My very good friend Jenn makes the most scrumptious cheese cookies. They are so addictive, and people demand (nicely, of course) that she make them all the time. Just like those pesky potato chips, you can’t eat just one.
These cookies, also called Newfoundland Cheese Biscuits, are a Canadian tradition. There are several versions of this recipe “out there”, but Jenn’s cookies are the best, since they’re made by such a genuine and kind heart. We were lucky enough to have a batch all to ourselves when Jennifer was passing through our neck of the woods last summer.
If you were looking for another great way to use McLaren’s cheese, you know – that stuff in the red tub – you’d be missing out if you didn’t try these cookies.
Jump straight to the recipe card
Imperial Cheese Cookies (with tried and true gluten-free version included)
Makes 4-5 dozen cookies
1 cup butter
8 oz. pkg. McLarens Imperial cheese
dash of salt
1/4 tsp. cayenne pepper or tabasco
1/4 tsp. Worcestershire sauce
1 1/2 cups flour
4 cups Rice Krispies
Preheat oven to 350F.
Maclaren’s cold pack cheddar cheese – this is the stuff you’re looking for:
Cream butter and cheese together.
Add seasonings.
Beat in flour.
Add Rice Krispies. Mix well.
Shape into balls.
Press down with a fork which has been dipped in cold water.
Bake for 12-15 minutes, until lightly browned. I baked mine for no more than 12 minutes.
Gluten-Free Version:
To make these cookies gluten free, use white rice or brown rice flour in place of regular flour. I substituted Gluten Free Brown Rice Krispies cereal as well. If you use rice flour reduce the baking time to about 14 minutes per batch. You could also add 1/8 tsp xanthan gum, although it isn’t required.
- 1 cup butter
- 8 oz. pkg. McLarens Imperial cheese
- dash of salt
- 1/4 tsp. cayenne pepper or tabasco
- 1/4 tsp. Worcestershire sauce
- 1 1/2 cups flour
- 4 cups crispy rice cereal
- Preheat oven to 350F.
- Cream butter and cheese together.
- Add seasonings.
- Beat in flour.
- Add Rice Krispies. Mix well.
- Shape into balls.
- Press down with a fork which has been dipped in cold water.
- Bake for 12-15 minutes, until lightly browned. I baked mine for no more than 12 minutes.
- To make these cookies gluten free, use white rice or brown rice flour in place of regular flour. I substituted Gluten Free Brown Rice Krispies cereal as well. If you use rice flour reduce the baking time to about 14 minutes per batch. You could also add 1/8 tsp xanthan gum, although it isn't required.
These look great! Note that in Canada, Lea & Perrins worcestershire sauce isn’t gluten-free (it’s made with malt vinegar, which has gluten), so for truly g-f biscuits you need to use Heinz worcestershire sauce or have some L&P imported from the US or Europe.
Thank you for mentioning this! I had no idea, and I’m really glad you said something here. I myself am not gluten sensitive, but have many friends who are. I’ll be sure to do more research next time!
I use the gluten free all purpose flour.works wicked with decreased time………Jenn is my sis and these are one of our favs………memories of our grandmothers baking as well as out great grans………
Heather – thanks for stopping by! I see Jenn was making some of these today. They are so so tasty. I appreciate being able to share one of your family’s favourites. Now they’re one of my family’s favourites too.
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Can you substitute black diamond sharp cheese spread
That’s a great question. I think it may be the only other cheese product worth substituting, if you absolutely must try a substitute.
I wouldn’t. There is no substitute for the taste of Imperial. I have purchased Black Diamond before to try it and it doesn’t taste nearly as nice. It’s likely cheaper, but Imperial is worth the price. I just made these last night after having not made them for probably 15 years. Just as awesome as before, although I think they need more flour because mine spread out quite a bit.
I’m wondering if I could make these leaving out the Rice Krispies as my husband does not like “bits” in his food. I hesitate to leave the recipe the same and just eliminating the cereal… would the dough be too thin? Has anyone tried doing this? Any help is much appreciated! Thank you.
Honestly Lynne, I’m not sure. I can’t see why you couldn’t, but I’ve never tried it myself. The dough might be a bit thin, since it has so much fat in it.
Imperial Cheese has gone the way of all foods …. it is not 250 g any more. It is 230 g and costs more.
I heard that. Unfortunate that this seems to be the trend with most foods these days.
How come the rice krises are not crunchy. They stick to my teeth when I chew. Also cookie doesn’t melt in mouth like my friends. Any info?
Sorry Susan, I’m not sure could have happened to cause those issues with your cookies. 🙁
I made them in August and they spread quite a bit. I put less flour than called for by 1/2 cup. Will try them again next week. That could have been the problem. Tasty recipe 🙂
Sounds like your dough was over mixed.
I was wondering if it would be at all possible to make a printer-friendly version of your recipes…unless i’m missing something.
The recipes do actually have a print button built into them. At the bottom of each post, you’ll see where the recipe is displayed all together. Under the title of the recipe, you should see two buttons – ‘Save Recipe’ and ‘Print’. The Print button should provide the functionality you’re looking for. Hope that helps, and please let me know if you have any further trouble.
I’m not finding the buttons for “Save” or “Print” anywhere. I’ve gone over the whole posting three times.
My apologies Ken – you should find it at the bottom of the post now. Let me know if you run into any other troubles.
Insteaad of rice Krispies I used Crasins, very tasty
Wonderful! Great idea!
Chickpea flour works perfectly for a gluten free option in place of rice or white flour – I use slightly less than the white flour (maybe a tbsp less) and I sift it. It actually holds together better – I like mine quite thin, more like a wafer, and this works well. It’s been a traditional recipe in my family for years.