We love these simple cheese drip cookies! Our recipes are quick to make, buttery, cheesy, fluffy. You can make these in less than 30 minutes!
My family loves these cheesy drip cookies and devours them in minutes! (I’ve learned my lesson and save one for myself now, so I actually got one!) If you like my Drop Biscuit recipe, you’ll love this cheesy version! I use cheddar, but you can stir your favorite cheese!
I love that this recipe doesn’t require rolling, cutting or shaping. You just mix the dough, place it on a baking sheet, and bake. You will immediately have warm cheese cookies on the table!
Key Ingredients
- cheese: For these simple cookies, I like Sharp Cheddar or Gruyère, but you can use your favorite cheese. Really, everything is gone!
- flour: I use all-purpose flour, but you can substitute for self-raising flour. If you do this, you need to reduce baking powder and salt (see my tips in the recipe).
- baking powder: This helps the cookies rise and become fluffy. I also use baking powder in fluffy cookies and original drip cookies. I like ventilation and lifting it in the middle.
- spices: Onion powder, garlic powder, pepper and salt give these cookies a stunning flavor, similar to the Cheddar Bay cookies of Red Lobster.
- butter: This makes the cookies more delicious and tender. I like to brush them with more melted butter before serving (optional, but I can’t do anything about it).
- milk: This helps the doughs come together and make them tender. You can substitute buttermilk if you like.
How to make cheese cookies
These cheesy cookies are very easy to make and once you try it you will need to make them time and time again. The whole process takes about 30 minutes and they taste great!
First, stir together the flour, baking powder, garlic powder, onion powder, pepper and salt. Then, cut small pieces of cold butter into flour mixture with your fingers, pastry mixer or food processor. (We use food processors for pie crusts and traditional cookies, which are great here too.)
Next, add the cheese and milk. The dough looks fluffy and may be sticky, but that’s exactly what it should look like. Simply place the mound of the dough on a baking sheet or in a cast iron pan and bake for 10 to 15 minutes.
When the cookies turn golden and cooked, brush a little melted butter while it’s still warm and enjoy!
Simple cheese cookies
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These cheese drip cookies are very easy to make. Once you make them, I know you’ll be eager to make them again. The whole process takes about 30 minutes and they taste great. For these simple cookies, all you need to do is to cut the dough into shapes, instead of cutting the dough into shapes, spoon the dough (or drop it on a baking sheet).
Use any cheese you like. I went for a delicious cheese like sharp cheddar or Gruyer.
Make 8 cookies
Watch us make recipes
You will need
8 tablespoons (115g) cold unsalted butter
1½ cups (195g) all-purpose flour
1¾ tsp baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon fine sea salt
1/2 cup (118 ml) cold whole milk, and more needed
1/3 cup (85g or 3 oz) grated cheddar cheese
direction
1Preheat the oven until 400°F (204°C). Line up the baking tray with parchment paper or silicone baking mat. Or, put a medium cast iron pan on hold.
2Stir the flour, baking powder, garlic powder, onion powder, pepper and salt until well combined.
3Remove a tablespoon of butter and set aside (you will melt and brush over the baking cookies).
4Cut the remaining 7 tablespoons of butter into small pieces. Alternatively, grind the cold butter using a box grater.
5Sprinkle cold butter over the flour mixture and use a pastry blender or fingers to butter or wipe until the mixture looks like rough crumbs (see the food processor below).
6Mix the chopped cheese.
7Using a fork, gently stir the milk into the cookie mixture until the dough is combined. It will be a little sticky and look fluffy. If the dough is too dry, add a little milk. A tablespoon or two should do this.
8Drop the mound of dough onto the prepared baking tray. The dough mounds should be about an inch apart (if using the pan, they may be closer).
9Bake for 10 to 15 minutes, or until the cookies puff and brown. Yes, if some butter comes out around the bottom.
10Meanwhile, the reserved tablespoon butter was melted. When the cookies come out of the oven, gently brush the butter on top of each cookie. warmth.
Adam and Joanne’s Tips
- storage: Place the remaining cookies in an airtight container for 1 to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
- Frozen Cookie Dough: Place unbaked cookies on a parchment lined baking sheet and freeze until firm. When it’s tough, transfer to a friendly bag or container and freeze for up to 3 months. You can bake from freezer, but hopefully they will take longer, so be aware of them.
- Food Processing Machine: Mix flour, baking powder, onion powder, garlic powder, pepper and salt in a food processing bowl. Pulse three to four times to mix. Cut cold butter into cubes or slices and sprinkle it on flour in a food processor. Pulse 5 to 7 times, or until the butter becomes tiny crumbs.
- Measuring flour: The flour should be spooned in the measuring cup and upgraded. Add flour to the measuring cup with a tablespoon and scrape the top of the cup with flat edges. This method of adding flour to your measuring cup ensures that you don’t add too much flour to the dough.
- Self-exercise flour: Baking powder and salt in the formula are omitted.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 cookies (8 in total)
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Calories
242
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Total fat
15.8 grams
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Saturated fat
9.5g
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cholesterol
42.6mg
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sodium
225.4mg
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carbohydrate
20.2g
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Dietary fiber
0.7 g
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Total sugar
0.9 g
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protein
5.5g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
