Sharp Cheddar Cheese Crackers, Crispy and Thin
Buttery, crisp cheese crackers bursting with sharp cheddar flavor. A classic homemade snack that pairs perfectly with wine, cheese boards, or soup. The dough comes together quickly with a mixer, then chills before rolling thin and baking until golden. These are best enjoyed fresh the same day they're made, though they'll keep for a few days in an airtight container. Sharp cheddar gives these crackers their distinctive tangy bite that sets them apart from milder versions.
Ingredients
- 8 ounce sharp cheddar cheese, grated or finely diced
- 1 cup all-purpose flourwhole wheat flour3/4:1glutengrain
denser texture, nuttier
- ½ cup unsalted butter, softened
- ¼ teaspoon ground black pepper
- 1 tablespoon salt
Instructions
- 1
Sift together flour, salt, and black pepper. Set aside.
- 2
Beat butter and cheddar cheese together until combined into a smooth mixture.
- 3
With mixer on low speed, beat in flour mixture until dough forms a ball.
- 4
Dump dough onto lightly floured surface and knead a few times until uniform.
- 5
Wrap in plastic wrap and refrigerate for about one hour.
- 6
Preheat oven to 375°F and line baking sheet with parchment paper.
- 7
Roll dough very thin to 1/8-inch thickness on floured surface.
- 8
Cut rounds with small cookie cutter and place on prepared baking sheet.
- 9
Prick holes in top of each cracker with a fork.
- 10
Bake for 12 to 15 minutes until golden brown.
- 11
Remove from oven and cool completely before serving.
Tips
Keep butter and cheese at room temperature before mixing so they blend smoothly and quickly into a cohesive dough.
Roll dough thin and uniform for even baking. Use a ruler to guide thickness and ensure consistent crackers.
Prick holes before baking to prevent puffing and ensure even texture throughout.
Good to Know
Airtight container at room temperature for up to 3 days. Best eaten the day they are made.
Dough can be wrapped and refrigerated for up to 2 days before rolling and baking. Unbaked dough can also be frozen for up to one month.
Serve at room temperature with cheese, cured meats, soups, or as a standalone snack with wine or beverages.
Common Mistakes
Do not skip chilling to avoid sticky dough that tears when rolling
Do not roll dough too thick to avoid dense, chewy crackers instead of crisp ones
Do not skip fork pricking to avoid crackers that puff and become uneven
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use pre-shredded cheddar cheese?
Yes, though freshly grated cheese blends more smoothly with butter. Pre-shredded cheese contains anti-caking agents that may affect texture slightly but will still work.
What if my dough is too soft to roll?
Chill longer, up to 2 hours. If still too soft, dust heavily with flour while rolling or work quickly. Too-warm dough will tear and become sticky.
How long can I keep these crackers?
Best the day they're made. Store in an airtight container for up to 3 days. They soften over time but won't go bad. Not recommended for freezing baked crackers.