Cheesy Rosemary & Thyme Thumbprint Cookie Recipe

This Incredibly moreish Cheesy Rosemary & Thyme Thumbprint Cookie Recipe will literally blow your mind! A world apart from it’s sweet counterpart, this savoury thumbprint cookie recipe is the perfect snack to keep hunger at bay. They’re packed with some serious flavour too – guaranteed to tickle and delight your taste buds! Strong extra mature cheddar teamed up with aged parmesan cheese, fragrant rosemary and beautiful thyme – all smothered in a delicious sweet tomato & chilli chutney. I mean really, do I need to sell it any more or are you totally with me on this?! Yep – I thought so!

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe with Sweet Tomato & Chilli Chutney

I think it’s perfectly normal to reach for a sweet treat when you’re feeling peckish or need an energy boost. Being a busy part time Mum, both caffeine and sugar are literally my best friends – so trust me, I know! That being said, It would be a lot better for us if we switched out some for savoury treats instead. Try my irresistible thumbprint cookies and I promise you won’t regret it.

These gorgeous parmesan, cheddar, rosemary and thyme savoury bites of heaven are filled with a ridiculously delicious sweet tomato and chilli chutney. Obviously you can swap out any ingredients for what you already have in your cupboard – I actually encourage that, who likes waste?! You could so easily change up the flavour to your taste too. Maybe use different herbs in the cookie dough or use your favourite chutney to fill them instead. The choice is all yours!

Cheesy Rosemary & Thyme Chutney Thumbprint Cookie Recipe with Sweet Tomato & Chilli Chutney

Top Tips for the Perfect Thumbprint Cookie

  • Things bake much better when all ingredients are the same temperature, so take all cold items out the fridge 1 hour before using if possible.
  • If you’re picky like me – weigh each ball of dough as you’re rolling them to ensure they’ll all be the same size and, consequently, bake more evenly.
  • When you wrap your dough to chill, flatten it into a disc instead of leaving in a ball. The larger the surface area, the faster it will chill. (This works for cooling hot food down too!)
  • Store your cookies in a metal tin at room temperature. Plastic tubs make things ‘sweat’ whereas metal doesn’t – so they will keep their crunch/crumble for longer.

 

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe

In need of an awesome savoury snack recipe that will leave you wanting more? Look no further than this crazy easy thumbprint cookie recipe! Super moreish and packed with bags of flavour – these bad boys will be your go to from now on, I guarantee it!

Here is what you will need to make 16

  • 170g Unsalted Butter, Softened
  • 75g Strong Cheddar Cheese, Grated
  • 75g Parmesan Cheese, Grated
  • 1 tbsp Chopped Fresh Rosemary
  • 1 tbsp Chopped Fresh Thyme
  • Pinch of Salt
  • 1 Small Egg
  • 255g Plain Flour
  • 300g Sweet Tomato & Chilli Chutney, To Fill

 

Essential Equipment

  • Large Baking Tray
  • Electric Stand Mixer or Large Bowl

 

To make the dough, beat the butter to really soften it either in an electric stand mixer or a large bowl with a wooden spoon.

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe Dough

Then add in the cheddar, parmesan, rosemary, thyme & salt and beat again until evenly distributed.

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe Dough

Crack in the egg and mix again until nice and smooth.

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe Dough

Finally, tip in half the flour (no need to sift) and mix until it’s starting to come together to form a dough. Then add in the remaining flour and beat again until it resembles a really crumbly dough.

Tip your dough out onto a sheet of clingfilm and bring together to form a ball. Flatten it into a disc, wrap up and pop into the fridge for 30 minutes to chill.

Meanwhile, preheat your oven to 180°C/Fan 170°C.

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe Dough

Now scoop out tablespoon sized bits of dough and roll to form 4cm (1.5″) balls. Keep going until all the dough is used up – you should get around 16.

Either using your thumb (hence ‘thumbprint’ cookies) or the end of a rounded utensil, push holes into the middle of each cookie. Don’t worry if they crack around the edges – that adds to the charm!

Now spoon a generous amount of chutney into each hole. Yes, we want lots of it – it will sink a little after cooking so pile it high!

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe with Sweet Tomato & Chilli Chutney

Pop your prepared thumbprint cookies onto your baking tray evenly spaced apart. (I line mine with a silicone baking mat but it’s not essential.) You don’t need to be too careful as they won’t spread that much during cooking. That being said, you may still need to cook in 2 batches.

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe with Sweet Tomato & Chilli Chutney

Pop them into the oven to bake for 25-30 minutes until golden and bubbling.

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe with Sweet Tomato & Chilli Chutney

Allow to sit on the tray for a few minutes then transfer to a wire rack to cool completely. Store in a metal tray at room temperature and consume within 2-3 days. (Although I think they’re amazing about 30 minutes after being baked!)

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe with Sweet Tomato & Chilli Chutney

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Cheesy Rosemary & Thyme Thumbprint Cookie Recipe with Sweet Tomato & Chilli Chutney

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe with Sweet Tomato & Chilli Chutney

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe

Cheesy Rosemary & Thyme Thumbprint Cookie Recipe

Yield: 16 Servings
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes

This beautiful thumbprint cookie recipe is packed with flavour! Gorgeous extra mature cheddar cheese, sharp parmesan, rosemary and thyme cookies (a classic combo!) filled with the most amazing sweet tomato and chilli chutney. Need I say more?

Ingredients

  • 170 g Unsalted Butter, Softened
  • 75 g Extra Mature Cheddar Cheese, Grated
  • 75 g Parmesan Cheese, Grated
  • 1 tbsp Fresh Rosemary, Chopped
  • 1 tbsp Fresh Thyme, Chopped
  • Pinch of Salt
  • 1 Small Egg
  • 225 g Plain Flour
  • 300 g Sweet Tomato and Chilli Chutney

Instructions

  1. Beat the butter in a bowl (or electric stand mixer) to soften.
  2. Add both cheeses, the herbs and the salt and mix until blended.
  3. Add in the egg and beat until smooth.
  4. Tip in half the flour and mix until it starts to come together.
  5. Tip in the remaining flour and mix to form a dough. Wrap in cling film, flatten into a disc and chill for 30 minutes. Preheat your oven to 180°C/Fan 170°C.
  6. Tear 4cm/1.5" bits out the dough and roll to make balls. Press your thumb in the middle to make holes.
  7. Put heaped mounds of the chutney into each hole. (Be generous!) and place them spaced out on a baking tray.
  8. Bake for 25-30 minutes until brown. 

Notes

Store in an airtight container (I prefer metal) and consume within 2-3 days.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 210 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 47mg Sodium: 257mg Carbohydrates: 14g Fiber: 1g Sugar: 1g Protein: 7g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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4 thoughts on “Cheesy Rosemary & Thyme Thumbprint Cookie Recipe”

  1. Judy Dunnett says:

    How does this rise there doesn’t seem to be any yeast, baking powder or soda in it?

    1. Miss KitchenMason says:

      Hi Judy. It doesn’t rise, it’s a cookie 🙂

  2. yup…count me in on these thumbprint cookies, they look absolutely amazing, love the combination of cheeses and spices…amazing stuff

    1. Miss KitchenMason says:

      Aww thank you so much Albert! That’s so nice of you to say 😀 Emma x

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