Homemade White Cheddar Parmesan Cheez-It Crackers
Crispy, buttery cheese crackers with sharp white cheddar and parmesan that rival the store-bought version. These homemade crackers deliver intense cheese flavor with a satisfying crunch and golden texture. Perfect for snacking, entertaining, or lunchboxes, they're best served fresh from the oven. This recipe stands apart with its use of extra sharp white cheddar combined with parmesan for complex cheese notes, plus the option to shape them as traditional dotted squares or diagonal triangles.
Ingredients
- 6 ounce extra sharp white cheddar cheese, gratedsharp yellow cheddar1:1flavor
mild
- 2 ounce parmesan cheese, grated
- ¼ cup unsalted butter
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 cup unbleached all-purpose flourwhole wheat flour0.75:1texture
denser
- 2 tablespoon cold water
Instructions
- 1
Combine grated cheeses, butter, flour, and salt in a food processor or stand mixer with paddle attachment until combined
- 2
Slowly drizzle cold water until large crumbles form
- 3
Form dough into a thin, flat disk, wrap in plastic wrap, and refrigerate for one hour or overnight
- 4
Preheat oven to 375 degrees
- 5
Line a sheet pan with parchment or silpat
- 6
Cut dough in half and keep one half refrigerated
- 7
Roll out the other half to 1/8 inch thickness
- 8
Cut into 1 inch squares using a ruler and pastry cutter, or cut diagonally for triangles
- 9
For traditional crackers, use a chopstick or wooden skewer to make a center dot
- 10
Arrange on baking sheet with minimal spacing
- 11
Bake for 15-17 minutes until golden, watching carefully
- 12
Sprinkle with kosher salt immediately after baking
- 13
Transfer to cooling rack
Tips
Keep dough cold and work quickly; cheese crackers spread if the dough becomes too warm. Refrigerate both halves while rolling and cutting the other.
Watch carefully during the final 5 minutes of baking as they can brown rapidly. Remove when edges are golden but centers are still slightly soft for maximum crispness after cooling.
For easiest cutting, use a sharp pastry wheel or pizza cutter dipped in water to prevent sticking to the dough.
Good to Know
Keep in an airtight container at room temperature for up to one week. Store in freezer for up to three months.
Prepare and refrigerate dough overnight. Baked crackers can be made 2-3 days ahead and stored covered.
Serve fresh and still warm for maximum crispness. Pair with soups, salads, cheese boards, or serve as a standalone snack.
Common Mistakes
Use cold dough to avoid spreading and uneven baking; work in batches if needed
Don't overcrowd the baking sheet to avoid uneven cooking; crackers need space to puff
Don't oversalt after baking; sprinkle lightly as the cheese and original salt are already flavorful
Substitutions
Dairy-Free Swaps
General Alternatives
mild
FAQ
Can I make these without a food processor?
Yes, use a stand mixer with the paddle attachment. You can also mix by hand using a pastry cutter or fork to combine butter with dry ingredients until crumbly, then add water gradually.
What if my dough is too dry or too wet?
If too dry and won't crumble together, add water one tablespoon at a time. If too wet and sticky, add flour one tablespoon at a time. The dough should form pea-sized crumbles, not a smooth ball.
How long can I keep these crackers?
Freshly baked crackers stay crispy for 5-7 days in an airtight container. For longer storage, freeze for up to three months. Refresh slightly crispy crackers in a 300-degree oven for 2-3 minutes.