Cheese Cookies with Parmesan & Basil

cheese-cookiesSavory Cheese Cookies have their own charm, and unlike their sweet counterparts, they leave less of a guilty feeling as an after-effect! These beautiful yellow-colored Parmesan & Basil Cookies are as delicious as inviting to look at. Those of you who have never tried savory cookies before, this might just be the recipe to start with! What’s more, flavored with Fleur de Sel, parmesan and basil, and baked in cute madeleine pans, they are a perfect treat to serve at gatherings and parties.

[Recipe and photo courtesy of Patricia from Technicolor Kitchen]

Makes about 15-18 madeleines or small cookies

8 tbsp (1 stick) unsalted butter, melted
1 cup all purpose flour
3 tsp finely minced fresh basil
1 tsp fleur de sel (french salt), plus more for sprinkling
1/4 tsp freshly ground pepper
4 eggs
1/4 tsp cream of tartar
2 tbsp sugar
1 cup grated parmesan cheese, plus more for sprinkling

Position a rack in the lower third of an oven and preheat oven to to 190ºC/375ºF. Line a big (20 pieces) cookie tray with parchment paper; you can also use a madeleine pan greased with butter, and dusted with all-purpose flour.

Sift the all-purpose flour into a bowl and gently stir in the basil, 1 teaspoon fleur de sel and the black pepper. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 tablespoons butter.

Spoon the batter into the prepared madeleine molds, or drop small chunks using an ice cream scooper onto the baking tray. Bake until the cookies spring back when pressed lightly, about 12 minutes. Immediately remove them from the pan and let cool on a wire rack. Sprinkle with a pinch of fleur de sel and parmesan cheese and serve.

You can store these Savory Parmesan & basil Cookies in an air-tight container for about a week, but they taste better when they are warm!

Related Recipes
Chocolate Peanut Butter Cookies
Low-Fat Muffin Pizza
Vegetarian Crab Cakes


  1. Hi nam,

    thanks for the kind words!

    Here's a post I did on using egg-replacements in a recipe. I think this might help you quite a bit:)

  2. Mansi, thsi looks AMAZING.
    I love cooking and always try fusion food 🙂
    You are a great inspiration. I have qq
    I am a vegetarian, could you quickly tell me how may I BEST replace eggs. I did replace them with Soy/ bananas etc but i thought of seeking an expert advice on this.

  3. wonderful space u have here..! and the idea of savory cookie sounds nice. Cant wait to try them..

  4. I love the sound of these cookies, they would be a nice break from the sweet stuff

  5. Looks so yummy. YOu have a nice blog.

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