Homemade Cheese Crackers

5 from 1 vote

Easy, cheesy and wholesome, my Homemade Cheese Crackers are just as delicious as the store-bought version, but they’re a lot better for you.

Prep Time15

Cook Time15

Total Time30

Course: Snacks

Cuisine: American

Keyword: cheese crackers, cheese crackers recipe, homemade cheez its

Servings:

1 cup all-purpose flour
1½ cups shredded cheddar cheese white cheddar, Colby, or gouda are great alternatives
½ teaspoon salt or to taste
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon garlic powder
6 tablespoons cold unsalted butter chopped up into pieces
2 tablespoons ice water
cooking spray
1 tablespoon Everything Bagel Seasoning for topping, optional (you can also use sea salt, ranch seasoning mix, taco seasoning, toasted sesame seeds, etc...)

Blend the cheddar cheese, flour, salt, dried basil, oregano, thyme, and garlic powder in a food processor for about 30 seconds or until well combined. Add the butter and continue processing until the mixture resembles coarse crumbs, which should take about 20 seconds. Add the water and pulse around 10 to 12 times until the dough comes together in large clumps.
Move the dough to a lightly floured work surface. Cut it in half and shape each portion into a square using your hands. Wrap each square of dough in plastic wrap and refrigerate it for 45 minutes to one hour or up to 2 days.
Preheat the oven to 350˚F and line 2 baking sheets with parchment paper.
Unwrap the dough and place them on a lightly floured work surface. Roll each one out into about a 9-inch square. Using a pizza cutter or a sharp knife, cut the square into 6 to 8 strips, each about 1 to 1.5 inches wide. Then, make 6 to 8 perpendicular cuts to create crackers from each square of dough.
Place the squared crackers on the baking sheet, lightly spray them with cooking spray, and then lightly sprinkle them with the bagel seasoning or your choice of topping.
Bake for 17 to 18 minutes or until the edges are golden brown, and rotate the baking sheets halfway through baking. For crunchier crackers, bake them for up to 20 minutes.
Remove from the oven and let the crackers cool completely on the baking sheet.
Store the crackers in an airtight container at room temperature for 7 days.

Use any semi-hard cheese like gouda, white cheddar, gruyere, etc.
This recipe makes about 36 crackers, but you can cut them up even smaller to double that.
If you'd like to use fresh herbs, you'll need about one tablespoon of chopped fresh herbs altogether.
Store the crackers in an airtight container and keep them at room temperature for up to a week.