Homemade Cheez-Its (Cheddar Cheese Crackers)
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Try making homemade Cheez-Its, the popular cheddar cheese crackers. They’re so delicious, and easier to make than you might think.
Recipe Overview
Why you’ll love it: Homemade is always better: healthier, more economical, and made with wholesome ingredients.
How long it takes: about an hour (that includes chilling time)
Equipment you’ll need: food processor, baking sheet, parchment paper
Servings: Makes 15 dozen small crackers
Crisp golden cheddar cheese crackers are wholesomely addictively delicious. They are surprisingly easy to make (it’s actually kind of fun!). You probably have everything you need in your pantry and refrigerator: sharp Cheddar cheese, butter, flour, ground mustard, salt, and water.
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.
So why not make homemade Cheez-Its? Or Cheese-Its, if you will. Sorry! I can’t stand it, I’m giving in to my inner editor. Does it bug anyone else that Cheez-Its is spelled with a Z?
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. Why not try them today?
If you’re wondering how the homemade version compares to the store-bought crackers, be assured that homemade wins hands-down!
A food processor makes it easy to shred the cheese and to mix everything together. If you don’t have one, the dough can be stirred up by hand but it will take a little arm power.
We’ll run through the recipe here to get you started and give you helpful tips. You’ll find the printable recipe card near the bottom of the post with complete instructions and nutrition information.
What You’ll Need
- Sharp Cheddar Cheese: You’ll need 8 ounces of sharp cheese. Avoid using pre-shredded cheese. It just doesn’t work as well in this recipe. The sharper the cheese, the tastier your crackers will be. Look for extra sharp cheddar cheese.
- Butter: Use cold unsalted butter, no substitutes. This is not the place for butter spreads. If you need to use salted butter, that will work. Decrease the amount of salt you add slightly to balance it.
- Flour: Plain all-purpose flour is all you need.
- Ground Mustard: Dry ground mustard is found in the spice aisle of the grocery store. It looks like a pale yellow powder. The crackers don’t taste like mustard, I promise you, but the spice adds depth to the flavor of the crackers. If you don’t have it, don’t worry, they can be made without it.
- Salt: Crackers just need a bit of salt or they won’t taste like crackers. If you’re really concerned about sodium, cut back on it a bit but not too much.
How To Make Homemade Crackers
Begin by shredding the cheese in your food processor. Use the shredding disk. Did you know that well-chilled cheese shreds more easily than warm cheese?
Remove the shredding disk and the shredded cheese. Insert the normal, S-shaped blade. Add the flour, butter (cut into little pieces), dry mustard, salt, and cheese.
Pulse the mixture several times. Stop when it looks like coarse crumbs.
Add the water, a tablespoon at a time, and pulse briefly each time. The dough should come together. Don’t overprocess it.
Remove the dough from the food processor, wrap it in plastic wrap, and chill it in the refrigerator for at least 20 minutes so it will roll out easily.
On a floured surface, roll the dough out nice and thin. If you want to divide the dough into two portions first to make it easier to roll it, that’s up to you. The thinner it is, the crispier your crackers will turn out. Shoot for ⅛-inch or even less.
Cut the squares with a pastry cutter to give them that trademark crinkle edge. If you don’t happen to have one, a pizza cutter or sharp knife works fine. Cheez-Its are about one inch square. You’ll get a lot of crackers, about 15 dozen, but that depends on the size and thickness. Re-roll the scraps to use up every bit of dough.
As for that little hole in the center, use a chopstick, skewer, knitting needle or whatever you can find. A toothpick is too small. If you want them to look like the store-bought crackers, go ahead and put a hole in them. If you don’t care, leave it out. It does help them crisp up a bit, too.
Arrange the crackers close together on a parchment-lined baking sheet. They won’t spread, so put them as close as you can so you can fit a lot of them on.
Bake for 17 to 20 minutes or until they are as crispy as you like them. The browner they are, the crisper they are. Pop the tab off a can of Diet Coke and snack away!
If you want, you can share them with the kids.
By the way, these homemade crackers are perfect for a cheese board or charcuterie board. Your friends will be really impressed when they try your homemade crackers.
FAQS
According to the Cheez-It website, Cheez-Its are made with real cheese. If you take a close look at the list of ingredients, cheese made with skim milk is listed.
They are not specific about the kind of cheese other than that it’s made with skim milk. These cheez-its are made with sharp cheddar. If you prefer a more mild cracker, try mild cheddar.
