These Homemade Cheeze-Its are crispy, cheesy, and packed with savory flavor in every bite. I make them with real sharp cheddar cheese, simple pantry staples, and just a few minutes of hands-on preparation. They bake into crunchy little crackers that are perfect for snacking, lunchboxes, parties, or serving alongside soups and dips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces shredded sharp cheddar cheese
4 tablespoons salted butter, softened
½ teaspoon seasoning salt
½ teaspoon garlic powder
1 cup all-purpose flour, spooned and leveled
2–3 tablespoons ice water
Directions
I place the shredded cheddar cheese, softened butter, seasoning salt, and garlic powder into a food processor or blender and pulse until the mixture becomes crumbly.
I add the flour and continue pulsing until the dough resembles coarse sand.
I drizzle in the ice water one tablespoon at a time, pulsing after each addition until the dough starts to come together into a ball. If needed, I add another tablespoon of water.
I transfer the dough onto plastic wrap, shape it into a disc, wrap it tightly, and refrigerate it for at least 1 hour.
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I cut the chilled dough in half and roll each portion on a lightly floured surface until it is about ⅛ to ¼ inch thick.
I use a sharp knife or pastry cutter to cut the dough into small 1-inch squares.
I poke a small hole in the center of each square using a skewer or toothpick.
I arrange the crackers on the prepared baking sheet, leaving a little space between them.
I bake them for 12–16 minutes until crisp and lightly golden around the edges.
I let the crackers cool completely on the baking sheet before serving or storing.
Servings and Timing
Servings: 100 crackers
Prep Time: 1 hour 15 minutes
Cooking Time: 12 minutes
Total Time: 1 hour 27 minutes
Calories: 18 kcal per cracker
Variations
I sometimes swap the sharp cheddar for extra-sharp cheddar when I want a bolder cheese flavor. For a spicy version, I mix in a pinch of cayenne pepper or smoked paprika. I also enjoy adding dried herbs such as rosemary or thyme for a more gourmet cracker. When I want extra crunch, I sprinkle a little flaky sea salt on top before baking. Parmesan cheese can also be mixed with the cheddar for a deeper savory taste.
Storage/Reheating
I store the cooled crackers in an airtight container at room temperature for up to 1 week. For longer storage, I place them in a freezer-safe container and freeze them for up to 3 months. When I want to refresh their crispness, I warm them in a 300°F oven for about 3 to 5 minutes and allow them to cool before serving.
FAQs
Can I use pre-shredded cheddar cheese?
I can, but I prefer freshly shredded cheddar because it melts and blends into the dough more smoothly.
Why does my dough seem too dry?
I usually add ice water gradually because humidity and flour measurements can vary. An extra tablespoon of water often solves the problem.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it refrigerated until I am ready to bake.
How do I make the crackers extra crispy?
I roll the dough thinner and bake until the edges are lightly golden. I also let the crackers cool completely before storing them.
Can I freeze the unbaked dough?
Yes, I wrap the dough tightly and freeze it for up to 3 months. I thaw it in the refrigerator before rolling and baking.
Conclusion
I enjoy making these Homemade Cheeze-Its because they are simple, flavorful, and incredibly satisfying. The combination of real sharp cheddar, buttery dough, and savory seasonings creates a crunchy snack that rivals any store-bought version. Whether I make them for family gatherings, lunchboxes, or everyday snacking, these homemade crackers always disappear quickly.
📖 Recipe:
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Homemade Cheeze-Its
- Total Time: 1 hour 27 minutes
- Yield: 100 crackers
- Diet: Vegetarian
Description
These homemade Cheeze-Its are crispy, cheesy crackers made with real sharp cheddar and simple pantry ingredients. They bake up golden, crunchy, and perfect for snacking, lunchboxes, or serving with soups and dips.
Ingredients
8 ounces shredded sharp cheddar cheese
4 tablespoons salted butter, softened
1/2 teaspoon seasoning salt
1/2 teaspoon garlic powder
1 cup all-purpose flour, spooned and leveled
2–3 tablespoons ice water
Instructions
- Place the shredded cheddar cheese, softened butter, seasoning salt, and garlic powder into a food processor or blender and pulse until crumbly.
- Add the flour and continue pulsing until the mixture resembles coarse sand.
- Drizzle in the ice water, 1 tablespoon at a time, pulsing after each addition until the dough comes together into a ball.
- Transfer the dough onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cut the chilled dough in half and roll each portion on a lightly floured surface to 1/8 to 1/4 inch thickness.
- Cut the dough into 1-inch squares using a sharp knife or pastry cutter.
- Poke a small hole in the center of each square with a skewer or toothpick.
- Arrange the crackers on the prepared baking sheet, leaving a little space between them.
- Bake for 12–16 minutes until crisp and lightly golden around the edges.
- Allow the crackers to cool completely on the baking sheet before serving or storing.
Notes
Use extra-sharp cheddar for a stronger cheese flavor.
Add a pinch of cayenne pepper or smoked paprika for a spicy variation.
Dried rosemary or thyme can be added for extra flavor.
Sprinkle flaky sea salt on top before baking for added crunch and seasoning.
Store in an airtight container at room temperature for up to 1 week.
Freeze baked crackers or unbaked dough for up to 3 months.
Refresh crispness by warming in a 300°F oven for 3–5 minutes.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cracker
- Calories: 18 kcal
- Sugar: 0.1 g
- Sodium: 35 mg
- Fat: 1.2 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 0.7 g
- Cholesterol: 3 mg
