Okay, so I have to tell you about these cookies. Now, I know what you might be thinking – cookies are sweet, right? But hear me out! One lazy Saturday afternoon, I was staring into my fridge, trying to figure out what to make for a little afternoon snack. I had some leftover zucchini from the garden, a wedge of good Parmesan, and a lonely red onion. Inspiration struck! What if I took the idea of a cookie, but made it completely savory?
That’s how these Savory Cookies with Zucchini, Parmesan, and Red Onion were born. And let me tell you, they are a game-changer! The tender zucchini, the salty kick from the Parmesan, and that little bite of red onion are just perfect together. They’re not hard to make at all, which is a huge plus for me on those busy days.
I love how they’re a little unexpected. You bring these out, and people are always curious. Then they take a bite and their eyes light up! They’re great with a cup of tea, as an appetizer before dinner, or even packed in a lunchbox. Once you try these, you’ll see what I mean. They’re totally addictive in the best way possible.
Why You’ll Love These Savory Cookies with Zucchini, Parmesan, and Red Onion
These aren’t your average cookies, and that’s exactly why I think you’ll adore them. They offer a delightful break from the usual sweet treats.
- They have amazing flavor! The blend of salty Parmesan, sweet zucchini, and sharp red onion is just spot on.
- The texture is lovely – soft inside with a slightly crisp edge.
- They’re super versatile. Perfect for parties, snacks, or even a light lunch.
- Making these savory cookies is really straightforward, even for beginner bakers.
- They’re a fun way to use up that extra zucchini from your garden or the market.
Gathering Your Ingredients for Savory Cookies with Zucchini, Parmesan, and Red Onion
Alright, let’s talk about what you’ll need to make these fantastic savory cookies. Getting your ingredients ready is the first step to baking success! Using fresh, good quality stuff really makes a difference in how these turn out.
Essential Ingredients for Savory Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped red onion
- ½ cup grated zucchini, squeezed dry
- 1 large egg
- 1 tablespoon milk
Equipment for Making Savory Cookies with Zucchini, Parmesan, and Red Onion
You don’t need a ton of fancy gadgets to whip up these savory cookies. Just a few basic kitchen items will do the trick!
- A couple of mixing bowls (one medium, one large).
- A whisk for the dry ingredients.
- An electric mixer (handheld or stand) makes creaming the butter easier, but you can do it by hand too.
- Measuring cups and spoons.
- A cheese grater for the Parmesan and zucchini.
- Baking sheets.
- Parchment paper for easy cleanup.
Crafting Your Savory Cookies with Zucchini, Parmesan, and Red Onion: Step-by-Step
Now for the fun part – actually making these delicious savory cookies! Don’t worry, it’s pretty straightforward. Just follow these steps and you’ll have a batch of these tasty treats ready in no time.
First things first, let’s get the oven ready. You’ll want to preheat it to 375°F (190°C). While it’s heating up, grab your baking sheets and line them with parchment paper. This really helps prevent sticking and makes cleanup a breeze.
Next, in a medium bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, and salt. Just give them a good mix so everything is evenly distributed. Set that aside for a moment.
Now, in a larger bowl, it’s time to work with the butter and Parmesan. Cream the softened butter and grated Parmesan cheese together until the mixture looks light and fluffy. This usually takes a couple of minutes with an electric mixer. If you’re doing it by hand, just keep going until it’s well combined and airy.
Once that’s done, stir in the finely chopped red onion and the grated zucchini. Remember to squeeze out as much moisture from the zucchini as you can before adding it! This is a key step to avoid soggy cookies.
In a small separate bowl, whisk together your egg and milk. Then, add this wet mixture to the butter and vegetable mixture in the large bowl. Mix everything together until it’s just combined. Don’t overmix here.
Finally, gradually add the dry ingredients you set aside earlier to the wet ingredients. Mix until a dough starts to form. Again, mix until just combined; you don’t want to develop the gluten too much.
Now, it’s time to shape the cookies. Drop rounded tablespoons of the dough onto your prepared baking sheets. Leave a little space between them as they will spread slightly.
Pop the baking sheets into the preheated oven. Bake for about 12 to 15 minutes. You’ll know they’re ready when they look golden brown around the edges.
