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Snack & Appetizers

Savory Christmas Cookies

Easy, crunchy savory Christmas cookies topped with seeds, herbs and spices of your choice: perfect for the aperitivo, with no resting time.
Recipe Savory Christmas Cookies
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 12 minutes
  • Servings for 70 small cookies

Get ready to treat your holiday table to a lovely surprise: this savory Christmas cookie recipe, perfect as an easy Christmas appetizer or to add a touch of originality and flavor to any Christmas buffet. If you are looking for ideas on how to make savory cookies for the holidays, this one will win you over because it is so quick – the dough comes together in a few minutes with no waiting time – and because you can customize every cookie with your favorite flavors. Imagine the aroma of freshly baked dough, the delicacy of herbs and the bold note of seeds, all in small golden, crunchy bites made to win you over at first taste.

You can let your creativity run free by decorating the tops with poppy seeds, flaky salt, fresh rosemary, sweet paprika, sesame seeds or your favorite cheese, so you always get crunchy baked savory cookies with a unique flavor. These butter-free savory cookies are the ideal accompaniment to cold cuts, cheese spreads or homemade dips, bringing cheer and authentic flavors to the holiday table. It is a quick savory cookie recipe, perfect even if you have little experience in the kitchen: just follow a few simple steps and you can’t go wrong.

Not just at Christmas: by changing the shape of the cutters, these savory aperitivo cookies will keep you company all year round, whenever you want to impress your guests with a tasty snack. If you love this kind of recipe, we also recommend Savory Pepper and Pancetta Cookies, the classic Savory Parmesan Cookies, the elegant Savory Cheese and Thyme Cookies or the surprising Savory Onion Cookies to vary your holiday menu.

Ingredients for 70 small cookies

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Method

  1. To make the savory Christmas cookies, crack the eggs into a bowl and beat them with a fork, then transfer about a tablespoon to another bowl: you will need it later for brushing.
  2. Add the sunflower oil, water and salt, mixing with the fork or a whisk until smooth.
  3. Add the sifted flour and the leavening a little at a time, taking care not to form lumps. Keep kneading on the work surface for a few minutes, until you have a smooth, firm ball.
    Savory Christmas Cookies, step 3: the dough kneaded into a smooth ball
  4. With a rolling pin, roll out the dough to a thickness of 3-4 mm (about 1/8 inch), using a little flour if needed to keep it from sticking.
  5. Cut out the cookies with the Christmas cutters of your choice and arrange them on baking sheets lined with parchment paper. Knead the scraps together again and keep cutting until you have used up all the dough.
    Savory Christmas Cookies, step 5: cookies cut out with Christmas cutters on a baking sheet
  6. As you fill the baking sheets, put them in the fridge so the cookies keep their shape during baking.
  7. Brush the tops of the cookies with the egg you set aside and sprinkle them generously with the seeds, herbs and spices of your choice.
    Savory Christmas Cookies, step 7: cookies brushed with egg and sprinkled with seeds and herbs
  8. Bake the cookies in a conventional oven at 180 °C (350 °F), or in a convection oven at 170 °C (340 °F), for about 12 minutes. Adjust the time and temperature to suit your oven and the size of the cookies.
    Savory Christmas Cookies, step 8: the cookies baked until golden
  9. When they are done, take the baking sheet out of the oven right away and continue with the next batches. The savory Christmas cookies are ready to serve slightly warm or at room temperature. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can also make this recipe outside the Christmas season, using round cutters or other shapes. For the toppings, you can experiment with sesame seeds, salt flakes, finely chopped fresh rosemary, grated cheese, ground black pepper, smoked paprika or other spices to your taste. You can also make a different version for each baking sheet, for a nice variety at the aperitivo.

Tips

With these amounts you will get about 70 small cookies, the ideal size for the aperitivo, but you can make larger cookies if you prefer. You can also knead the dough in a stand mixer to speed things up. Keep a close eye on the baking so the cookies do not darken and take on a bitter taste. Baking times can vary considerably from oven to oven, so it is important to watch them carefully.

Storage

If you have leftover cookies, you can keep them in a closed container for a couple of days. Warm them slightly before serving to restore their crunch.

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