These homemade cheddar cheese crackers are crisp, buttery, and packed with real cheddar cheese. Made with just six basic ingredients, the dough comes together quickly in a food processor, then gets chilled, rolled thin, and baked until the edges are golden and crunchy.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
This page may contain affiliate links; please see my full disclosure for policy details. I earn commissions if you shop through the links on this page.
Store-bought crackers like Cheez-Its. are definitely tasty, but did you know you can whip up your own cheesy crackers at home with just six simple ingredients? All you need is real cheese, flour, salt, butter, herbs, and water to make a batch of homemade cheese crackers. In just a few minutes, you’ll have your dough ready. After a quick chill in the fridge, roll it out, cut it into your favorite shape, pop it in the oven, and bake. Easy, peasy, cheesy crackers!
The most important part is rolling the dough thin enough. At about ⅛-inch thick, the crackers bake up crisp with golden edges instead of staying soft or chewy in the middle.
I like sharp cheddar because it gives the crackers plenty of cheesy flavor without needing anything else added to the dough. Serve them as an afternoon snack, add them to a cheese board, or pair them with my homemade chicken salad for lunch.
Recipe Highlights
- Type of recipe: Homemade snack/crackers
- Cooking method: Oven-baked
- Skill level: Easy
- Yields: About 35 crackers
- Prep time: About 15 minutes, plus 30 minutes chilling
- Baking time: 13 to 15 minutes
- Flavors & textures: Cheesy, buttery, crisp, and savory with golden edges
What Is The Best Cheese For Crackers?
- I prefer sharp cheddar cheese for this recipe because its stronger flavor comes through after the crackers are baked.
- Mild or medium cheddar will also work if you prefer a less pronounced cheese flavor, and white cheddar can be used in place of yellow cheddar.
- For the best dough consistency, start with a block of cheddar and cut it into small cubes. Pre-shredded cheese is coated with ingredients that help keep the shreds separated, so I prefer not to use it here.
- Keep the cheese cold until you’re ready to make the dough.
Crackers Ingredients
- Cheese—Use cold block cheddar cut into small cubes. Sharp cheddar is my first choice because you get plenty of cheese flavor in every cracker.
- Flour: I’ve made these crackers with both white rice flour and all-purpose flour. Use white rice flour for a gluten-free version, or all-purpose flour for a traditional cracker. The rice flour version may be a little more delicate and crumbly, while all-purpose flour gives the dough a bit more structure.
- Butter: The butter adds richness and helps give the baked crackers their crisp, tender texture.
- Herbs: I like rosemary and chives but feel free to add the herbs you like, or you can leave them out for plain crackers.
- Sea Salt: I use fine sea salt in the dough and on top of the crackers, but you can also use kosher salt.
- Ice Water: Add the water gradually. You only need enough for the crumbs to come together into a soft dough that holds its shape.
How To Make Cheddar Cheese Crackers
Step 1. Prep the cheese and herbs. Cut the cold cheddar cheese into very small cubes. Remove the rosemary leaves from the stems and finely chop them, then finely chop the chives.
Step 2. Mix the dough. Add all of the ingredients except the ice water to the bowl of a food processor. Pulse in short bursts until the cheese, butter, flour, and herbs are coarsely combined. The mixture will still look crumbly.
Step 3. Add the ice water. Add the ice water one tablespoon at a time, pulsing after each addition, until the dough becomes soft and holds together when pressed. You may not need all of the water, so stop as soon as the dough comes together and is no longer crumbly.
Step 4. Chill the dough. Turn the dough onto a piece of plastic wrap, press it together into a ball, then flatten it into a disk. Wrap tightly and refrigerate for at least 30 minutes. Chilling firms the butter and cheese and makes the dough easier to roll and cut.
Step 5. Roll and cut. Place the chilled dough on a lightly floured work surface and roll it to about ⅛-inch thick. Cut the dough into rounds with a 2-inch cutter, or use a fluted pastry wheel or knife to make squares or diamonds. Keep the crackers about the same size and thickness so they bake evenly.
