Homemade Cheddar Cheese Crackers

Bake a batch of these amazing homemade cheddar cheese crackers! Made with only six simple ingredients, they’re perfect for adding cheesy, crunchy goodness to your snack time or cheese platter.

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Store-bought crackers like Cheese-Itz are definitely tasty, but did you know you can whip up your own cheesy delights at home with just six simple ingredients? Skip the preservatives and opt for real cheese, flour, salt, butter, herbs and water to create 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!

I absolutely love these crackers paired with chicken and grape salad for lunch! These homemade crackers are always a favorite for an afternoon snack or a party appetizer.

Reasons To Love This Recipe

• What could be better than snacking on homemade crackers made with your favorite cheese?
• These crackers can be gluten-free by using rice flour, or you can use all-purpose flour.
• You may think making crackers from scratch is a lot of work, but I am here to tell you it is easy to do. Simply mix the dough, roll out the dough and cut the dough into rounds, and bake.
• You do not need store-bought crackers anymore when you can make your own.
• The quick and easy recipe makes about 35 to 50 crackers, depending on how you cut them. Have fun with the shapes; I’m making mine round today,  but making square or diamond shapes would be great, too.
• The great thing about making your own cheesy crackers is you can customize them any way you want.

What Is The Best Cheese For Crackers?

• A block of hard cheese works best. Skip the pre-shredded cheeses coated with starch, which changes the consistency of the dough.
• Sharp yellow cheddar cheese is always delicious; mild or white cheddar cheese can also be used.
• Other tasty cheeses to use: Monterey Jack, Pepper Jack, Gouda, Havarti, Swiss, Cotija or Parmesan.
• When I can find Cotswold cheese, I will use that. It’s one of my favorite cheeses and adds the best flavor to these crackers. Look at Trader Joe’s.

What is Cotswold cheese?

Cotswold Cheese originated in England and is a semi-hard cow’s milk cheese similar to cheddar cheese with chives. This delicious golden-yellow cheese has a hearty taste that is creamy and buttery with the extra savory flavor of chives.

Crackers Ingredients

• Cheese—Use a block of cheese that crumbles easily or can be cut into small cubes. Make sure you use cold cheese.
• Rice flour: You can use white rice flour, which is a gluten-free flour, or all-purpose flour. I’ve used both for this recipe.
• Herbs – I like rosemary and chives but feel free to add the herbs you like, or you can leave them out. The Cotswold cheese contains chives, but I still add more chives when I use that cheese.
• Sea Salt —I like using very fine sea salt on top of the crackers, but you can also use kosher salt.

How To Make Cheddar Cheese Crackers

Step 1. Crumble the Cotswold cheese into small pieces for easier processing. Or, if using another cheese, cut it into very small cubes.

Step 2. Add all the ingredients except the water to the bowl of a food processor, and, with short pulses, pulse until the ingredients are coarsely combined.

Step 3. Add one tablespoon of ice water at a time to the food processor and process in short bursts until the dough forms and becomes soft and holds together. You may not need the full amount of water.

Step 4. Turn the dough out onto plastic wrap and make a dough ball, then wrap it in plastic wrap and chill for at least 30 minutes.

Step 5. Once the dough is chilled, turn it onto a lightly floured work surface and use a rolling pin to roll dough to ⅛” thickness. Using a 2″ cutter cut the dough into rounds, or use a fluted pastry wheel and cut the dough into squares. 

Step 6. Place the dough rounds on a baking sheet lined with a sheet of parchment paper or a Silpat.  Lightly sprinkle with additional sea salt and bake at 400 degrees F. for 13-15 minutes until the crackers are golden brown.

This recipe makes about 35 crackers, perfect for serving with appetizers or as a snack. They are also perfect with a good creamy soup.

Check out the golden brown edges on these crackers…they are so good!

Cracker Tips

• Serving Suggestion: Pair these crackers with a variety of dips and spreads to make a flavorful snack board.
• Making in Advance: You can make and refrigerate the dough ahead of time. Simply roll, cut, and bake when you’re ready to enjoy fresh crackers.
• Freezing the Dough: This cracker dough freezes well. Wrap it tightly in plastic wrap, then put it in a freezer bag. When you’re ready to use it, thaw in the refrigerator overnight, then roll and cut the dough.

Variations

• Cheddar Cheese and Cracked Pepper: The sharpness of the cheddar paired with the bite of freshly cracked black pepper creates a bold and satisfying flavor.
• Cotija Cheese and Chili Powder: The combination of Cotija cheese’s salty tang and the smoky heat of chili powder offers a kick that spice lovers will appreciate.
• Swiss Cheese and Dill: The nutty taste of Swiss cheese combined with the fresh, herby notes of dill creates a refined and refreshing cracker.
• Parmesan Cheese and Basil: The pairing of Parmesan’s rich, savory depth with the sweet, aromatic quality of basil makes for an irresistibly elegant snack.

Cracker FAQ’s

More Cheesy Ideas

• Bake these Pear & Asiago Puff Pastry Pinwheels filled with pistachios and cranberries for a delicious, savory appetizer.
• Bite-Sized Swiss Cheese Quiches are my go-to recipe for brunch, they are easy to make, and everyone raves about the taste.
• Cheesy popcorn is always a favorite, so pop up a batch of  Asiago Cheese Popcorn with a sprinkling of rosemary for a fun movie night snack.
• Parmesan Puff Pastry Pinwheels are filled with sweet apricot jam and are easy to make with store-bought puff pastry. They make a great appetizer.
• Cornbread In An Iron Skillet is filled with lots of veggies and cheese.

Storage

After the crackers have cooled completely, transfer them to an airtight container. If you’re planning on keeping them at room temperature, consider placing a piece of parchment paper between each layer of crackers to prevent them from sticking together. 

Crackers can also be frozen for longer storage. First, place the cooled crackers in a single layer on a baking sheet to freeze them individually. Once frozen, transfer them to a freezer-safe bag or container. This method prevents the crackers from sticking together, making it easy to remove only what you need. 

Remember to label your container with the date. For optimal taste and texture, crackers should be used within 3 months. 

To enjoy, defrost the crackers at room temperature for a few hours or in the refrigerator overnight, and re-crisp them in a low-temperature oven if necessary.

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First Published: January 1, 2014. Last Updated: March 19, 2024.

 

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