Description
This savory spam cookie recipe offers crispy edges and a delightfully chewy, cheesy center, perfect for a unique snack or appetizer. It is a surprisingly simple, utterly delicious, and incredibly versatile addition to any meal rotation, appealing to adventurous eaters and busy families alike.
Ingredients
- 120 g chicken luncheon meat, finely diced (about 4 oz)
- 113 g unsalted butter, softened (0.5 cup)
- 190 g all-purpose flour (1.5 cups)
- 1 large egg
- 110 g shredded sharp cheddar cheese (1 cup)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
Instructions
- Prepare Ingredients: Preheat your oven to 190 degrees C (375 degrees F). Line two baking sheets with parchment paper. Finely dice the chicken luncheon meat into small cubes (about 1 cm or 3/8 inch). Grate your sharp cheddar cheese. Let unsalted butter soften at room temperature until it is pliable.
- Mix Wet and Dry Ingredients: In a large bowl, cream together the softened butter with an electric mixer until light and fluffy (about 2-3 minutes). Beat in the egg until well combined. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet, mixing on low speed until just combined; avoid overmixing to keep cookies tender.
- Fold in Savory Fillings: Gently fold in the finely diced chicken luncheon meat, shredded sharp cheddar cheese, onion powder, garlic powder, and black pepper. Continue mixing until evenly distributed throughout the dough. If the dough feels too sticky to handle, chill it for 15 minutes; this helps prevent spread.
- Form and Flatten Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Slightly flatten the tops of each cookie for even baking and a consistent golden finish.
- Bake Until Golden: Bake for 12-15 minutes, or until the edges are beautifully golden brown and the centers look set. Remove from the oven and let cool on the baking sheets for 5 minutes to firm up; avoid overbaking to ensure moist results.
- Cool and Serve: Transfer the cookies to a wire rack to cool completely. Once cool, they are ready to serve as a satisfying snack or unique appetizer.
Notes
For a lighter version, reduce the amount of cheddar cheese. If the dough is too sticky, chill it for 15 minutes before forming cookies. Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 30 g)
- Calories: 120 calories
- Sugar: 0 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 35 mg