Step 6. Bake until golden. Place the crackers on a parchment-lined or silicone-lined baking sheet, leaving a little room between them, and sprinkle lightly with sea salt. Bake at 400°F for 13 to 15 minutes, or until the crackers are golden with lightly browned edges. Let them cool completely; they will continue to firm and crisp as they cool.
No food processor? You can also make the dough with a stand mixer. Cut or crumble the cheddar into very small pieces, then mix on medium speed while adding the ice water 1 tablespoon at a time until the dough comes together.
I like serving them alongside my Creamy Mexican Corn and Bean Soup for a crunchy, cheesy bite with the hearty soup.
They’re also great for dipping into Creamy Tomato Basil Soup.
Tips for Crispy Homemade Crackers
- Roll the dough thin: About ⅛-inch thick gives you crisp crackers instead of soft centers.
- Add water slowly: Stop as soon as the dough holds together; you may not need all of it.
- Bake until golden: Look for browned edges, then let the crackers cool completely so they crisp up.
- Keep them even: Cut the crackers about the same size so they bake at the same rate.
Cheddar Cracker Variations
- Cheddar and black pepper: Add freshly cracked black pepper for a little bite.
- Cheddar and rosemary: Rosemary gives the crackers a savory herbal flavor.
- Cheddar and chives: Chives are mild enough that the cheddar still stays front and center.
- Cheddar and Parmesan: Replace a small portion of the cheddar with Parmesan for a stronger savory flavor.
- Cotswold cheese: If you happen to find Cotswold, you can use it for a cheddar-style cracker with chives already in the cheese.
More Cheesy Ideas
- Try these Pear & Asiago Puff Pastry Pinwheels filled with pistachios and cranberries.
- Bite-Sized Swiss Cheese Quiches are an easy option for brunch or appetizers.
- Make Asiago Cheese Popcorn with rosemary for a savory movie night snack.
Storage
Once the cheddar crackers are completely cool, store them in an airtight container at room temperature.
For longer storage, you can freeze the baked crackers in a freezer-safe container or bag. If necessary, re-crisp thawed crackers in a low oven before serving.
Subscribe here for more great recipes, and follow One Hot Oven for more tasty sweet and savory recipes! Pinterest | Instagram | Facebook
Recipe
Tried it? Rate ⭐⭐⭐⭐⭐ & comment below; your feedback keeps the oven mitts flying here at One Hot Oven.
Crispy Cheddar Cheese Crackers
Ingredients
- 1 cup rice flour or use all-purpose flour
- 6 tablespoons unsalted butter cut into cubes
- 1 tablespoons fresh rosemary chopped
- 2 tablespoons fresh chives chopped
- ¼ teaspoon Sea salt, fined grained plus additional salt for sprinkling on top
- 5 ounces Sharp Cheddar Cheese
- ⅓ cup Ice water up to ⅓ cup and use more as needed
Instructions
- Prepare the cheese and herbs. Cut the cold cheddar cheese into small pieces. Remove the rosemary leaves from the stems and finely chop them, then finely chop the chives.
- Make the cracker dough. Add the cold cheddar cheese, flour, butter, rosemary, chives, and sea salt to a food processor. Pulse in short bursts until the mixture is coarse and crumbly.
- Add the water. Add the ice water 1 tablespoon at a time, pulsing after each addition, until the dough is soft and holds together when pressed. You may not need all of the water.
- Chill the dough. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap tightly and refrigerate for 30 minutes.
- Prepare for baking. Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
- Roll and cut. Place the chilled dough on a lightly floured surface and roll to about ⅛-inch thick. Cut into rounds with a 2-inch cutter, or cut into squares or diamonds with a pastry wheel or knife.
- Bake. Transfer the crackers to the prepared baking sheets and lightly sprinkle with additional sea salt. Bake for 13 to 15 minutes, or until golden with lightly browned edges.
- Cool. Let the crackers cool completely on the baking sheets. They will continue to firm and crisp as they cool. Store cooled crackers in an airtight container.
Notes
- No food processor? You can mix the dough in a large bowl with a stand mixer. Cut or crumble the cheddar into very small pieces so it mixes easily, then mix on medium speed while adding the ice water 1 tablespoon at a time until the dough comes together.
