With just a few simple ingredients, you can make homemade cheese crackers that are better than any store-bought cracker out there. They deliver big flavor, crisp texture, and make a take-anywhere snack — or a perfect holiday treat. You can pick a variety of flavor combinations to change up the recipe to suit your tastes.
Makes
about 11 dozen
Total Time
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Ingredients
Test Kitchen Approved
Not a fan of Gruyère? Swap in these other flavorful cheese variations.
Parmesan & Sage
8 oz. shredded aged Parmesan
1 tsp. rubbed sage
1/2 tsp. garlic powder
Decrease black pepper to 1/2 tsp.
Manchego & Cayenne
8 oz. shredded aged Manchego
1/4 tsp. cayenne pepper
Decrease black pepper to 1/2 tsp.
Blue Cheese & Rosemary
6 oz. blue cheese (such as Maytag), crumbled
2 tsp. minced fresh rosemary
Decrease black pepper to 1/2 tsp.
Omit water
Instructions
Preheat oven to 350° with racks in upper and lower thirds. Line baking sheets with parchment.
Pulse together flour, salt, and pepper in a food processor. Add butter and pulse until pea-sized.
Add Gruyère and pulse until dough resembles coarse meal. Gradually pulse in water until dough forms a ball.
Roll dough between two pieces of parchment to ⅛-inch thick. Cut dough into 1-inch pieces using a 1-inch cookie cutter or fluted pizza wheel; transfer to prepared baking sheets.
Bake crackers until golden and crisp, 15–20minutes, rotating halfway through. Transfer crackers on parchment to a wire rack; cool completely. Store crackers in an airtight container for up to 1 week.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 6 crackers
Calories: 82
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 17mg 5%
Sodium 122mg 5%
% Daily Value*
Carbs 4g 1%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
