Cheddar Cheese Crackers
Skip the store-bought crackers and make a batch of these Cheddar Cheese Crackers at home! And for a real treat, use a flavored cheddar cheese!
This Cheddar Cheese Crackers post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
This post may contain paid links. For more information, please see our disclosure policy.
Me: Hey, Laura, have you seen my measuring cups?
Laura: Yeah, in that box over there.
Me: Oh ok – thanks.
*2 minutes later*
Me: Hey, Laura, have you seen my rolling pin?
Laura: Yup, it’s in the cabinet over the oven.
Me: Oh ok – thanks.
As I mentioned in this Buffalo Chicken Pasta Salad post recently, we decided to pack up our house and move ~850 miles south. More specifically, we left upstate New York and landed in the Asheville, NC area. I grew up in the Carolinas, so when the opportunity presented itself to move back – well, I jumped at it!
We’ve been in Asheville for ~2 weeks now, and we’re finally starting to make a path through the boxes. It’s been a busy few weeks, but we’re getting settled in to the new house. I’m still working on finding all of my kitchen utensils and tools, but we’ve got the basics unpacked. And now I know where my rolling pin and measuring cups are, too!
Cheddar Cheese Crackers
On one of our first days in Asheville (before the moving truck even arrived), we headed out to the local grocery store to stock up on all of the pantry staples. I hit up Cabot’s product finder, and I was pleased that several grocery stores in the area carry a wide range of Cabot products. In addition to the basics like milk, bread and cereal, I also stocked up on cheese and butter. Yum!
If you’ve been following along with me on this blog for a while, then you know how much we love Cabot products in our house! I’m not kidding when I say we picked up a handful of different Cabot cheeses and butter as part of our (re)stock-the-pantry outing. Those are staple items in our house! When I’m not shredding cheddar cheese for some sort of baking recipe, then I’m slicing it up to nibble on while we sip on a glass of wine at the end of the day.
This recipe for Cheddar Cheese Crackers is the first recipe I’ve baked in the new house. We’ve grilled hot dogs and burgers, and we’ve made lunchmeat sandwiches…but this is the first “real” recipe I’ve cooked or baked. And let me tell ya – it’s a good one!
We love store-bought cheese crackers, and I decided to take a stab at making a homemade version. These crackers are so easy to make – just 4 ingredients! (And one of those ingredients is water, so I’m not sure that even counts.)
In truth, these Cheddar Cheese Crackers are very similar to this recipe for Southern Cheese Straws that I posted a couple years ago. The proportions are slightly different, and the dough is cut differently…but both make pretty fantastic cheesy appetizers or snacks!
In fact, when Robbie (our 6-year-old son) walked in the door from summer camp, he immediately zoomed in on the bowl of crackers on the table. After eating a handful, he informed me that it would be ok to send some of these with him as his snack for summer camp. Done! In fact, I bet he is munching on these crackers right now as I type up this post! (In fact, I should take a lesson from him and grab a handful to snack on, too…hah.)
Aside from the simplicity of this cheese crackers recipe, the cool thing is you can mix up which cheese you use. In fact, for this post I made 2 batches – 1 using Cabot’s Vermont Seriously Sharp Cheddar Cheese and a 2nd batch using Cabot’s Pepper Jack. Both were pretty darned tasty! The Pepper Jack version brings a mild spicy flavor that I really like. If you like spicy foods, you should try a batch with Cabot’s Habanero Cheddar! And I bet a batch with their Horseradish Cheddar would be pretty fun, too!
While this was the first recipe I made in the new house, I can assure you this won’t be the last time we make these Cheddar Cheese Crackers! They’re a great appetizer, and I’m thinking these would be fun to snack on when you’re hanging out with friends and neighbors. Cheers, and happy baking!
How to Store Leftovers
Leftover cheese crackers should be stored in an airtight container at room temperature for up to 5 days.
Did you make this homemade cheese crackers recipe? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCheese) on Instagram – we’d love to see your version!
Cheddar Cheese Crackers
Ingredients
- 8 oz. Cabot Vermont Seriously Sharp Cheddar Cheese see note
- 4 Tbsp Cabot Salted Butter cut into ½” cubes, cold (see note)
- 1 cup all-purpose flour
- 2 Tbsp cold water
Instructions
- Shred the cheese using a coarse shredder.
