Make homemade cheese crackers with only 6 ingredients. These crisp crackers are a simple take-anywhere snack and have the most unbelievable salty, cheesy flavor. You’ll appreciate the straightforward instructions and quick baking time!
What’s on the menu today? CHEESE.
Store-bought crackers are obviously delicious—there’s no denying the lure of Cheese-Itz!
But did you know that you only need 6 ingredients to make cheese crackers at home? Using real cheese and zero added preservatives, you can make homemade cheese crackers with cheese, flour, cornstarch, salt, butter, and water. The dough comes together in a few minutes, then after about 45 minutes of chilling, roll it out, cut into squares, and bake for 16-20ish minutes. Yes, it’s that easy.
This recipe comes straight from a new cookbook by America’s Test Kitchen called The Complete Baby and Toddler Cookbook. This book is packed with baby food recipes, toddler-friendly recipes, and family-loved EASY meals that have all been developed by test cooks with the guidance from a pediatric dietician and a pediatrician. The book starts with baby’s first single food purees, moving along to multiple food puree recipes, then 9+ month finger foods and recipes. There’s also 18+ month smoothies, dinner recipes that baby and toddler can enjoy, preschool lunches, and a chapter dedicated to cooking with kids. Here a list of what else I love and if you’re a parent or caregiver, I know you’ll appreciate these too:
If you’re a parent or caregiver, you have a lot on your mind—and I appreciate that this book offers dozens of homemade ideas, while encouraging the family to get in the kitchen. We’ve already tried the parmesan chicken cutlets, turkey veggie burgers, zucchini carrot fritters, peach spinach smoothie, and homemade cheese crackers. And I’ve already bought copies for 3 of my friends who are first time moms! This book gets my full support, especially for busy first-time parents. (While I was sent this cookbook, I’m not being paid to write this post—I genuinely LOVE the book.)
Turns out that homemade cheese crackers are surprisingly simple! My #1 tip is to use a block of real cheddar cheese that you freshly grate at home since it has more flavor than pre-shredded cheeses. I recommend a sharp yellow cheddar, but you can use mild or even white cheddar cheese. I doubled the recipe in the cookbook and the recipe below reflects that. It’s a very easy recipe to double or halve, depending how many mouths are hungry!
A food processor is key to this recipe. I recommend this one or this one. Different price points, but both are great products and suitable for this recipe.
As I patted it into squares, I noticed the dough felt a little dry. Have a little extra cold water nearby to moisten your fingers if needed. After you pat the dough into 6-inch squares, wrap it up and refrigerate it for 45 minutes.
After refrigerating, roll each square out until it’s about 1/8 inch thick. Trim the sides so they’re straight, then cut into squares. I use a fluted pastry wheel.
If desired, poke a hole in the center of each square. Use a skewer or large toothpick.
Before baking, I topped the crackers with a little sea salt! These crackers are obviously not the healthiest snack, but I feel better serving them compared to the store-bought versions. I know exactly what’s in them and they certainly make a fun homemade treat.
So, are these homemade cheese crackers crunchy? They can be, yes! I found that if I slightly extended the bake time to about 19-20 minutes, the crackers had a crunch comparable to the store-bought version. If you prefer a slightly softer cracker, stick with about 16 minutes. I personally loved the softer texture!
Keep in mind that since there’s no added preservatives, the crackers will soften up after a couple days. Store them in a loosely covered container to maintain some crunchiness. However, I’m not sure how much “storing” instructions you’ll need—I’m certain 1 batch won’t last more than an hour. These homemade crackers are truly addicting.
Make homemade cheese crackers with only 6 ingredients! Chilling the dough for 45 minutes is important-- the crackers won't hold their shape otherwise. You'll appreciate the straightforward instructions and quick baking time!
