Rosemary-Cheese Spritz Crackers

Posted by Donna-Marie Pye on

Cheddar cheese spritz Crackers will be the highlight of your holIday snack table. If you are not familiar with spritz cookies, they are a classic butter cookie that originated in Germany ((known as Spritzgebäck). This savoury version is a perfect additon to your charcuterie board or You use a cookie press to press out the festive shapes like you do spritz cookies. Our recipe makes it easy to do!


Equipment: 1 Cookie Press

Yield: About 4 dozen


  • 1 cup room temperature softened unsalted butter
  • 1 tsp finely grated lemon zest
  • 1 large egg yolk
  • 6 tbsp whipping (35%) cream
  • 1 3/4 cups all-purpose flour
  • 3/4 cup finely grated Pecorino cheese
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1/2 tsp fine salt
  • 1 tbsp finely chopped fresh rosemary
  • Pinch nutmeg

*Do not use pre-grated cheese to make this recipe. The pre-grated grated cheese shards are too large to work through the spritz machine. Grate cheese on a fine grate of a box or Microplane grater.

Tips: The cookie sheet must be clean and cold. Cookies/crackers will not stick to greased cookie sheet but parchment paper is fine or use a baking sheet liner\. As cookies/crackers come out of the oven, wash the sheet and cool it down before reusing.


    1. Bring all ingredients to room temperature (leave out on counter overnight except Pecorino and Parmesan. Take out about 1/2 hour before baking).
    2. Preheat oven to 325 F. Line a baking sheet with a baking mat or parchment paper.
    3. In a large bowl, blend together butter, lemon zest with an electric mixer until smooth, about 1 minute. Slowly beat in the egg yolk and cream.
    4. Whisk the pecorino, 1/4 cup of the Parmesan, rosemary, nutmeg and salt in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough. Shape a portion of the dough into a 
    5. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the crackers 2-inches (5 cm) apart. (If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking). Sprinkle crackers with remaining Parmesan and refrigerate for 20 minutes.
    6. Bake cookies in preheated oven, rotating pan halfway through, for about 7 to 9 minutes or until cookies smell nutty and are lightly browned on the outside. Briefly cool the crackers on the baking sheet, then transfer to racks to cool.  Serve or store in a tightly sealed container for up to 1 month.

 Make Ahead Instructions: You can chill the dough in the refrigerator for up to 4 days before pressing the dough through the cookie press. You can also freeze the dough for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 4. Baked cookies/crackers freeze well for up to 3 months; thaw before serving.

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