Go Back

Parmesan Cookies

Servings 60 small parmesan cookies
Author Natalie


For the dough:

  • 200 grams (1 cup) soft butter
  • 200 grams grated Emmental cheese
  • 50 grams grated Parmesan cheese
  • 1 tsp. fine salt
  • 1 heaping tbsp. mustard seeds
  • 1/2 tsp. spicy smoked paprika
  • 250 grams (1 3/4 cups) all-purpose flour

For coating:

  • 1 large egg white
  • White or black sesame seeds


  1. In a bowl of a mixer with a paddle-attachment put butter, emmental, Parmesan, salt, paprika and mustard seeds and whip until mixture is smooth.
  2. Scrape the sides of the bowl with a spatula and add in the flour. Mix just until large chunks of dough form.
  3. Transfer the dough chunks on a lightly floured surface and unite together.
  4. Divide into 2-3 parts and form each part into a cylinder shape with a diameter of 3-4 cm.
  5. Cool the rolls in the freezer for 2 hours or until they completely frozen.
  6. Preheat oven to 165c degrees.
  7. Sprinkle some sesame seeds on a work surface.
  8. Remove the rolls from the freezer, brush it with some egg white and roll up the entire cylinder until evenly coated.
  9. Slice in 1-2 cm thick slices and place on an oven pan lined with baking paper.
  10. Bake for 12-15 minutes, or until the cookies are golden and the cheese is melted and bubbling.
  11. Cool completely and serve.

Recipe Notes

  • You can add or omit spices according to personal taste.
  • These parmesan cookies are at their best on the day or two after preparation.
  • Keep the cookies in a sealed jar for up to 4-5 days.