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Goat Cheese & Thyme Snacking Cookies



prep time:

1 hours 5 mins

Total time:

1 hours 20 mins





  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    ½ cup softened

  • Vermont Creamery Classic Goat Cheese

    2 ounces softened

  • ¼ cup sugar

  • Vermont Creamery Cultured Sour Cream

    ¼ cup at room temperature

  • 1 ½ teaspoons fresh thyme leaves, plus more for garnishing

  • ½ cup plus 2 tablespoons whole wheat flour

  • ½ cup all-purpose flour

  • ¾ teaspoon Kosher salt

  • ½ teaspoon baking powder


  • Vermont Creamery Classic Goat Cheese

    2 ounces softened

  • ½ teaspoon honey

  • Freshly ground pepper

  • Directions

    1. Combine butter and 2 ounces softened goat cheese in bowl of stand mixer fitted with paddle attachment (or large bowl if using hand mixer); beat until smooth. Add sugar; beat 30 seconds or until lightly creamed. Add sour cream and thyme; beat until combined.
    2. Whisk whole wheat and all-purpose flours, salt and baking powder in small bowl. Add dry ingredients to butter mixture; beat just until dough comes together (do not overmix). Wrap dough with plastic wrap; refrigerate 30-45 minutes to make dough easier to work with.
    3. Preheat oven to 350ºF.
    4. Meanwhile, combine 2 ounces goat cheese, honey and few cranks of pepper in small bowl; mix until completely smooth. Roll dough into 2-tablespoon (30-gram) balls, spacing 2 inches apart onto parchment-lined baking sheet. Use thumb to firmly press 1-inch-diameter indent into center of each cookie.
    5. Bake 14-15 minutes, rotating halfway through, until cookies look set. Cool on baking sheet 10 minutes; transfer cookies to wire rack. Spoon about 1/2 teaspoon goat cheese-honey mixture into center of each cookie; gently press into place. Sprinkle centers with a few thyme leaves to finish.