Best Gouda Cookies Recipes

SMOKED GOUDA AND CHEDDAR COOKIES

Steps:

• In a food processor, combine butter, gouda, cheddar, salt, pepper and cayenne pepper. Pulse until the butter and cheese are chopped into the size of rice. Add flour and pulse until the mixture is moist and comes together like large crumbles. Transfer the dough to a clean working surface. Combine and shape into a ball. Divide the dough into 2 parts and pat into disks.
• Place 1 disk between 2 parchment papers. Using a rolling pin, roll into ¼-thick. Transfer to a baking sheet. Repeat with the other disk and place on top of the other sheet of dough. Chill in the freezer for 1 hour.
• Preheat oven to 350˚F (177˚C). Line a baking sheet with a parchment paper.
• Once the dough is chilled, remove 1 sheet from the freezer. Peel both parchment papers off. Place one of the parchment papers on a clean working surface and put the dough on top. With a 1½-inch round cookie cutter, cut out as many cookies as you can. Line them on the prepared baking sheet and space the dough apart for 1 inch. Collect the leftover scraps and keep in the fridge.
• Bake the cookies for 16 - 18 minutes, rotating the baking sheets after 9 minutes. Bake until the cookies are light golden brown on top and deep golden brown on bottom. Transfer the baking sheets to counter and let the cookies rest on the sheets for 2 minutes. Transfer the cookies to a cooling rack to cool completely.
• Repeat with the remaining dough. Gather the scarps and combine with the scraps in the fridge. Roll into a ball and pat into a disk. Roll the dough into ¼-inch thickness just like before. Chill in the freezer for 1 hour. Cut and bake.

GOUDA COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place all ingredients in a food processor and blitz until the dough forms a crumbly, doughy texture. Shape into a flat disc, wrap in plastic wrap and rest in the fridge for 20 minutes.
• Sprinkle your work surface with flour and roll the dough out thinly to 3/32" thickness (3 mm). Cut out shapes using a cookie cutter and keep rolling out the dough as required, until you have used it all up.
• Line a cookie sheet with non-stick parchment paper and bake cookies for 10 minutes, or until slightly golden. Remove from the oven and allow to cool on a wire rack.
• Makes about 30 Gouda cookies, depending on the size of your cookie cutter.

THYME AND GRUYERE SAVORY COOKIES

Steps:

• Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
• For the egg wash, add the egg and 1 tablespoon water to a small bowl and whisk to combine. Set aside.
• Add the cheese, flour, thyme, pepper and salt to a food processor fitted with the blade attachment. Pulse until the cheese is broken up and incorporated with the flour. Add the butter and pulse until the butter is smaller than a pea, about 10 to 15 pulses. Stream in the water, a tablespoon at a time, while pulsing. After two tablespoons, remove the lid and check your dough, it should look like wet sand and hold together when you press it together in your hand. If it doesn't hold together, place the lid back on and pulse in another tablespoon or two of water.
• Once the dough is the right consistency, turn it out onto a lightly floured work surface and knead it a few times, just until it comes together. Lightly flour a rolling pin and roll dough out until 1/4-inch-thick. Using a 2 1/2-inch round cutter, cut out cookies and place them 1-inch apart on the prepared baking sheet. Gather the dough scraps and lightly knead together. Continue the process of rolling out the dough and cutting cookies until all of the dough is used. Brush the cookies with the egg wash.
• Bake until the cookies are lightly golden and puffed, 12 to 14 minutes. Remove from the oven and cool for at least 10 minutes before serving.

GOOEY GOUDA PUFF-PASTRY BITES

Steps:

• Preheat oven to 425°F. On a lightly floured surface, roll out pastry to an approximately 11-by-16-inch rectangle. Trim edges straight to a 10-by-15-inch rectangle. With the tines of a fork, prick pastry all over at 1/2-inch intervals. Cut into twenty-four 2 1/2-inch squares (a 4-by-6 grid). Press each square into the cup of a mini muffin tin. Spoon 1/4 teaspoon Dijon into bottom of each pastry shell. Refrigerate until pastry is firm, at least 15 minutes.
• Bake until pastry cups are puffed, golden along edges, and beginning to set, about 15 minutes. Working quickly, remove from oven and press a cube of cheese into center of each pastry with the handle of a wooden spoon. (Cheese should depress pastry to reach bottom of cup.)
• Continue baking until pastry is golden brown and cheese is melted, 8 to 10 minutes more. Let cool in tins a few minutes. Transfer to a serving tray, top with jam, and sprinkle with pepper. Serve warm.