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Homemade Cheese Crackers

These homemade cheese crackers are deliciously salty, cheesy, and made with only 5 ingredients.

homemade cheese crackers in a small bowl and spilled onto countertop

There’s no doubt that store-bought cheese crackers are a staple snack in almost every household, and today I’m sharing my easy recipe for homemade crackers that are just as cheesy and crispy.

Are Homemade Cheese Crackers Healthy?

We get a lot of requests for healthier homemade versions of common snacks to put inside lunch boxes. These cheese crackers are made with real Cheddar cheese, butter, and flour, minus the artificial flavors and mystery ingredients. It’s a much better alternative to the store-bought varieties.

I also have a recipe for gluten-free cheese crackers that’s just as crispy and cheesy, so no one feels like they are missing out on their favorite snack. 

If you want more homemade versions of your kid’s favorite recipes, be sure to check out The Best Homemade Kid’s Snacks on the Planet.

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How to Make Cheese Crackers

This recipe is easy to make, and the fun part is to get your kids involved and let them have mini cutters and cut any shape they want!

  1. Prepare
    Preheat the oven to 375F and line a baking sheet with parchment paper.
  2. Create the Dough
    Pulse the cheese, butter, flour, and salt in a food processor until the mixture is crumbly.
  3. Add the Liquid
    Slowly add the milk and until the dough becomes a ball.
  4. Roll out
    Divide the dough into 2 balls and roll onto a floured surface to ⅛ inch thickness.
  5. Cut up
    Cut the dough into 1-inch squares with a sharp knife or pizza cutter.
  6. Bake
    Place the crackers onto the baking sheet and bake for 12 to 15 minutes or until the edges start to brown.
  7. Cooldown
    Allow the crackers to cool down to room temperature before serving as a snack or packing into lunch containers.

How to Store Homemade Cheese Crackers

For best results, store these cheese crackers in an airtight container. Anything that’s not airtight will make them go stale faster, and I’ve found that packing them in zip bags often results in crushed crackers.

How Long Do Homemade Cheese Crackers Last?

Since there aren’t any preservatives in the recipe, these homemade crackers will begin to soften after 3 days. But no worries, they’re so good a batch will get you through 1 day, at most.

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Cheese Snack Crackers

cheese crackers
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★★★★★

5 from 2 reviews

These easy homemade cheese crackers are better than any boxed version out there. These snack crackers made with real cheese & full of flavor.

  • Author: MOMables – Laura Fuentes
  • Prep Time: 25 minutes
  • Cook Time: 12 – 15 minutes
  • Total Time: 40 minutes
  • Yield: 3-4 cups, depending on size
  • Category: Snacks
  • Method: Oven
  • Cuisine: Snacks

Ingredients

Units
  • 2 cups grated extra-sharp Cheddar cheese
  • ¼ cup butter, softened and cut into pieces
  • 1 cup flour, plus more for dusting
  • ½ teaspoon salt
  • 2–3 tablespoons milk

Instructions

  1. Preheat the oven to 375˚F, and line a baking sheet with parchment paper.
  2. Place the cheese, butter, flour, and salt into a food processor. Pulse, for 5 seconds at a time, about five or six times, until the dough becomes coarse crumbs.
  3. Slowly add the milk, 1 tablespoon at a time, with the food processor on, until the dough becomes a ball.
  4. Divide the dough into two balls, and refrigerate for 15 minutes. Remove one dough ball from the refrigerator, and roll it on a floured board with a floured rolling pin until it is about ⅛ inch thick.
  5. Cut the dough into 1-inch squares with a sharp knife or pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Use a toothpick or skewer to poke a hole in the center of each cracker.
  6. Place the crackers at least ¼ inch apart on the baking sheet. Repeat the process with a second ball of dough.
  7. Bake for 12 to 15 minutes, with the rack placed in the middle of your oven, until the edges are just starting to brown. They might puff up too. If you are baking two pans at the same time, swap/rotate the pans halfway through.
  8. Place the baking sheet on a rack, and let the crackers cool completely. Eat or store in a covered container for up to 3 days.

Equipment

The Best Homemade Kid’s Snacks on the Planet

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Food Processor

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Nutrition

  • Serving Size: ½ cup
  • Calories: 223
  • Sugar: 0.4g
  • Sodium: 332.5mg
  • Fat: 15.3g
  • Saturated Fat: 8.9g
  • Carbohydrates: 13g
  • Fiber: 0.4g
  • Protein: 8.3g
  • Cholesterol: 43.3mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Cheese Snacks Recipes 

If you find yourself always reaching for something savory and cheesy around snack time, then you’re sure to enjoy any of the recipes below. Whether you make them for lunch box snacks or to serve a crowd, they are perfect on any occasion.

