Homemade Cheese Crackers will be a big hit at your next party or in holiday gift bundles.
While you can pick up premade cheesy snack crackers almost anywhere, anytime—from the grocery store to a gas station to a vending machine—making the homemade version is something special. These tiny dynamos of crisp, cheesy goodness are easier than you might think to whip up. Even better: you can either enjoy them right away or store them for later in the freezer.
The key to making cheese crackers is using your food processor. Its high-powered mixing capabilities mean you can manufacture the base dough in mere minutes. Dump in the shredded cheeses and dry ingredients and push a button; add in the chilled butter and then the water, and in less than five minutes, you have your batter. It’s a simple process that makes deliciously buttery, cheesy crackers with delightfully salty tops.
You will love making cheese crackers from scratch. They are easy to make, and the flavor and texture are so much better than store-bought crackers. Serve them at your next cocktail party or gathering alongside your favorite dips or spreads. Or, instead of making cheese straws to give to friends and neighbors at the holidays, make up a big batch of these tasty crackers instead. With minimal effort, you get artisanal-level snacks with big cheese flavor and just-right crunch.
Shredding your own cheddar cheese
For this recipe, the main cheese is shredded sharp cheddar cheese. Instead of just buying a bag of pre-shredded cheddar, buy a block and shred your own. Why? Because you get a much better texture and the flavor will be stronger. Pre-shredded cheese is coated with a waxy substance so that it won’t clump up while sitting in the bag in the dairy case of your supermarket. When you shred your own from a block of cheese, you don’t have to deal with that additive. Here, the recipe calls for six ounces; a six-ounce block of cheese will generally yield about one and a half cups shredded.
How do I store leftovers?
For short-term storage, store cheese crackers in an airtight container or resealable bag. Packed this way, they will keep for about 3-4 days. Fortunately, cheese crackers freeze beautifully. Freeze in a resealable freezer bag for up to 3 months. Let the crackers thaw at room temperature for about 30 minutes before serving.
Serving suggestions
Cheese crackers are versatile and easy to use. For appetizers, set them out with complementary dips and spreads. For instance, they go well with Pimento Cheese or Creamy Spinach Dip. You can also set out pepper jelly or cherry preserves if you like the sweet-savory combo. At the holidays, consider making up gift bags or boxes with these cheese crackers. Pair them with your favorite spread and some sweet treats like Chocolate Truffles, and you’ve got a lovely homemade gift for hosts or neighbors.
Cheese Crackers Recipe
Ingredients
- 6 ounces sharp cheddar cheese shredded
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 1/4 teaspoons cornstarch
- 1 teaspoon finely grated Parmesan cheese
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter cold and cut into small cubes
- 2 tablespoons cold water plus more as needed
- Flaky salt for sprinkling (optional)
Instructions
- Place the shredded cheddar, flour, garlic powder, cornstarch, Parmesan cheese, and salt in a food processor. Pulse for about 30 seconds until they are well combined.
- Add the cold butter cubes and pulse for another 20 seconds until the mixture looks like wet sand.
- Add the cold water and pulse until the dough begins to form clumps. If the mixture is still too crumbly after adding the water, add 1 teaspoon more water at a time until the dough comes together.
- Transfer the dough onto a lightly floured surface, shape it into a square, and wrap it in plastic.
- Refrigerate the dough for 45 minutes to firm it up before baking.
- Preheat your oven to 350°F. Roll out the chilled dough to about 1/8 inch in thickness. Cut the dough into 1-inch squares. For a classic look, use a skewer or toothpick to poke a small hole in the center of each cracker and sprinkle flaky salt on top.
- Place the crackers on a baking sheet and bake for 17-20 minutes until they turn golden around the edges. Remove from the oven and let cool completely before serving.
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