From what I can tell, the hole is there to make them crisp. It’s part of a process called “docking”. It allows the steam to escape while they are baking and keeps them from looking like little pillows. If you think about it, most crisp
crackers are punctured with holes.
Make It 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. Try adding taco seasoning, all-purpose seasoning, or curry powder!
- Cut the homemade cheez-it crackers in different shapes. Have fun with this! Maybe the kids would like to help. Add homemade crackers to an after school snack board.
Storage Tips
Let crackers cool completely before storing in an airtight container. They’ll keep for at least a week at room temperature. For longer storage, put them in a freezer-safe container and freeze for a month or even longer.
More Easy Snacks
I have a few more ideas that I’m sure you’ll love! Try:
- Seasoned Oyster Crackers
- Air Fryer Zucchini Chips
- Air Fryer Chickpeas – perfectly crispy!
- Cinnamon Roasted Chickpeas
- Cinnamon Roasted Almonds (sugar-free)
- Olive Oil Roasted Almonds
- Cranberry Oatmeal Energy Balls (nut-free)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 8 ounces sharp cheddar cheese (see note)
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter, cut into small pieces
- ¾ teaspoon salt
- ½ teaspoon dry ground mustard (optional)
- 2 tablespoons cold water
Instructions
- In a food processor, shred cheese using shredding blade. Remove shredding blade and cheese from food processor and replace the blade with the normal blade (s-shaped).
- Add flour, butter, salt, mustard, and shredded cheese to the food processor and pulse until mixture looks like coarse crumbs.
- While pulsing, add water 1 tablespoon at a time, until dough comes together.
- Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes.
- Meanwhile, preheat oven to 350°F. Prepare baking sheet by lining with Silpat or parchment paper.
- On lightly floured counter, roll out dough quite thin (1/8 inch or less). The thinner they are, the crisper they get. Cut into one inch squares. A pastry wheel or pizza cutter works well. Use the tip of a chopstick or skewer to poke a hole in the middle of each cracker (see note).
- Place crackers on a baking sheet lined with parchment paper. You can place them close together, not touching, as they do not really expand.
- Bake for 17 minutes or until crispy, up to 20 minutes. They should be lightly browned on the bottom and firm to the touch. The browner they are, the crisper the crackers will be. Cool in the pan for 5 minutes, then remove to wire rack to cool completely before storing in an airtight container.
Notes
- It’s important to grate your own cheese for this recipe for best texture. Don’t use pre-shredded.
- Yield depends on the size and thickness of crackers.
- A one inch square with a hole in the middle mimics the Cheez-It crackers. Be creative and cut them into any shape you like!
- Adapted from Dinners, Dishes, & Desserts.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Mara says
I just made these for a friend as a Christmas present…i had to try one, and then another…really yummy. The scraps of dough are being cooked for our consumption…quick question: i was going to put these in a zip-lock bag once cooled…can these be out or do they have to be refrigerated?
I’m going to be giving them to her in two days. If they last that long.
Rachel Gurk says
I’d toss them in the fridge just to be on the safe side. She could always put them in the oven for just a couple of minutes to crisp them back up if they get soft.
Barbie Smith says
I loved those Swiss Cheese Crackers that Nabisco makes, but only sell in Canada now. I have look all over for them, but the shipping costs are ridiculous so I have been living without my favorite crackers. I tried the recipe, but substituted Swiss cheese…TO DIE FOR! My life is complete again!
Thank you so much!
Rachel Gurk says
I’m so glad you liked them! You’ve inspired me to try them with Swiss cheese!
Nora says
I made these the other day. I put the dough through my pasta attachment, so they would not be so thick. Is there anyway to dry them out just a little more? I am at 3000 elv. do I need to cook them longer they are still turning a little brown with the recommended temp. and cooking time.
Very good though. I also make them with Pepper Jack cheese.
Rachel Gurk says
Thanks! Unfortunately I don’t know much about high elevation cooking. Great idea to use the pasta attachment!
charissa says
Any chance you could remake this gluten-free?? My 2 year old is celiac and would LOVE these crackers.
Carrie says
Please include a “print” button and printable version. Thanks.
Peter says
I’ve made this recipe a bunch of times now.. I love it, and thought I would share what I’ve changed. I usually make half this recipe, I removed the mustard, add 1/4 tsp of cayenne and 3 strips of bacon (cooked) to the food processor. Also, before I put them into the oven I lightly sprinkle the pan with a pinch of salt. I convection bake it for 20-25 minutes. I don’t like them to come out chewy at all.
Thanks hope someone will try it with this twist.
