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Easy Cheddar Football Shortbread Best Recipe for Playoffs

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These savory cheddar shortbread cookies are shaped like tiny footballs and perfect for game day. They’re buttery, cheesy, and have a perfect shortbread snap that melts in your mouth.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cubed
  • 8 ounces (226g) sharp cheddar cheese, freshly grated
  • 2 cups (240g) all-purpose flour
  • ½ teaspoon (3g) salt
  • ¼ teaspoon cayenne pepper (optional but recommended)
  • ¼ teaspoon garlic powder (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Grate 8 ounces of sharp cheddar using the large holes of a box grater. Let it sit at room temperature.
  3. In a food processor, combine flour, salt, and cayenne (if using). Pulse 3-4 times.
  4. Add cold cubed butter and pulse 10-12 times until mixture resembles coarse sand with some pea-sized butter pieces.
  5. Add grated cheddar and pulse 5-6 times until just distributed. If dry, add 1 tablespoon cold water and pulse once.
  6. Turn mixture onto a clean surface and press together into a 1-inch thick disc. Do not knead.
  7. Roll dough between two sheets of parchment paper to ¼-inch thickness.
  8. Use a football cookie cutter to cut shapes. Transfer to prepared baking sheets, spacing 1 inch apart. Re-roll scraps and repeat.
  9. Bake one sheet at a time on center rack for 14-16 minutes, rotating halfway, until edges are just golden.
  10. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely (about 20 minutes).

Notes

Keep all ingredients cold for best texture. Do not twist the cookie cutter when cutting. Shortbreads continue to crisp as they cool. Store in an airtight container at room temperature for up to 5 days. Freeze baked shortbread for up to 2 months.

Nutrition

Keywords: cheddar shortbread, football cookies, game day snacks, cheese crackers, savory shortbread, playoff party food

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