Homemade cheese crackers are easy to make, and these are particularly crunchy and flavorful. They make great holiday appetizers or snacks for game day, road trips, potlucks and picnics. They keep well for several days, and the dough can be kept in the fridge for up to three days before baking.
A small cracker with lots of flavor
These are the kind of crackers you want to have in a tin to grab distractedly during the day.
You might just do it all the time, which is always a problem considering they're basically a cheese short dough with an interesting amount of butter.
But then, simple flavors are usually the best. They might remind you of the popular commercial ones with the circle in the center.
If you need a new appetizer or snack that will bring raves, now you have these little, crunchy, cheesy crackers. They also make a fantastic holiday or neighbor's gift to eat with a glass of your favorite bubbly.
For similar recipes, check out the olive oil crackers and the whole wheat crackers.
FAQ
You can use a mix of cheeses or only one.
Choose cheeses with a sharp flavor, usually labeled semi-hard or hard, like Gruyere, Fontina, white Cheddar or Emmenthal. These cheeses will give these cute crackers a deeper flavor that milder ones can never achieve.
Parmesan, Asiago and Reggianito also work, though I find the flavor more common. But you might already have one of them in your fridge, so it'll be a good idea to try this recipe and see how you like it.
Don't use soft cheeses like mozzarella; they don't have enough flavor or texture.
If properly stored, they last for a week, sometimes more. I recommend metal tins or glass jars; in my experience, they keep the crackers crisper than other types of containers.
The thickness and drying them in the oven are two of the ways to make crisp crackers. Roll them thin and bake them carefully, turning the baking sheet around and adjusting the oven temperature so they dry out evenly. Opposite to what we want for cookies, where the outer layer is dry but the inside is still soft.
Room temperature: they keep well in airtight tins for a few weeks.
Freeze the dough: flatten it into a disc and freeze it for a month, always well wrapped to prevent dryness, like pie dough.
Cut-outs: after you roll and cut the crackers, you can place them on the baking sheet, cover them, and refrigerate for several hours before baking. This is a great option when you need to make them in advance but want freshly baked crackers.
How to make cheese crackers
- Food processor: I recommend it if you have one, as it makes assembly of the pie dough easier. You simply process (or blitz like Nigella would say)butter, cheese pieces, flour, salt, and pepper. Out comes a dough that needs to be chilled for a while, then rolled, cut, and baked. Make sure you don't overprocess it!
- By hand: you'll have to use grated cheese in order to make a smooth dough.
How to roll it
It should be rolled thin to achieve crisp crackers.
You might want to use parchment paper and work in batches, since thin doughs are more laborious to transfer and might stick to the counter.
How to cut it
A pizza wheel is the perfect utensil but a large kitchen knife also works.
Cut small or medium squares, or use a round cookie cutter. Then transfer quickly to the baking sheet before they start to soften. If the dough does soften, place it in the fridge for about 15 minutes so it firms up again.
Do a test bake
I always recommend baking two or three crackers to find your sweet spot regarding baking time and thickness. Write it down for next time.
Watch them carefully so you don't burn them. Even though they look fine and just deeply golden, they can turn somewhat bitter and inedible to many people.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Easy Cheese Crackers
Click the stars to Rate this Recipe!
Ingredients
- ½ cup unsalted butter, cold, in pieces
- 1 cup grated semi-hard or hard cheese, such as Gruyere, Fontina, Parmesan or white Cheddar
- ½ teaspoon salt
- Pinch of black pepper
- Pinch of cayenne pepper
- 1 cup all-purpose flour + extra for rolling
Instructions
- In the bowl of a food processor, put the cheese, butter pieces, salt, and peppers.
- Pulse until the cheese is in small bits.
- Add the flour and pulse a few times until it starts to come together. Don’t overwork it.
- Turn out the dough onto a lightly floured counter or surface and sprinkle lightly with flour.
- Gather it with your hands a few times until it forms a ball. It should be smooth but don’t knead or touch it more than necessary.
- Flatten into a disk, wrap it in plastic, and refrigerate for at least 1 hour and up to 3 days.
- When ready to bake, preheat the oven to 350°F (180°C).
- Butter a cookie sheet or line it with parchment paper.
