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When life gives you lemons you’re supposed to make lemonade.  But what the hell are you supposed to do when life gives you 5 pounds of shredded cheddar cheese? I say make your own cheddar cheese crackers and tell Mr.Nips to take a hike.
cheese crackers
My Mom (Hi Mom!, She actually reads this site, unlike my loving wife.) was making some dishes that required a good deal of shredded cheddar cheese and it was much more economical for her to purchase the cheese in bulk.  That left her with 5 pounds of cheese that she couldn’t use.  She gave to me because, “You’re the only person I know that could actually find a way to use it all before it goes bad.”

Cheddar Cheese Cracker Recipe
1 Stick of Butter – at room temperature
2 Cups Sharp Cheddar Cheese
1 1/2 Cups All Purpose Flour
1 teaspoon salt
1/4 teaspoon cayenne pepper

1. Preheat your oven to 325° and get out your food processor.
2. Throw all of those ingredients into the food processor and pulse until well mixed, about 10 times.
3. Dump the mixture out onto a lightly floured surface and use your hands to bring it together forming a ball of dough.
4. If the consistency allows, roll the dough out into a very thin layer.  Maybe 1/8 inch.  If the dough is too loose to roll, toss it into the fridge for 15 minutes.
5. Once rolled out, cut the crackers.  You can use cookie cutters here if you would like fancy shapes, but I just used a pizza cutter for basic crackers. It’s your call.
6. Place the crackers onto a cookie sheet covered with foil or even better, a Silpat baking mat.
7. Bake for 11 minutes or until the crackers start to get just golden on the edges.
8. Place on a cooling rack until the crackers are no longer warm.
9. Agree to never buy cheese crackers at the store again.

These crackers are so light and airy, you’ll wonder why you never made them before.  Check out the way these look on the inside:
cheese crackers

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55 Responses to “Cheese Crackers – Make Your Own and They’ll Taste Like Cheese”

  1. NancyH Says:

    OMG! I want them NOW! What a great and simple idea – thanks for posting it!

  2. pauly Says:

    hmmmm, I think I am gonna run with this one!

  3. Mark Says:

    You won’t be dissappointed. They are amazing and you’ll go through them so quickly.

  4. Stacy Says:

    Indeed… the are AMAZING! I have tasted them! Like Mark said, you will not be dissapointed!

  5. Joi Says:

    I have a date with these tonight!

  6. Shellei Says:

    jsut wanted to say thanks for the inspiration. I used your recipe in combination w/ one for olive oil crackers to make little cheese stars for my kids. They loved them and I love the idea of making their favorite snack foods.

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    Eating my cheese crackers: http://tinyurl.com/7hjv33 filled with grains of paradise. Amazing.

  11. casey Says:

    Since I have a teeny flat, rolling out dough is a distant dream but you can make little sticks with your hands or flat button shapes and bake and they are just as good with an artsy flair! :) Thx for the recipe.

  12. krystyn Says:

    I added rosemary to mine and used mozzarella instead and they turned out sooo lovely. Thanks for the recipe :)

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  15. Karen Says:

    I made these today using a pumpkin cookie cutter for Halloween, and they came out so awesome! I added additional spices (onion & garlic powder, adobo seasoning in place of the salt, and some paprika to help the color) and about 1/2 teaspoon of dijon mustard. Plus, I used half sharp cheddar & half colby jack cheese. This is a very forgiving recipe, btw. I don’t have a food processor, so I used my hand mixer. Unfortunately, the butter wasn’t soft enough, so I ended up with almost a pie crust dough, the butter left in coarse pebbles. Since the dough was too crumbly, I added a couple of tablespoons of cold water (mixed with yellow & red food coloring, to intensify the orange color) just ’til a proper dough was formed. Even with all those changes, they still came out perfect as cute little pumpkin crackers. :)

    I can’t wait to try this recipe using white cheddar and a Christmas tree cookie cutter. Then I’ll paint the crackers with egg yolk mixed w/green food coloring and maybe sprinkle a little bit of paprika on the top before baking. Thanks so much for posting this recipe. :)

  16. Sara Says:

    A silly question: I was curious how long you think it would be before these crackers went bad.

  17. bessy mcgween Says:

    these look sooo goooood cant wait to make and eat.

  18. elegraph Says:

    I just made these. As you said in an update post to this one, it is SO true that rolling them super-thin makes all the difference! Half of my batch (I actually halved the recipe) was too thick and half was perfect… the better half was also left in the oven a little longer and they were fantastic. The only variation was that I skipped the cayenne and added a little garlic powder. Thanks for the recipe!

  19. Lorelai Says:

    Because I’m vegan, I replaced the cheese and butter with Follow Your Heart vegan cheddar cheese and Earth Balance buttery spread, and they turned out amazing!
    Mine had to bake for five extra minutes, but it’s probably just because I made them a bit thick (I don’t own a rolling pin for some reason).

    Thanks for the recipe! I’ll definitely be making them again. :)

  20. Sandy Says:

    You may have a teeny flat, but you have to get creative. I don’t even have a kitchen table, haven’t had one for 5 years, (long story), but I improvise. I have been using an old typerwriter table. And I cook full Thanksgiving dinners, I bake bread using it etc. There is nothing you can not do if you put your mind to it. Even a finished peice of wood over a box would do. That is currently my table now since I just moved. And I made my redo – Thanksgiving dinner on it. ( I missed the actual Thanksgiving, so I redone it in February. Anyway good luck, and happy baking.

