Here you have an Easy Cheese Crackers Recipe to make at home. Delicious and easy to make, these savory appetizers are perfect for a Sunday in the family or as a snack to have around. They go well with cold beers.
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Homemade Cheese Crackers
Did I ever tell you how much I love homemade cheese crackers? I grew up eating them quite often. Today, I decided to make this easy, delicious recipe again.
It was also an excellent snack for possible guests around the house. I don't make them often because I have no self-control around them. I cannot stop visiting the tray until nothing is left. I love the simplicity of the ingredients and how easy it is to make them. (here is another recipe for cheese straws with feta.)
You do not need any special skills to put the dough together, so there is no excuse not to try making them at least once and see how they turn out. None of the store-bought crackers will beat these crackers, trust me!
These cheese crackers are great served with beer at parties and gatherings as appetizers or simply as snacks to munch on them. You can sprinkle them with all kinds of seeds. My favorites are poppy, caraway, or sesame seeds.
You can also cut the dough into any shape you like. This time, I made triangles and squares, but you can also use a cookie cutter to make any shape. Kids like these crackers, too, so it might be a good recipe for them to try.
Ingredients Needed
- All-purpose flour- please do not use self-rising flour, as the recipe is not designed for it.
- Salt
- Unsalted butter cold and cubed- the colder, the better.
- Shredded Cheddar Cheese- see more about that at the bottom of the recipe.
- Sour cream
- Egg yolk for brushing the crackers before baking
- Optional: Sesame seeds, poppy seeds, caraway seeds
Special tools:
- Food processor- this is optional. The dough can be made by hand as well.
- Baking sheet
- Rolling Pin
- Pastry cutter
- Dough Scraper
- Pastry Wheel Cutter or this one
How to make
The recipe resembles the same method for making a pie crust. Basically, you cut the butter into the flour and mix it to obtain a sandy texture.
Cheese and sour cream are added, and then all the ingredients are mixed to obtain a dough that will be refrigerated for an hour.
Note: You can basically make the dough in a food processor by pulsing all ingredients a few times until they come together as a dough. In 5 minutes, you are done.
After the dough is chilled in the fridge, roll it out on parchment paper. I cut the dough into squares and then triangles directly on the paper because it was easier.
You can roll out the dough on the table, cut it into different shapes, and then transfer them to the baking tray covered with parchment paper. I was in a hurry, so I chose to do it directly on paper. Brush everything with egg and sprinkle your favorite seeds or flakes of sea salt.
Bake and enjoy!
Questions and Answers
Cheddar cheese is my first option. Mozzarella, Gruyere, or Feta are beautiful choices as well. I never used Parmesan cheese in this recipe, but if you shred it yourself, this cheese might also work.
You can use salted butter, but you will have to lower the amount of salt in the recipe. I would add only ¾ teaspoon of salt.
Yes, you can freeze the dough. You could make a double batch and use half of it, freezing the rest for later use. These types of dough last in the freezer for up to three months.
Yes, wrap them in parchment paper and place them in freezer bags, and they can stay in the freezer for up to 3 months as well.
If you want a crunchy cracker, you need to extend the baking time in the oven for another minute or two. I prefer crackers that are a little bit softer. They taste divine.
More Appetizer Recipes
- Pinneaple Pecans Cheese Ball Appetizer
- Best Dip Appetizer Recipes to Make All Year Round
- Best Chicken Wings Recipes For Your Next Super Bowl Party
- Cranberry Cream Cheese Dip
📖 Recipe
Easy Cheese Crackers Recipe
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- 2 cups shredded cheese Cheddar Mozzarella, Gruyere etc.
- ¾ cup sour cream
- 1 egg yolk for brushing the crackers before baking
- Optional: Sesame seeds poppy seeds, caraway seeds etc.
Instructions
- Mix flour and salt together in a bowl.
- Add cold, cubed butter and mix it in the flour until you obtain a sandy mixture.
