These Homemade Cheese Crackers are made with only a handful of ingredients and create a crispy, crunchy, melt-in-your-mouth cheese cracker reminiscent of Cheez-Its.
If you or your kids love Cheez-Its, this copycat recipe is a must-try.
With just a few ingredients and a food processor, you can easily whip up homemade cheese crackers that are rich, buttery, flaky, and oh so tasty.
Not only is the recipe for cheese crackers easy, but it is also allergy-friendly and preservative-free. But most importantly, even my kids agree that these Homemade Cheez-Its are better tasting than the store-bought version. And because you control the ingredients of the crackers, you can feel a bit better when your child grabs an extra handful-because you know they will!
They make a perfect kid-friendly snack or pair them with a Turkey Club Wrap, Homemade Fruit Roll-Ups, and a Homemade Yogurt Tube for a wholesome lunch on the go.
Ingredients & Equipment Needed
- Cheese: Use any quality sharp cheddar you like, white or yellow. But you must remember to grate the cheese yourself. I can not stress the importance of using freshly grated sharp cheddar cheese. You want to use freshly grated cheese so that these cheese does not contain any anti-caking agents--as this will change the consistency of these crackers.
- Flour: Use whole wheat, whole white wheat, all-purpose, or a 1:1 Gluten-Free Flour Blend.
- Butter: Use unsalted, cold butter. Just like biscuits, you want the butter to be distributed into the dough and super cold so that when it hits the heat, the butter melts and pockets of air are created, keeping these crackers light and crispy.
- Seasonings: A touch of salt and onion powder add just the right flavor to the crackers.
- Food Processor: A food processor is highly recommended for this recipe, as it will make quick work of processing the cheese and dough. If you happen to not have a food processor, hand grate your cheese and then use 2 forks or pastry cutter to mix the dough.
How To Make Homemade Cheese Crackers
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Process Cheese. While you can opt to use a box grater to grate your cheese, I find it easier to use a food processor. And because a food processor is the best tool for making the dough, it cuts back on dishes--which is always a win!
- Fit your food processor with a cheese grater and grate your cheese.
- Once the cheese is grated, change out the grater blade for the dough hook on your food processor.
- Add in the butter and seasonings and pulse the dough cheese and butter until it resembles sand.
Form Dough. To add structure to the cheese crackers, you need to add flour and water to the dough, this again is done with the help of a food processor.
- Add the flour to the food processo and pulse a few time to just bring the dough together.
- Remove the feed tube and turn the food processor on. prefer using a food Through the opening on food processor lid, add in cold water while the dough is mixing. Mix until just combined, then immediately turn off the food processor.
Roll Dough. The dough for cheese crackers, is a lot like shortbread or biscuits and should not be overworked.
- Shape the dough on parchment paper or a lightly floured surface and form into a flattened disk.
- Place a piece of parchment paper on top of the dough and roll out to about ⅛ inch thick.
Chill The Dough. Allow the dough to chill in the refrigerator for at least 1 hour or up to 24 hours. This allows the dough to get chilled and the butter to form air pockets in the crackers, keeping them light and crunchy.
Cut the Crackers. Using a knife, pizza cutter, or pastry cutter, cut dough into ½ inch strips lengthwise and then repeat width-wise to form ½ inch squares.
Dock the Crackers. Using, a toothpick or end of a skewer, poke a hole in the center of each cracker. This allows air to escape as the crackers bake, which is another reason these crackers stay light and crispy.
Bake the Cheese Crackers. Bake until crackers are just set and edges slightly browned. Be sure to watch carefully last couple minutes so crackers don't burn.
Storage Instructions
- Storage: Homemade cheese crackers should be kept in an airtight container, to keep from becoming stale or soft. Store at room temperature for up to 5 days.
- Freeze: Place the crackers in a freezer bag and seal tight. Store in the freezer for up to 3 months.
- Pack for Lunch: To pack Cheese Crackers in a school lunch, place in snack size sealable bag or small sealed container.
More Homemade Snacks
- Homemade Granola Bars
- Homemade Larabars
- Oatmeal Chocolate Chip Muffins
- Peanut Butter Oatmeal Bars
- Homemade Granola
If you enjoyed this recipe for Homemade Cheese Crackers, please be sure to leave a comment and review below.
Homemade Cheese Crackers
Ingredients
- 8 ounces sharp cheddar cheese freshly grated
- 4 tablespoons unsalted butter
- ½ teaspoon kosher salt plus more for serving
- ¼ teaspoon onion powder
- 1 cup all-purpose flour
- 2 tablespoons cold water
Instructions
- Using a food processor fitted with a grating blade or a box grater, grate the cheddar cheese.
- Remove the cheese from the food processor and fit the food processor with a dough blade. Return the cheese to the food processor, and add ½ teaspoon salt, ¼ teaspoon onion powder, 4 tablespoons butter. Pulse until the butter is distributed throughout cheese and mixture begins to resemble coarse sand. Sprinkle the cheese with the salt and onion powder and add in butter.
- Add in 1 cup of flour flour and pulse 2-5 times just until dough comes together. Turn the food processor on, and through the feed tube, add in 2 tablespoons of cold water while the dough is mixing. Mix until just combined.
- Scoop the dough out onto parchment paper, silicone baking mats, or even wax paper and form into a flattened circle. Place another piece of parchment paper (or silicone baking mat or wax paper) on top of the dough and roll out to about ⅛ inch thick.
- Cover the dough with plastic wrap and chill for 1 hour or up to 24 hours.
- When ready to shape and bake the cheese crackers, preheat the oven to 350℉.
- Remove the dough from the refrigerator, and use a knife, pizza cutter, or pastry cutter, cut dough into ½ inch strips lengthwise and then repeat width-wise to form ½ inch squares.
- Place cheese crackers onto a baking sheet about ½ inch apart from each other. Using, a toothpick or end of a skewer, poke a hole in the center of each cracker.
- Bake for 10-13 minutes or until crackers are just set and edges slightly browned. Be sure to watch carefully last couple minutes so crackers don't burn.
- Let cool fully before enjoying or storing the cheese crackers.
Equipment Needed
Notes
Nutrition
This post was originally published in 2018 but was updated with new tips in 2020.
Gina
Delicious! Thanks for this recipe!
Kristen Chidsey
Thanks for taking the time to leave a review Gina!
Melissa Knue
Can you use Almond or Coconut Flour ?
Kristen Chidsey
Hi Melissa! I have not tried these crackers with either, but have used gluten free flour blend with success. The recipe would significantly change in amounts used for flour if using almond or coconut flour.
Melissa
We made these crackers today when my son wanted cheez-its. They were definitely a winner! We used preshredded cheese because that's all we had. We ended up needing to double the water (I'm guessing to counteract the anti-caking agent). Everyone in the family loved these! We made a double batch and ate almost all of it in one afternoon.
Liz
Oh my goodness I love these crackers!!! 🙂
Kristen Chidsey
Oh thank you so much! They are quite tasty for sure!
Carolyn
I love the idea of homemade crackers because then you can lower the salt amount! Thanks for an amazing recipe!
Kristen Chidsey
Yes, and for so many people that is SO important. Always best to be able to control what is in your food!
Liren
I had no idea homemade crackers could be so simple! Can't wait to try it!
Kristen Chidsey
So simple!! I hope you enjoy!
Barbara
These look good. I like the nutrition information but there is no serving size indicated. What is a serving? Thanks!
Kristen Chidsey
Hi Barbara, the total recipe makes 16 servings--about 18-20 crackers each.