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Crunchy, cheesy, and totally addictive—these homemade cheese crackers taste better than the store-bought ones. They’re made with just a handful of real-food ingredients and come together iso quickly.
My boys love a good snack, and honestly, so do I. But every time I picked up a box of store-bought cheese crackers, I cringed at the long list of ingredients—most of which I couldn’t pronounce. Of course these are the ones the boys are always asking for when we go to the store. So, I wanted a nourishing, homemade version that felt fun, tasted amazing, and made me not feel guilty for saying no at the grocery store.
These homemade crackers have become a staple in our house, and they’re a hit with everyone—kids, hubby, and basically anyone who has tried them. Double up the batch if you want them to last more than a day!
Why You’ll Love This Recipe
Ingredients Breakdown
How to Make Easy Homemade Cheese Crackers
Please see the recipe card at the bottom of this post for the full recipe details.
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Blend the dry ingredients
Add the flour, salt, and shredded cheese to a food processor. Pulse a few times until the mixture looks crumbly and the cheese is well distributed.
3. Add the butter
Add the cold butter and pulse again until small pea-sized pieces form.
4. Bring the dough together
Slowly drizzle in the cold water while pulsing just until the dough comes together. It should be soft but not sticky.
5. Chill the dough
Press the dough into a flat disc, wrap it, and refrigerate for 15 minutes.
This makes it much easier to roll out.
6. Roll it out
Place the dough between two sheets of parchment paper and roll it out very thin—about ⅛ inch thick for crisp crackers.
7. Cut into shapes.
Use a knife, pizza cutter, or small cookie cutter to cut the dough into crackers. Transfer them to the prepared baking sheet, leaving a little space between each one.
8. Bake until golden
Bake for 12–15 minutes, or until the edges are lightly golden and the crackers are crisp. Cool completely as they will continue to crisp.
Recipe Tips
Use cold butter and water to keep the dough tender and flaky.
Just pulse the dough until combined for the best texture.
Make sure to roll your dough evenly. You don’t want it too thin or too thick.
Make sure to watch closely near the end of baking so you don’t overcook the crackers.
They need to cool completely and will continue to crisp as they cool.
How to Store
Once the crackers are completely cooled, store them in an airtight glass jar or container at room temperature for up to 5 days (though they usually disappear much sooner!).
For longer storage, place them in a freezer-safe bag and freeze for up to 2 months. When you’re ready to enjoy them, let them thaw at room temperature. If needed, pop them in the oven for a few minutes to crisp them back up.
Serving Suggestions
- Serve with cheese slices, fruit, and nuts for a simple snack plate
- Pair with soups or chili for a crunchy, cheesy side
- Add to lunchboxes with hummus or sliced veggies
- Use on a snack board or charcuterie tray for gatherings
- Enjoy as a cozy afternoon or movie-night snack
FAQ
More Snack Recipes You’ll Love
Easy Homemade Cheese Crackers
Ingredients
- 1 cup sharp cheddar cheese shredded
- 4 tbsp cold butter cubed
- ½ cup all-purpose flour
- ¼ tsp sea salt
- ¼ tsp garlic powder or paprika optional
- 2 tbsp cold water
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment.
- In a food processor, pulse cheese, flour, salt, and optional seasonings until crumbly.
- Add butter and pulse until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, and pulse just until the dough comes together.
- Form dough into a ball, wrap, and chill for 15 minutes.
- Roll dough between parchment paper to ⅛-inch thickness.
- Cut into small squares, poke a hole in the center of each if desired.
- Transfer to baking sheet and bake for 12–15 minutes until golden and crisp.
- Cool completely before storing.
Notes
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Make sure your water and butter are cold.
- Feel free to experiment with different cheeses or spices!
Did you make this recipe?
I’d love to see! Tag @simplychelseahome on Instagram and leave a comment below!!
