Home » Recipes » Appetizers » Homemade Cheez It Recipe

Homemade Cheez It Recipe

You’ll love this copycat Cheez It recipe! Homemade cheese crackers are easy to make and so much fresher than the store bought brand.

These easy Cheez-it crackers are perfect party appetizers, and they pair wonderfully with snacks like brown butter pan roasted almonds and mini cheese balls with pretzel stick skewers.

I love to experiment with making the homemade version of store-bought foods, don’t you?

Close up of baked homemade cheez it crackers.

Why You’ll Love This Recipe

Delicious and Crunchy: The flavor of these DIY cheese crackers is amazing! Once you try them, you’ll be spoiled forever.

Easy to Make: The dough takes just 5 ingredients (plus a little ice water), and the crackers are super simple to cut and bake.

Natural Ingredients: Your cheese crackers won’t contain any preservatives or additives.

Freshness: These home-baked Cheez-Its are fresher than store-bought crackers that sit on the shelf for months.

Ingredients Notes and Substitutions

Salt, cheddar cheese, flour, shortening and butter, the ingredients to make homemade cheese crackers.

Here’s what you’ll need to make these tasty cheese flavored crackers:

Grated Sharp Cheddar Cheese: The flavor and quality of the cheese will greatly affect the taste of the crackers. We like to use a good quality sharp cheddar cheese for maximum flavor, and grate it by hand from a block.

You can substitute another flavorful cheese like Extra-Sharp Cheddar, Gouda, Monterey Jack or Swiss if you prefer. You can also use pre-shredded cheese if you’re short on time.

Salt: Sea salt has a clean taste and dissolves well in the dough. You can also use regular table salt.

All-Purpose Flour: Regular all purpose flour gives the crackers structure and texture. For a healthier mix, you can substitute whole wheat flour for half of the regular flour. See below for additional flours our readers have used.

Shortening: I add one tablespoon of vegetable shortening (I like Spectrum organic cold-press palm oil shortening) to this cheddar cheese cracker recipe. Vegetable shortening gives the crackers a crisp texture and helps to bind the dough together. If you prefer, you can use butter in place of organic vegetable shortening.

Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe. You can substitute salted butter; just reduce the amount of salt in the recipe by about 1/4 teaspoon.

Ice Water: Using ice water helps to keep the dough cool, prevents the butter from melting while blending the dough, and results in a crisp, flaky cracker.

Can You Use Other Flours Besides All Purpose?

After I posted this recipe, several readers wrote in to share their success with other flours:

  • Tara made the crackers with King Arthur Gluten-Free baking flour.
  • Tracy used brown rice flour and made the crackers for Passover.
  • Sarah used white whole wheat flour.
  • MN Mom used half whole wheat, half unbleached white flour.

Hurray! I love hearing about the ways you make a recipe your own, and your comments help all of us.

Equipment

Here’s what you’ll need to prepare this recipe:

  • Stand mixer – Or you can use a food processor.
  • Rolling pin
  • Parchment paper
  • Ruler
  • Pastry wheel cutter – I like to use a pastry wheel cutter, which makes zig zag edges. You can also use a pizza cutter or a sharp knife.
  • Skewer
  • Baking sheet

Step by Step Directions

Note: The full, printable recipe can be found in the recipe card below.

Step 1 | Combine Soft Ingredients

Combine the cheese, butter, shortening and salt in a food processor or in the bowl of a stand mixer fitted with the paddle attachment.

Mixing dough for DIY cheese crackers in a stand mixer.

Step 2 | Add in flour

Add the flour and pulse or mix on low speed until the mixture resembles coarse crumbs.

Cheese, flour, salt and shortening combined in the bowl of a stand mixer.

Step 3 | Add ice water

Add the ice water slowly with the mixer or food processor running. The dough will start to cling together.

You may need to add a few more drops of water, but go slowly so you don’t overdo it.

Adding ice water to homemade cheese cracker dough.

Step 4 | Divide and Shape Dough

Gather up the dough and divide it in thirds. Gently press each third into a disc that’s about 4 inches across. Don’t knead it or mess with it too much. You’ll be able to see pieces of cheese in the dough.

Close up of a disc of chilled dough to make cheese crackers.

Repeat with the rest of the dough so you have 3 round discs.

Three discs of chilled cheese cracker dough on a cutting board.

Step 5 | Refrigerate Dough

Wrap the discs tightly in waxed paper or parchment and refrigerate for at least an hour, or until you’re ready to bake the crackers.

MAKE AHEAD TIP: The dough can be refrigerated like this for up to 5 days.You can also freeze the discs, tightly wrapped, for up to 2 months.