Take them out of the oven and let them cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. I know it’s tempting to grab one right away, but letting them cool helps them set up properly.
Tips for Perfect Savory Cookies with Zucchini, Parmesan, and Red Onion
Getting these savory cookies just right is easy if you keep a few things in mind. I’ve made these quite a few times, and these little tricks always help!
First, really squeeze that zucchini dry. Like, *really* squeeze it. Excess water will make your cookies soft and not crisp up nicely. I usually wrap the grated zucchini in a clean kitchen towel and twist it tight.
Don’t overmix the dough once you add the dry ingredients. Just mix until everything comes together. Overmixing can lead to tough cookies, and we want tender ones!
Make sure your butter is softened, not melted. Softened butter creams properly with the Parmesan, giving you the right texture.
Keep an eye on them while they bake. Ovens can vary, so start checking at 12 minutes. You want them golden brown, not dark brown.
Letting them cool on the baking sheet for a few minutes is important. It helps them firm up before you move them.
Serving and Storing Savory Cookies
Once your savory cookies are cooled, it’s time to enjoy them! These are incredibly versatile. I love serving them as a little appetizer with a glass of wine or alongside a bowl of soup for a light lunch. They’re also fantastic packed in a lunchbox for a savory snack during the day.
If you happen to have any left over (which is rare in my house!), storing them is simple. Just pop the completely cooled cookies into an airtight container. They’ll keep well at room temperature for up to three days. If you want to keep them longer, you can store them in the fridge.
Frequently Asked Questions About Savory Cookies
I get a few questions about these savory cookies, so I thought I’d answer some common ones here. It’s always good to have a little extra info!
Can I make Savory Cookies with different vegetables?
Absolutely! While the zucchini, Parmesan, and red onion mix is my favorite, you can definitely experiment. Just make sure any vegetable you use is finely chopped or grated and that you squeeze out excess moisture, just like with the zucchini. Try finely diced bell peppers, grated carrot, or even some chopped spinach (squeezed very dry!).
How do I store leftover Savory Cookies?
Storing leftover savory cookies is easy peasy. Once they’re completely cooled, put them in an airtight container. They’ll stay fresh at room temperature for about 3 days. If you need them to last longer, pop the container in the fridge.
Can I freeze Savory Cookies?
Yes, you can freeze these savory cookies! Let them cool completely first. Then, place them in a single layer on a baking sheet and freeze until solid. Once they’re frozen, transfer them to a freezer-safe bag or container. They should keep in the freezer for up to 2-3 months. Just thaw them at room temperature before enjoying.
Estimated Nutritional Information for Savory Cookies
For those who like to keep track, here’s a quick look at the estimated nutrition per savory cookie. Remember, these numbers are just estimates and can change depending on the exact ingredients you use and how big you make your cookies.
- Calories: About 100
- Fat: 7g (4g saturated)
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Sodium: 150mg
They’re a pretty satisfying little bite for the calories!
Enjoy Your Homemade Savory Cookies
Well, there you have it! I really hope you give these Savory Cookies with Zucchini, Parmesan, and Red Onion a try. They’re such a unique and tasty snack or appetizer.
Making them is a little kitchen adventure that pays off big time in flavor. I’d absolutely love to hear how yours turn out! Feel free to leave a comment and let me know what you think or if you added your own twist. Happy baking!
Print
Savory Cookies with Zucchini, Parmesan, and Red Onion: 1 Unforgettable Bite
- Total Time: 35 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
Savory cookies featuring zucchini, Parmesan, and red onion.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup grated Parmesan cheese
- ¼ cup finely chopped red onion
- ½ cup grated zucchini, squeezed dry
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and Parmesan cheese until light and fluffy.
- Stir in red onion and zucchini.
- In a small bowl, whisk together egg and milk. Add to the butter mixture and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 12-15 minutes, or until golden brown.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze the excess moisture out of the grated zucchini to prevent the cookies from being too wet.
- You can substitute other cheeses like cheddar or Gruyère for Parmesan.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: About 100
- Sugar: Less than 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: savory cookies, zucchini, parmesan, red onion, appetizer, vegetarian
