Biscuits de fromage

You don’t usually find pecorino Romano in a Christmas cookie, but Elizabeth Tittle from Garfield Heights, Ohio, had a vision. After over the summer enjoying a tartine—comprised of cheese, pistachios, dried figs, thyme and honey—the balanced flavor left her thinking, “Why not put those flavors in a cookie?” As one who prefers not-too-sweet desserts, Elizabeth created biscuits de fromage that were right up her alley and even scored her a win at the 2025 Cookie Exchange. Yeah, they’re that good.

These slice-and-bake cookies sandwich a little bit of honey for a spot of sweetness. We whip the honey so you can see it more clearly when it’s sandwiched, but that’s not integral to the recipe (although we included directions for those interested). Likewise, Elizabeth browns the butter to deepen the complexity, but plain, softened butter works just fine.

Set these cookies out on a holiday cheese board—they have all the components included!—or on a cookie tray to offer something unique among the usual lineup. Outside of the holidays, take a batch to a get-together or gift them to show a loved one how much they’re appreciated (that includes yourself too!).

Ingredients for Biscuits de Fromage

• Butter: Soften the butter to room temperature so it creams easily with the sugar. You can brown the butter for added depth and nuttiness, just make sure to then chill and soften it so it’s at the right texture. Using melted butter may make your cookies spread too much.
• Sugar: We sweeten the cookies with granulated sugar. You can use brown sugar for a more caramel-like flavor.
• Egg yolks: Separate the egg whites from the yolks, then save the egg whites for another recipe. Bring the egg yolks to room temperature so they can emulsify easily in the batter.
• All-purpose flour: This type of flour provides the perfect texture for cookies: strong enough to hold their shape but tender enough for a chewy, soft bite.
• Honey: The cookies sandwich a bit of honey. Regular honey is just fine, but whipped honey makes it easier to see that there’s a filling. Feel free to use either.
• Mix-ins: Chopped dried figs, pistachios, pecorino and thyme are the stars of these cookies, giving them a flavor similar to all the components of a festive cheese board.

Directions

Step 1: Beat the wet ingredients

In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, salt and egg yolks together until the mixture is completely smooth.

Step 2: Add the flour and mix-ins

Gradually beat in the all-purpose flour. When there are just a few streaks of flour left, add the mix-ins and beat just until they’re evenly distributed. If the dough seems dry, add water by the tablespoonful until the dough holds together when pressed.

Step 3: Wrap and refrigerate

Divide the cookie dough in half. Shape each half into a 5-inch-long roll, then wrap and refrigerate the cookie dough until it’s firm, about one hour.

Step 4: Slice the cookie dough

Preheat the oven to 350°F. Unwrap the rolls of cookie dough and, using a sharp chef’s knife, cut them crosswise into 1/8- or 1/4-inch slices.

Editor’s Tip: Go thinner for crispier cookies and thicker for chewier cookies.

Step 5: Bake

Place the cookies 1 inch apart on parchment-lined baking sheets. Bake the cookies until the edges are lightly browned, 8 to 12 minutes. Cool the cookies on their pans for five minutes, then transfer them to wire racks to cool completely to room temperature.

Step 6: Finish with honey

Once the cookies are cool, spread a little honey on the bottoms of half of them. Cover the honey with the remaining cookies to make sandwiches. If desired, whip the honey until it’s airy and light before filling.

Editor’s Tip: Try not to overfill the cookies or the honey will ooze out the sides.

Recipe Variations

There are endless mix-in combos for biscuits de fromage. Try different dried fruit, nuts, herbs and hard cheeses as desired. Here are a few other combos that we like, plus other ideas to customize these cookies for your cookie tray:

• Make them holiday-inspired: Bring all the holiday favorites into this cookie with dried cranberries, pecans, white cheddar, fresh sage and orange honey.
• Go with Spanish-inspired: Marcona almonds and Manchego are traditionally Spanish, and fresh rosemary, dried apricots and truffle honey pair beautifully.
• Create an Italian-inspired cookie: For a truly savory cookie, give it a taste of Italy by combining sun-dried tomatoes, roasted pine nuts, grated Parmesan, dried basil and black garlic balsamic honey.
• Try another filling: If a honey filling doesn’t interest you, feel free to use a fruit jam instead, like apricot, cherry or fig.
• Add a frico bottom: Frico, or cheese crisps, are crispy, crunchy, cheesy and wonderfully toasty. To add them to the bottoms of your biscuits de fromage, bake the cookies and allow them to cool. Make the frico, but cook only one side. Transfer them to a piece of parchment and place the cookie on the side with the melted cheese that isn’t toasted and golden brown. Allow the frico to cool and set around the cookie.

How to Store Biscuits de Fromage

Store biscuits de fromage in an airtight container at room temperature for up to four days. You can store them in the fridge for up to six days, but make sure they don’t have the honey yet. The honey will crystallize in the fridge, altering its texture.

Can you freeze biscuits de fromage?

Yes, you can freeze biscuits de fromage, baked or unbaked. To freeze baked cookies, allow them to cool to room temperature and hold off on adding the honey for now. Transfer them to an airtight container, placing parchment between each layer to prevent them from sticking. Freeze for up to three months, and thaw overnight in the fridge. Add the honey once they’re thawed, then serve.

To freeze cookie dough, place the rolled and wrapped cookie dough in a zip-top bag or an airtight container, then freeze for up to two months. Allow the dough to thaw in the fridge overnight, then slice and bake as directed.

Biscuits de Fromage Tips

How do you make whipped honey?

To make whipped honey at home, pour real honey (no fake honey, please) into a bowl. With a stand mixer or hand mixer, whip the honey on medium or medium-high speed using the whisk attachment, which adds pockets of air to the honey. Beat the honey until it’s light, airy and creamy-looking, 5 to 10 minutes. Pour the honey into a clean jar and use it as desired, especially in these biscuits de fromage. And, yes, you can even turn crystallized honey into whipped honey—it’s actually easier to do than with non-crystallized honey!

Are biscuits de fromage sweet or savory?

Biscuits de fromage lean savory with a noticeable cheesy flavor. Although, thanks to the honey and granulated sugar, they’re not full-on savory—there’s a mild, pleasant sweetness there too. If you want them to be a little less salty, reduce the amount of pecorino or trade the cheese for something a bit sweeter (compared to pecorino), like Gruyere.

What’s the best way to slice the cookie dough?

The best way to slice the cookie dough is to ensure the dough is very firm and to use a sharp chef’s knife. If the dough is soft, pop it in the freezer for five minutes. Don’t let it get too frozen, though, or it will be very difficult to cut through.