Step 6 | Roll Out Dough

Preheat the oven to 350 degrees F. Let the dough sit out at room temperature for about 20 minutes, and cut a piece of parchment paper to fit your favorite baking sheet.  Gently begin to roll the dough out directly on the parchment paper. At first it may seem a little unyielding:

Beginning to roll cheese cracker dough with a wood rolling pin.

…but just take your time and press the cracks back together as you go.

An oval of partially rolled cheez cracker dough on parchment paper.

Keep persevering, and roll the dough quite thin, to a thickness of about 1/8 inch.

Step 7 | Cut Crackers

Now it’s time for the fun part! Cut the dough into 1 inch squares. You can use a pastry wheel cutter, pizza cutter, or a sharp knife to do this.

Measuring and cutting straight lines in dough for cheese crackers.
Measuring and cutting homemade crackers in squares.

Poke a hole in the center of each cracker with a skewer. Along with being decorative, the hole allows the steam to escape which helps your crackers bake up nice and crisp.

Poking holes with a skewer in cut cheese crackers dough.

Use a sharp spatula to separate the crackers gently on the parchment paper and transfer the whole paper (scraps, too – perfect snacks for the chef!) to a baking sheet.

Unbaked cheese crackers on parchment paper, ready to bake.

Step 8 | Bake Crackers

Bake the crackers for about 12 to 13 minutes, or until lightly browned around the edges. (Depending on how your oven cooks, your baking time may be more or less so watch the first batch carefully.) Cool the whole sheet on a wire baking rack and repeat with the remaining dough.

Just baked cheez it crackers on parchment paper.

You can serve the crackers warm, or cool them completely and store them in a container with a tight fitting lid.  If you’re going to store them for more than a few days, you can freeze the crackers in a container and just let them come to room temperature before eating them. They freeze really well.

This recipe makes about 7 to 8 dozen crackers. In our house, most of these disappeared within 45 minutes of baking!

Baked homemade cheez it crackers ready for eating.

Variations

Spicy Cheese Crackers: Add 1/4 to 1/2 teaspoon ground cayenne pepper to the dough at the same time you add the salt.

Sesame Cheese Crackers: Just before baking, sprinkle the cut cracker dough with sesame seeds, press lightly, and bake.

Gluten Free Cheese Crackers: A gluten free flour blend can be used in place of the all purpose flour. Just make sure your other ingredients are also certified GF.

What to Serve with Homemade Cheez-It Crackers

Charcuterie Board: Arrange cheese crackers on a board with an assortment of cheeses, cured meats, fruits, nuts, and spreads.

Dips and Spreads: Serve cheese crackers with dips like Cream Cheese Dip with Bacon and Onion, artichoke dip, or spreads like pimento cheese, olive tapenade, or cream cheese and smoked salmon.

Soups: Pair cheese crackers with soups like tomato soup, broccoli cheddar soup, beef chili or white chicken chili

Fruit: Serve cheese crackers with fresh apples and grapes, or dried apricots.

Beverages: Serve cheese crackers as a savory snack with lemonade, mocktails, wine or beer.

Snack Mix: Combine cheese crackers with pretzels and nuts to create a savory snack mix.

Can You Freeze Home Baked Crackers?

Yes, these crackers freeze really well! Just wrap them tightly and freeze for up to 2 months. Let them come to room temperature before serving.

For just-baked flavor, spread the frozen crackers on a baking sheet and heat in a 350 degree oven until hot, about 5 minutes. Cool and serve.

Baked homemade cheez it crackers ready for eating.

Homemade Cheez It Crackers

Eliza Cross
These DIY cheese crackers are crispy, golden brown, and full of delicious flavor! They're easy to make ahead, and perfect for parties, game days, tailgating and snacking.
4.9 from 13 votes
Prep Time 47 minutes
Cook Time 13 minutes
Dough Chilling Time 1 hour
Total Time 2 hours
Course Appetizers
Cuisine American
Servings 8
Calories 224 kcal

Ingredients
  

  • 8 ounces grated sharp cheddar cheese
  • 3 tablespoons unsalted butter at room temperature
  • 1 tablespoon organic vegetable shortening
  • 1 teaspoon sea salt
  • 1 cup all purpose flour
  • 4 tablespoons ice water

