Easy Savory Ham and Cheese Cookies

These Easy Savory Ham and Cheese Cookies are flaky, buttery, and packed with melty cheddar and tender ham. Made in one bowl and ready in under 20 minutes, they’re perfect for busy mornings, weekend brunch, or freezer-friendly meal prep.

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Course: Appetizer, Breakfast, Snack

Cuisine: American

Keyword: cheesy ham biscuits, freezer friendly breakfast cookies, ham and cheese biscuits, savory breakfast baking, Savory ham and cheese cookies

Prep Time: 10

Cook Time: 14

Cooling Time: 5

Total Time: 29

Servings: cookies

Calories: 245kcal

Cost: $9

Equipment

1 Large mixing bowl For dough
1 Pastry cutter or fork To cut in butter
1 Baking Sheet Line with parchment
1 Biscuit cutter or spoon For shaping
1 Measuring cups & spoons For accuracy

Ingredients

For the Cookies

2 cups All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
½ cup Unsalted butter Cold & cubed
1 cup Shredded cheddar cheese Sharp preferred
¾ cup Diced ham About 4 oz
¾ cup Buttermilk Or milk + 1 egg
2 tablespoons Green onions or chives Optional

Optional Add-Ins

¼ teaspoon Garlic powder Optional
¼ teaspoon Black pepper Optional
Extra Shredded cheese For topping

Instructions

Preheat your oven to 425°F (220°C) and line a [baking sheet] with parchment paper. My Olivia always reminds me this is the “get-the-house-smelling-good” step.
In a large bowl, whisk together the [flour], [baking powder], and [salt] until evenly blended. This is a great job for kids since it’s mess-free and important.
Add the cold, cubed [butter] and use a pastry cutter or your fingertips to work it into the flour until pea-sized crumbs form. I always tell Olivia, “Those little butter pockets are what make them flaky.”
Stir in the [cheddar cheese], [ham], and optional [chives], plus garlic powder and pepper if using. At this point, the dough already smells amazing.
Pour in the [buttermilk] and gently stir just until the dough comes together. Don’t overmix, tender cookies love a gentle touch.
Drop spoonfuls of dough onto your prepared baking sheet, or pat and cut with a biscuit cutter. Olivia likes to make some big and some “snack-size.”
Bake for 12–15 minutes, until the tops are golden and the edges are crisp. You’ll know they’re ready when the cheese bubbles and the kitchen smells like heaven.
Let cool for 5 minutes, then serve warm. These never last long in our house, especially when served with butter or honey.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend.
For a spicy twist, add diced jalapeño and pepper jack cheese.
For a lighter option, use turkey ham and reduced-fat cheddar.
Store in an airtight container up to 2 days at room temp or 5 days refrigerated.
Freezer-friendly: Freeze unbaked; bake straight from frozen with +2–3 minutes added.
These are perfect for breakfast sandwiches with eggs, too.

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