Homemade cheese crackers are crunchy, savory snacks made from simple ingredients like flour, butter, cheese (usually cheddar), and a few seasonings.
They’re similar to popular store-bought versions like Cheez-Its or Goldfish but made fresh in your own kitchen without preservatives or artificial flavors.
The dough is typically mixed, rolled out, and cut into small squares or fun shapes before being baked until golden and crispy.
The result? A cheesy, buttery, and super satisfying snack that’s perfect for lunchboxes, party trays, or just munching by the handful!
What Are Cheese Crackers?
Cheese crackers are baked snack bites made from real cheese, flour, and butter. Think Cheez-its, but fresher, more flavorful, and homemade!
They’re crisp, cheesy, and easy to customise with different spices or cheese blends.
Why You’ll Love Cheese Crackers?
1. Made with real sharp cheddar cheese
2. No preservatives or weird ingredients
3. Perfect for snacking, lunchboxes, or party trays
4. Super customizable—make them spicy, herby, or nutty
5. They taste better than any store-bought cracker snack
How To Make Cheese Crackers?
Recipe Overview
- Recipe: Homemade Cheese Crackers
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: American
- Course: Snack
- Difficulty: Easy
- Yield: About 80 small crackers
- Calories: ~18 per cracker
Equipment You’ll Need
- Box grater (for shredding the cheese)
- Food processor or mixing bowl & pastry cutter
- Rolling pin
- Baking sheet
- Parchment paper or silicone mat
- Sharp knife or pastry wheel
- Fork (for poking holes)
Ingredients
- 6 oz sharp yellow cheddar cheese, shredded (1 ½ cups)
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 6 tablespoons (85g) unsalted butter, cold and cut into 6 pieces
- 2 tablespoons cold water
- Optional: sea salt for sprinkling
Ingredient Notes
1. Sharp cheddar: Use the good stuff. Pre-shredded cheese doesn’t melt as smoothly, so shred it fresh if you can.
2. Cornstarch: Helps the crackers bake up lighter and crispier.
3. Butter: Keep it cold! Cold butter helps the dough stay flaky.
4. Salt: Don’t skip it—just a little brings out the flavor of the cheese.
5. Sea salt (optional): A light sprinkle on top adds a nice salty finish.
Instructions
1. Mix the Dough
In a food processor (or using a pastry cutter), combine the shredded cheese, flour, cornstarch, and salt. Add the cold butter and pulse or cut in until the mix looks like coarse crumbs.
2. Add Water
Drizzle in the cold water and pulse (or stir) until the dough just comes together. If it’s still dry, add a teaspoon more water at a time.
3. Chill
Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This makes it easier to roll out.
4. Roll and Cut
Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface until it’s about 1/8-inch thick. Cut into small squares (a pizza cutter works great!). Use a fork to poke holes in the center of each square.
5. Bake
Place crackers on a lined baking sheet. Sprinkle with sea salt if using. Bake for 13–15 minutes or until the edges are just golden. Let them cool on the baking sheet—they’ll crisp up more as they cool.
Nutrition (Per Cracker)
- Calories: 18
- Fat: 1.3g
- Saturated Fat: 0.8g
- Carbs: 1.2g
- Protein: 0.6g
- Sugar: 0g
- Sodium: 22mg
Tips
1. Spicy cheese crackers: Add a pinch of cayenne pepper or chilli powder to the dough.
2. Herb flavor: Mix in a little dried thyme, rosemary, or Italian seasoning.
3. Nuts & seeds: Press a sliver of almond or pecan into the top of each cracker before baking.
4. Cheese blend: Try mixing cheddar with parmesan or pepper jack for more bite.
5. Make ahead: Freeze the dough for up to a month, or bake crackers and store in an airtight container for 5 days.
FAQ
Can I Make Cheese Crackers Without A Food Processor?
Yes! Use a pastry cutter or two forks to work the butter into the flour by hand.
Can I Make Cheese Crackers Gluten-Free?
You can try a 1:1 gluten-free flour blend, but texture may vary.
How Long Do The Cheese Crackers Stay Fresh?
Stored in an airtight container, they’ll stay crisp for about 5 days.
Final Thoughts
If you’ve never tried making your own cheese crackers, this is your sign. It’s quick, easy, and way more delicious than anything in a box.
I’d love to hear how yours turn out! Drop a comment below if you try this recipe—or if you snack on these with your favorite combo (cheese and crackers ritz-style, anyone?). Happy baking!
Cheese Crackers
Equipment
- Box grater (for shredding the cheese)
- Food processor or mixing bowl & pastry cutter
- Rolling Pin
- Baking sheet
- Parchment paper or silicone mat
- Sharp knife or pastry wheel
- Fork (for poking holes)
Ingredients
- 6 oz sharp yellow cheddar cheese shredded (1 ½ cups)
- 1 cup 125g all-purpose flour (spooned & leveled)
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- 6 tablespoons 85g unsalted butter, cold and cut into 6 pieces
- 2 tablespoons cold water
- Optional: sea salt for sprinkling
Instructions
Mix the Dough
- In a food processor (or using a pastry cutter), combine the shredded cheese, flour, cornstarch, and salt. Add the cold butter and pulse or cut in until the mix looks like coarse crumbs.
Add Water
- Drizzle in the cold water and pulse (or stir) until the dough just comes together. If it’s still dry, add a teaspoon more water at a time.
Chill
- Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This makes it easier to roll out.
Roll and Cut
- Preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface until it’s about 1/8-inch thick. Cut into small squares (a pizza cutter works great!). Use a fork to poke holes in the center of each square.
Bake
- Place crackers on a lined baking sheet. Sprinkle with sea salt if using. Bake for 13–15 minutes or until the edges are just golden. Let them cool on the baking sheet—they’ll crisp up more as they cool.