- Lightly flour a surface or counter and use a rolling pin to roll the dough to about ¼ inch. If necessary, work in batches keeping the unused dough wrapped in the refrigerator.
- Cut squares using a pizza wheel or large kitchen knife, or rounds using a cookie cutter and place in the prepared baking sheet an inch apart.
- Bake for about 15 minutes, until the crackers are a light golden brown and quite firm. The baking time depends a lot on the thickness and oven, so watch them carefully.
- Let cool on a wire rack. You can eat them slightly warm or at room temperature.
- Store in airtight tins.
Notes
Room temperature: they keep well in airtight tins for a few weeks.
Freeze the dough: flatten it into a disc and freeze it for a month, always well wrapped to prevent dryness, like pie dough.
Cut-outs: after you roll and cut the crackers, you can place them on the baking sheet, cover them, and refrigerate for several hours before baking. This is a great option when you need to make them in advance but want freshly baked crackers.
Teresa says
Gorgeous stars! I also like your idea of using the dough for hand pies. Have a very merry Christmas!
Betsy says
I shaped mine into logs and just sliced, but your lovely stars (and Mardi's) inspire me to want to roll them next time and cut out fun shapes. I also love the combo of Parm and Fontina.
I wish you a very Merry Christmas, Paula. I've enjoyed cooking with you this year.
vanillasugarblog says
Oh what a great idea to make them into shapes.
I made cheez it's a while ago and made them into boring squares.
Mary Hirsch says
Thank you for those very nice two sentences at the end of your Post, Paula. I think you know that I could say that same thing back to you. This is the truth - I wanted to make my crackers into stars rather than circle/disks but I couldn't find my cookie cutter collection. I have absolutely no idea where they are. After spending 1/2 hour looking for them, I pulled out a champagne flute and made boring circles. They still were good, just like yours, but, next time, stars. Yes, you have shown your holiday spirit in the kitchen and I will read more thoroughly your cookie Posts when I have time next week. Have fun with your Dad, family and thank you for telling us a bit about your holiday in Buenos Aires.
Mari says
They look awesome! This will surely be a crowd pleaser!
Have a blessed weekend 🙂
guineapigfood says
Those stars look beautiful, especially in different sizes! Great job!
Nana says
Love the star shape crackers, perfect for a holiday party. We enjoyed these a lot and I would like to
keep some prepared dough in the freezer for any kind of get together. Enjoy your Christmas holiday
celebrations, sounds like fun.
yummychunklet says
Love the star shapes!
Tammy says
Oh yes, you girls who did star shapes are brilliant! And yes, I love the idea of a savory hand-pie ... Hmmm... mind is whirring now! Merry Christmas!
Pachecopatty says
Gorgeous-I LOVE the stars!! You've given me inspiration to try a different shape next time- I have these little feet cutters I've been wanting to try 😉 Have a very Merry Christmas;-)
Marissa | Pinch and Swirl says
These look lovely - I like your hand pie idea too!
Susan says
I love the stars. Paula!
Thanks for your well-wishes for Braveheart - he's doing remarkably well!
Wishing your family & you all the blessings of Christmas! xoxo
ahu says
Happy holidays! These look wonderful and I love the name 🙂
Cathleen says
Paula, love your star shaped crackers! I think I just may make these for Christmas. I actually have the book! Yay! Merry Christmas and Happy New Year!
Sara says
Wow, stars really do work quite well, don't they! I considered it, but I was afraid I'd burn them. Next time! Yours look really terrific, and the cheese combo sounds nice too. Happy holidays to you and your family, Paula!
Maggie says
Cute cute cute little stars! Have a very nice holiday with your family!
Carol | a cup of mascarpone says
Oh, Paula! I am in love with these cheese-it stars!!! What am awesome idea! Love your photos, too!!! Happy Friday and Merry Christmas, Paula!
Cher Rockwell says
So pretty 🙂 Hey - my Christmas spirit just started peeking out this week. You will get done what you need to.
Merry Christmas - so glad to be able to cook and bake along with you!
Mardi @eatlivetravelwrite says
Aren't they pretty as stars??? Merry Christmas Paula - it's been fun getting to know you through FFWD this year!
Lizzy Do says
You and Mardi are so festive with your stars! Well done, my friend. Merry, merry Christmas, Paula...it's been a joy to cook along with you this year! xo