These Blue Cheese Fig Savory Shortbread Cookies are a delightful twist on traditional sweet treats, blending rich, tangy blue cheese with the natural sweetness of figs. The result is a perfectly balanced bite that’s both sophisticated and comforting. With just 15 minutes of prep and a quick 20-minute bake, these cookies are surprisingly easy to make, yet they feel gourmet. The dough chills for an hour, ensuring a crumbly, melt-in-your-mouth texture that’s irresistible.
Each cookie offers a harmonious mix of creamy, sharp, and fruity flavors, making them an elegant appetizer or a unique snack. The buttery shortbread base contrasts beautifully with the bold blue cheese and chewy fig pieces, creating a sensory experience that’s both indulgent and refined. Whether served at a party or enjoyed with a glass of wine, these cookies are sure to impress with their complex yet approachable charm.
Ingredients for Blue Cheese Fig Savory Shortbread Cookies
- ½ cup (4 oz/115 g) butter, softened (unsalted recommended for better control of flavor)
- 2 cups (8 oz/225 g) blue cheese, crumbled (use your favorite variety for a personalized touch)
- 1 cup (5 oz/142 g) all-purpose flour (gluten-free flour can be substituted for dietary needs)
- 1 cup (5 oz/142 g) dried mission figs, finely diced (substitute with dried apricots or dates for a different flavor profile)
Step-by-Step Instructions
- In a stand mixer or medium bowl with an electric hand mixer, beat together the butter and blue cheese on medium speed until smooth and well combined.
- Fold in the flour until just combined, then gently mix in the diced figs. Be careful not to overmix.
- Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
- On a lightly floured surface, roll out the dough to a ¼-inch (6mm) thickness. Use a 2-inch (5cm) round cookie cutter to cut out as many circles as possible.
- Place the cookies about 1-inch (2½ cm) apart on the prepared baking sheets. Gather and reroll any dough scraps to cut more cookies.
- Prick the cookies all over with a toothpick to prevent air bubbles during baking.
- Bake for 15-20 minutes, or until the cookies look dry and are baked through. They should be lightly golden around the edges.
- Let the cookies cool completely on a wire rack before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
These savory shortbread cookies shine as an elegant appetizer or snack. Serve them alongside a charcuterie board with cured meats, nuts, and honey for a sweet-savory contrast. They also pair beautifully with a glass of full-bodied red wine or a crisp white like Chardonnay. For a fun twist, crumble them over a spinach salad with balsamic vinaigrette.
Recipe Variations: Customize Your Cookies
Feel free to experiment with this recipe to suit your taste! Swap the blue cheese for goat cheese or Parmesan for a different flavor profile. If dried figs aren’t your thing, try dried apricots or cranberries for a tangy twist. Add a sprinkle of fresh thyme or rosemary to the dough for an herby kick.
Storage Tips: Keep Them Fresh
Store these cookies in an airtight container at room temperature for up to 3 days. To maintain their crisp texture, avoid refrigerating them. If you’d like to freeze the dough for later use, wrap it tightly in plastic wrap and store it for up to 1 month. Thaw in the fridge before rolling and baking.
Time-Saving Tips: Prep Like a Pro
To save time, prepare the dough the night before and let it chill overnight. When ready to bake, simply roll, cut, and bake. If you’re short on time, skip the rolling and shaping step—press the dough into a rectangle, score it into squares, and bake as-is for rustic crackers.
Equipment Guidance: Tools for Success
A stand mixer or electric hand mixer makes blending the butter and blue cheese a breeze. Use a 2-inch round cookie cutter for perfectly shaped cookies, or opt for a knife for free-form shapes. Don’t forget to prick the dough with a toothpick to prevent puffing during baking!
Blue Cheese Fig Savory Shortbread Cookies Recipe
Ingredients
- ½ cup butter, softened 4 oz/115 g
- 2 cups blue cheese, crumbled 8 oz/225 g
- 1 cup all-purpose flour 5 oz/142 g
- 1 cup dried mission figs, finely diced 5 oz/142 g
Instructions
- In a stand mixer or in a medium bowl with an electric hand mixer, beat together the butter and blue cheese on medium speed until smooth.
- Fold in the flour until just combined followed by the diced figs.
- Flatten the dough into a disc, wrap well and refrigerate until firm, at least 1 hour.
- When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
- On a floured surface, roll out the dough to a ¼-inch (6mm) thickness and using a 2-inch (5cm) round cookie cutter, cut as many circles as you can. Place them about 1-inch (2½ cm) apart on the prepared cookie sheets. Gather and reroll any scraps.
- Prick the crackers all over with a toothpick and bake for 15-20 minutes, until the cookies look dry and baked through.
- Let cool completely on a wire rack before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
