Baked Cheddar Crackers

16 Mar

I made a vow to not eat processed junk food anymore in an effort to get fit for the summer and to be a little healthier. I can’t say I have entirely kept to my vow but it has inspired me to make homemade versions of my favorite packaged foods. A couple of nights ago I got an unstoppable craving for Cheez-It’s and the craving never went away, so I looked up a recipe for baked cheddar crackers and gave my best at duplicating it. The outcome: Tasty little crackers, fresh out of the oven, with way less guilt, and definitely better than the box!!!

Baked Cheddar Crackers

1 1/3 cup unbleached all-purpose flour

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

6 tablespoon unsalted butter, diced

8 ounce package shredded cheddar

2 egg yolks

2 tablespoons water


1. Line cookie sheets with parchment paper. Set aside.

2. In a food processor pulse together the flour, salt, garlic powder and onion powder. Add the butter and process until combined. Add the cheddar and pulse until finely chopped. Process in the egg yolk and water until the mixture forms a ball.

3. Remove the dough and knead in your hands for a few turns. Divide in half and roll one part between two pieces of wax paper to 3/8 inch thick. Peel off the wax paper and stamp dough with cookie stamps or cut with cookie cutters. Place the crackers on cookie sheets.

4. Freeze the crackers on the cookie sheets for 15 minutes. Meanwhile, preheat the oven to 325 degrees. Move the cookie sheets to the oven and bake for 20 minutes. Cool crackers on cooling racks. Store in an airtight container.

Yields 54 3/8 ounce cookies. Prep time 30 minutes. Baking time 20 minutes.

42 Responses to “Baked Cheddar Crackers”

  1. iris September 18, 2012 at 7:22 pm #

    Thanks for sharing, these will be awesome for my kids’s lunch!!!

  2. meghan October 25, 2012 at 11:05 am #

    Thanks for sharing! Do you have any suggestions on how to make without a food processor?

    • Danielle November 12, 2012 at 1:01 pm #

      I just used a mixer for mine and they turned out great!

    • Jill Monroe December 18, 2019 at 8:48 pm #

      I’ve been making cheddar cheese crackers for years. I’ve found they last longer if stored in cookie tins. I also put a little cayenne pepper in mine; the older they get the better they taste.

      I mix mine with my hands, with disposable kitchen gloves.

  3. Wendy Gonzales November 19, 2012 at 2:44 pm #

    I mixed it in a blender and that worked just fine. Thanks for this recipe, it’s amazing and I’ve pinned it on pinterest in hopes of passing on the tastiness.

  4. angie November 25, 2012 at 10:40 am #

    How long do you think these would last? Would like to make and ship, which usually takes around 8 days.

    • Martie October 8, 2016 at 10:13 pm #

      How long can you keep it and can I store it in the freezer?

  5. Louisa December 22, 2012 at 1:08 pm #

    Thank you for this – I can’t wait to try it out

  6. Eric @ Eat Well 101 February 22, 2013 at 12:40 pm #

    Great ones! They look delicious and your photos are great

  7. Susan September 7, 2013 at 8:34 am #

    Thank you! I have made these by the dozens. First I served that at a fall tea I hosted as an accompaniment to apple soup. Now I’ve made 3 batches to serve with fruit salad for 60 at a baby shower. Next I will make them in shapes of leaves for a Sept tea, but will use Colby jack cheese. This is now a favorite of my guests!

  8. Katonna Wolfe October 1, 2013 at 9:46 pm #

    whats the shelf life for these

  9. Patty April 28, 2014 at 4:47 am #

    I can not wait to try these! I think they will make a nice addition to a chicken/wild rice salad for a bridal shower. The pictures look like you have a “pin” hole” in the middle of the cracker. Is that just for looks?

  10. click this link now June 18, 2014 at 4:31 pm #

    I’m really enjoying the design and layout of your blog.
    It’s a very easy on the eyes which makes it much more pleasant for me to come here and visit
    more often. Did you hire out a developer to create your theme?
    Exceptional work!

  11. October 3, 2014 at 8:30 pm #

    Thanks ffor sharing your thoughts oon exercise to lose bbelly
    fat. Regards

  12. arnella kajtezovic December 2, 2014 at 2:10 pm #

    Yup Im making these right now….

  13. Katie_King January 26, 2015 at 6:38 pm #

    Reblogged this on Pocketful of Posies and commented:
    Can’t wait to try this recipe!!

  14. hannahkelly1985 November 26, 2015 at 9:39 am #

    Love thSee, so easy to make and yummy too. Can these be frozen after cooking them?

  15. Jennie December 19, 2015 at 2:41 pm #

    These are terrific! Thank you for sharing the recipe. Going to package into small containers for Christmas!

  16. Anonymous December 29, 2016 at 2:16 pm #

    Made mine today for New Years Eve. Used my hands no mixer or blender. Fantastic really great taste and crunch. Thanks Shirley Y.

  17. Anonymous January 14, 2017 at 11:15 am #

    These crackers are so easy to make and delicious, especially along side of Neiman Marcus dip. It’s just another way to wow your guests. Just sayin’.

  18. Anonymous April 1, 2017 at 8:47 pm #


  19. Judyferris July 22, 2017 at 11:41 am #

    How many syns are they each please?

  20. Shirley December 9, 2017 at 10:06 am #

    Made these today. Rolled them to the recommended 3/8 inch and baked. They were more like biscuits. Second batch was rolled to 1/4 inch and these were more like crackers. They have a wonderful flavor. I used a one inch wide cookie cutter to keep them bite size.

  21. Jenny November 20, 2018 at 11:00 pm #

    These look great!
    Can you make a big batch and freeze them? Alternatively, how long a shelf life would they have stored in an airtight container at room temperature?


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