Homemade Cheese Crackers Recipe
- By Amy Dong
- Updated Jun. 27, 2024
These Homemade Cheese Crackers are full of real cheddar cheese, making them far better than any you can find in a box. They’re crispy, flaky, and contain only 4 ingredients!
In This Article
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1-Minute Video: Cheese Crackers Recipe
Why This Recipe Stands Out
We love a good, savory snack, and these homemade cheese crackers totally hit the spot. Why you’ll love it:
- Real Cheese: We use 4 simple ingredients, including real cheddar cheese to make a tasty snack without any artificial additives, just like our Homemade Nacho Queso Dip!
- Make Ahead: The dough can be made ahead and kept in the fridge for a few days, so you can bake off a batch whenever you want it.
- Great with Everything: These crackers are a perfect snack on their own, but they’re also great with dips like our Jalapeño Popper Party Dip.
- Perfect for Parties: These homemade cheese crackers are the ideal finger food for parties, potlucks, and gatherings!
Key Recipe Ingredients
- Sharp Cheddar – It’s what gives these crackers their irresistible cheesy flavor. We recommend using a high-quality sharp cheddar and grating it yourself for the best results.
- Cold Butter – Cold butter is key to achieving the perfect crumbly texture in our crackers.
- All-Purpose Flour – We use all-purpose flour as the base of our crackers. Its neutral flavor allows the sharp cheddar to shine, while its protein content gives our crackers structure.
Substitutions and variations
Here are some of our favorite substitutions and variations:
- Cheese: Feel free to experiment with other types of cheese such as smoked gouda which would add a delicious smoky flavor.
- Seasonings: You can also add your favorite seasonings to the dough. A sprinkle of garlic powder or a dash of paprika would work great!
step-By-Step Recipe Instructions
- Process all ingredients in a food processor until the dough comes together.
- Shape the dough into two disks, wrap them in plastic, and chill for at least 30 minutes.
- Roll out the dough between two pieces of parchment paper and cut it into squares. Punch a hole in the center of each square and sprinkle some salt on top.
- Chill the cut dough for 10 minutes. Then, transfer it to a baking sheet and bake for 14-15 minutes at 350F.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
Take a look at our favorite prep-ahead strategies for this recipe:
- Make the Dough Ahead: The dough for these homemade cheese crackers can be prepared in advance by preparing the dough and storing it in the fridge. This can be done a day or two ahead.
- Cut and Freeze: If you want to go a step further, you can cut and freeze them as well. Chill the cut squares on a baking sheet in the fridge till the dough is firm. Transfer to freezer bags and freeze for up to 2 months. Place frozen crackers directly in the oven when you’re ready to have them. You may need to add an extra minute or two to the baking time.
What to serve with homemade cheese crackers
Dips
- These homemade cheese crackers pair well with a variety of party dips. Try them with our favorite Frank’s Buffalo Chicken Dip or Crockpot Spinach Artichoke Dip.
- You also can’t go wrong trying these with classics such as a tasty Roasted Garlic Hummus.
Charcuterie Boards
- These crispy, cheesy crackers are a great addition to any cheese board. They’ll pair well with a variety of cheeses, from mild cheddar to sharp gouda.
- Pair them with other delicious healthy snack options for the ultimate charcuterie board!
Soups
- We also love serving them with a bowl of warm soup! This Easy Lasagna Soup or Stuffed Pepper Soup are great options to try!
Commonly asked questions
Why did my crackers turn out too hard?
If your crackers turned out too hard, it’s likely that they were rolled too thin or baked for too long. Make sure to roll the dough to the specified thickness (about 1/8 inch) and keep a close eye on them while they’re in the oven. They’re done when they’re puffed up, golden, and crispy.
Can I use pre-shredded cheese for this recipe?
We recommend using freshly grated high-quality sharp cheddar for the best results. Pre-shredded cheese often contains anti-caking agents, which can affect the texture and flavor of the crackers.
Why do I need to chill the dough before baking?
Chilling the dough before baking allows the butter to firm up again. This helps the crackers maintain their shape and prevents them from spreading too much in the oven. It also makes them extra flaky and crispy.
How long do homemade cheese crackers keep?
These homemade cheese crackers can be kept in an airtight container at room temperature for up to a week. You can also freeze them for up to 2 months.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Homemade Cheese Crackers
These homemade cheese crackers are sooo much better than any store bought crackers! They’re full of real cheddar cheese, they’re crispy and flaky, and contain only 4 ingredients.
Ingredients
- 1 ½ cups sharp cheddar, good quality, freshly grated
- 4 TB cold butter, cut into small cubes
- ¾ cups all purpose flour
- ⅛ tsp kosher salt, plus a bit more for garnish, if desired
Instructions
- In a food processor, process all ingredients until dough comes together. It should feel like play-dough.
- Shape into 2 separate disks, wrap in plastic, and chill for 30 minutes or longer in the fridge.
- Place a dough disk between 2 pieces of wax or parchment paper and roll dough out to a rectangle 1/8 in thick.
- Using a long sharp knife, cut the dough into 1-inch squares. Use a toothpick or lollipop stick to punch a hole into the centers of squares. Sprinkle a bit of kosher salt on top.
- Return cut dough on paper to fridge to chill for 10 minutes. Meanwhile, heat oven to 350F, with rack on middle lower position.
- Transfer crackers to parchment lined baking sheet, with 1/2 inch between each cracker. Bake 14-15 minutes or until crackers are puffed up, golden and crispy.
Notes
- Tap crackers gently in the oven to check for crispness. If needed, bake for an additional minute.
- Make sure your cheddar is of high quality and freshly grated for the best flavor. Pre-grated cheese often contains anti-caking agents that can affect the texture of your crackers.
- Chilling the dough is important as it allows the butter to solidify again. This will make the dough easier to roll out and the crackers will hold their shape better while baking.
- Roll the dough to 1/8 inch thickness for the perfect crispy texture. Thicker crackers may not crisp up as well, while thinner ones can burn easily.
- Don’t skip the step of chilling the cut dough before baking. This helps the crackers maintain their shape and texture.
- Keep an eye on your crackers as they bake. They can go from golden to burnt very quickly, so it’s important to check them often towards the end of the baking time.
- See original article for delicious serving ideas!
Nutrition (per serving)
Calories: 239kcal | Carbohydrates: 13g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 294mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 517IU | Calcium: 204mg | Iron: 1mg
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