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The most simple savory cookies, these thyme and cheddar cheese cookies are a perfect addition to any party. Add them to a snack board for something extra special!

thyme and cheddar cheese cookies

This post is sponsored by Williams Sonoma Canada. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands and products that make Love In My Oven possible.

I can’t believe Christmas is in 4 DAYS!! How did this even happen!? It honestly blows my mind. I feel like it was just yesterday that we busted out the little felt Advent calendar that they kids use to mark down the days until Christmas. Also wasn’t I JUST posting about my birthday!? Which was 17 days ago!?

Anyway, we’re in full holiday mode over here and I’ve got goodies galore in this house. Did you check out my cookie box on Instagram!? I need to do some serious cookie gifting today and tomorrow to get rid of some of it. Included in the cookie bundles are these savory cookies that I made for Williams Sonoma Canada! I have never made a savory cookie before, but I have been wanting to for a really long time. They’re a nice change from all of the sweets we’ve been eating!

These thyme and cheddar cheese cookies have a little bit of orange zest to them, which goes very well with the flavor of the thyme and the savory cheddar. They’d be perfect for a charcuterie or snack board, if anyone is even doing that this year 😉

thyme and cheddar cheese cookies

What ingredients do you need for these cheddar cheese cookies?

The recipe for these savory cookies is basically a sugar cookie recipe, but without all of the sugar! You’ll need:

  • all-purpose flour
  • unsalted butter
  • zest of 1 orange (plus 2 tablespoons of juice)
  • fresh thyme
  • cheddar cheese
  • salt and pepper
  • granulated sugar

thyme and cheddar cheese cookies

If you don’t have fresh thyme on hand, you can definitely use dried but I highly recommend the fresh!

Also, I used a couple of mini oranges for the photos here but during my recipe testing (and in the recipe itself) I used the zest of one medium navel orange.

How do you make thyme and cheddar cheese cookies?

Start the cookies by creaming the softened butter in a stand mixer until light and fluffy. Then add in the sugar, orange zest, thyme, salt and pepper. Follow that up with the flour and mix until it is starting to turn into a soft dough, then add in the orange juice, followed by the cheddar cheese. What you’ll have after the fact is a slightly crumbly looking cookie dough.

Pack it together with your hands, divide it in two and tightly wrap the dough in plastic wrap, placing it in the fridge to chill for at least 1 hour, preferably 3-4 hours.

When you’re ready to bake the cookies, lightly flour a surface and roll out one of the sections of cookie dough to a 1/4″ thickness.

This is where the fun begins!

I used this super fun rolling cookie dough cutter from Williams Sonoma, but you can use any mini cookie cutters you have on hand.

Place the cookies on a parchment lined baking sheet and bake for 9-10 minutes or until very lightly browned on the outside.

These cookies don’t really spread so you only have to leave an inch or so of space between them!

Let the cookies cool for 5 minutes on a tray before removing them to a wire rack to cool completely.

thyme and cheddar cheese cookies

How long do thyme and cheddar cheese cookies last?

These cookies are best enjoyed fresh or on the day of, but they’re great at room temperature in an airtight container for 2-3 days. I would refrigerate the cookies to make them last longer, up to a week. Or keep them in the freezer for up to 2 months and just pull them out a couple of hours before you’re ready to serve them!

Can you make these savory cookies vegan?

If you use vegan butter (unsalted) and vegan cheese, I think these cookies would turn out great. You can also try dairy-free butter and dairy-free cheese if you’d like. If you do make any of these changes, let me know if you are successful in the comments below!

This holiday season, if you’re needing a break from the super sweet variety of cookies, give these cheddar cheese cookies a try!

PS – I am hoping to have another post out to you by Christmas but if I don’t get around to it, happy holidays!!

thyme and cheddar cheese cookies

thyme and cheddar cheese cookies

Some other cookies for you to consider:

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thyme and cheddar cheese cookies

Thyme and Cheddar Cheese Cookies

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5 from 4 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 40 minutes
  • Yield: 40 mini cookies 1x


The most simple savory cookies, these thyme and cheddar cheese cookies are a perfect addition to any party. Add them to a snack board for something extra special!


  • 1/2 cup unsalted butter, room temperature
  • 1 tbsp granulated sugar
  • zest of 1 medium navel orange
  • 1 tbsp fresh thyme (or 1/2 tsp dried thyme)
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 1/2 cups all-purpose flour
  • 2 tbsp fresh orange juice
  • 1 cup shredded cheddar cheese


  1. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high until light and fluffy, about 2 minutes. Add the granulated sugar, orange zest, fresh thyme, salt and pepper and mix again for another minute. Scrape down the sides of the bowl with a rubber spatula, as needed.
  2. With the mixer running on low, slowly add in the flour, followed by the fresh orange juice. Add the cheese and run the mixer on low again until combined. Pack the dough tightly into a ball, separate it into 2 pieces and wrap each piece tightly in plastic wrap, placing them in the fridge to chill for at least 1 hour, but preferably 3-4 hours.*
  3. Preheat the oven to 350 F and line a baking sheet with parchment paper. Lightly flour a surface and roll out one of the discs of dough to about a 1/4″ thickness. Use mini cookie cutters to cut out the shapes of dough, then place the cookies on the prepared baking sheet, about 1 inch apart. Repeat with remaining dough and second disc of dough.
  4. Bake the cookies for 9-10 minutes, or until the cookies are very lightly browned on the edges. Allow the cookies to cool for 5 minutes on the pan before removing to a wire rack to cool completely. Serve immediately!

Leftover cookies can be stored at room temperature for 2-3 days in an airtight container, up to 1 week in the fridge or up to 2 months in the freezer. If freezing the cookies, thaw at room temperature for a few hours before serving.


*The dough can be kept in the fridge, in plastic wrap, for up to 3 days. If you keep it in the fridge for longer than 4 hours, allow the dough to sit at room temperature for 10-15 minutes before rolling it out.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: cookies
  • Method: oven bake
  • Cuisine: american
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Thyme and Cheddar Cheese CookiesThyme and Cheddar Cheese Cookies

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. MMM those savoury cookies look so amazing and would be a fantastic idea! I love that you added some cheddar and thyme to this recipe! I bet it makes it sooo flavourful!

  2. These look fabulous, Katherine! I can just taste the cheddar, thyme and orange–such an elegant savory cookie!!

  3. Katherine, I wouldn’t be able to stay out of the cookie dish if these were in it! The cheddar and orange sounds so wonderful together. Love the idea of a savory cookie! Warm wishes for a wonderful New Year!

    1. Thanks Kelly! I love the savory flavors of cheddar and orange as well!! Happy New Year to you my friend!! XO

  4. I wouldn’t be able to stop eating these savory cookies!! Thyme is my favorite herb and I know this combination with cheddar and orange has to be amazing!! Can’t wait to add them to a snacking board!

    1. I love thyme too! I almost always have it in the fridge! Thanks Tasia!! Perfect for a snack board!!

  5. I have a strange friend who doesn’t have a sweet tooth. I’d like to try this recipe for my birthday cookies but I need a savory “royal icing” to decorate with. Any ideas?

  6. FYI:
    Step 2 on the printed recipe is missing the cheddar cheese. You have it in the written portion of the blog, just not in the recipe section.