If you’ve been hanging around the food blogging world since the early days, you are likely familiar with Dorie Greenspan. If you aren’t, let me suggest that you make yourself familiar with the wondrous Dorie at your earliest convenience. To me, Dorie is precisely what we all hope to find in a cookbook or blog author. She has great taste and writes perfect reliable recipes while presenting them in a voice that feels like she has been your dear friend for ages. I can count on zero fingers the number of Dorie recipes I have tried that I have not liked at all.

When I saw her most recent cookbooks, Dorie’s Cookies, I’ll admit I was not all that enthused. An entire book about of cookies? Some “blogs” go that route, but it’s the same base recipe with a million different mix ins and allll the sponsored content. Pass. Given that this was Dorie though, I had a hunch it would be worth investigating. Indeed, Dorie understood my hesitation. In her introduction, she addresses this very notion when she says, “With this book, I wanted to get a fresh look at cookies, to see what they could be when, along with butter, sugar, eggs and flour, I added curiosity. I wanted to see if the cookies could stretch with me.” These lines piqued my interest. My interest held through the initial browsing and was thoroughly solidified when I came across the chapter “Cocktail Cookies”, as in, cookies to enjoy with cocktails.

As soon as I came across this section, I was SOLD. I was bookmarking recipes left and right. When my darling Josie came to visit for Thanksgiving, it seemed the perfect opportunity to try some of them out. I made five (!) varieties and that was the least I could manage. Each and every one I have tried so far has been wonderful, but these smoky cheesy cookies stood out as my personal favorite. They are simultaneously like and yet nothing like Cheez-Its.  Call them crackers, call them cookies, call them perfection as Chandler surely would. Whatever you call them, do make them. They are the perfect addition to any appetizer spread and if you are attending any holiday parties, I highly recommend you bring some of these along. Trust me!


  • 8 tbsp. (4 oz.) cold unsalted butter, cut into 16 pieces
  • 4 oz. (113 grams) cold smoked gouda, cut into tiny cubes
  • 2 oz. (57 grams) sharp cheddar, shredded
  • ¾ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • Pinch of cayenne pepper
  • 1¼ cups (170 grams) all-purpose flour


  • 01

    In the bowl of a food processor, combine the butter, gouda, cheddar, salt, pepper and cayenne. Pulse until the mixture forms small curds. Add the flour and pulse again with long pulses, until the dough is moist and forms larger curds. Turn the dough out of the bowl and knead gently, just to form a ball. Divide into equal halves.

  • 02

    Place one half of the dough between two pieces of parchment. Roll to a thickness of ¼-inch. Slide onto a baking sheet and freeze for at least 1 hour. Repeat with the second portion of dough. (At this point, the rolled out dough can be sealed in a freezer safe bag and frozen for up to 2 months.)

  • 03

    When you are ready to bake the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. Peel away the parchment from the rolled out dough. Use a 1½-inch round cutter to cut out rounds of dough. (Alternatively, just use a pizza/pastry rolling cutter.) Transfer the dough pieces to the prepared pans. Bake 16-18 minutes, rotating the baking sheet halfway through baking, until the tops are light golden. Let cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.


  • Emily @ Life on Food

    I have that cookbook on my Christmas list. I hope I get it.

  • I love how few ingredients these have – they look delicious!

  • Angela

    Best friend time is always better with cookies, though one is hard pressed to find anything better than best friend time.

    I love this write up. I’m going to see if the library has Dorie’s book. These look delicious. I’d like to check out this cocktail cookie section, for research purposes only. :) (PS leftover spicy cranberry sauce is delicious with vodka or tequila, a bit of lime juice, and a bit of grapefruit la croix. Just so you know. Maybe even worth making extra cranberries just for that.)

  • Dorie is the best, her recipes are perfection. I have seen so many posts and articles about her cookie book. I know that I would love these smoky snack cookies.

  • Sally

    They sound awesome!! Went and ordered the book!! Did you use a cookie cutter or cut them by hand? I tried to find that size cookie cutter but didn’t find one..and I like the shape!! The cookbook is huge! LOVE IT

  • Give me a glass of red and a handful of these and I’d be one happy girl!

  • Kathryn Surathu

    These look amazing! Can’t wait to bake them up as a New Year’s Eve snack.

  • Prachi Gupta

    So colourful and beautiful, it is on my to do list for this weekend since this is a great recipe to enjoy with my family, thanks for sharing!
    Ashi Verma

  • Anna

    These turned out great! I added a dash of smoked paprika to amp up the smoky flavor. Thank you for sharing! Long, long time reader and I love everything your blog has evolved into!

  • Annie

    Thank you Anna! I had considered adding smoked paprika myself. I’ll try that next time. And thanks for your kind words about the blog in general!

  • Annie

    I cut these by hand just using a fluted roller. Enjoy!

  • Mary

    These crackers were easy and delicious! I followed the recipe exactly and it worked well. Thanks Annie for a great recipe!

  • Sally

    Thanks! I made them and froze them. Yours looked so pretty:-) I can’t wait to try them. I think the book is so fun to look at and have given one to a friend along with the mini muffin pan which is perfect for many of the cookies. The blondies were very good as well. I also love your blog!

  • Debbi

    Do these keep nicely or should I make them the day of party? Thanks so much. I can’t wait to try them.

  • Annie

    Theoretically you should bake from frozen when you want them to have the freshest results. That said, I had some leftover in an airtight container and they were still great until we got around to finishing them days later.