Homemade Cheese Crackers – Crisp, Cheesy, and Easy
There’s something satisfying about pulling a tray of warm, golden crackers out of the oven and knowing you made them from scratch. These homemade cheese crackers are buttery, crisp, and loaded with real cheddar flavor. They’re simple enough for a weekday snack and special enough for a party board.
You don’t need fancy equipment—just a bowl, a rolling pin, and a little patience. Make a batch once, and you’ll want to keep the dough in the fridge for snacking all week.
Homemade Cheese Crackers - Crisp, Cheesy, and Easy
Ingredients
Method
- Prep your tools. Line two baking sheets with parchment paper.Lightly flour your work surface. Preheat the oven to 350°F (175°C).
- Combine dry ingredients. In a large bowl, whisk the flour, cornstarch, baking powder, salt, and any spices you’re using. The cornstarch helps make the crackers extra crisp.
- Cut in the butter. Add the cold butter cubes.Use your fingertips or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits. Keep it a little chunky for flakiness.
- Add the cheese. Stir in the grated cheddar until evenly distributed. The cheese should be well coated in the dry mix to prevent clumping.
- Bring the dough together. Sprinkle in 2 tablespoons of ice water.Use a fork to toss the mixture until it starts to clump. If it’s still dry, add up to 1 more tablespoon water. Stop as soon as the dough holds when pressed.
- Chill briefly. Press the dough into a flat disk, wrap it, and chill for 15–20 minutes.This keeps the butter cold and makes rolling easier.
- Roll it out. Place the chilled dough on a lightly floured surface. Roll to about 1/8 inch (3 mm) thick. Rotate the dough and dust lightly with flour as needed to prevent sticking.
- Cut shapes. Use a small cookie cutter, a pastry wheel, or a knife to cut 1-inch squares or any shape you like.For the classic look, poke a small hole in the center with a skewer. Transfer pieces to the lined baking sheets.
- Finish and season. Brush lightly with the egg wash if you want a glossy finish. Sprinkle a pinch of flaky or fine salt over the top.Go easy—the cheese brings salt too.
- Bake. Bake for 12–16 minutes, rotating the pans halfway. They’re done when the edges are golden and the centers are set. Thinner pieces bake faster, so keep an eye on them.
- Cool completely. Let the crackers cool on the tray for 5 minutes, then move them to a wire rack.They will crisp up more as they cool. Wait until fully cool before storing.
- Taste and adjust. Try one. If you want more snap next time, roll the dough thinner or add an extra minute in the oven.For more cheddar punch, use extra-sharp cheese.
What Makes This Special
Most store-bought crackers rely on additives to get that crunch. These get it from cold butter, a pinch of cornstarch, and a short bake at the right temperature.
You’ll taste real cheese in every bite because the recipe uses a generous amount of sharp cheddar. Plus, the dough is incredibly forgiving—you can roll, cut, and reroll scraps without losing texture. They bake up evenly, and you can tweak the spices to suit your mood.
Ingredients
- 2 cups (about 8 oz/225 g) grated sharp cheddar cheese, packed
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt, plus more for sprinkling
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon smoked paprika or cayenne (optional, for a little heat)
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
- 2–3 tablespoons ice water
- 1 large egg, beaten with 1 teaspoon water (optional egg wash for shine)
Step-by-Step Instructions
- Prep your tools. Line two baking sheets with parchment paper.Lightly flour your work surface. Preheat the oven to 350°F (175°C).
- Combine dry ingredients. In a large bowl, whisk the flour, cornstarch, baking powder, salt, and any spices you’re using. The cornstarch helps make the crackers extra crisp.
- Cut in the butter. Add the cold butter cubes.Use your fingertips or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits. Keep it a little chunky for flakiness.
- Add the cheese. Stir in the grated cheddar until evenly distributed. The cheese should be well coated in the dry mix to prevent clumping.
- Bring the dough together. Sprinkle in 2 tablespoons of ice water.Use a fork to toss the mixture until it starts to clump. If it’s still dry, add up to 1 more tablespoon water. Stop as soon as the dough holds when pressed.
- Chill briefly. Press the dough into a flat disk, wrap it, and chill for 15–20 minutes.This keeps the butter cold and makes rolling easier.
- Roll it out. Place the chilled dough on a lightly floured surface. Roll to about 1/8 inch (3 mm) thick. Rotate the dough and dust lightly with flour as needed to prevent sticking.
- Cut shapes. Use a small cookie cutter, a pastry wheel, or a knife to cut 1-inch squares or any shape you like.For the classic look, poke a small hole in the center with a skewer. Transfer pieces to the lined baking sheets.
