Parmesan Cookies – Gluten Free!

These cookies are sweet and salty – a formidable combination that everyone will love. The texture is crunchy and dry, which will go great with tea or coffee. I made mine just a bite size, and after having one, I just yearned for more. So, be careful because it’s super addicting.

Perfect for tea time

Dry and crunchy cookies are typical for Indonesian cookies. These cookies are ubiquitous in the supermarkets around some holidays like Eid, Christmas, and Chinese New Year. Hats off to people who make them (not including me) because the cookies are usually made in large batches, and then they are arranged neatly in a plastic, glassy container. These cookies can last for weeks at room temperature because of their dry texture. Speaking about dry vs chewy, the first time I made chewy cookies for my mom, she thought my cookies were underbaked. I had the same impression too when I first had chewy cookies in the States. We just were not used to that kind of texture before.

These parmesan cookies are super easy, and you can store them in an airtight container for weeks, that is if you don’t finish them right away after baking them. You can share them as goodies with your family, friends, colleagues, or just a random person 🙂

Parmesan Cookies


Yield: 5 dozens of cookies


  • 1 stick (113 g) of cold butter
  • 1/2 cup of granulated sugar
  • 3/4 cup of finely grated Parmesan cheese
  • 1 1/2 cup of tapioca flour
  • 1 egg


  1. Preheat oven to 355 F. Line the cookie sheets with parchment paper.
  2. In a bowl using a hand mixer, beat the butter and sugar for 3-4 minutes
  3. Add the egg and beat until combined.
  4. Add the Parmesan cheese, and beat shortly.
  5. Using a spatula, mix in the flour until the everything is well combined.
  6. Shape the dough into 0.5-inch balls and place them onto the cookie sheets with some spaces apart. Don’t press them! They will spread out during the baking.
  7. Bake for 10-12 minutes or until the bottom of the cookies is slightly browned.
  8. Remove the cookies from the oven and cool them down until the room temperature before storing them in an airtight container.


Use powdered sugar instead of granulated sugar, and they will just melt in your mouth leaving the Parmesan cheese behind.

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