Easy Homemade Cheese Crackers


I am always looking for ways to save money by making my own kitchen staples.  I thought maybe making my own cheese crackers would save some money, but I was wrong.  It’s still cheaper to buy our cheese crackers from the supermarket.  However, homemade cheese crackers are fantastic!  Far superior to any store-bought cheese cracker I have tasted and fun to make.

I intended on these crackers lasting for a couple of days, but between Tom and Brae they didn’t last the afternoon.  We will definitely make them again, but we’ll wait for a special occasion.

Homemade Cheese Crackers

Recipe via A Chow Life & ReadyMade Magazine

  • 8oz extra sharp cheddar cheese, grated
  • 1/2 stick of butter, softened to room temperature
  • 3/4 tsp sea salt
  • 1 cup all-purpose flour
  • 2 tablespoons of ice water

1.  In the bowl of a stand mixer cream the butter, cheese and salt together on med-low speed until completely combined.  Add the flour and mix on low speed until the dough is soft and crumbly.  While the mixer is running slowly dribble in the ice water until the dough comes together.  You may not need all the water.

2.  Remove dough from the bowl and form into a ball then flatten into a disk.  Cover with plastic wrap and refrigerate for one hour.

3.  Preheat the oven to 375 F.  Line two baking sheets with parchment paper.  Divide the dough into two and roll each into a very thin rectangle on another piece of parchment paper.  Aim for the dough to be 1/8 inch thick or less.  Using a pizza cutter, cut the dough into squares and place onto cookie sheets.  Poke a hole into the center of each cracker.

4.  Bake for 10-15 minutes or until puffed up and browning on the edges.  Watch them carefully because they quickly go from perfect to burnt.  Remove cookies to a rack or plate to cool.


Author: Melissa

I live in the high desert outside of Los Angeles in southern California with my 14-year-old daughter and my 6 yr old son. I love to help people, which is why I am a teacher! I find so much joy in helping others create a life they love. This little blog is about food. Growing it, cooking it and eating it! I hope it inspires you to try something new and stretch yourself!

12 thoughts

  1. We made these yesterday and my daughter and I loved them! She asked if could take them home with her and of course I said yes. I skipped the step of putting the dough in the frig for an hour and they came out great. Will 100percent make again with other types of cheese. Many thank you’s for sharing this recipe.

    1. I don’t think so. Velveta has a much higher moisture content so you would have to adjust the liquid content. If you figure it out leave your changes on the comments so others can use velvety too!

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