Sometimes we crave something savory and aromatic, not just sweet. That's exactly why we love making Italian herb cookies at home. These crunchy little treats are packed with flavor from fresh herbs, a bit of cheese, and a touch of olive oil.

Whether we're pairing them with soup, serving them as party snacks, or just nibbling on them in the afternoon, they never disappoint. If you haven't tried making savory cookies before, this is your sign to start!

What We Need to Prepare

Let's gather everything before we begin. Here's what we'll need:

• 1½ cups (180g) all-purpose flour

• ½ cup (115g) unsalted butter, softened

• 1 egg yolk

• 2 tablespoons grated parmesan or hard cheese

• 1 tablespoon fresh rosemary (chopped)

• 1 tablespoon fresh thyme or oregano (chopped)

• ¼ teaspoon salt

• A pinch of black pepper

• 2 tablespoons olive oil

• 1 tablespoon cold water (only if the dough feels too dry)

Feel free to adjust the herbs depending on what we like or have in the fridge. Basil, parsley, or even chives can also work.

Step-by-Step: Mixing the Dough

Let's start by creaming the butter in a bowl until it becomes soft and fluffy. Then add the egg yolk and mix until smooth. Next, stir in the grated cheese and chopped herbs. We'll slowly add the flour, salt, and pepper, mixing gently with a spatula or our hands.

Once the dough begins to form, pour in the olive oil and knead it lightly until it comes together. If it feels a bit dry, we can add one tablespoon of cold water—no more, or it might get sticky. The dough should be soft but not wet.

How to Shape and Bake

Now we shape our cookies. Divide the dough into two parts and roll each into a log, about 1 inch thick. Wrap the logs in baking paper or plastic wrap and chill them in the fridge for 30 minutes. This step helps the dough firm up so it's easier to slice.

After chilling, preheat the oven to 180°C (350°F). Cut the dough into thin round slices—about 0.5 cm thick—and place them on a baking tray lined with parchment paper. Make sure they're spaced a little apart so they bake evenly.

Bake for 12–15 minutes, or until the edges turn slightly golden. The cookies will crisp up more as they cool.

Extra Tips for Flavor and Texture

• For a cheesy twist: Sprinkle extra parmesan on top before baking.

• For more texture: Add a teaspoon of crushed nuts or seeds into the dough.

• For an herbal kick: Use dried herbs if fresh ones aren't available, but reduce the amount by half.

These cookies are not just great on their own—they also go perfectly with soups, dips, or a cheese board.

Time to Taste and Share

Once the cookies are cool, we'll notice how fragrant and crispy they are. They have a light, buttery texture and a delicious herbal aroma. They're also easy to pack, so we can bring them to work or share them at gatherings.

Want to Try Them Together?

Have you ever baked savory cookies before? If not, this Italian herb version is a fun and tasty way to start. It's also a nice break from traditional sweet treats. Try it out and let us know how your batch turns out—we'd love to hear what herbs you used or if you made your own twist!

Let's get baking, Lykkers! You might just find yourself making a double batch next time.