Homemade Cheez-It Crackers
These homemade Cheez-It crackers are so deliciously cheesy, and even better than store-bought!
Have you ever made homemade crackers before? Somehow I always thought they would be difficult or time-consuming to make, but they are surprisingly easy! I love making things from scratch that I usually buy at the store, and these homemade Cheez-It crackers are one of the best I’ve made. We make them often for after school snacks, or adding to lunchboxes, and they are always a kid favorite. They’re crunchy and cheesy and completely addicting!
The dough is quick and easy to mix together (only five ingredients!), and once it’s mixed you’ll let it chill for a little while before rolling it out very thin. The thinner you can get the dough, the better the crackers will be in the end. Make sure the thickness is consistent throughout, so you don’t have thinner crackers that get burned and thicker crackers that don’t crisp up in the oven. Cut them into squares (as you can see mine aren’t exactly perfect!) and then make a hole in the middle of each cracker with a toothpick or skewer. My kids especially love to help with that part. Finally, sprinkle them with some coarse salt before baking. My favorite is this Jacobsen salt that tastes amazing.
Bake the crackers until they’re crisp and lightly browned on the bottom. They will puff up a little as they bake, but they don’t spread very much, so it’s okay to place them pretty close together on the baking sheet. Let them cool completely, then store them in an airtight container for up to a week. They have the most delicious cheesy flavor, and are completely irresistible. Yum!
Homemade Cheez-It CrackersPrint Recipe
- 8 ounces sharp cheddar cheese shredded
- 4 tablespoons butter softened
- 1/2 teaspoon salt
- 1 cup flour
- 2 tablespoons cold water
- coarse sea salt for sprinkling
- In the bowl of a stand mixer, or in a medium bowl using a handheld mixer, cream together the cheese, butter, and salt. Add the flour and water and mix until the dough is smooth. Shape into two discs, and chill in the refrigerator at least 30 minutes.
- Preheat the oven to 375. Line two baking sheets with parchment or silicone baking sheets. Roll each disc out to 1/8 inch thickness, and, using a ruler, cut into 1 inch squares. Transfer squares to baking sheets, using a skewer or toothpick to poke a hole in the center of each one. Sprinkle with coarse salt and bake 10-15 minutes, depending on desired level of crispiness. Store in an airtight container.