Homemade Cheez-Its Crackers


  • 1 ½ cups (180g) sharp cheddar cheese, shredded
  • 4 tablespoons (56g) unsalted butter, softened
  • ½ teaspoon salt
  • ½ cup (60g) all-purpose flour, plus extra for rolling
  • 2 tablespoons ice water


Step 1: Prepare the Dough

  1. In a food processor, combine the shredded cheddar cheese, softened butter, and salt. Pulse until the mixture resembles coarse crumbs.
  2. Add the flour and pulse until the dough comes together. If the dough seems too dry, add ice water, one tablespoon at a time, and pulse until it forms a smooth dough.
  3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Roll Out the Dough

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a rolling pin and flour as needed to prevent sticking.
  3. Use a sharp knife or a pizza cutter to cut the dough into small squares or rectangles, about 1 inch in size. You can also use a small cookie cutter for fun shapes.

Step 3: Bake the Crackers

  1. Transfer the cut-out crackers to the prepared baking sheet, leaving a little space between each cracker.
  2. Prick each cracker with a fork to create small holes in the surface.
  3. Bake in the preheated oven for 10-12 minutes, or until the crackers are golden brown and crisp. Keep an eye on them, as they can burn quickly.
  4. Remove the crackers from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 4: Serve and Enjoy!

  1. Once cooled, your homemade Cheez-Its crackers are ready to enjoy! Serve them as a snack on their own or pair them with your favorite dips or spreads.
  2. Store any leftover crackers in an airtight container at room temperature for up to one week. Enjoy the cheesy goodness whenever you like!


Feel free to experiment with different types of cheese or add seasonings like paprika, garlic powder, or onion powder for extra flavor variations.

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