Instructions
 

  • Combine the cheese, butter, shortening and salt in a food processor or in the bowl of a stand mixer fitted with the paddle attachment.
  • Add the flour and pulse or mix on low speed until the mixture is combined and resembles coarse crumbs.
  • Slowly add the ice water, 1 tablespoon at a time, with the mixer or food processor running, until the dough just begins to clump together. You may need less or more water depending on your ingredients and conditions.
  • Gather up the dough and pat it into three disc shapes, about 4 inches in diameter. Try not to overwork the dough.
  • Wrap the discs tightly in waxed paper or parchment and refrigerate for at least an hour, or until you’re ready to bake the crackers. The dough can be refrigerated like this for up to 3 days.
  • Preheat the oven to 350 degrees F. Let the dough sit out at room temperature for about 20 minutes, and cut a piece of parchment paper to fit your favorite baking sheet. 
  • Gently roll the dough, patting edges smooth as you go, until it is about 1/8 inch thick.
  • Using a ruler to measure, cut the dough into 1 inch squares. You can use a pastry cutter, pizza cutter, or sharp knife. Poke a hole in the center of each cracker with a skewer.
  • Use a sharp spatula to separate the crackers gently on the parchment paper and transfer the whole paper to a baking sheet. Bake the crackers for about 12 to 13 minutes, or until lightly browned around the edges.
  • Cool on the pan for about 5 minutes. Serve the crackers warm, or cool to room temperature. Makes about 7 to 8 dozen.

Notes

Store the crackers in a tightly sealed container for up to 5 days. You can also freeze the crackers, tightly wrapped, for up to 2 months. 
To refresh the frozen crackers, spread on a baking sheet and cook in a 350 degree F oven until hot, about 5 minutes.

Nutrition

Calories: 224kcalCarbohydrates: 13gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 40mgSodium: 477mgPotassium: 40mgFiber: 0.4gSugar: 0.1gVitamin A: 415IUCalcium: 204mgIron: 1mg
Keyword cheese crackers, crackers, sharp cheddar cheese, snacks
Did you make this recipe?We love seeing what you made! Be sure to leave a review, and show us your creations by tagging #HappySimpleLiving.

About Eliza Cross

Eliza Cross is the author of 17 books, including Small Bites and 101 Things To Do With Bacon. She shares ideas to simplify cooking, gardening, time and money. She is also the owner of Cross Media, Inc. and founder of the BENSA Bacon Lovers Society.

56 thoughts on “Homemade Cheez It Recipe”

  1. Thanks for the shoutout! And I LOVE that you paired them with wine (though, truth be told, I’ll sometimes eat store-bought Cheez-Its with wine. I have no shame.)

    Reply
    • Casey, you are my kind of girl. I will be forever in your debt for introducing us to these wonderful crackers, and if you are ever in Denver I hope you’ll stop by for wine and Cheez-its! 🙂

      Reply
  2. OMG!! These look so delicious. I’m not much of a cook, and as a bachelor, I don’t really have the right tools for the job, but I’m definitely going to see what I can do to make a batch of these hm cheese crackers…:) Maybe I can share the ingredients, prepping and cooking with a friend. Thanks for the post and all the best

    Lyle

    Reply
  3. I came across your website when googling where to buy cheesecloth in my area (I know, of all things!)…and by golly, I am so glad I did! What a wonderful plethora of thoughts, tips and inspiration for simplified, self-sustaining living, a lifestyle my husband and I desire for our family of six. I look forward to reading more of your approach and ideas on choosing to live simply and well.
    PS. Not that you need to know, but I was looking up cheesecloth, as I have a huge crop of black raspberries and am going to can jelly (as opposed to freezing it like I did last year) and I realized cheesecloth is needed…and as a bonus, I now know how to make yogurt! (Thank you!)

    Reply
  4. I’ve been making these for a few months now. I use a food processor. I’ve never had luck with my mixer and I also omit the shortening and just use butter in place of that. They taste so good and very similar to the store bought kind…better in my opinion.

    Reply
  5. Eliza, Thank you for sharing a recipe for my favorite crunchy salty, un-healthy snack! I eat healthy most of the time, but I can’t resist cheeze-its! Now I can make my own, more healthy version of them! Blessings from Bama!

    Reply
    • I added 1/2 wheat and 1/2 unbleached flower and still yummy! next I’ll add a bit of garlic powder. Thanks so much for the recipe!

      Reply
    • Dear Melody,
      The crackers will stay fresh in a tightly covered container for about five days at room temperature. Or stick the container in the refrigerator, and they’ll stay fresh for 10 to 14 days. You can easily freeze the dough. Just thaw it in the refrigerator for about 24 hours before rolling and baking. Good luck!
      xo

      Reply
  6. I’m about to try these with gluten free flour. I hope they turn out, we haven’t been able to find a yummy gluten free cheese cracker yet.