T. Hannibal Gay says
I agree about the salt on the cut crackers. The bacon sounds interesting, but Rachel was going for authentic homemade Cheez-Its. You could also add ham instead of bacon for a different flavor, but meats baked into crackers seldom do well together. A cooked piece of bacon and a small slice of cheddar on top of the finished crackers sounds delicious and would make a wonderful appetizer.
cynthia becker says
This is the same recipe my mother used over 50 years ago (minus the mustard and water). She wrapped this cheese mixture around spanish olives. Baked as usual and served to guests hot from the oven. They are so delicious!
Sima says
I tried to make the cheez-it’s, but the dough was still crumbly after the 2T of water. Even after putting it in the fridge. I wasn’t able to roll out the mixture. I had to make small sections and try it that way. Just wondering if that was normal or if I did someone wrong.
T. Hannibal Gray says
I agree that rolling them out much flatter and cooking them longer would have given you better results. Also sprinkling the wet dough with coarse salt after cutting and placing on the cookie sheet would also add some extra salty zing to these. The dry mustard is a great suggestion. A few drops of tabasco sauce (not too many maybe 3) would also give it a bit more flavor. How about some turmeric as well? Less is more with all these spices folks. They are bit players to the cheese. If you do the same thing with aged swiss instead of the the cheddar you can approximate those delicious boxed crackers as well. Cut those into rectangles like the original Swiss Cheese Crackers.
T. Hannibal Gray says
Different parts of the country are always wetter or drier than another. You had very dry flour and in that case you always need to moisten it up some more 1 tsp at a time until it rolls out without crumbling apart.
Nicci says
I me these with a Romano/ cheddar blend and they were so yummy!!!!
Rachel Gurk says
Sounds fantastic!
Kyla says
My daughters love Cheez Its and I will have to try these. I would also love to try a variation by using buffalo sauce. I’m a huge fan of anything buffalo and I bet they would taste awesome! My youngest would love the spice as well but I would have to make some regular for my oldest.
Lauren says
Mine did not turn out orange at all! What did I do wrong?
Rachel Gurk says
I used orange cheddar, did you use white cheddar?
Lauren says
I used 8oz, dry cup , of medium cheddar. I also used 4 tablespoon of cold butter. We’re my measurements off then? Yours in the picture look identical to the box kid. Mine Yates good but the color was barely orange. When mixing it i used the pastry blade on my food processor. i did not use te chopping blade. Hmmm… Wonder what I did. :(
Alisha says
I must be honest, in my opinion the best coke comes from a soda fountain, although I can’t drink the diet or sugar free kinds because the sweetener bothers me. but these look amazing and definitely would be a guilt free addition to my son’s lunch or for a snack. he is two and is obsessed with crackers and chips of every kind, although i do limit him. he at least eats plenty of fruit and vegetables and i love that. I wonder if anyone has done a homemade doritos recipe?….
Alyssa says
Just made these (some are in the oven as i type!!) and they are delicious! Even my 3 little boys are mowing them down! I actually subbed in whole wheat flour, probably about a cup minus 2 tablespoons, and sprinkled them with a little salt when the came out of the oven! First sheet pan is almost gone, good thing this recipe makes a lot!! Thank so much for sharing!!
Rachel Gurk says
So glad you liked them!
Abby says
A few things:
1. I also loathe the z in CheeZ-Its. It’s a big pet peeve of mine, along with using K instead of C. I once lived near a restaurant called Korner Kitchen. Drove me out. of. my. mind.
2. These crackers are adorable! I would make them for that reason alone.
3. I love the depth of flavor that mustard adds to cheese. If- okay, when- I make these, I’ll definitely use the dry mustard.
Thanks for sharing!
Rachel Gurk says
Hehe–I’m so glad I’m not the only one!
Liz says
I grew up eating these–my mom made them every Christmas. Here are some options for you to ponder. 1. Our recipe includes some red pepper for bite, and our basic recipe is simply equal amounts of butter, flour, and sharp cheddar cheese. 2. My mom cut the cookies into star shapes and put half a pecan on top of each one. 3. You can also make these by rolling the dough into a cylinder shape in a piece of waxed paper, chilling it in the fridge, and slicing the cookie dough very thin–this is much quicker and easier, but the cookies are definitely not as cute! 4. Another favorite variation when using the roll, chill, and slice method is–believe it or not–mixing in some rice crispies. The cereal provides a delightful crispy texture.
Rachel Gurk says
Great ideas! Thanks for sharing! I love the rice crispie idea!