Close up look at baked cheddar crackers in a white serving tray. There is a green tea towel with pink flowers in the background.

Crunchy Little Baked Cheddar Crackers

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Why opt for homemade?

If I had all the time in the world, I would try to make all of the packaged foods that we eat from scratch. We’d save money and avoid so many ingredients that no one can pronounce! One thing that I’ve learned to make that really doesn’t take long and can be made mostly with ingredients that I always have on hand is homemade crackers. My kids absolutely love snacking on crackers, so I like to make these cheddar crackers as well as these crackers that have ranch seasoning.

Tips on how I make these:

Using the stand mixer helps these come together quickly. It might be a little bit difficult to use a hand mixer for these, since hand mixers tend to go really quickly, even at the lowest setting. You can make this dough by hand if you don’t have a stand mixer. It will just take a little bit more time and elbow grease to get the dough to come together.

Sixteen minutes in the oven was perfect for my crackers, but ovens can vary. I like to start keeping a close eye on the crackers from about 12 minutes on. I also turn my baking sheet in the oven at least twice to ensure even baking.

How to store:

We don’t typically have too many leftovers from a single batch of these crackers. My kids absolutely love them! You could always make a double batch if you want them to last a few days. Be sure to allow the crackers to cool completely before storing them in an airtight container. A mason jar works really well to store leftover crackers.

Geometry House x Sarah Reed

The tea towel featured in the photos of these crackers is called Pocket of Posies and it’s part of the Mother’s Day collection that I designed with my oldest daughter. She drew these flowers and created the repeating pattern and then we chose the colors together. If you are shopping for anyone for Mother’s Day, consider checking out the towels that we designed. They were designed with love and they’re made with eco-friendly materials, so it’s a win win! You can always use SarahR15 to save on any purchase at Geometry House.

Baked cheddar crackers on a white serving tray with a green floral tea towel in the background. There is a small bowl of orange slices and a small dish of strawberry slices in the background.
Crunchy Little Baked Cheddar Crackers
Geometry House towels

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Crunchy Little Baked Cheddar Crackers

Recipe by Sarah
0.0 from 0 votes
Course: SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Chilling time


Total time





These crunchy little cheddar crackers make the perfect snack! Made with simple ingredients, these will be your new favorite.

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  • 2 c shredded cheddar (see notes)

  • 1 1/4 c all purpose flour

  • 6 tbsp unsalted butter, softened

  • 1/2 tsp fine pink Himalayan salt

  • 3 tbsp cold water

  • 1/4 tsp flaky salt


  • Start by shredding your cheese. I used a box grater and shredded an 8 oz block of Vermont white cheddar. It should turn into about 2 cups of shredded cheese.
  • A wooden tray with a Pyrex bowk of flour, a Pyrex measuring cup of shredded cheddar, an orange bowl of butter and a small dish of pink sea salt.
  • Add the flour, salt, softened butter and cheese to the bowl of a stand mixer. Using the paddle attachment, start mixing on low until the ingredients begin to come together.
  • Add 1 1/2 tbsp of cold water and continue to mix on low. If a dough has not formed, add another 1 1/2 tbsp of cold water. I definitely needed 3 tbsp of cold water to get the dough to come together. Increase the speed up one from the lowest on your mixer and mix for 15 seconds or less just until you have a cohesive dough.Cheddar cracker dough rolled in a ball on a floured pastry board.
  • On a floured pastry board, split your dough into two equal parts and form discs. Wrap the discs and refrigerate for 30 mins so that the dough can chill. You can make the dough the day before if you’d like! I wouldn’t leave it in the fridge longer than a day though.Two discs of cheddar cracker dough on a floured wooden pastry board.
  • Preheat oven to 350 degrees F, set a rack in the top 1/3 of the oven, and line a rimmed baking sheet with parchment paper.
  • After chilling, start with one disc and roll it out on the floured pastry board. You want to make it pretty thin, I went for about 1/8 inch. My goal was to roll it into a rectangle or square shape, but that didn’t work out, so don’t worry too much about how the dough looks, just roll it out evenly to about 1/8 in thick.Cheddar cracker dough rolled out to 1/8 in thick on a floured pastry board.
  • Using a sharp knife, cut off the rough edges and make the biggest square or rectangle that you can. We’re not wasting the scraps, so just move them aside and they will be rolled out again later.
  • Cut your big square into small squares. Mine were about 1″x1″, but they don’t have to be perfect. I had some bigger and some smaller. Go through the scraps as well to see if any are big enough to get a cracker or two out of.Cheddar crackers cut into small square shapes on a wooden pastry board, not baked yet.
  • Once you’ve cut as many crackers out as possible, gather your scraps, form them into a ball, roll it out, and repeat steps 7-9 until you’ve used all of the first dough disc. I cut 76 crackers from each of my discs.
  • Once you’ve cut all of the crackers from the first disc, arrange them on a rimmed baking sheet. They need a little bit of space between each other since they do expand a little while baking, but not too much.76 cheddar crackers on a rimmed baking sheet, not baked yet.
  • Each cracker needs a little hole pushed into the middle to help it bake evenly, or they could just puff up at the center. I used the flat end of a skewer. The flat end of a wooden skewer, used to make a hole in the center of each cracker.
  • Make a small hole in the center of each cracker and then sprinkle with a little bit of flakey salt. 76 cheddar crackers on a rimmed baking sheet, not baked yet. They all have a small hole in the center and have been sprinkled with flaky salt.
  • Bake in the preheated oven for 16 minutes. I turned my baking sheet at around 12 mins to help them cook evenly. The crackers will be golden brown when they’re done. They won’t be crispy when they’re still hot, but they will be once they cool down. When the crackers are done, allow them to cool on the baking sheet and then transfer to a serving tray. If you are storing them, be sure that they are completely cool before placing into an airtight container.Cheddar crackers golden brown, fresh from the oven, on a rimmed baking sheet.
  • While the first batch is baking, take the second disc of dough out of the fridge and repeat steps 7-14.
  • Serve at room temperature and enjoy!A round wooden tray with a dish of orange slices, a dish of strawberry slices, a bowl of cheddar crackers and a small glass pot of pistachio pudding. There is a green floral tea towel in the background.


Recipe Video


  • I opted for Vermont white cheddar and I grated one 8oz block for 2 cups of shredded cheese.

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