These cookies are a kind of Bulgarian snack called “solenki” (which literally translates to “salties”), so solenki can be any kind of savory dough snack. These are soft cookies with shredded cheese, I make them with Kashkaval (a traditional Bulgarian yellow cheese, with a cheddar-like texture, but taste wise, more like a very mild parmesan). You can use any kind of cheese you like as long as it somewhat firm like swiss cheese, cheddar, havarti, parmesan, pepper jack, etc. These are also freezable, so they make a good make-ahead snack that you can just pop in the oven and microwave.
Savory Cheese Cookies
Yield 26 cookies
- 2 cups (260g) AP Flour
- 1 1/2 tsp Baking Powder
- 1 tsp Coarse Salt (heaping 1/2 tsp fine salt)
- 1/3 cup cold Butter (75g), cubed
- 2 1/2 cups (250g / 8.8oz) shredded Cheese (cheddar, parmesan, provolone, provolone, pepper jack, havarti, etc.)
- 1 cup + 1 tbsp (265g) cold, Buttermilk*
*If you can’t find buttermilk, you can make your own. Just combine 1 tbsp white vinegar and 1 cup whole milk, mix, and allow to sit for 5-10 minutes or until it curdles a bit. This is the exact amount you will need for the recipe.
Tools: large bowl, silicon spatula, baking tray, medium cookie/ice cream scoop
- In a large bowl combine the flour, baking powder, and salt; mix to combine then add in the cubed butter. Crumble with your fingers until the mixture resembles coarse sand (you can also use a pastry blender if you have one).
- Add shredded cheese, mix with a spatula to get it well distributed then add in all of your milk. Gently mix just until a sticky mass of dough comes together.
- Line your baking tray with parchment or silicon. Scoop your cookies onto the tray, you don’t need to give them space now on the tray because they will chill first. Chill for at least 1 hour or up to 1 day, covered with clingfilm. Once they firm up, gently roll them in your hand and flatten slightly, giving them an inch of spacing on the tray (it is fine if they spread a little bit into each other during baking).
- Preheat oven to 430ºF (220ºC) with the fan/ventilation switched off ;or 400ºF (200ºC) with the fan/ventilation switched on. Bake the cookies for 23-25 minutes or until golden brown on the outside. Allow to cool for 5 minutes then enjoy! These are best enjoyed while they’re warm, but you can keep them at room temperature for up to a day in a container. You can also freeze these once they cool down completely, and just pop them frozen in the oven (8min at 350ºF / 180ºC) or microwave (for 30-60 seconds) to warm them up.
If you like, you can add fresh or dried herbs to the dough with the dry ingredients. For the dried herbs, I would use 2-3 tsp; and for the fresh, 1-2 tbsp.
Courses Breakfast, Brunch, Lunch, Dinner
Serving Size 1 cookie
Amount Per Serving
% Daily Value
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 7 mg
Sodium 180 mg
Total Carbohydrates 8 g
Sugars 1 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.