Homemade Cheese Crackers
This easy 6-ingredient cracker recipe is loaded with delicious cheddar cheese and is perfect for snacking. A healthier homemade alternative to Cheez-Its!
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Table of Contents
About Homemade Cheese Crackers
Perfect for a snack or an appetizer, these copycat Cheez-Its are a must-make for cheese lovers. Plus, they’re a cinch to make, so it’s easy to always have one of the best flavor-craving fixes on hand.
Can you substitute wheat flour?
Whole wheat flour can add nutrients, fiber, and texture to baked goods, but it’s not the most common baking ingredient to have in your pantry.
If you don’t have any whole wheat flour on hand (or simply don’t want to use it) you can substitute the whole wheat flour for all-purpose flour – but know that it’s not uncommon to need a bit more white flour to replace whole wheat flour.
While mixing, be sure that the texture of the batter matches the descriptions in the recipe. You can add up to an additional 1/4 cup of all-purpose flour to help balance the batter. Or, if you have a food scale, you can substitute 113g of whole wheat flour for 120g of all-purpose flour for an error-proof conversion.
What tools do you need for homemade crackers?
While these copycat Cheez-Its are simple to make, there are a few tools you’ll need on hand:
- A large baking sheet – For baking.
- Parchment paper – Helps protect pans and keeps crackers from sticking.
- Rolling pin – For rolling out the dough.
- Pizza Cutter – For cutting into square shapes. You can also use a fluted pastry cutter to give these crackers a more classic Cheez-it look.
- Toothpicks – To create the decorative hole in the middle of the cracker.
- Wire cooling rack – For helping the crackers cool faster, since cool air can access the top and bottom of the crackers.
How long do homemade crackers last?
Once baked, these copycat Cheez-Its can be stored in a sealed container on the counter for up to three to five days.
If at any point the crackers lose their crispness, you can lay them on a baking sheet and bake them at 350 degrees F for a few minutes to zap some life back in them.
Can you freeze crackers?
Surprisingly, yes, you totally can! And it shouldn’t impact their texture or flavor once thawed.
To freeze, store crackers single layer in a freezer bag or storage container. If you need to stack the crackers, separate each layer with a sheet of wax paper.
Crackers can be eaten frozen or thawed on the counter before eating.
How to make cheese crackers
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Prepare your work area by lining a baking sheet with parchment paper, then set aside. Sprinkle a flat area with flour and dust a rolling pin with flour.
Step 2 – In a food processor, toss in the flour, butter, paprika, and salt. Pulse the ingredients until the mixture looks like sand, about two to four minutes. Add the cheese to the food processor, then pulse for one minute. The mixture should be crumbly. Finish by adding water to the batter, then pulse until the dough comes together, about one additional minute.
Step 3 – Shape dough into a ball (careful not to handle too much – the butter must stay cold!) then place on the prepared work area. Use the rolling pin to flatten the dough to about 1/8 inch thick, then use a pizza cutter to trim off the edges of the dough to form a rectangle, then cut the dough into 1×1 inch squares. For a Cheez-It look, use a toothpick to make a hole in the center of each square. Repeat this step (roll dough, shape, then cut) until all the dough has been used, placing the cut crackers on the prepared baking sheet.
Step 6 – Bake!
Step 7 – Let cool and enjoy!
Homemade Cheese Crackers
Ingredients
- 1 cup whole wheat flour
- 1/4 cup unsalted butter, cold and cubed
- 2 cup cheddar cheese, shredded
- 2 tablespoon cold water
- fine sea salt, for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper, then set aside.
- In a food processor, combine the flour, butter, paprika, and salt and pulse until the mixture looks like sand, about 2 to 4 minutes.
- Add the cheese and pulse until crumbly, about 1 minute.
- Add the water and pulse until the dough comes together, about 1 additional minute.
- Remove the dough from food processor and use your hands to gently shape into a ball. Note: do not overwork dough; only form the shape.
- Lightly flour a work area and a rolling pin, then roll dough out to about 1/8 inch thick. Use a pizza cutter to trim off the edges to form a rectangle. Cut the rectangle into 1×1-inch squares. Use a toothpick to make a hole in the center of each square. Reroll and cut any excess dough until all is used.
- Separate and transfer the crackers to prepared baking sheet. Crackers will not spread during baking, so they can be placed close together (but not touching). If desired, garnish with sea salt.
- Bake for 15 to 20 minutes, turning the pan halfway through.
- Transfer crackers to a wire cooling rack, then allow to cool completely.
Notes
Nutrition
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
