Cheese Crackers

Cheese crackers—just like Cheez-It crackers—that are relatively healthy and homemade with real ingredients that don’t include artificial colors, preservatives, hidden sugars, or multi-syllabic factory-made flavor enhancers.

A pile of cheese crackers on an old metal grater.

Yup. We went there. To that homemade cheese crackers place. You know. Like Cheez-It crackers. No preservatives. No artificial colors. No lurid neon glow. Just real ingredients and cheesy crunchy awesomeness. Originally published January 28, 2013.Renee Schettler Rossi

Cheese Crackers

  • Quick Glance
  • (6)
  • 15 M
  • 25 M
  • Makes about 70 crackers
4.8/5 - 6 reviews
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Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.

Combine the cheese, wheat or whole-grain spelt flour, all-purpose or white spelt flour, butter, milk, onion powder, if using, and salt in the bowl of a food processor fitted with the dough blade. Pulse to form a ball, 1 to 2 minutes. If the dough appears oily from the cheese, wrap it in plastic wrap and chill for 30 minutes.

Turn the dough out onto a well-floured surface and roll it to 1/8 to 1/16-inch thickness. Lightly brush the dough with the milk. Using a pastry wheel or knife, cut the dough into 1-by-1-inch squares. Prick the center of each cracker with a skewer. Place the crackers on the prepared baking sheets, leaving at least a 1/2 inch between crackers.

Bake the crackers, rotating the baking sheet halfway through baking, just until the crackers are slightly brown at the edges, about 10 minutes.

The crackers will crisp up as they cool, so be careful not to overbake them, although if you like your crackers extra crunchy, leave them in the oven for 11 to 12 minutes. Transfer the crackers to a wire rack and cool completely.

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    • Non-Cheddar Cheese Crackers
    • You can go a little crazy and use a stronger cheese, like Camembert, as the author suggests. Although we also think the recipe would work well with all manner of other cheeses, including a nice aged Manchego or maybe even a salty Pecorino or…well, you get the idea.

    • Gluten-Free Cheese Crackers
    • You can substitute an equal amount of all-purpose gluten-free flour blend for the all-purpose and spelt flours. You can use store-bought or homemade gluten-free flour blend but be certain that it does not contain xanthan gum. Roll out the dough between 2 sheets of parchment paper to prevent sticking.

    • Vegan Cheese Crackers
    • Not surprisingly, cheese crackers don’t work well without real cheese. Do not attempt to make a vegan version of them.

    Recipe Testers' Reviews

    These homemade cheese crackers were made and devoured in what seemed like the blink of an eye. I’d definitely double the recipe in the future.

    Take the time to roll out the dough to the suggested thickness so that the crackers turn out crisp. I added a pinch of fleur de sel to the crackers when they came out of the oven and it was the perfect finishing touch. Easy to make and addictive to eat.

    These cheese crackers are so easy and delicious. I whipped them up in just a matter of minutes. The dough rolled out hassle-free and cut easily with a pastry wheel. I used grated sharp Cheddar straight out of a bag and the flavor was great.

    The crackers hardly had time to cool before they were gone and my family has already requested that I make this recipe again. Because it’s so simple, I’m sure the recipe will become a frequent favorite at our house.


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    1. Oh no. It’s the criminally easy rubbing-in method. I have THREE strong cheeses knocking about in the fridge, as well as everything else in the recipe. Now I just need the willpower NOT to make these now, BECAUSE WE JUST ATE DINNER. (cries).

      1. Ah, I understand, Ling Teo. Truly, I do. You can do this. Best to wait until you’ve got a house filled with grumbling bellies, yes, so that the danger of overindulging is a little less?

          1. Let us know, Delty. I’ve also spoken with people that use just a bowl and a big wooden spoon to pull the dough together.

    2. Easy and delicious, I made them because we are trying not to eat any processed foods and my kids love Cheez its. These are so good, I almost ate them all by myself!

    3. I made these this afternoon using white whole-wheat flour (next time will try the spelt) and sharp cheddar (next time will try a mix of sharp cheddar and pepper jack!). My 2- and 4-year-old both loved these little crackers. They were easy to make and very tasty. I found that the thinner you roll the dough, the better, as thicker ones will puff up and not get very crispy. However, if I baked super thin ones for the full ten mins, they burned a little. The crispy/burned ones tasted the most like store-bought cheez-its. Overall, I like these, but will shoot for more consistency with thickness next time.

      1. Perfect plan, Amanda. Sometimes baking and cooking just require a little bit of tweaking to personal taste.

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