    Reply
  7. Pingback: Cheese Me, Please Me « Do. Make. Eat.
  8. Pingback: Cheese Me, Please Me « Do. Make. Eat.
  9. Pingback: Homemade Cheez-It Crackers | Savvy Living
    • Dear Nicole,
      I haven’t tried the recipe with gluten-free flour, but I think it might possibly work because of the generous quantity of cheese in the recipe. The flour mainly adds a little structure to hold the buttery cheese mixture together. If you try it, will you report back to us?
      xo,
      Eliza

      Reply
  10. Pingback: Homemade Cheese Crackers | Full Bellies Make Happy Kids
  11. I just wanted to let you know that I featured this post in my ‘Weekend Picks’ (http://rebeccashearthandhome-proverbs31heart.blogspot.com/2012/05/weekend-picks-52512.html) on my website. This recipe looks absolutely delicious and I can’t wait to try it!

    Reply
  12. These are awesome! I just finished making them but subbing white whole wheat flour instead of regular white and they are YUMMY! Thanks for the recipe and I plan on making these more often for my little boy.

    Reply
  13. Pingback: Cheese Crackers Make Me Happy!
  14. Thanks for the great recipe! It was really easy to follow and turned out wonderfully! Here is my batch: http://littleraindrops.com/blog/2012/07/12/cheese-crackers-make-me-happy/ 🙂

    Reply
  15. Iv just tried this and these crackers are so nice. better then shop bought. and they are so yummy and easy to make even for me !.Its cheap to make and you can make so many.Thankyou for sharing 🙂 will do is all the time now

    Reply
  16. Pingback: Daring Bakers Are Crazy For Crackers! « Erica's Edibles
  17. Pingback: File it Friday: Milk Art, S’mores in a Jar + More
  18. Pingback: Cheese Crackers Make Me Happy! » Sonrise to Sonset
  19. Just made them!! So fabulous. I did a little variation- used brown rice flour- for passover- and Colby jack cheese!!! So delicious- everyone( including kiddos loved them!!)

    Reply
    • I’m so glad you enjoyed the cracker recipe, and happy it worked with brown rice flour. Happy Passover and thanks so much for letting me know about your good results. xo

      Reply
  20. These are phenomenal, and so easy to make. So far I’ve made two batches – one with sharp provolone, one with sharp cheddar – both using white whole wheat flour. Way better than store bought, and super delicious!

    Reply
  21. My son and I just made these biscuits – they turned out really really yummy!! Thankyou – they will b a favourite baked many times in the years to come!

    Reply
  22. Made some, ate some. Made some more, ate some more. Will continue to do so in that order. Thanks for the tasty recipe.

    Reply
  23. Absolutely delicious crackers — my son is addicted to commercial cheese crackers and these won him over completely. A sprinkle of sea salt on top made them completely irresistible. Thank you for a great recipe!

    Reply
  24. Well, you should be ashamed of yourself. I now have a new high-fat addiction, and it is ALL YOUR FAULT! 😉 I made these today with Swiss cheese (no cheddar on hand), and used the 3 T butter plus a T of coconut oil. Two disks I cut in little squares as you instructed, but the third disk (after rolling out) I sliced into about 1/4 inch wide strips using a pizza cutter. They didn’t need to bake quite as long as the squares, but they were OH SO GOOD!!! Extra crunchy! We had company for lunch, served the crackers with homemade chicken noodle soup. Grown men ate one bowl of soup each, and made themselves sick on the crackers. Shame on you! 😉

    Reply
  25. I love this recipe. I have one suggestion. I used a hand crank pasta maker to roll out the dough. It gives a regular thickness and makes the process basically easier.

    Reply
  26. I just made these! I just substituted the 1/4 cup of butter for hummus to make it lower fat. Um… You can’t tell. Amazing, yummy, easy, awesome!

    Reply
  27. Has anyone with “coconut flour” experience tried this recipe subbing coconut flour for the wheat flour? You would probably use only 1/4 cup. Would anything else require modification?

    Reply
  28. 5 stars
    This is a perfect snack to take along for running errands or a long car trip! I love that you can make it with healthy ingredients at home instead of buying the processed version at the store.

    Reply
    • Peggy, I have not made this recipe with almond flour but the idea seems promising to me. The flour is more of a binder as the crackers contain a lot of cheese. You might have to be the guinea pig, and if you try it I’d love to hear how the crackers turn out. Fingers crossed! ~Eliza

      Reply
  29. 5 stars
    Hey there! I tried out the Homemade Cheez It Recipe and it was a total game changer. The flavors were spot on and it was a hit with everyone. Truly, you’ve outdone yourself with this one!

    Reply

Leave a Comment

Recipe Rating




AS SEEN IN

Logos of the major news media that have featured Happy Simple Living.