Crispy Homemade Cheese Crackers Recipe (Print Version)

Craving Homemade Cheese Crackers? Whip up these wonderfully cheesy, perfectly crisp bites. A simple, nostalgic recipe that's way better than store-bought.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 ½ cups (180g) All-Purpose Flour
02 - 1 cup (113g) Sharp Cheddar Cheese, freshly grated and cold
03 - ½ cup (113g) Unsalted Butter, very cold and cubed
04 - 1-3 tablespoons Ice Water

→ Flavor Boosters

05 - ½ teaspoon Salt (plus more for sprinkling)
06 - ¼ teaspoon Smoked Paprika

→ Finishing Touches (Optional)

07 - Flaky Sea Salt, for sprinkling
08 - Extra Smoked Paprika, for sprinkling

→ Optional Flavor Enhancements

09 - ¼ teaspoon Garlic Powder
10 - ¼ teaspoon Onion Powder
11 - Pinch of Cayenne Pepper

# Instructions:

01 - First things first, grab a large bowl and whisk together your all-purpose flour, salt, and smoked paprika. I always give it a good mix to ensure everything's evenly distributed. Honestly, I've had batches where one cracker was super salty and another bland because I rushed this step. Don't be like me! This is where you set the stage for perfectly seasoned Homemade Cheese Crackers.
02 - Now, add your cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. I know, it feels like forever sometimes, but those little butter bits are what give your crackers that amazing crisp texture. Don't overmix here, or your crackers might get tough.
03 - Stir in your freshly grated sharp cheddar cheese. Then, slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. You might not need all of it, or you might need a tiny bit more. It should form a shaggy ball. I once added too much water and ended up with a sticky, unmanageable mess – total kitchen chaos! Just mix until it holds together.
04 - Gather the dough into a disc, wrap it tightly in plastic wrap, and pop it into the fridge for at least 30 minutes. This chilling step is non-negotiable, honestly. It helps the gluten relax and makes the dough much easier to roll out. I've tried to skip this, thinking "it'll be fine," and ended up wrestling with a crumbly, stubborn dough. Learn from my mistakes!
05 - Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. This is where I sometimes get a bit messy, flour everywhere! Use small cookie cutters (squares are classic, but I love stars!) to cut out your cracker shapes. Re-roll scraps as needed, but try not to overwork the dough.
06 - Carefully transfer your cut-out crackers to the prepared baking sheets. If you want, sprinkle a little extra flaky sea salt or more smoked paprika on top. Bake for 12-15 minutes, or until they're golden brown and crispy. Keep a close eye on them; they can go from perfectly golden to burnt in a flash! The smell that fills your kitchen at this point is just incredible – pure cheesy heaven. Let them cool completely on a wire rack to ensure maximum crispness.

# Notes:

01 - Don't overwork the dough; that's how you get tough crackers instead of light, crispy ones.
02 - Store in an airtight container once completely cooled for up to a week for best crispness.
03 - Try a mix of sharp cheddar and Parmesan cheese for a deeper, saltier flavor profile.
04 - Serve alongside creamy tomato soup or on a simple charcuterie board for a delightful snack.

# Equipment Needed:

01 - Food processor (optional)
02 - rolling pin
03 - small cookie cutters
04 - baking sheets
05 - parchment paper
06 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 30-35g
Total Carbohydrate: 35-40g
Protein: 10-12g

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