Introduction

These homemade cheese crackers are delightfully crispy and packed with sharp cheddar and pecorino romano flavors. Easy to make and perfect for snacking, they offer a savory crunch that’s hard to resist.

Ingredients

⅓ cup unsalted butter (room temperature)
6 oz. white sharp cheddar cheese (shredded)
3 oz. pecorino romano cheese (shredded)
1.25 cups all-purpose flour
1 teaspoon kosher salt
4 tablespoons cold water
1 tablespoon everything bagel seasoning or Italian seasoning

Instructions

Step 1: Place the butter, cheddar cheese, and pecorino romano in a stand mixer bowl. Mix on medium/high speed for 5-6 minutes until smooth and well combined.
Step 2: Whisk the salt into the flour. Gradually add the flour mixture to the bowl and mix on low speed until the mixture resembles a dry crumble.
Step 3: Slowly add the cold water by the teaspoon, mixing until a dough forms.
Step 4: Divide the dough into two balls and flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Step 5: Preheat the oven to 375ºF. Roll out one dough disk on parchment paper into a thin rectangle, less than ⅛ inch thick.
Step 6: Sprinkle your chosen seasoning evenly over the dough and gently roll it into the dough with a rolling pin.
Step 7: Use a ruler to mark 1-inch wide by 7-8 inch long rectangles. Cut along the lines carefully with a pizza cutter, avoiding the parchment paper beneath.
Step 8: Transfer the parchment with the cut crackers onto a baking sheet, spacing them so they do not touch.
Step 9: Place the baking sheet in the freezer for 15-20 minutes to firm up the crackers.
Step 10: Bake at 375ºF for 15-17 minutes until edges start to brown.
Step 11: Remove from oven and immediately transfer the parchment to a cooling rack to cool completely.

Tips & Variations

Use finely grated cheese for a smoother dough and better texture in the crackers.
Try different seasonings like smoked paprika, garlic powder, or rosemary for unique flavors.
Ensure the dough is rolled very thin for crispier crackers.
If the dough is too sticky, chill it longer before rolling.

Storage

Store cooled cheese crackers in an airtight container at room temperature for up to one week. To re-crisp, warm them in a preheated oven at 300ºF for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute with similar hard cheeses like Parmesan or Gruyere to vary the flavor, but sharp cheeses provide the best taste and texture.

Why do I need to freeze the dough before baking?

Freezing firms up the dough, helping the crackers hold their shape and ensuring they bake evenly and crisp up nicely.

Cheese Crackers Recipe

Print Recipe

★★★★★

4.5 from 106 reviews

These homemade Cheese Crackers are a crispy, savory treat made with sharp cheddar and pecorino romano cheeses. Perfectly thin and seasoned with your choice of everything bagel or Italian seasoning, these crackers have a delightful cheesy flavor and satisfying crunch. Ideal for snacking or serving with dips and cheeses, they are baked to golden perfection and easy to make at home.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 1 hour 32 minutes
Yield: Approximately 20–24 crackers 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Cheese Mixture

⅓ cup unsalted butter (room temperature)
6 oz. white sharp cheddar cheese (shredded)
3 oz. pecorino romano cheese (shredded)

Dough & Seasoning

1.25 cups all-purpose flour
1 teaspoon kosher salt
4 tablespoons cold water
1 tablespoon everything bagel seasoning or Italian seasoning

Instructions

Mix Cheeses and Butter: Place the unsalted butter, shredded sharp cheddar, and pecorino romano cheeses into the mixing bowl of a stand mixer. Using a stand or electric mixer, combine on medium/high speed for 5-6 minutes until the mixture becomes smooth and fully integrated.
Combine Flour and Salt: Whisk the kosher salt into the all-purpose flour thoroughly. Gradually add this flour mixture to the cheese and butter bowl while mixing on low speed. The mixture will start to form a dry crumble.
Add Cold Water: Slowly add cold water by teaspoons into the bowl while mixing. Continue until a cohesive dough forms.
Form and Chill Dough: Divide the dough into two balls, then flatten each into a disk shape. Wrap the disks tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
Preheat Oven: When ready, remove dough from fridge and preheat the oven to 375°F (190°C).
Roll Out Dough: Place a piece of parchment paper on your counter and roll each dough disk out into a large rectangle less than 1/8 inch thick. Ensure the dough is very thin for crisp crackers.
Add Seasoning: Sprinkle your chosen seasoning generously over the rolled dough. Gently roll the seasoning into the dough using your rolling pin.
Cut Crackers: Use a ruler to mark 1-inch wide by 7-8 inch long strips. Carefully cut along these lines with a pizza cutter or pastry cutter, avoiding cutting the parchment paper beneath.
Prepare for Baking: Transfer the parchment with cut crackers to a large baking sheet, spacing crackers so they do not touch.
Freeze Before Baking: Place the baking sheet in the freezer for 15-20 minutes to firm the crackers, helping maintain shape during baking.
Bake Crackers: Bake at 375°F for 15-17 minutes until crackers are lightly browned and crisp.
Cool: Remove from oven and immediately peel the parchment paper off the baking sheet, transferring the crackers to a cooling rack to cool completely.

Notes

Make sure the dough is rolled very thin (less than 1/8 inch) for a crispy texture.
Using cold water helps form a firm dough; add water gradually to avoid a sticky dough.
Freezing the crackers before baking helps them keep their shape and become crisp.
Feel free to experiment with different seasonings or add a pinch of cayenne for a spicy kick.
Store cooled crackers in an airtight container at room temperature for up to 1 week.

Keywords: Cheese Crackers, Homemade Crackers, Sharp Cheddar Crackers, Savory Snack, Baked Cheese Crackers