Homemade Cheez-Its Recipe: Crispy Baked Cheese Crackers

These homemade Cheez-Its are made with just six simple ingredients: shredded sharp cheddar, unsalted butter, all-purpose flour, kosher salt, cold water, and a little olive oil. We often double the batch and keep them on hand for a crunchy, cheesy snack.

As Wisconsin natives, Cheez-Its are a staple in our snack drawer. We wanted a homemade version made with real cheese, so we developed a simple recipe that yields about four cups of perfectly crunchy, salty crackers.

This recipe uses common pantry ingredients and comes together easily. If you enjoy making snacks from scratch, consider trying other cheese-based treats as well.

What You Need for Homemade Cheez-Its

• Butter: Use unsalted butter so you can control the overall salt level.
• Sharp cheddar cheese: Freshly shredded is best for flavor and texture, though pre-shredded will work in a pinch.
• All-purpose flour: The base of the dough; this recipe was developed with AP flour.
• Kosher salt: Essential for flavor—reserve a little for sprinkling on top before baking.
• Cold water: Add gradually until the dough forms; start with 2 tablespoons and add more as needed.
• Olive oil: Brushed on top to help the crackers brown evenly and become crisp.

Substitutions + Variations

While cheddar is the classic choice, you can experiment with other hard cheeses like Parmesan, aged Gouda, or Monterey Jack. Expect subtle differences in flavor and texture. For extra flavor, stir in or sprinkle on top spices such as garlic powder, onion powder, smoked paprika, or chopped rosemary.

FAQ

Top Tips for Perfect Homemade Cheez-Its

Room-temperature butter: Softened butter blends smoothly with the shredded cheese — cream them together until light and fluffy.

Expect a crumbly texture: Once you add the flour, the mix will look crumbly. That’s normal; the water will bring it together.

Add water gradually: Start with 2 tablespoons of cold water and add the third only if needed to form a cohesive dough.

Roll very thin: Aim for under 1/8 inch thickness so the crackers bake crisp rather than cakey.

Use parchment: Rolling the dough between parchment sheets makes transfer to the baking sheet easy and reduces handling.

Storage Suggestions

Cool the crackers completely, then store in an airtight container in a cool, dark place for up to one week. If they soften slightly, re-crisp them in a low oven for a few minutes.

Serving Suggestions

These Cheez-Its are perfect for parties, snack bowls, or packed lunches. They pair well with creamy dips — try scallion, ranch, or any favorite savory dip alongside them.

Homemade Cheez Its

These homemade Cheez-Its are made with six basic ingredients, including real sharp cheddar. This guide walks you through easy steps to make crunchy cheese crackers at home.

Prep: 1 hr 30 mins

Cook: 17 mins

Total: 1 hr 47 mins

Servings: 8

Ingredients

• ¼ cup unsalted butter, room temperature
• 8 oz sharp cheddar cheese, shredded
• 1 ¼ cups all-purpose flour
• 1 teaspoon kosher salt, plus more for topping
• 2–3 tablespoons cold water
• 2 tablespoons olive oil

Instructions

1. Place the butter and shredded cheddar in a mixing bowl. Beat on medium-high with a stand mixer or electric mixer for 4–5 minutes until smooth and fluffy.
2. Whisk the salt into the flour. Add the flour mixture to the bowl on low speed until it forms a dry, crumbly texture.
3. Slowly add cold water, a teaspoon at a time, until a dough forms.
4. Shape the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F (190°C). Line a counter with parchment paper and roll the dough into a large rectangle under 1/8 inch thick.
6. Use a ruler to mark 1-inch squares and cut the dough into 1-inch pieces with a pizza or pastry cutter.
7. Poke a small hole in the center of each square with the back of a skewer. Transfer the squares on their parchment to a baking sheet, spacing them so they aren’t touching.
8. Brush each square with olive oil and sprinkle lightly with kosher salt.
9. Bake 15–17 minutes, or until the crackers begin to brown. Remove from the oven and immediately transfer the parchment to a cooling rack to cool completely.

Tips & Notes

• This recipe yields about 4 cups of crackers.
• Ovens vary—check the tray halfway through baking. If one side browns faster, rotate the pan for an even bake.

Nutrition

Calories: 224 kcal,
Carbohydrates: 12 g,
Protein: 9 g,
Fat: 18 g,
Fiber: 1 g,
Sugar: 0 g

Nutrition info is an approximation.