Go Back

Cheese Crackers

Course Snacks
Cuisine American


  • 1 cup all-purpose or whole-wheat flour
  • 3/4 tsp kosher salt
  • 1/2 tsp. ground pepper optional
  • 4 Tbsp cold unsalted butter but into small cubes
  • 8 ounces grated cheddar
  • 3 –4 Tbsp cold water


  • In the bowl of a food processor, add flour, salt and pepper and pulse 2 or 3 times to mix.
  • Add cold butter cubes and pulse until the flour mix looks like coarse cornmeal.
  • A bit at a time, add the grated cheese and continue pulsing, again until the mixture looks like coarse meal.
  • One tablespoon at a time, add the water and pulse. The dough will form a ball and start riding the processor blade.
  • Remove the dough mixture from the processor, form into a round and flatten, then wrap in plastic wrap and chill for at least 20 minutes and up to 24 hours.
  • Place the chilled dough on a lightly floured surface, and roll thinly, about 1/8".
  • Use a pizza cutter or sharp knife to cut into 1" squares. Prick the crackers with a fork. Transfer to a baking sheet lined with parchment or a silicone baking mat.
  • Place into a preheated 350° oven for 15–20 minutes. Remove from oven and cool crackers on a wire rack (if you can wait).


The above is the basic recipe. You can try different cheddar-like cheeses and different spice mixes as well. I made two batches, one with a blend of chili spices (chipotle, ancho and regular chili powders, paprika, garlic powder and a chili-lime salt blend I had on hand–about 2 teaspoons in all). You can vary this according to personal taste.
I started rolling on a wooden pastry board, then flipped the dough onto parchment to finish rolling and cutting, then transferred the parchment sheet to the baking pan. My crackers were just about an 1/8" thick.
I baked mine for 20 minutes and some crackers were still a bit soft. You do have to watch them since you don't want to them to overbake. They should look golden brown and somewhat puffy.
Keyword Appetizers, Cheddar