- Cutting the crackers: I used a 2-inch round cutter, but you can use other cutter shapes. You can also square up the dough and cut it into squares or diamonds with a pastry wheel or knife.
- Yield will vary: The number of crackers you get depends on the size and shape you cut them.
- Sea salt topping: Sprinkling sea salt over the crackers before baking is optional, but it adds extra flavor and a little crunch. Use a light hand so the crackers don’t become too salty.
- Using other cheeses: Cut the cheese into small pieces or cubes so it processes evenly in the food processor.
As an Amazon Associate I earn from qualifying purchases.
Nutrition
Published: January 1, 2014. Updated: September 7, 2026, with clearer instructions, ingredient notes, and tips for better results.
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Do you have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Hi! Would it be possible to provide the flour amount in grams (in addition to cups)? Thank you!
Hi Elizabeth,
According to King Arthur site:
1 cup of rice flour = 142 grams
1 cup of AP flour = 120 grams
I measured and weighed both out, and I got
1 cup of rice flour = 145 grams
1 cup of AP flour = 126 grams
I have only used the cup measurements for the cracker recipe, and if you are measuring in grams, use the King Arthur weights and add more flour if you feel the dough is too loose or too sticky.
I am working on my recipe card so it converts to weights, so your question makes me want to get this done for all my readers.
These cheesy crackers are delicious. I made one batch without herbs and one with thyme from my garden. They were both really good. I had a little trouble judging how done they were, just going by the color. My first batch was a little soft, so I put them in the oven on a cooling rack after turning the oven off, which helped to crisp them. I am gluten free, I used Bob’s Red Mill 1:1 gluten free flour, which worked very well.
Thanks for the comment and I am glad to know the 1:1 gluten free flour worked.
I made two batches, one with rice flour and one with wheat flour. The rice version turned out lovely and just like yours. The wheat version was disappointing. They shrunk up like hockey pucks and did not stay flat. Just thought you’d like to know.
Thanks for letting me know. I have not tried these with whole wheat flour. I imagine they needed more hydration.
Making cheddar cheese crackers. Chives are fine. Rosemary-I have fresh ground, how much? Could you make these with pesto? Cheese choice? Lemon balm and pepinos or sunflower seeds? How would pesto change the water content or butter content?
You asked about adding fresh ground rosemary to the cheddar cheese crackers. I imagine that is a pretty strong flavor, so I would start with one teaspoon and taste the dough before adding more. The recipe does require one tablespoon of chopped rosemary.
I am not sure about the pesto since I have never tried it, but if I were to experiment, I would add two tablespoons.
do you have to use rice flour>
You can also use all-purpose flour for these crackers.
This recipe looks great! I’m looking forward to trying the Parmesan-Basil variation first, but I’ll be trying it with a variety of cheeses and herbs, I’m sure. I recently discovered white whole wheat flour, and I’m trying to use it or traditional whole wheat flour exclusively, instead of white flour. Have you tried these crackers with a whole wheat or white whole wheat flour? Any particular suggestions for the conversion? (I’ve discovered that it pretty much always needs more liquid that white flour.) Unfortunately, rice flour, like wheat flour, is not a whole grain and has all of the healthy bits removed in the milling process. Fortunately, I’ve never had an issue with gluten.
BTW, the Mexican cheese you mention several times is cotija (Ko-tee-ha). You might want to fix the spelling on this page.
Thanks for your wonderful site! I’ve bookmarked several recipes, but haven’t tried any yet. But I think I’m going to bring my dad a batch of your oatmeal copycat cookies when I visit my parents next month!
I have used the white whole wheat flour before and you are right about needing more liquid. Since there is no liquid in this recipe I would reduce the flour down to 3/4 cup and then if needed, as some addition flour. And thanks for the spelling correction, I fixed that!!!
Deine Käse Cracker sehen so gut aus, ich muss sie unbedingt nachbacken, werden Sie US Cups!?
Viele Grüße,
Gabariel
I opted for all-purpose flour instead of rice flour and it still turned out good. It is crispy, so cheesy and absolutely delicious. I’ll never go back to store-bought again after I tried this recipe!