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Test Kitchen Approved

Paprika Cheese Cookies

Recipe By Jim Brown, Savory Spice—Sellwood/Portland, OR owner


1 dozen

Prep Time

20 Minutes

Cooking Time

12 Minutes

Recipe By Jim Brown, Savory Spice—Sellwood/Portland, OR owner

From the recipe author—This is a family recipe from my grandmother (from the mid-20th century, at least). Nobody can eat just one! We like to make one big batch, freeze it, and then have several opportunities to bake up smaller batches throughout the holiday season.

Recipe Notes

*These will work with your favorite style of paprika (sweet, smoked, hot) or a paprika-inspired spice blend, like Homestead Seasoning or Chilean Merquen Seasoning.


1 1/2 cups shredded cheddar cheese (preferably sharp)

1/4 cup shredded Parmesan cheese

3/4 cup unsalted butter, softened (not melted)

1 1/2 cups sifted flour

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Hungarian Sweet & Spicy Paprika

    Hungarian paprika, known as a Csemege, comes from a sweet red pepper grown in the region of Hungary referred to as Kalocsa. We've created our sweet...

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In a large bowl, combine cheeses and butter by hand. Mix dry ingredients together in a separate bowl and add to cheese mixture. Combine all ingredients into a dough ball. Divide dough in half and roll into 2 logs, each about 2 inches in diameter. Wrap logs in wax paper and chill in refrigerator for at least 2 hours or up to several days. (Logs may also be frozen for later use.) When well chilled, cut logs into 1/4-inch thick coins and place on nonstick baking sheets. If desired, sprinkle with extra paprika. Bake at 350 degrees for 8 to 12 minutes until golden and just barely firm. Cool completely on baking sheets before serving.