  • Baked Cheese Straws
  • Gluten-Free Cheese Crackers
  • Homemade Velveeta Cheese Dip
  • Homemade Nacho Cheese Doritos

More Snacks

  • Chocolate Coconut Granola
  • White Chocolate Popcorn Recipe
  • Peanut Butter Apple Wraps
  • Veggie Dip Snack Box for Kids

Reader Interactions

Comments

  1. Scatteredmom

    January 09, 2017 at 1:57 pm

    Mine didn’t look like the photo at all, the puffed right up even though I stabbed each one with a fork. How do you get them so flat and crisp looking? Mine were more like cheesy pastry.

    Reply
    • MOMables

      January 13, 2017 at 11:15 am

      rolling them out really thin is how we do it.

      Reply
      • Kelli

        October 23, 2019 at 5:54 am

        But the thing is, it’s so hard to roll them out that thin and then gauge if they’re actually thin enough. There’s got to be a different way of doing it I wonder like using one of those pasta rolling contraption, lol

        Reply
        • MOMables - Laura

          October 23, 2019 at 10:19 am

          I totally get what you mean! I always “guess-timate” and while I have those bands that you put on your rolling pin… I never use them. LOL

          Reply
  2. Amanda @MultiTestingMom

    September 07, 2015 at 1:20 pm

    These were SO yummy! I featured them in a Back to School Lunch post. While they may last a few days, good luck on making it that far! SO good.

    Reply
  3. april

    May 01, 2015 at 9:13 am

    These sound great. I’m planning on trying the recipe today. But I’m wondering if they can possibly be stored longer than 3 days in an airtight container? In theory, making snacks at home as opposed to buying them in a box sound better but not if they don’t last long enough to make the time investment worth it. If this makes 3-4 cups, there’s no way we’d eat that many in 3 days. =(
    I guess I’ll just have to make them and find out!

    Reply
    • MOMables

      May 03, 2015 at 7:45 pm

      April, these are “fresh” crackers. You can bake half of the recipe and freeze the dough. I have also frozen the pre-cut crackers and then transferred them to a zip bag once frozen. That way, you can pull out however many you need and bake.

      Reply
  4. Beth

    September 19, 2014 at 5:49 am

    Just made these with some leftover Parmesan and cheddar cheese- they are great! I didn’t use a food processor, just mixed it by hand with a fork and they still turned out perfectly. Thanks for the recipe.

    Reply
  5. Christine

    July 21, 2014 at 6:38 am

    My daughter (almost 6) and I LOVE these crackers! She enjoyed poking the holes in the middles before baking. ;) Although slightly softer than a Cheez-it, we think they taste even better. Thanks for an easy alternative to the processed boxed stuff.

    ★★★★★

    Reply
  6. Cindy A.

    July 07, 2014 at 1:18 am

    These sound great! Would different flours work the same? I was thinking of using freshly milled whole wheat or oat or brown rice flour or a mixture of flours.

    Reply
    • MOMables

      July 08, 2014 at 11:09 am

      Cindy, if you mill your own wheat, make it super fine (like pastry flour). I have not tried them with other flours.

      Reply
  7. Matt Robinson

    July 03, 2014 at 12:54 pm

    You are so right, makes you wonder what the heck is in the boxed versions of this. Such a great alternative, my boys would love these!

    Reply
  8. Sarah

    August 12, 2013 at 7:52 am

    Do you think it will be fine if I switch out the dairy and flour to make them GF and DF? Should I do anything else different?
    Thanks!

    Reply
    • MOMables

      August 12, 2013 at 8:59 am

      Sarah, I have not tried making these gf or df so I cannot recommend.

      Reply
      • Sarah

        August 16, 2013 at 1:16 pm

        I will let you know what happens.

        Reply
        • LudicrousMama

          June 03, 2014 at 5:54 pm

          There’s a GF recipe on the MOMables blog – just sub DF cheddar cheese shreds (might need up to 1/4c more than the cheese called for here) -or- nutritional yeast (1-2 Tbsp,) 1-2 tsp each onion and garlic powder, plus some paprika (2-3 tsp) and turmeric (1tsp) for that orangey color!

          Reply
  9. Nicole

    August 07, 2013 at 6:07 pm

    Today my son was given a bag of cheez-its and since we don’t eat processed food he got super upset when I didn’t let him have the “cheese crackers.” So, I came home and made these so he didn’t feel deprived by not having what all the other kids were eating. They were very good. I added about a 1/4 teaspoon of paprika. I had to bake them in two batches. On the second batch I sprinkled a bit of salt on the top to be more like cheese-its and they are really good. My son ate the non-salted crackers and my husband and I ate some of the crackers with salt. I will definitely make these again. Thanks!

    ★★★★★

    Reply

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