- Finish and season. Brush lightly with the egg wash if you want a glossy finish. Sprinkle a pinch of flaky or fine salt over the top.Go easy—the cheese brings salt too.
- Bake. Bake for 12–16 minutes, rotating the pans halfway. They’re done when the edges are golden and the centers are set. Thinner pieces bake faster, so keep an eye on them.
- Cool completely. Let the crackers cool on the tray for 5 minutes, then move them to a wire rack.They will crisp up more as they cool. Wait until fully cool before storing.
- Taste and adjust. Try one. If you want more snap next time, roll the dough thinner or add an extra minute in the oven.For more cheddar punch, use extra-sharp cheese.
Keeping It Fresh
Store cooled crackers in an airtight container at room temperature for up to 5 days. If they lose crispness, reheat on a baking sheet at 325°F (165°C) for 3–5 minutes, then cool. For longer storage, freeze baked crackers in a zip-top bag for up to a month.
You can also freeze the dough disk for 2 months; thaw in the fridge, then roll and bake.
Benefits of This Recipe
- Real ingredients: Just cheese, butter, and pantry staples—no preservatives.
- Customizable flavor: Switch cheeses and spices to match your snack board.
- Quick to make: About 30 minutes of hands-on time, plus a short chill.
- Kid-friendly project: Easy to cut into fun shapes and great for lunchboxes.
- Budget-friendly: A block of cheddar stretches far and tastes better than prepackaged snacks.
What Not to Do
- Don’t skip chilling. Warm dough leads to greasy, spread-out crackers.
- Don’t overwork the dough. Too much kneading makes tough crackers. Stop as soon as it holds together.
- Don’t use pre-shredded cheese if you can help it. It often contains anti-caking agents that dull the texture and melt.
- Don’t crowd the pan. Give space so heat can circulate and edges can crisp.
- Don’t underbake. Pale crackers won’t crisp properly. Look for light golden edges.
Variations You Can Try
- Parmesan and Black Pepper: Swap half the cheddar for Parmesan and add 1 teaspoon freshly cracked pepper.
- Everything Bagel: Brush with egg wash and sprinkle with everything seasoning before baking.
- Herb and Cheddar: Add 1 teaspoon dried thyme or rosemary to the dry mix.
- Spicy Cheddar-Jalapeño: Stir in 1 tablespoon finely minced pickled jalapeños and a pinch of cayenne.
- Gluten-Free: Use a 1:1 gluten-free flour blend and add 1 extra tablespoon water if the dough feels dry.
- Whole Wheat: Replace 1/3 of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Extra Crispy: Roll to 1/16 inch and bake on a preheated baking steel or upside-down sheet pan.
FAQ
Can I make the dough ahead of time?
Yes.
Wrap the dough tightly and refrigerate for up to 48 hours, or freeze for up to 2 months. Let chilled dough sit at room temperature for 5–10 minutes before rolling so it doesn’t crack.
What cheese works best?
Sharp or extra-sharp cheddar gives the most flavor and melts smoothly. You can blend in Parmesan for extra savoriness or use gruyère for a nuttier taste.
Avoid very soft cheeses—they add moisture and reduce crispness.
Why add cornstarch?
Cornstarch reduces gluten development and lightens the texture, which helps the crackers bake up crisp. It’s a small amount that makes a noticeable difference.
Do I need the egg wash?
No. The egg wash is optional and only adds sheen and helps toppings stick.
Skip it if you prefer a matte finish or want to keep the recipe egg-free.
How do I keep them super crunchy?
Roll thin, bake until the edges are golden, and cool completely on a rack. Store with a small piece of paper towel or a silica gel packet designed for food storage to absorb humidity.
Can I use a food processor?
Yes. Pulse the dry ingredients and butter until sandy, then pulse in the cheese.
Drizzle in ice water just until the dough forms clumps. Don’t overprocess—you want small butter pieces for flake and lift.
What if I don’t have parchment?
Lightly grease the baking sheet, then dust with flour and tap off the excess. Watch closely, as crackers may brown faster on bare metal.
How do I make them more flavorful?
Use extra-sharp cheese, a pinch more salt, and add spices like garlic powder, onion powder, smoked paprika, or mustard powder.
A quick grind of black pepper over the tops before baking also helps.
In Conclusion
Homemade cheese crackers are simple, fast, and deeply satisfying. With a handful of pantry staples and real cheddar, you get crispy, savory bites that beat the boxed version. Keep the dough ready in the fridge, bake what you need, and enjoy warm crackers whenever the craving hits.
Once you try these, store-bought snacks won’t be nearly as tempting.
