These homemade cheddar cheese crackers are one of those little wins—a crunchy, cheesy, satisfying snack. The whole family loves these little bites.
Around our homestead, we’re always looking for ways to trade store-bought staples for homemade versions that use simple ingredients and taste even better.
Whether you’re packing snacks for a road trip, or looking for a kid-friendly project on a rainy day, this recipe is a keeper. Plus, it’s a great way to use up pantry staples and a block of sharp cheddar cheese that’s been sitting in the fridge.
Why Make Homemade Crackers?
At our house, we’re all about saving money, cutting back on waste and avoiding unnecessary trips to the grocery store. Making your own homemade crackers means you control what goes in your food.
We strive for no preservatives, no artificial coloring, and no plastic packaging. You’ll be surprised how easy it is to ditch those store-bought cheese crackers once you’ve tried this homemade version of Cheez-its.
Homemade Cheddar Cheese Crackers: A Family Favorite
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Equipment
Ingredients
- 1 ½ Cups Sharp Cheddar Cheese shredded (avoid pre-shredded cheese for the best result)
- ¾ Cup All-Purpose Flour or use whole wheat flour for added whole grains
- 4 Tablespoons Unsalted Butter cold and cubed
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Kosher Salt or sea salt
- ⅛ Teaspoon Black Pepper optional, but it adds a nice kick
- 1-2 Tablespoons Water as needed
Instructions
- Make the Dough. In the bowl of a food processor (or using a stand mixer), pulse together the cheese, flour, butter, and seasonings until the texture resembles pie dough. Add just enough ice water until the dough forms a ball.1 ½ Cups Sharp Cheddar Cheese, ¾ Cup All-Purpose Flour, 4 Tablespoons Unsalted Butter, ½ Teaspoon Garlic Powder, ¼ Teaspoon Onion Powder, ¼ Teaspoon Kosher Salt, ⅛ Teaspoon Black Pepper, 1-2 Tablespoons Water
- 🍽️ Tip: If the dough feels sticky, add a little extra flour.
- Chill. Wrap the dough tightly in plastic wrap and chill it for at least 30 minutes. This step helps develop the flavor and makes it easier to roll out later.
- Roll and Cut. Preheat your oven to 375°F. On a lightly floured surface, roll out the dough to about ⅛-inch thickness. Use a pizza cutter or small cookie cutter to cut into your desired shapes. For traditional crackers, cut 1-inch squares and poke holes in the center with a toothpick.
- Bake. Line your baking sheets with parchment paper. Arrange the crackers about ½ inch apart and bake for 12–15 minutes until puffed and golden brown.
- ⏱️ Baking time may vary slightly based on cracker size.
- Cool. Let crackers cool on a wire rack to finish crisping up. Once cooled completely, store them in an airtight container at room temperature for up to 5 days.
Nutrition
Recipe Notes & Variations
This easy recipe is endlessly flexible. Here are a few ways to make it your own:
- Use whole wheat flour or mix in some whole grains for extra texture.
- Swap in Gruyère, Parmesan, or Pepper Jack for a different flavor.
- Add dried herbs, like rosemary or thyme, for a savory twist.
- Want thinner crackers? Run the dough through a pasta maker on a wide setting!
Serving Ideas
- Pair with homemade dips or apple slices for snack boards.
- Serve alongside soups or chili for extra crunch.
- Keep some in a jar in your root cellar or pantry for unexpected guests.
🫙 How to Store Homemade Cheese Crackers
After baking your crackers to that perfect golden brown crisp, proper storage is key to keeping them fresh and crunchy.
🏡 Room Temperature Storage
Once the crackers have completely cooled on a wire rack, transfer them to an airtight container. Store at room temperature away from direct sunlight or heat.
- Shelf Life: Up to 5 days
- Use a glass jar with a tight-fitting lid or a repurposed metal tin for a plastic-free, zero-waste option.
- You can also use reusable beeswax wraps or plastic wrap in a pinch.
🍽️ Tip: Avoid storing while still warm—they’ll steam and lose their crunch!
❄️ Freezing the Dough
Want to prep ahead for next time? This dough freezes beautifully.
- Shape the dough into a disc.
- Wrap tightly in plastic wrap and place in a freezer-safe bag.
- Label and freeze for up to 3 months.
When you’re ready to bake again, just thaw the dough overnight in the fridge, then roll and cut as usual.
🔄 Re-Crisping Crackers
If your crackers soften (especially in humid climates), just pop them into a preheated oven at 300°F for 5–7 minutes. Let them cool on a wire rack to restore that satisfying crunch.
🧀 Can I use pre-shredded cheese?
You can, but we don’t recommend it. Pre-shredded cheese contains anti-caking agents that can affect how the dough comes together. For the best result, grate your own.
What’s the best way to store homemade crackers?
Once fully cooled, store in an airtight container at room temperature. They’ll stay crispy for up to 5 days.
Can I freeze the dough?
Yes! Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw overnight in the fridge before rolling out.
My crackers are soft the next day—what happened?
Humidity can soften crackers. Pop them back in a preheated oven at 300°F for 5 minutes to re-crisp.
Can I double the batch?
Absolutely. This is a great recipe to double and freeze some dough for later. It also makes a thoughtful homemade gift during the holidays.
What cheeses work besides cheddar?
Try Parmesan, Gruyère, or even smoked Gouda. Avoid moist cheeses like mozzarella—they don’t yield the right texture.
Can I make them without a food processor?
Yes, use a hand mixer or pastry blender and work the dough like you would for biscuits or pie dough.
Easy Copycat Cheddar Cheese Crackers Recipe
These homemade cheddar cheese crackers are more than just a perfect snack—they’re a little taste of self-sufficiency. They’re proof that you don’t need to rely on store-bought versions to enjoy something delicious and comforting.
Once you’ve made your first recipe, you’ll want to keep these crackers in your regular homestead kitchen rotation.
