kids you can roll and cut into fun shapes
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Bake in a preheated oven for 10-12 minutes or until edges appear golden.
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Remove from the oven and cool completely.
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Store in an airtight container.
Note
- Always use a block of cheese and grate it yourself. It dramatically affects the flavor.
- You can use Dijon mustard in place of yellow mustard for a more mild flavor.
- Cookies will be soft in the center when you take them out and that's ok. They will firm up once completely cooked.
- I made 1-1/2 inch cookies (I got 50 cookies) and baked for 11 minutes. Every oven is different so keep an eye on them.
- These can be made in batches so you can bake your first batch as you pipe or press out the remainder of the dough.
