This incredibly moreish cheesy rosemary and thyme thumbprint cookie recipe will literally blow your mind! A world apart from its sweet counterpart, this savoury thumbprint cookie recipe is the perfect snack to keep hunger at bay. Packed with some serious flavour and guaranteed to 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 and chilli chutney. I mean really, do I need to sell it any more or are you totally with me on this?!
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!
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 and 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 and Chilli Chutney, To Fill
- Large Baking Tray
- Electric Stand Mixer or Large Bowl
Cheesy rosemary and thyme thumbprint cookie instructions
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.
Then add in the cheddar, parmesan, rosemary, thyme and salt and beat again until evenly distributed.
Crack in the egg and mix again until nice and smooth.
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.
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!
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.
Pop them into the oven to bake for 25-30 minutes until golden and bubbling.
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!)
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- 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
- Beat the butter in a bowl (or electric stand mixer) to soften.
- Add both cheeses, the herbs and the salt and mix until blended.
- Add in the egg and beat until smooth.
- Tip in half the flour and mix until it starts to come together.
- 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.
- Tear 4cm/1.5" bits out the dough and roll to make balls. Press your thumb in the middle to make holes.
- Put heaped mounds of the chutney into each hole. (Be generous!) and place them spaced out on a baking tray.
- Bake for 25-30 minutes until brown.
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: 210Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 257mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 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.