Cheddar Cheese Coins Recipe (2024)

I think I get this. First, roll your finished dough into two logs. Then, cut a paper towel tube in half lengthwise, so that you have two trough-shaped cradles for the dough logs. Place each rolled dough log into a cardboard cradle, wrap the whole shebang in plastic wrap, and refrigerate or freeze. The rounded bottoms of the cardboard "molds" will help the dough logs keep their rounded shape as they chill and firm up.

I was just about to dig out my old recipe, but this looks even better because of the addition of scallions and parm. Make two logs rather than one long one; it's easier to manage. A halved paper towel tube will help to keep the logs round at the bottom. While you are at it, double the recipe because these coins disappear quickly. You will reach for the frozen logs in no time.

Step 2: dough roll is put in fridge. Where bottom of roll rests on fridge shelf it will flatten. Cutting towel tube in half lengthwise and nestling the dough roll in it gives you a curved surface to prevent flattening.

Pretty darn yummy. Unfortunately the recipe only serves 1.

EXCELLENT tip about the tube!

I added 1/2 tsp smoked paprika and 1/8 tsp cayenne pepper, but followed the rest of the recipe exactly as written. Oh my gouda, what flavor! This will be my new holiday cookie tradition.

Excellent flavor although a little salty. I think the dough doesn’t need salt because Parmesan is so salty, which I’ll try next time. Easy to put together, though, and truly a big Wow.

i believe janet was saying after you've rolled out the logs, "store" the logs in the halved paper towel roll so the bottoms stay round, rather than flat. you would not be using the paper towel roll to form the logs. hope this helps!

Yes, these should ship just fine as described. If possible, roll them in parchment and then in a cut-open paper towel or gift wrap roll for extra safety while shipping.

These are glorious. Tossed in some fresh herbs I had lying around and used black sesame, since left over from another project. Made a first batch subbing half the cheddar with salty Ubriaco al Prosecco, ate it all 'by accident', and so would recommend upping the salt by a wee pinch or sprinkling a large flake salt on top if you had a less salty cheddar (or if your tastes run salty). My partner said they tasted ". . Like bougie Goldfish, in the best possible way." That's a win.

I like that everything in the recipe is given by weight - but why not the salt? This Diamond Crystal is much lower density than regular kosher salt, so it is easy to make a mistake and oversalt this. The correct weight for 1/2 tsp of Diamond crystal salt is 1.4 grams - so now you can measure by weight instead of volume and substitute whatever brand of salt you choose.

These were ok. Used the cheeses suggested. Rolling in sesame would make them prettier as were kinda ugly

Made these recently and recipe yielded four 12" long logs which I froze for slice & bake co*cktail cookies as needed. 2 issues: 1. I could not get the sesame seeds to stick at all when I rolled logs in them. Kind of a mess and waste. Wonder if I should paint logs with egg white and then roll in seeds. 2. They def needed a punch of heat or piquancy. Second batch I baked off I sprinkled with smoked hot paprika. Maybe I would add that or cayenne or cumin to the dough. Ideas anyone?

These are a lovely texture and flavor, but for me they are too salty. If I use the same kind of cheddar and parm next time, I will cut the salt. Otherwise, very tasty!

An addition to my last note. These cooked in 20 minutes. AND I brushed them with egg white to make the sesame seeds stick because my logs had a bit too much flour on them.

All good except that I had a difficult time having the sesame seeds stick to the roll of dough. Perhaps I had used too much flour when rolling out the logs?

Why do these need to be stored in the refrigerator after baking? Plenty of commercial crackers with cheese, scallions and such do not require this. I'm genuinely curious so if someone at NYT Cooking could answer my question, I'd appreciate it.

I don’t have a food processor, there’s just not space for it in my apartment. Has anyone had success just using a pastry blender instead?

The sleeves of store-bought pie crust also work well for shaping and storage if they're going into the freezer

I was disappointed. Too spicy unless you want to add to the stick in a Bloody Mary and serve Tums on the side. An expensive mistake

Oops- and I purposely left out the scallions.

I baked one sheet at a time on parchment, no rotating pan- perfect after 15 minutes. Delicious!!! One guest wouldn’t go home without the recipe!

Happened to have all the ingredients except sesame seeds lying around, these were so simple and quick to make and really delicious. I do think they could've come out at ~21-22 minutes instead of 23.

Excellent recipe. I didn't have scallions so I tossed some pecans into the food processor. Rolled the dough in black sesame seeds and the coins were stunning to the eye and oh so delicious. I'm making a second batch today to give out on Christmas Day.

Any suggestions for gluten free other than cup for cup or measure for measure or King Arthur? I am in the sticks and pretty much have access to rice flour, brown rice flour, almond flour and potato starch. I can order the others but don’t expect to receive before the new year.

These are glorious. Tossed in some fresh herbs I had lying around and used black sesame, since left over from another project. Made a first batch subbing half the cheddar with salty Ubriaco al Prosecco, ate it all 'by accident', and so would recommend upping the salt by a wee pinch or sprinkling a large flake salt on top if you had a less salty cheddar (or if your tastes run salty). My partner said they tasted ". . Like bougie Goldfish, in the best possible way." That's a win.