Appetizers / Snacks
Mini Cheese Crackers
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.
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
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, 15–20 minutes, rotating halfway through. Transfer crackers on parchment to a wire rack; cool completely. Store crackers in an airtight container for up to 1 week.
Per 6 crackers
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 17mg 5%
Sodium 122mg 5%
Carbs 4g 1%
*Percent Daily Values are based on a 2,000 calorie diet.