Introduction

These homemade Cheez-It crackers deliver a perfect balance of sharp cheddar flavor and buttery crunch. Making them from scratch is simple and rewarding, creating a delicious snack that’s better than store-bought. Let’s dive into this fun and tasty recipe.

A close-up view of many small square crackers scattered on a white marbled surface. Each cracker is lightly golden with uneven edges that have a zigzag pattern. The texture looks crispy with tiny bits of corn or cheese embedded on top, giving each cracker a slightly bumpy, crunchy look. Some crackers have small holes in the center, adding detail to their surface. The crackers show variation in their golden browning, with some edges darker than the centers, creating a warm, appetizing tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces grated sharp cheddar cheese
3 tablespoons unsalted butter (at room temperature)

1 tablespoon organic vegetable shortening
1 teaspoon sea salt

1 cup all-purpose flour
4 tablespoons ice water

Instructions

Step 1: Combine the grated cheddar, butter, shortening, and sea salt in a food processor or in the bowl of a stand mixer fitted with the paddle attachment.
Step 2: Add the flour and pulse or mix on low speed until the mixture resembles coarse crumbs and is combined.
Step 3: Slowly add the ice water, one tablespoon at a time, while mixing or pulsing until the dough just begins to clump together. You may need a bit more or less water depending on conditions.

Step 4: Gather the dough and shape it into three discs about 4 inches in diameter. Avoid overworking the dough to keep it tender.
Step 5: Wrap each disc tightly in waxed paper or parchment and refrigerate for at least an hour, or up to 3 days if needed.
Step 6: Preheat the oven to 350°F. Allow the dough to sit at room temperature for about 20 minutes and prepare a piece of parchment paper to fit your baking sheet.

Step 7: Roll out a disc gently until it is about 1/8 inch thick, smoothing edges as you go.
Step 8: Using a ruler, cut the dough into 1-inch squares with a pastry cutter, pizza cutter, or sharp knife. Poke a small hole in the center of each cracker using a skewer.
Step 9: Carefully separate the crackers on the parchment paper and transfer the entire sheet to a baking pan. Bake for 12 to 13 minutes, or until the edges turn lightly golden.

Step 10: Let the crackers cool on the pan for about 5 minutes before serving warm or at room temperature. This recipe yields about 7 to 8 dozen crackers.

Tips & Variations

For extra flavor, sprinkle a pinch of smoked paprika or cayenne pepper into the dough before mixing.
Try swapping sharp cheddar for a mix of cheeses like Parmesan and aged Gouda for a unique twist.

Chill the dough properly to make rolling and cutting easier and to keep crackers crisp after baking.

Storage

Store cooled crackers in an airtight container at room temperature for up to one week to maintain their crunch. For longer storage, keep them in the freezer, and reheat briefly in a toaster oven to refresh before serving.

How to Serve

The image shows many small square crackers scattered over a white marbled surface. Each cracker has these zigzag edges and a golden-brown color with some parts slightly darker from baking. The crackers have a rough texture with visible small corn kernels embedded in them. They look crispy and toasted, with light and golden orange variations across their surface. The crackers are arranged in no particular order, some overlapping slightly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a food processor or stand mixer interchangeably?

Yes, both a food processor and a stand mixer with a paddle attachment work well for combining the dough ingredients. Just avoid over-mixing to keep a tender texture.

How do I keep the crackers from sticking to the parchment paper?

Rolling the dough evenly and using parchment paper helps prevent sticking. If needed, lightly flour the rolling surface or parchment paper before rolling out the dough.