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This easy homemade Cheese Crackers recipe will provide you with tasty baked cheesy-flavored snack crackers similar to Cheez-Its.
Homemade Crackers
Crackers are one of the most versatile snacks around, and these cheese crackers are no different! This easy recipe will provide you with tasty baked cheese crackers similar to Cheez-Its.
There’s something about a homemade version of a store-bought snack that’s amazingly delicious. I have nothing against store-bought snacks, of course, because trust me, I get them for my family all the time. But I love to bake, and when I have the ingredients, I always try to make these cheese crackers rather than buying Cheez-Its at the local grocery store!
If you’re health-conscious, this is a great way to feed the kids a super scrumptious snack without worrying about preservatives, weird chemicals, and unpronounceable ingredients. But even if you’re not worried about all that, these just seem to taste better. Maybe because these crackers are made with love, and we all know love as an ingredient makes everything taste better! 😉
All you’ll need for homemade crackers like these are a few common ingredients you may already have, like flour, butter, and cheese. It’s super easy! I hope you enjoy them!
Cheese Crackers Recipe: Ingredients & Substitutions
To make this recipe for homemade crackers, you will need …
Ingredients
- flour, cornstarch, salt – the base of your cheese cracker dough. You’ll also want to sprinkle the crackers with a little bit of salt before they’re ready to bake, as well.
- sharp Cheddar cheese – can’t have cheese crackers without cheese, of course!! You’ll combine this with your other dry ingredients to create the dough.
- onion powder, cayenne pepper – your spices. These give your crackers flavor and a teeny-tiny family-friendly kick. However, if you don’t like these two ingredients, feel free to leave one or both of them out! You’ll still have tasty cheese crackers in the end.
- butter – the final ingredient of your dough.
- water – if your dough is still super dry after adding the butter and combining all the ingredients, add water gradually until it comes to the right consistency.
Dietary note: You can easily make this recipe gluten-free by using pure cornstarch and gluten-free flour, such as the Bob’s Red Mill brand. You can also easily make this vegan by replacing the butter and the cheese with vegan substitutes. Otherwise, you can follow the directions pretty much the same as with the normal ingredients.
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Homemade Cheese Crackers: FAQs
If you use an airtight container, you can keep them on your counter for up to a week. After that, they go stale. Remember, these don’t have the preservatives that most store-bought snacks have!
I don’t recommend it!! They don’t freeze well at all.
You’ll need bout an hour and a half. 20 minutes of that is baking the crackers. Before that, you’ll need 40-45 minutes to prep the ingredients. Don’t forget to include some cooling time, too.
Not at all!! You can use mozzarella, parmesan … really, any sharp and flavorful cheese that you (or your little ones) love.
You can try baking them for just a few minutes to re-crisp them.
Recipe Tips
- Try adding chopped fresh herbs for new flavor combos.
- For the crispiest crackers, be sure they are cooled completely before storing them airtight.
- It is imperative to keep your crackers away from any moisture, or they will go stale in just a couple of days.
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Cheese Crackers
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Equipment
Ingredients
- 1 ½ cups sharp Cheddar cheese, shredded
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 6 tablespoons unsalted butter
- 2 tablespoons cold water, optional
- additional salt, for sprinkling over the crackers, optional
Instructions
- Add cheese, flour, cornstarch, salt, onion powder, and cayenne pepper in a large mixing bowl. Combine all ingredients with your fingers by breaking the cheese.
- Add butter and combine to form a soft dough. If the dough is dry, then gradually add water. You may not need any or all of the water.
- Place the dough on the surface and divide it by half. Wrap each dough in plastic and chill in the refrigerator for 45 minutes.
- Preheat the oven to 350°F. Prepare two baking sheets with parchment paper.
- Unwrap each dough but keep it on the plastic and roll out with a rolling pin into a 9×7-inch rectangle. *Keeping the dough on the plastic will make it easier to transfer on the baking sheet.
- Roll the edge with a fluted pastry wheel. Now roll seven strips from bottom to top and nine strips from left to right. Each square will be about 1 inch.
- Transfer all on a baking sheet by leaving a bit of space in between. With a skewer or toothpick, poke holes through each square. Bake for 10 minutes. Rotate baking sheets and bake for another 10 minutes. Bake longer if you want more crispiness.
- Remove from the oven and let it cool down completely before serving.
Notes
- Try adding chopped fresh herbs for new flavor combos.
- For the crispiest crackers, be sure they are cooled completely before storing them airtight.
- It is imperative to keep your crackers away from any moisture, or they will go stale in just a couple of days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sound delicious. On a side note: Are you aware that all your email notifications for the past few days have been going out with the “headline” of “Witchy Halloween Punch”?
Thank you so much for stopping by and for letting me know about the emails, Lora! I think I have the email thing fixed 😅. I hope you enjoy the recipes!