I’m excited to share this fun and cheesy snack recipe—perfect for when I want something crunchy, homemade, and loaded with cheddar goodness.
Short description
These Homemade Cheez‑Its are crispy, buttery, and packed with real sharp cheddar. With just six simple ingredients and no fancy equipment, I can whip up around 4 cups of these savory treats—great for sharing or munching solo.
Why I’ll Love This Recipe
I love how straightforward this recipe is—only six everyday ingredients, no preservative-ridden crackers, and a flavor that’s bold and cheesy. I get to control the salt, pick my favorite cheddar, and customize the thickness and crunch. Plus, making a batch feels like a cozy little project.
Ingredients
(Tip: I’ll always find the full list of ingredients and measurements in the recipe card below.)
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Unsalted butter, room temperature
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Sharp cheddar cheese, shredded
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All‑purpose flour
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Kosher salt (plus extra for sprinkling)
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Cold water
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Olive oil
Directions
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I start by creaming the room‑temperature butter with the shredded cheddar using an electric mixer until the mixture becomes smooth, combined, and fluffy.
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I whisk the kosher salt into the flour, then slowly add the flour mixture to the butter-cheese mix on low speed—this makes a crumbly texture.
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I add cold water, a teaspoon at a time, until a dough forms, then shape it into a ball and flatten it into a disk. I wrap it and chill it in the fridge for at least an hour.
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After chilling, I preheat my oven to 375 °F. I roll the dough out thin—less than ¹⁄₈ inch—on parchment paper, then score it into 1‑inch squares with a ruler and cutter, making a small hole in the center of each square.
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I place the parchment—and dough—on a baking sheet, brush the squares with olive oil, sprinkle a bit more kosher salt, then bake for about 15–17 minutes until they start to brown. I cool them promptly on a rack once they come out.
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This yields around 4 cups of crunchy, cheesy Cheez‑Its.
Servings and timing
Servings: about 8 (makes ~4 cups)
Prep time: ~1 hour 30 minutes (including chilling)
Cook time: ~17 minutes
Total time: ~1 hour 47 minutes
Variations
I enjoy experimenting with flavor by:
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Using different hard cheeses like Parmesan, Gouda, or Monterey Jack for a twist—though texture and taste may vary.
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Adding spices like garlic powder, onion powder, rosemary, or paprika, either mixed into the dough or sprinkled on top before baking.
Storage/reheating
I let the crackers cool completely, then store them in an airtight container in a cool, dark place—they stay crisp for up to one week. If they lose a bit of crunch, I just reheat them briefly in a low oven or toaster oven to crisp them back up.
FAQs
1. What if my dough is too crumbly or won’t come together?
If the dough seems too dry, I add cold water, a teaspoon at a time, until it comes together smoothly without being tacky.
2. How thin should I roll the dough for crispiness?
I roll it to about ¹⁄₈ inch thickness—thicker crackers won’t crisp properly, so thin and even is key.
3. Can I use pre‑shredded cheese instead of shredding my own?
Yes—I find freshly grated cheese blends better and melts more evenly, but pre‑shredded works in a pinch.
4. Why did my crackers brown unevenly in the oven?
Ovens have hot spots. I rotate the baking sheet halfway through or swap racks if one side is darker to ensure even browning.
5. Can I freeze the crackers?
Absolutely—I let them cool completely, then freeze in an airtight container. When I want a snack, I thaw and optionally crisp them in the oven.
Conclusion
I love these Homemade Cheez‑Its for their homemade vibe, buttery crunch, and cheesy flavor. Making them feels satisfying—and the result is snack perfection. Whether I’m tweaking cheese types or seasoning blends, everyone’s always asking for the recipe. I can’t wait to try more variations next time—I’m already dreaming of a cheddar–herb combo!
Print
Homemade Cheez‑Its
- Total Time: 1 hour 47 minutes
- Yield: 8 servings
Description
Crunchy, cheesy, bite‑sized crackers made from real cheddar and pantry staples—perfect for a savory snack or party treat.
Ingredients
¼ cup unsalted butter, room temperature
8 oz. sharp cheddar cheese, shredded
1¼ cups all‑purpose flour
1 teaspoon kosher salt (plus extra for topping)
2–3 tablespoons cold water
2 tablespoons olive oil
Instructions
In a mixing bowl, beat the room‑temperature butter and shredded cheddar on medium–high speed for 4–5 minutes until smooth, fluffy, and well combined.
Whisk together the flour and 1 teaspoon kosher salt. On low speed, gradually add this mixture to the cheese‑butter until it forms a dry, crumbly texture.
Slowly add cold water, one teaspoon at a time, until a dough forms.
Shape the dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375 °F (190 °C). On a piece of parchment paper, roll the chilled dough into a rectangle thinner than ⅛ inch (approx. 3 mm).
Use a ruler to mark 1‑inch squares and cut the dough accordingly. With the flat end of a skewer, poke a small hole in the center of each square.
Transfer the squares (with parchment) onto a baking sheet, spacing them apart. Brush each square lightly with olive oil and sprinkle a bit of kosher salt on top.
Bake for 15–17 minutes, until the crackers begin to brown. Remove from oven and immediately slide the parchment off onto a cooling rack so they crisp up evenly.
- Prep Time: 1 hour 30 minutes
- Cook Time: 17 minutes
- Category: Appetizer
