Homemade Cheddar Cheese Crackers

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.

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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

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

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.

Recipe

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Published: January 1, 2014. Updated: September 7, 2026, with clearer instructions, ingredient notes, and tips for better results.

 

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