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Parmesan Cookies

This ingenious 3-ingredient cookie comes from celebrity chef Marc Murphy’s cookbook Season with Authority, and just so happens to be his mom’s recipe. He likes to keep a batch of frozen dough on hand in case of last-minute guests or if a craving for something amazing hits. Marc strongly suggests using the best quality cheese, as it is one-third of the recipe. Be sure to use room-temperature ingredients for a uniform dough that comes together quickly.

My Mom’s Parmesan Cookies
Makes about 60 cookies


1 cup (2 sticks) unsalted butter, softened
2 cups finely grated Parmigiano-Reggiano cheese
1 3/4 cups all-purpose flour


1. Preheat the oven to 350 degrees; position the racks in the upper and lower third of the oven. Line two rimmed baking sheets with silicone mats or parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, Parmigiano-Reggiano, and flour and beat on low speed until a stiff dough forms. For a few minutes, the dough will look dry and will not come together; keep mixing and it will form.

3. Divide the dough into three pieces, and roll each piece into a 9-inch log, about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for about 1 hour to make slicing easier. Alternatively, if making this ahead, you can freeze the dough for up to 2 months, and let it sit 15 minutes at room temperature before slicing.

4. Slice the logs into 1/3-inch-thick rounds and arrange them on the baking sheets about 2 inches apart. Bake, shifting and rotating the pans halfway, until they turn golden brown around the edges, about 15 to 18 minutes. Let the cookies cool on the pans 10 minutes before transferring them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

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