Cheddar Cheese Coins (Printer-Friendly)

Buttery, crispy coins loaded with sharp cheddar. Ready in 30 minutes.

# What You'll Need:

→ Dairy

01 - 1 1/2 cups sharp cheddar cheese, finely grated
02 - 8 tbsp unsalted butter, cold and diced

→ Dry Ingredients

03 - 1 cup all-purpose flour
04 - 1/2 tsp salt
05 - 1/4 tsp ground cayenne pepper
06 - 1/4 tsp ground black pepper

→ Optional Toppings

07 - 1 tbsp poppy seeds or sesame seeds, for sprinkling

# How to Make It:

01 - In a food processor, pulse the flour, salt, cayenne, and black pepper until combined.
02 - Add the cold butter and pulse until the mixture resembles coarse crumbs.
03 - Add the grated cheddar and pulse just until the dough comes together. If the dough is too crumbly, add 1–2 teaspoons of cold water as needed.
04 - Turn the dough out onto a sheet of parchment paper. Shape into a log about 1 1/2 inches in diameter. Wrap tightly and refrigerate for at least 1 hour, or until firm.
05 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
06 - Slice the chilled dough into 1/4-inch rounds and arrange on the prepared baking sheet, spacing them 1 inch apart.
07 - Sprinkle with poppy seeds or sesame seeds if desired.
08 - Bake for 12–15 minutes, or until golden at the edges.
09 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in minutes but taste like something from a fancy bakery
  • The dough keeps in the freezer for weeks, so you are always party ready
  • That crispy exterior gives way to the most tender, buttery center imaginable
02 -
  • The dough must be thoroughly chilled before slicing or the coins will spread and lose their shape in the oven
  • Grating the cheese by hand makes a huge difference in texture and how well the dough holds together
  • These taste even better the next day, if you can manage to save any that long
03 -
  • Use the finest grating disk on your food processor for the cheese to ensure it incorporates evenly into the dough
  • Rotate the baking sheet halfway through baking so all the coins brown evenly

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