Goat Cheese and Chive Cookies
Prep time
Cook time
Total time
These cookies are perfect for cocktails or other occasions. They will remain tender for up to 3 days if stored in a covered container. You can freeze the rolled-out dough or the dough log for up to 2 months, then cut or slice the cookies and bake directly from the freezer.
Recipe type: Breads and Savory Bakes
Serves: About 35
  • 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature
  • 3 ounces (1/3 cup packed; 85 grams) soft fresh goat cheese
  • ½ teaspoon fine sea salt
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons finely chopped fresh chives (can substitute scallion greens)
  • 1 large egg, at room temperature
  • 1 teaspoon honey
  • 1¼ cups (170 grams) all-purpose flour
  1. Make the Dough: Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, cheese, salt, pepper and chives together on medium-low speed until light and well blended, about 2 minutes.
  2. Add the egg and honey and beat for 2 minutes. Turn off the mixer, add the flour at once and pulse to start incorporating it. Then mix on low speed only until the flour disappears and the dough comes together. If you have some dry ingredients on the bottom of the bowl, stir them in with a flexible spatula. Next, shape the dough into a disk (for cut-out cookie shapes) or sausage (for sliced cookie rounds), using one of the methods below. Method 1: Turn the dough onto a work surface, gather it together and press it into a disk. Place the disk between pieces of parchment paper and roll ¼ inch thick. Keeping the dough between the paper, slide it onto a baking sheet and freeze for at least 1 hour. If your baking sheet is too large to fit in the freezer, carefully transfer the parchment paper onto a flat surface on the freezer. Method 2: Divide the dough in half and with your hand, shape each half into a sausage ¼ inch in diameter. Roll each sausage around parchment paper and freeze for 1 hour.
  3. Prepare to Bake the Cookies: Center a rack in the oven and preheat it to 350ºF (180ºC). Line a large baking sheet with parchment paper or a silicone baking mat.
  4. Shape the Cookies: For heart-shaped cookies: Have a small hart-shaped cookie cutter (about 1¼-inch-diameter) at hand. You can use any other shape or a circle (although slicing the circles is easier, to save time). Peel away the parchment paper from the top of the dough. Cut out as many cookies as you can and place them on the lined baking sheet, leaving at least an inch between them. (If the dough gets too soft as you're cutting, stop and put it and the already cut cookies in the freezer to firm briefly.) Gather the scraps together, flatten them into a disk, re-roll ¼ inch thick and freeze. For sliced round cookies: Unwrap one dough sausages and, using a sharp knife, slice into circles at 1¼ inch intervals. Place on the linked baking sheet, leaving at least an inch between them.
  5. Bake the Cookies: Bake for 15 to 18 minutes, or until the cookies are browned on the bottom, lightly golden and firm to the touch on top. As the cookies bake, you'll see butter bubbling around the tops and edges – it will settle into the cookies as they cool. Transfer the baking sheet to a rack and allow the cookies to rest for at least 5 minutes before serving, or let them cool completely. Cut and bake the scraps or sliced rounds, making sure the baking sheet is cool (or, use another baking sheet). The cookies can be stored for up to 3 days in a covered container.
Adapted From Dorie Greenspan's Dorie's Cookies.
Recipe by AZ Cookbook at https://azcookbook.com/2017/02/10/goat-cheese-and-chive-cookies/