Chive Cayenne Shortbread Cookies | Cook for Your Life
Cheddar Chive Cayenne Crackers

Chive Cayenne Shortbread Cookies

Rated 4.3 out of 5
4.3 out of 5 stars (based on 20 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 20 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Cheesy isn’t usually a compliment, but when it comes to these divinely spicy little cookies it most certainly is. These Chive Cayenne Shortbread Cookies are great with soups. The capsaicin in the cayenne that...


  • 2 ¼ cups all-purpose flour
  • 1½ teaspoons cayenne pepper (or to taste)
  • 1 cup unsalted butter, cold
  • 2 cups grated sharp cheddar cheese, divided
  • ½ cup chopped chives
  • 1 teaspoon salt
  • ½ cup milk
  • 1 tablespoon Worcestershire sauce
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Nutrition Facts


186 cals


14 g

Saturated Fat

9 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


10 g


1 g


0 g


5 g


105 mg


  1. In the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter and pulse until it resembles a coarse meal. Add 1 ¾ cups cheese, chives and salt. Pulse until combined.
  2. Transfer to a mixing bowl. Add milk and Worcestershire sauce and combine using a fork.
  3. Form mixture into two 1-inch diameter logs and wrap in parchment paper. Put in refrigerator and chill for at least one hour.
  4. Preheat oven with 350 degrees. Line two baking sheets with parchment paper.
  5. Cut cookies into 1/2 inch rounds and place on sheet, spaced 1-inch apart. Cook until golden brown, about 10 minutes, rotating halfway through baking. About 2 minutes prior to taking them out of the oven, add a little of the reserved cheese to the top of every cookie.

Chef Tips

Use whole wheat pastry flour if you want a higher fiber content. It substitutes well for all purpose flour.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society