  21. Nora Says:

    Quick question – do you use shredded cheddar or the cold pack cheddar tubs?

  22. Emily Says:

    Delicious! I love cheese crackers, but they’re so expensive, so I had to try this out. I added a little onion powder to mine, since I noticed it was listed in the ingredients of several cracker brands I like, and it turned out beautifully.
    Thanks for the recipe!

  23. DifferentSandy Says:

    Try putting a big cutting board across your sink for rolling space. An ironing board can work, too.

  24. JaffyAnn Says:

    I was searching the internet for cheese crackers. When I was a kid my mom used to make them from a Church CookBook recipe. They weee yummy but called for a pound of butter!!!
    Anyway I am going to try this and make it ATKINS~Low Carb friendly…. Hope for the BEST!!
    I will replace the four with Milled Flax Seed (zero carbs) and Butter (zero carbs) so just the cheese will count!!! Yay! Sure hope is works … it could just be a hot mess!!! hahaha I’ll let you know!

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  26. Heathercicle Says:

    Hello! This is really the first time I’ve seen your blog and am really loving it. I have a question that might seem silly (but I’m a poor college student, thankyouverymuch). Are there any acceptable substitutes for a food processor to make this? Or is there another method you can recommend? Most will just tell me to go buy one but I haven’t seen any super cheap processors that I feel will keep so I think it’s not worth my money.

  27. Heathercicle Says:

    I suppose I should mention that I did see the comment about using a hand mixer. I would just like a little input from the chef, though. :)

  28. Garry Says:

    what do you want??? your freaking readers to die of a heart attack

  29. Dawn Says:

    OH MY GOODNESS!! I have made 5 batches of these (in several different flavor combos) since I found your blog & they are gone about as quickly as they come off the pan. My toddler adores them. And I like knowing that there are no artificial flavors or colors or preservatives in them. Thank you for giving us an alternative to the storebought snacks.

  30. michiko kojima Says:

    not light and airy as thought it tastes ok…maybe it would work better as a bread stick with like a cheese dip or maybe a light sour cream dip….might try it with bread flour lol.

  31. Julia Says:

    This is an awesome recipe! Also, I have started using my pasta roller to sheet the dough, it is much easier to achieve that perfect thin sheet. Thanks for the great recipe!

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  36. Sally Says:

    Just made these! I used fresh ground whole wheat flour and added dried crushed basil instead of the cayenne. Wonderful! Thanks for sharing!

  37. Nikki Says:

    What are the nutritional facts on these crackers because they look like a delicious snack!!!

  38. Jenelle Says:

    they look delicious but before i try to make them i just wanted to know if these crackers are crisp like cheeze its or are they softer? they look crisp in the pic but just wanted to make sure that’s how they come out? thanks!

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  40. Shelby Says:

    I will definitely make these. I’m trying not to eat anything processed, and I love cheese its. So this will really help. Thanks!!

  41. Tan Says:

    Hi there
    I have just sussed out your site and cannot wait to get home and start making the cheese crackers … just one question though, when you say 1 stick of butter what weight is that in pounds (or grams)??
    I live in South African and have noticed that our butter blocks are packaged bigger than your sticks in USA so I just want to get the quantity correct.
    Thanks SO much for a fantastic site!!
    Take care

  42. Mark Says:

    Hey Tan,

    A stick of butter in the US is 1/4 pound by weight. Or a half a cup if you’re so inclined.

  43. Tan Says:

    Fantastic! Thanks Mark, I cannot wait to get baking :)

  44. Victoria Says:

    Omg thank you so much! Me and my peers wer so hungry and there was nothing to eat but crackers and cheese and we wer tired of the same thign so we decided to see what we can make with that n i found this me and my people loved it!!!

  45. Jozie77 Says:

    Thank you so much, from me and from my boys, whose health is my number one priorty. I hate buying crackers from the store which are full of hydrogenated oils and transfatty acids. Yeah, finally a cracker recipe, and guess what the crackers taste like cheese instead of dry flour!!

  46. Margarita Says:

    First time that I read your recipes and I LOVE THEM!!!!
    Thank you,

  47. Consuela Says:

    Just made these. They smell and taste amazing!

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  49. heather Says:

    can I use oil instead of butter?

  50. Mark Says:

    You can Heather, but you’ll get a much crispier and thinner cracker. The water in the butter turns into steam when cooked creating all those little pockets.

  51. Sharon Says:

    I thought your ideas were great. You could also try forming the dough into a log and cutting with a cheese slicer.

  52. K Says:

    Crumbs. All I got were crumbs. Refrigerating made no difference. This was totally unroll-able and would not stick together no matter what I did. I can’t even imagine what I could have done wrong. Used exact measuring and exact method. Tell me I’m not the only one?

  53. Connie Says:

    Any thick drinking glass or smooth jar will work for a rolling pin, or thermas jug or…. Just turn on the side, powder with flour and roll away. Just be careful to not apply excessive pressure that would break the glass items. I have done this for years successfully.

  54. Emily Says:

    I just made them with whole wheat flour, sifted finely. I changed the recipe a tad to include himalayan pink salt and sharp cheddar cheese. I also added a tiny bit of water since I used my kitchen aid mixer instead of food processor (only have a tiny one). they turned out great!

  55. Pauline Says:

    These turned out great. I also used a little water to hold the dough together.
    They are definitely cheesy.

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