Parmesan Sablés are easy, slice-and-bake savory crackers made with Parmigiano Reggiano cheese and black pepper. Perfect for a festive happy hour or a romantic night by the fire!

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Move over, sweet treats—savory cookies are here to steal the spotlight!

Parmesan Sablés are what happens when buttery French baking meets the bold flavors of Italy. Inspired by my love of traditional sablés, I wanted to create a savory version that feels just as indulgent but with a salty, cheesy twist.

These little gems pack all the rich umami of Parmigiano-Reggiano (my favorite cheese in the world!) and the peppery kick of Cacio e Pepe pasta into a bite-sized, crumbly cookie that practically begs for a glass of sparkling wine.

The best part? They’re as low-effort as they are high-reward. Think slice-and-bake simplicity with gourmet results. The dough can be whipped up in minutes and stored in the freezer, ready to turn any night into a fancy aperitivo moment. Setup your happy hour table with warm olives, an easy dip, and some cocktail nuts, then serve these Parmesan Sablés warm from the oven. Watch your guests’ eyes widen as they reach for seconds—and thirds!

While these cookies will definitely be the life of the party, they’re also perfect for quieter moments. Pair them with a chilled glass of prosecco, a cozy blanket, and a good book, and you’ve got the ultimate self-care snack. Trust me, one batch won’t be enough—you’ll find yourself making (and freezing) these on repeat!

Helpful Tips for Making Parmesan Sablés

Choose the Right Cheese

The flavor of these sablés hinges on Parmigiano-Reggiano’s nutty, savory intensity. For the best results, use freshly grated cheese—it melts more evenly into the dough and ensures each bite is aromatic. Pecorino Romano or Grana Padano are excellent substitutes if you’re looking for variations.

Dial Up the Black Pepper

Black pepper isn’t just a seasoning here—it’s a defining flavor. Adjust the quantity to suit your taste, starting with 1/2 teaspoon for a subtle warmth or up to a full teaspoon for a bold, spicy kick. Freshly ground pepper is essential for its bright, zesty notes.

If, for any reason, you or your guests don’t enjoy black pepper, you can omit it from the recipe entirely or replace it with dried herbs.

Master the Dough Texture

The dough is soft and slightly sticky, so don’t skip wrapping it in plastic to shape the logs. This step ensures clean, even slices later. If the dough feels too soft to handle, a quick chill in the fridge will make it easier to work with.

Parmesan Sablés, Before Baking

Slice with Care

Use a serrated knife to slice the chilled dough into even rounds. This prevents crumbling and ensures your sablés bake uniformly. If the cookies do crumble while you slice rounds, you can press the cookies back together. Everything will stick back together during baking!

Parmesan Sablés, After Baking

Whether you’re wowing a crowd or treating yourself, these Parmesan Sablés are guaranteed to impress!

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Parmesan Sablés Recipe

Parmesan Sablés are easy, slice-and-bake savory crackers made with Parmigiano Reggiano cheese and black pepper. Perfect for a festive happy hour or a romantic night by the fire!

Prep Time:10 minutes mins

Cook Time:12 minutes mins

Cooling Time:2 hours hrs

Servings 24 sablés

Author Marie Asselin

Ingredients

US Customary / Metric

• 4 oz butter, room temperature
• 1 large egg, room temperature
• 2 oz finely grated Parmigiano-Reggiano cheese (about 1 cup, see note)
• ½ tsp kosher salt, or fine sea salt
• ¾ tsp freshly ground black pepper, or to taste (see note)
• 1 cup all-purpose flour

Instructions

• In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the butter until creamy and smooth. Add the egg, cheese, salt, and black pepper, then mix at low speed to incorporate. Add the flour all at once and mix just until no trace of flour remains.
• Transfer the dough onto a work surface and use your hands to gather into a disk (the dough will be sticky). Cut into 2 equal portions of dough.
• Place 1 portion onto a large piece of plastic wrap to prevent the dough from sticking to both your work surface and your hands, then shape into a thin log of about 1 in (2.5 cm) in diameter and 7 in (18 cm) in length.
• Wrap the log tightly into the plastic wrap and repeat to shape the second log. Refrigerate for at least 2 hours, or up to 3 days. (You can also freeze the raw dough for up to 1 month.)
• To Bake the Parmesan Sablés: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Take the logs out of the refrigerator, unwrap, and then use a serrated knife to slice each log into 12 cookies, each about ½-in (1 cm) thick. Transfer the cookies to the prepared baking sheet, setting them 1 in (2 cm) apart.
• Bake until the edges begin to brown, 12–15 minutes, rotating the pan halfway through. Transfer the sablés to a wire rack and let cool completely.
• SERVING: Serve these parmesan sablés at room temperature. Best enjoyed with a glass of bubbly wine!
• STORAGE: The flavor and texture of these parmesan sablés are at their best the day they were made. You can store sablés in an airtight container at room temperature for up to 3 days. Warming up the sablés in a 300°F (150°C) oven for 5 minutes will return them to their super crispy, super aromatic state again.

Notes

NOTES:

• Parmigiano Reggiano cheese provides incredible aroma and flavor to these cookies. You can substitute other varieties of Italian hard cheeses, such as Pecorino Romano or Grana Padano.
• Adding a generous amount of freshly ground black pepper to these cookies creates a complex flavor reminiscent of Cacio e Pepe pasta. If, for any reason, you or your guests don’t enjoy black pepper, you can omit it from the recipe entirely or replace it with dried herbs.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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