- Add the cheese and the sour cream and mix until you obtain a stiff dough.
- If the dough is too sticky, dust it with a teaspoon of flour and lightly knead it to incorporate the flour.
- Wrap dough in foil and place it in the refrigerator for an hour.
- Preheat oven to 180C/350F.
- Take the dough out and split it in two parts.
- Cover a baking tray with parchment paper.
- Roll out the dough on the parchment paper, aprox ⅛ of an inch thick(3mm).
- Use a pizza cutter to slice the dough sheet in squares, then in triangles.
- Pinch each triangle with a fork.
- Beat one egg and brush each triangle of dough with it.
- Sprinkle poppy seeds, sesame seeds or caraway over the dough and bake the crackers at 350F/180C for 15 minutes until golden brown.
- Repeat the process with the second piece of dough.
Clayton RUMBEL says
My partner and I are very fond of our daily fruit, vegetable and citrus-fruit juice (I usually make three days worth at a time) so I am always on the look out for other uses of the residual pulp.. The fruit pulp I use in a sweet cake, and the veggie one in soups. Today I wanted to make savoury crackers. For my partner I need to use gluten free flours and try for lactose free dairy.
When I saw your recipe I immediately knew it would work well with veggie pulp.
The results are excellent.
Do you want the details of my changes and a couple of photos?
Thanks
Clayton
Debi says
These were so dry I could not roll them out. Seems like it is missing some liquid
The Bossy Kitchen says
Debi, With all due respect, if you measured the flour right, the dough should not be dry. If you pack the flour into your cup, you end up with too much. The dough should have the consistency of biscuit dough, which is indeed a little bit on the dry side but still easy to roll. There is plenty of sour cream and butter in the recipe to make the dough moist. Also, did you gather the dough together and make it into a square, so you can refrigerate it? this is when the dough comes together.
Talina says
I agree that it is probably missing something. Mine was also super dry.
Talina says
Just finished baking the first batch and I totally agree with Debi. The recipe by itself was no where near wet enough for it to even look like a dough. I added probably almost 1/2 a cup of water and more sour cream than the recipe called for. I did have to really work the dough to get the water incorporated which overmixed the dough leading to a much crunchier cracker. Which I thought was good. Not enough cheese flavor for my taste and I did add garlic powder which made them yummy! I did have to bake them for about 25 minutes because of the extra water.
Gabriela says
Thank you for your feedback and for trying out the recipe. I wanted to address some of the points you mentioned to help ensure the best results.
It's important to measure the flour correctly. When flour is packed into a measuring cup, it can lead to using more flour than intended, resulting in a dry dough. I recommend measuring the flour by weight (in grams) using a kitchen scale for more accuracy. The exact amounts are available in the recipe card.
Adding extra water or sour cream will alter the balance of ingredients, which is likely why your baking time increased due to excess moisture. Additionally, there's no need to knead the dough extensively, as this recipe is similar to a biscuit or pie crust, where minimal handling is key. Some dry spots in the dough are normal and will come together after refrigeration. If you ever made a pie crust, you understand what I am talking about.
The recipe includes 3 cups of flour and 2 cups of cheese, which provides a balanced amount of cheese. Rest assured, all my recipes are tested multiple times, and they do work when followed as written. I encourage you to read both the recipe card and the full article for additional tips and details that may help.
While I strive to create recipes that are easy to follow, I cannot control adjustments made in individual kitchens. I hope you give the recipe another try and follow it as closely as possible.
Thank you for your understanding, and I appreciate your continued support. I’m happy to answer any further questions you may have.
FM Smith says
Frankly, these crackers should be BANNED! The recipe is perfect. I do not have a food processor, so I used the dough hook with my Kitchen Aid. The dough came together beautifully, and I was able to form two disks with no difficulty. I did not use the egg wash; the crackers are lovely looking without it. They are really good.