Homemade Cheese Crackers
These cheese crackers are Luke’s newest favorite snack, and I couldn’t be happier about it. After he developed something of an obsession for the red box available in stores, I knew I had to try making a homemade alternative. After lots of testing, he loves these even more than the store-bought version, and I think you will, too!
Unlike the ones you can buy in stores, these cheese crackers have only a handful of ingredients. But don’t worry, they’ve still got all the flavor!
With school starting soon, I can’t think of a better time to share this recipe. Crisp, light, and packed full of cheddar, my cheese crackers are the ideal salty treat for after school snacks or end-of-summer parties. They also pair perfectly with my Cosmic Brownies or my Rice Krispie Treats to make for a kid-approved lunch box!
The process for making these cheese crackers is super simple. If you’ve ever made my pie crust before, this recipe is similar in that the food processor does the hard work–so all you need to do is roll, cut, and enjoy! Let’s get into the ingredients.
What You Need
These crackers have a delightfully crisp exterior and light, flaky layers–thanks to a few carefully chosen ingredients.
Cheddar cheese. Besides flavor, cheddar also adds fat and binds the rest of the ingredients together. You can always substitute another similar hard cheese; just don’t use anything softer, or your crackers might not bake properly. Sugar. Just a little bit of sugar helps balance the savory notes in these crackers. It adds depth of flavor but does not make them sweet! Paprika. Paprika adds a very subtle taste while also boosting the gorgeous orange glow that is signature to these cheese crackers. Salt. I add salt in the dough and sprinkle some on top as well. This makes for a flavorful cracker that, once baked, has some bright little punches of salt you’ll taste as you’re crunching away. A coarse salt like kosher salt is required, if you use table salt the end results will be much too salty.Butter. Not only does butter add flavor, but by making it very cold, it gives these cheese crackers their flaky, light texture. Ice water. Water serves two purposes in these cheese crackers. It binds all of our dry ingredients together, and it also preserves their texture by preventing the butter from melting out of the dough.
SAM’S TIP: I recommend buying a block of cheese and shredding it yourself rather than buying a bag of shredded cheese. Shredded cheese is more expensive, contains additives, and usually doesn’t taste as good. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cheese Crackers
SAM’S TIP: Crackers will be a bit soft while they are still warm but will become crispier as they cool. If your crackers are still soft after cooling, they may just need more time in the oven or may have not been rolled quite thin enough. Enjoy!
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Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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