- Using a food processor, add the shredded cheese, butter and flour; pulse until well combined.
- Add water and continue pulsing until dough comes together.
- Shape the dough into a disc and wrap with plastic wrap; refrigerate for 1 hour.
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper; set pans aside.
- Divide the dough into 2 equal pieces. Working on a lightly floured surface, roll each piece into a 10”x12” rectangle. (Note: For crackers with additional crispness, feel free to roll the dough out a bit thinner.)
- Using a pizza cutter or sharp knife, cut the dough into 1” squares; place squares on prepared baking pans.
- Use a wooden skewer, poke a hole into the center of each square. (Note: This step is optional!)
- Bake for 15-20 minutes, or until the edges of the crackers begin to turn golden brown.
- Remove pans from oven and let cool.
Notes
Looking for more tasty cheesy recipes? Check out these other favorites, too:
cant wait to make this soon for me can i use vegan cheeses and butter i never had cheddar cheese crackers before perfect for my office sanacks love your recipes as always brightens up my day everyday after work
As cheese and butter make up the majority of this recipe, I’m not sure how the vegan alternatives would work here, Ramya. I say give it a try and see what happens, though!
oh i do like a very vintage tasty cheese! the more tang the merrier. these look great david.
You and me both, Sherry – the sharper the better when it comes to cheddar! 🙂
These look so delicious David, and I’m sure I can find some really sharp vintage cheese to make them with. Do they store well, or do they need to be eaten in a couple of days, not that that’s a problem. Love the recipe, thanks.
I’m with ya, Pauline – a good sharp cheddar cheese is a thing of beauty! The hardest part is saving it to bake with rather than eating it as soon as I get home. 🙂 These crackers definitely taste best on Day #1. They soften a bit (due to the moisture) after you put ’em in a container overnight. With that said, we still enjoyed them on Day #2. I want to try rolling the dough out a bit thinner next time. That might lead to crispier crackers that hold their texture longer!
Cheese crackers are one my guilty pleasures. And that’s store bought. I can only imagine how delicious homemade ones would be!
You and me both, Frank! I love a good cheese cracker – boxes of those are never safe around here! (And these homemade ones weren’t safe, either – haha.)
Love Cabot cheese! Been looking for a good cheese cracker recipe!
Hey Sharon! We’re huge Cabot fans here, too – I always make sure to keep several varieties in stock in the fridge! I hope you like this cracker recipe – these didn’t last long in our house. 🙂
Congrats on your move and the first recipe you’ve baked in your new house (These savoury crackers are the great way to start!) As a huge fan of everything with cheese, I 100% approve. Delicious!
Thanks so much, Ben! I agree that these crackers were a great way to kick off the baking in the new house. They smelled so good while they were in the oven, too! Cheers!
So exciting about moving!! So much work, though!! Glad you’re starting to get settled in! I’m thinking these cheese crackers would be a lovely addition to a meat and cheese board (though I could probably just eat them as they are by the handful, LOL!!). Gotta give these a try – bet they’re SO much better than store-bought. 🙂
Oh my goodness – moving. I never want to see a cardboard box again! I like your idea of serving these cheddar crackers on a charcuterie board. We just gobbled ’em down as is, but they would be a good addition to a full-on snack tray! Guess I need to make another batch, huh? 🙂
These remind me of my childhood favourite Cheese Nips!! Love how puffy they are and I’m sure they’re delish!!
Laura and I were just talking about Cheese Nips the other day! I remember those from childhood, but they don’t seem to be as common anymore. Either way, the homemade version is SO much better!!
What a great snack and there’s nothing better than homemade! Glad you’re getting all settled in!
I’m with ya, Kathy – homemade is the way to roll! 🙂 These cheddar crackers were a great way to get things started here in the new house!
Can totally feel you on this one, I had the same issue, having hard time to find things in the pantry and when my wife looks for it, its like magic. You cheese crackers looks delish, I can imagine myself nibbling on them nonstop
Hah – it’s funny how that works, right? Our wives know where EVERYTHING is! I’m getting there slowly though. Maybe another week…or month or two. 🙂 And these crackers truly are delish. We nibbled on ’em until they disappeared!