I’m excited to share my favorite recipe for homemade cheese crackers. These are buttery, crisp, and full of cheesy goodness. I love how quickly they come together with simple pantry ingredients, and the result is a snack that tastes far better than anything store-bought.
Why You’ll Love This Recipe
I love this recipe because it’s simple, quick, and versatile. The crackers bake up golden and crunchy, with just the right balance of salt and cheese. I can enjoy them plain, with dips, or even alongside soup. They’re perfect for snacking or entertaining, and the dough is easy to prepare ahead of time.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup (120 g) all-purpose flour
½ teaspoon salt
¼ teaspoon paprika or chili powder (optional, for a little spice)
2 tablespoons unsalted butter, cold and cubed
1 cup (100 g) sharp cheddar cheese, finely grated
2–3 tablespoons cold water (just enough to bring the dough together)
Directions
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, I combine the flour, salt, and paprika.
I add the cold cubed butter and use my fingers or a pastry cutter to rub it into the flour until the mixture looks like coarse crumbs.
I mix in the grated cheese.
I add the cold water one tablespoon at a time, just until the dough holds together.
I flatten the dough into a disk, wrap it in plastic, and chill it for 15–20 minutes.
On a lightly floured surface, I roll the dough out to about 1/8 inch (3 mm) thick.
I cut the dough into small squares or shapes using a knife or cookie cutter.
I transfer the pieces to the prepared baking sheet and prick each cracker with a fork to prevent puffing.
I bake for 12–15 minutes, or until the edges turn golden brown.
I let the crackers cool completely on the pan—they crisp up as they cool.
Servings and Timing
Prep time: 20 minutes
Chill time: 15 minutes
Bake time: 12–15 minutes
Total time: about 45 minutes
Servings: about 35–40 crackers
Variations
I sometimes swap cheddar for Parmesan, Gouda, or Gruyère for different flavors.
For spice, I add a pinch of cayenne or smoked paprika.
I like to sprinkle coarse salt, sesame seeds, or dried herbs on top before baking.
For a nuttier flavor, I replace a few tablespoons of the flour with whole-wheat flour.
I occasionally roll the dough extra thin for ultra-crispy crackers or slightly thicker for a more buttery bite.
Storage/Reheating
Once completely cool, I store the crackers in an airtight container at room temperature for up to 5 days. If they soften, I reheat them in a 300°F (150°C) oven for 5 minutes to bring back their crispness. The dough also freezes well—just thaw before rolling and baking.
FAQs
What cheese works best for these crackers?
I like using sharp cheddar for its strong flavor, but Parmesan or Gruyère also work beautifully.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and refrigerate it until I’m ready to bake. It also freezes well for up to 2 months.
Why do my crackers turn out soft instead of crispy?
Usually, they need a bit more baking time or thinner rolling. I also make sure to cool them completely before storing.
Can I use salted butter?
Yes, but I reduce the added salt by about half to balance the flavor.
How can I make them gluten-free?
I replace the all-purpose flour with a good gluten-free flour blend. The texture changes slightly, but the taste is still great.
Conclusion
I love how easy and satisfying these homemade cheese crackers are. They’re golden, crunchy, and full of cheesy flavor. I enjoy baking a batch on weekends to snack on throughout the week. Once you try them, I think you’ll find it hard to go back to packaged crackers again.
These homemade cheese crackers are buttery, crisp, and packed with sharp cheddar flavor. Quick to make with simple pantry staples, they’re the perfect snack for any time of day and far better than store-bought.
Ingredients
1 cup (120 g) all-purpose flour
½ teaspoon salt
¼ teaspoon paprika or chili powder (optional)
2 tablespoons unsalted butter, cold and cubed
1 cup (100 g) sharp cheddar cheese, finely grated
2–3 tablespoons cold water
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine flour, salt, and paprika.
Cut in cold butter using fingers or pastry cutter until mixture resembles coarse crumbs.
Stir in grated cheese.
Add cold water 1 tablespoon at a time until dough comes together.
Form dough into a disk, wrap in plastic, and chill for 15–20 minutes.
Roll dough to 1/8-inch (3 mm) thickness on a floured surface.
Cut into small squares or shapes and transfer to baking sheet.
Prick each cracker with a fork to prevent puffing.
Bake 12–15 minutes until golden around the edges.
Cool completely on the pan to crisp up.
Notes
Try different cheeses like Parmesan or Gruyère for variety.
Add cayenne for a spicy kick or sprinkle seeds/herbs for extra flavor.
Roll thinner for crispier crackers, thicker for a more buttery texture.
