Cheddar Crackers

It is so nice to have a little something on hand that you can quickly bake up for guests. These crackers are exactly that and they are rich enough to just be a perfect nosh with a glass of wine. Children love them! They keep very well in the freezer - so make and freeze them when you have a little time on your hands and use them when you don’t.

The quality and “bite” of the Cheddar that you use is important. I am using Tillamook Extra Sharp Cheddar. Make sure that your butter is chilled and that you grate the cheese finely. These are 2 important points that will have an impact on the texture of the cracker. Feel free to try other cheeses as well….Asiago and Parmesan both work well.

Buon Appetito!

Yield: Approximately 60 crackers

Cheddar Crackers

prep time: 15 minscook time: 15 minstotal time: 30 mins

A slightly spicy, very cheesy cracker that is a "must" to have in the freezer during the Holiday season.


  • 8 ounces sharp Cheddar (I LOVE Tillamook extra sharp Cheddar)
  • 1 cup flour
  • 4 tablespoons unsalted butter, cut into 8 pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon seasoning salt
  • pinch of cayenne
  • 4-5 tablespoons ice water


  1. Pulse the Cheddar, flour, butter, salt, seasoning salt, and cayenne in a food processor fitted with a metal blade until mixture is even and grainy.
  2. Add ice water and pulse until the dough comes together. 
  3. Divide the dough into 4 equal parts and roll into 1-inch cylinders.  Wrap each cylinder in saran wrap.
  4. Freeze for 15 minutes and cut into 1/4-inch disks.  Place the disks on parchment (or a silpat) lined baking sheet.
  5. Bake for 15-18 minutes, until golden brown.  Cool before eating.


Store in an airtight container for several days.  Dough can be frozen and used as needed.  Warm at room temperature for 10 minutes before slicing and bake per directions.
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Laura Bonicelli