Myzithra and Parmesan Cheese Cookies: A Greek-Italian Appetizer with Flair

This recipe has become a favorite in my kitchen because of its adaptability. When the kids were kids (and not teens who just devour these cookies), we used to prepare them together. There’s something about making cookies with a cookie cutter that kids simply love!

I can top them with rosemary and smoked salt one day, and the next I’ll try pine nuts just for fun. They’re also a great way to clear out your spice drawer—anything decorative, crunchy, or colorful can become a topping.

It’s all about the dough: tender, crumbly, flavorful. And yes, it takes a little patience to knead it all together. But as I always say, trust the process. These cookies are worth every minute!

How I Make Them (Cheese cookies my way)

When I make these cookies, I don’t measure time. I measure texture.

First, I sift the flour into a large bowl, then mix in the finely grated Parmesan and aged myzithra cheese with the flour and plenty of pepper. I prefer salted butter (cut into small pieces at room temperature) because it adds depth and helps balance the cheeses.

Then, I work everything into a dough. At first, it always feels like it won’t come together—like I’m just rubbing flour and cheese around (the smell in the kitchen is worth the mess, though).

But with some persistence (and maybe a tiny splash of cold water or extra flour), it eventually forms into a smooth dough. That moment is always magic!

I rest the dough in the fridge for about half an hour, then roll it out to about 5mm thick. I love using metal cookie stamps—round, stars, hearts, you name it—and cutting out as many shapes as possible.

Then comes the fun part: decorating. I make a quick egg wash and brush it over the cookies, then sprinkle each with something different—smoked salt (do not miss this if you find it!), rosemary, chili flakes, or whatever I have in the pantry.

Sometimes I go all out and add almond flakes or saffron threads, sometimes they will be plain cookies, no decor.

I bake them in batches, 10 minutes each at 180°C. They puff slightly, get golden on the bottom, and fill the kitchen with cheesy aroma. Once cooled, they’re crisp, salty, and totally addictive.

Tips for Better Cheese Cookies!

• Aged myzithra has a salty, sharp flavor—don’t skip it if you can find it.
• If using only Parmesan, go for a well-aged, crumbly kind.
• These cookies store well in an airtight container for 4–5 days.
• Try a mix of toppings for color and texture variety—great for parties or gifts.
• To make them extra crisp, roll slightly thinner (about 3–4mm).

Variations

I always love sharing a few easy ways to adapt a recipe based on what you’ve got in your fridge or pantry, because nobody wants a last-minute supermarket run! It’s also a fun way to give a favorite dish a fresh twist every time. Here are some ideas:

• Use unsalted butter and adjust salt separately for a milder flavor.

• Add crushed pink peppercorns for a floral twist.

• For a spicier cookie, mix chili flakes directly into the dough.

• Add chopped nuts like pistachios or almonds on top before baking.

• Make mini sandwich cookies with a cheese spread in the middle!

Fabulous for Christmas, New Year’s, and Other Special Occasions

These savory cheese cookies are a festive favorite—crisp, golden, and full of flavor. Serve them with a glass of sparkling wine at Christmas or New Year’s gatherings, and watch them disappear in minutes!

That’s it. Crunchy, cheesy, and impossible to eat just one. These savory cheese cookies are always a hit!

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Parmesan Cheese Cookies