Sharp cheddar dough chills for exactly 30 minutes before slicing, letting butter solidify so crackers bake shatteringly crisp instead of soft.
Homemade Cheez-It Crackers
Get ready to elevate your snacking game with these scrumptious homemade cheese crackers! Crafted with just a handful of ingredients, including sharp cheddar and a hint of buttery goodness, these crunchy delights are perfect for munching on their own or pairing with your favorite dips. Whip up a batch and enjoy a cheesy, irresistible treat that’s sure to please!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2-4 tablespoons cold water (30-60 ml)
🥛Dairy & Eggs(2)
- 1/4 cup unsalted cold butter (56.8 g)
- 1 (8 oz) block sharp cheddar cheese, shredded (227 g)
🫙Pantry Staples(1)
- 1 cup all-purpose flour (125 g)
🧂Spices & Seasonings(1)
- Dash of saltoptional
Nutrition (per serving)
Calories
380
Protein
12g
Carbs
24g
Fat
26g
👨🍳 Instructions
- 1
Preheat oven to 375°F and line 2 baking sheets with parchment paper.
- 2
In a food processor, combine the shredded cheddar, flour, and butter. Pulse about 30 seconds, until crumbly.
- 3
Add the cold water and pulse again until the dough clumps together.
- 4
Transfer dough to two sheets of parchment paper. Roll out to about ⅛ inch thick.
- 5
Using a knife or a pizza cutter, cut them into square shapes. Place them on the prepared baking sheets. Poke a hole in the center of each square.
- 6
Bake for 15 minutes, until puffed and slightly crisp (do not let them brown).
- 7
Cool on the baking sheet for at least 1 hour to fully crisp up.
- 8
Store in an airtight container and enjoy!
💡 Pro Tips
- ✓Freeze your shredded cheddar for 15 minutes before pulsing because cold fat creates discrete pockets that generate steam during baking, producing the characteristic puffed, crispy texture rather than a dense, greasy cracker.ingredient15 minutes pre-freeze
- ✓Roll dough between two parchment sheets to exactly 1/8 inch (3mm) thickness using a ruler or dough thickness guide, as crackers thinner than this burn before crisping, while thicker ones remain chewy in the center.technique1/8 inch (3mm)
- ✓Poke a hole in each cracker before baking to allow steam to escape evenly; without venting, trapped moisture creates dome-shaped bubbles that collapse during cooling, reducing final crispness by 30-40%.technique1 hole per cracker
- ✓Bake at 375°F for exactly 15 minutes because the Maillard reaction begins at 330°F but browning accelerates rapidly above 375°F; even 2-3 minutes extra causes bitter, burnt edges that dominate the cheese flavor.timing375°F for 15 minutes
- ✓Cool crackers on the baking sheet for the full hour (not on a wire rack) because residual heat (around 180°F) continues moisture evaporation; removing too early traps steam inside and prevents the crispy structure from fully setting.timing1 hour on baking sheet
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Sharp cheddar dough chills for exactly 30 minutes before slicing, letting butter solidify so crackers bake shatteringly crisp instead of soft.
Homemade Cheez-It Crackers
Get ready to elevate your snacking game with these scrumptious homemade cheese crackers! Crafted with just a handful of ingredients, including sharp cheddar and a hint of buttery goodness, these crunchy delights are perfect for munching on their own or pairing with your favorite dips. Whip up a batch and enjoy a cheesy, irresistible treat that’s sure to please!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2-4 tablespoons cold water (30-60 ml)
🥛Dairy & Eggs(2)
- 1/4 cup unsalted cold butter (56.8 g)
- 1 (8 oz) block sharp cheddar cheese, shredded (227 g)
🫙Pantry Staples(1)
- 1 cup all-purpose flour (125 g)
🧂Spices & Seasonings(1)
- Dash of saltoptional
Nutrition (per serving)
Calories
380
Protein
12g
Carbs
24g
Fat
26g
👨🍳 Instructions
- 1
Preheat oven to 375°F and line 2 baking sheets with parchment paper.
- 2
In a food processor, combine the shredded cheddar, flour, and butter. Pulse about 30 seconds, until crumbly.
- 3
Add the cold water and pulse again until the dough clumps together.
- 4
Transfer dough to two sheets of parchment paper. Roll out to about ⅛ inch thick.
- 5
Using a knife or a pizza cutter, cut them into square shapes. Place them on the prepared baking sheets. Poke a hole in the center of each square.
- 6
Bake for 15 minutes, until puffed and slightly crisp (do not let them brown).
- 7
Cool on the baking sheet for at least 1 hour to fully crisp up.
- 8
Store in an airtight container and enjoy!
💡 Pro Tips
- ✓Freeze your shredded cheddar for 15 minutes before pulsing because cold fat creates discrete pockets that generate steam during baking, producing the characteristic puffed, crispy texture rather than a dense, greasy cracker.ingredient15 minutes pre-freeze
- ✓Roll dough between two parchment sheets to exactly 1/8 inch (3mm) thickness using a ruler or dough thickness guide, as crackers thinner than this burn before crisping, while thicker ones remain chewy in the center.technique1/8 inch (3mm)
- ✓Poke a hole in each cracker before baking to allow steam to escape evenly; without venting, trapped moisture creates dome-shaped bubbles that collapse during cooling, reducing final crispness by 30-40%.technique1 hole per cracker
- ✓Bake at 375°F for exactly 15 minutes because the Maillard reaction begins at 330°F but browning accelerates rapidly above 375°F; even 2-3 minutes extra causes bitter, burnt edges that dominate the cheese flavor.timing375°F for 15 minutes
- ✓Cool crackers on the baking sheet for the full hour (not on a wire rack) because residual heat (around 180°F) continues moisture evaporation; removing too early traps steam inside and prevents the crispy structure from fully setting.timing1 hour on baking sheet