Try baking Cheez-Its, the popular cheddar cheese crackers. They’re so delicious, and fun to change up to make your own special cracker!

Overhead view of round white plate containing several homemade cheez-its.

Does it bug anyone else that Cheez-its is spelled with a Z? Cutesy spellings just bug me. 

Moving on, did you know that the best combination in the world (okay…maybe “the world” is a bit of an exaggeration) is Cheez-Its and Diet Coke?

The Cheez-Its are best if they are on the extra brown side, and the Diet Coke is best out of a can. Trust me on this one. But let’s not talk about health-factors here, please.

When I got my assignment for the Secret Recipe Club (SRC) this month, I was thrilled because I love Erin’s site: Dinners Dishes and Desserts. As always, I had a difficult time choosing a recipe–she has so many great ones to choose from! I’ve yet to be disappointed with a recipe from the SRC–they are always great.

When I saw her recipe for homemade Goldfish crackers, I knew I had a winner. And it wasn’t only because I had all the ingredients in the house. Although…that was a major factor in my decision.

Continuing with the theme of laziness, I didn’t feel like messing with a homemade goldfish cracker-cutter like she did, but I did have a new pastry wheel that I was itching to try out.

So I made Cheez-Its. Or Cheese-its, if you will. Sorry! I can’t stand it, I’m giving in to my inner editor. 

In addition to changing the shape of the crackers, I also like to add dry ground mustard. The crackers don’t taste like mustard, I promise you, but I think the spice adds depth to the flavor of the crackers. 

Front close-up of textured white plate containing several crackers, on deck board background.

 About homemade Cheez-Its:

These crackers are really easy (easier than you would guess!) and I bet you have everything you need in your pantry: all purpose flour, butter, cheddar cheese, ground mustard, water, salt. I use a food processor to shred the cheese and to mix everything together easily.

The dough needs to chill for at least 20 minutes so it will roll out easily. Roll the dough out nice and thin. The thinner it is, the crispier your crackers will turn out.

I use a pastry cutter to cut the squares to give them that trademark edge. If you don’t happen to have one, a pizza cutter or sharp knife would be fine. 

As for that little hole in the center, use a toothpick or the tip of a knife or scissors. I’m not sure why it’s there but if you want them to look like the store-bought crackers, go ahead and put a hole in them.

Bake them on lined baking sheets for 13-15 minutes or until they are as crispy as you like them. Pop the tab off a can of Diet Coke and snack away!

Make these crackers your own

  • Try different kinds of cheese. One note about the cheese: I find that pre-shredded cheese doesn’t work as well as block cheese. You have your food processor out anyways, why not quickly shred the cheese with it before you make the crackers? So easy and fast!
  • Try different spices. You could really go crazy experimenting with spices. I’d love to hear some of your combinations.
  • Cut the crackers in different shapes. Have fun with this! Maybe the kids would like to help. 

More easy snacks

I have a few more ideas that I’m sure you’ll love! Try:


Close up of three crackers, one cracked in half, with plate of crackers in background.

Homemade Cheez-Its

Yield: 15 dozen
Prep Time: 25 minutes
Cook Time: 15 minutes
Additional Time: 20 minutes
Total Time: 1 hour

Try baking Cheez-Its, the popular cheddar cheese crackers. They're so delicious, and fun to change up to make your own special cracker!


  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, cut into small pieces
  • 8 ounces sharp cheddar cheese, grated
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard (optional)
  • 2 tablespoons cold water


  1. In a food processor, pulse everything except water until mixture looks like coarse crumbs.
  2. While pulsing, add water 1 tablespoon at a time, until dough comes together.
  3. Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
  4. Meanwhile, preheat oven to 350°F. Prepare baking sheet by lining with Silpat or parchment paper
  5. Roll out dough quite thin (1/8 inch or less) and cut into squares. Use a toothpick, the tip of a chopstick, or the tip of a scissors to poke a hole in the middle of each cracker.
  6. Place crackers on lined baking sheet. You can place them fairly close together, as they do not really expand.
  7. Bake for 13-15 minutes or until crispy.


  • Use your food processor to shred the cheese first.
Nutrition Information:
Yield: 15 Serving Size: 1 dozen
Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 205mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 4g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Close up of three crackers, one cracked in half, with plate of crackers in background.


Verdict: I especially love these hot out of the oven, although they do keep well in an air-tight container. Great cheddar flavor!
Husband’s take: He likes them, but didn’t chow down.
E’s take: Loves them! She knows a little sign language so she kept signing/speaking: “More, more, more!”
Changes I would make: None are necessary but these are a great starting point for tons of fun variations.
Difficulty: So, so, so easy!