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When you bite into a batch of homemade cheese crackers, the first thing you notice is the savory flavor from real cheese paired with a light sprinkle of sea salt on top. The cheese melts into the dough as it bakes, creating that rich, slightly nutty flavor that store-bought crackers try to imitate but never quite match.
With just a handful of simple pantry ingredients, you get a crisp, golden cracker that is cheesy, crunchy, and perfect for snacking.
If you’ve never made homemade crackers before, you’ll likely be surprised at how easy they come together. For more flavor variations, try my spicy (or not) Mexican crackers, savory sour cream and onion crackers, guilt-free sweet-and-salty crackers, homemade graham crackers, or herbed Italian crackers.
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A full ingredients list, including measurements, can be found in the recipe card below.
One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.
Step 1: Preheat the oven to 400°F, and measure your flour and seasonings into a large mixing bowl. Using a pastry cutter, cut the butter into the flour to form pea-sized pieces.
Step 2: Add cheese and water and mix until just combined.
Step 3: Dump the cracker dough onto a piece of parchment paper (or right onto your baking sheet; I've never had an issue with it sticking).
Step 4: Using a pizza cutter (or knife), cut the crackers into desired shapes. (You can also make the crackers into fancy shapes with cookie cutters.) Sprinkle with optional sea salt. If you didn’t roll the dough on your baking sheet, transfer it now. Using a fork, poke holes in each cracker to prevent puffing.
Step 5: Bake for 10 minutes at 400°F. After 10 minutes, remove the crackers from the outer edges so they don’t burn and place them on a cooling rack.
Step 6: Return the remaining cheese crackers to the oven and continue baking for 2-3 minutes, until most are golden brown. Allow the crackers to cool before removing from the pan. They will crisp as they cool.
DetailTipRollingThough I don’t have issues with my dough sticking, you can always use parchment paper or a lightly floured surface to prevent your dough from sticking. If your dough is too thin, your crackers will burn, but if they are too thick, they won’t be crunchy. Aim to roll your dough to a consistent 1/8 inch thickness.CuttingYou can cut your crackers into any desired shape and size, but for even baking, make sure each batch is uniform in size. To make this step a breeze, use a pizza cutter.BakingRolling your dough to a consistent thickness takes time and practice. Until you have mastered this technique, check your homemade crackers for doneness a little bit early. Remove the finished crackers from the baking sheet and bake the remaining crackers for another 2 minutes.CoolingLeave crackers on a baking sheet to cool; they’ll crisp up as they cool.
Allow the crackers to cool completely before storing.
Place them in an airtight container or Mason jar at room temperature.
They will stay crisp for up to 5 days, though they rarely last that long in most kitchens.
If the crackers soften slightly, you can crisp them back up by placing them in a warm oven for a few minutes.
Is it cheaper to make your own crackers?
Yes, homemade crackers are usually cheaper to make, especially when you use pantry staples like flour, butter, and cheese.
What is the best cheese for crackers?
Sharp cheddar is my favorite cheese for homemade cheese crackers because it gives the crackers the richest flavor.
Is it cheaper to make Cheez-Its at home?
In most cases, it is cheaper to make homemade cheese crackers at home, and you avoid the preservatives found in boxed versions.
What flour is best for cheese crackers?
All-purpose flour works best for homemade cheese crackers because it creates a tender dough that bakes into crisp crackers.
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It's a beautifully updated guide filled with over 100 time-tested recipes, practical tutorials for natural remedies, food preservation, herbal crafting, and simple living wisdom to help you build a home filled with homemade meals and meaningful traditions.
It's an invaluable resource for modern homesteaders and those who cook from scratch alike. Grab your copy here!
Did you make these homemade cheese crackers? If so, please leave a star ⭐ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
Melissa Norris
Skip the boxed snacks and make these homemade cheese crackers instead. Crispy, cheesy, and ready in minutes with simple pantry ingredients, they are the perfect from-scratch snack your whole family will love.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Appetizer, bread, Snack
Cuisine American
Servings 4 servings
Calories 292 kcal
Mixing Bowl I love these Pyrex measuring cups because the large ones double as mixing bowls!
Rolling Pin
Pizza Cutter If you don't have a pizza cutter, you can use a sharp knife.
Preheat oven to 400°F.
Measure flour into a large mixing bowl.
Add cubed butter and cut in with a pastry cutter or two butter knives until it looks like pea-sized clumps.
Add water and stir until just combined. Pro Tip: A few crumbly or dry pieces are fine, they'll incorporate as you knead the dough together a few times.
Place the ball of dough on a baking sheet or stone. Roll dough out until it's 1/16th to 1/8th of an inch thick. Pro Tip: Press harder from the center of the dough and lighter as you reach the edges to try and maintain the same thickness throughout.
Use a pizza cutter and cut into desired shapes.
Pierce each cracker with the tines of a fork to keep them from puffing up.
Sprinkle with sea salt or additional seasonings and bake at 400°F for 10 minutes.
After 10 minutes, remove the outer crackers to keep them from burning and return the rest to continue baking, if needed, for 2-3 minutes.
Allow the crackers to cool completely on the baking sheet. Once completely cool, transfer to an airtight container and store for up to a week.
Recipe Tips:
Detail Tip Rolling Though I don’t have issues with my dough sticking, you can always use parchment paper or a lightly floured surface to prevent your dough from sticking. If your dough is too thin, your crackers will burn, but if they are too thick, they won’t be crunchy. Aim to roll your dough to a consistent 1/8 inch thickness. Cutting You can cut your crackers into any desired shape and size, but for even baking, make sure each batch is uniform in size. To make this step a breeze, use a pizza cutter. Baking Rolling your dough to a consistent thickness takes time and practice. Until you have mastered this technique, check your homemade crackers for doneness a little bit early. Remove the finished crackers from the baking sheet and bake the remaining crackers for another 2 minutes. Cooling Leave crackers on a baking sheet to cool; they’ll crisp up as they cool.Serving Suggestions:
These homemade cheese crackers are incredibly versatile and pair well with many foods.
Serve them:
Storage Instructions:
Allow the crackers to cool completely before storing.
Place them in an airtight container or Mason jar at room temperature.
They will stay crisp for up to 5 days, though they rarely last that long in most kitchens.
If the crackers soften slightly, you can crisp them back up by placing them in a warm oven for a few minutes.
Serving: 0.25recipeCalories: 292kcalCarbohydrates: 30gProtein: 9gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 39mgSodium: 292mgPotassium: 57mgFiber: 1gSugar: 0.2gVitamin A: 447IUCalcium: 158mgIron: 2mg
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Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
