Cheddar ranch crackers cut into flower shapes on a white ceramic tray that's sitting on a wooden tray. There is a small pot of chocolate pudding above it, a flower dish with cucumber sticks, a round plate with orange slices, grapes and blueberries and a small dish of sliced pepperoni stick above the cracker tray and a floral tea towel in the background.

Simple Little Baked Cheddar Ranch Crackers

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These cheddar ranch crackers make the best snack! Although to be honest, I had pictured myself snacking on some after the kids went to bed, but they didn’t make it that long. Next time, I think I’ll make a double batch. You won’t believe how incredibly easy these are. They only need a few ingredients and if you decide that you enjoy making them, you will definitely save money on your grocery bill if crackers are something that you often get at the grocery store.

These crackers come together with such simple ingredients and most are items that I always have on hand. I love the Trader Joe’s ranch seasoning and thought it would be perfect in these and I was really happy with how they turned out. If you decide to buy this seasoning just to make these crackers, you won’t be disappointed. I also use it to make simple salad dressing, in my mashed potatoes and on roasted veggies. You’ll use it up in no time!

The most expensive ingredient in this recipe is the 8 oz block of cheese and I try to buy a few blocks at a time every time I see them on sale. My preference for this recipe is to use a block of cheese and grate it myself using a box grater. Packaged shredded cheese usually had added ingredients. It’s an easy shortcut, but it only took me a few minutes to shred this up for the crackers.

There are a few different ways that you can make these crackers. I liked rolling them out and using small cutters to make different flower shapes. I used several of the cutters from this set and the smallest cutter from this set when I made these. Another way to make these would be to form a log with the dough, rather than a disc, before cooling. You could then cut the crackers into circle shapes of about 1/4 inch thick. I would make the log about 1 inch in diameter. Alternatively, you could roll the dough out into a square or rectangle and use a sharp knife to cut a grid into the dough. This way, you could make square crackers similar to Cheez-Its in shape.

One thing that I noticed was that the crackers did puff up in the oven, so they started out 1/4 inch thick, but were definitely thicker than that after baking. The end result was sort of a cracker meets biscuit kind of texture. It was really good and still crunchy as you would expect from a cracker, but not as thin and crispy as a typical cracker would be. We all loved them this way, but I may roll the dough out thinner next time to see what the end result is like.

If you love a cheesy snack, you should also check out my cheesy flatbread!

As seen on instagram here.

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Simple Little Baked Cheddar Ranch Crackers

Recipe by Sarah
0.0 from 0 votes
Course: Snacks, SidesCuisine: AmericanDifficulty: Easy


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These cheddar ranch crackers are so easy to put together. They have a bit of a cracker meets biscuit vibe and they’re so good!

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  • 1/2 c (1 stick) unsalted butter – softened

  • 1 1/4 c all purpose flour

  • 1/2 tsp fine pink Himalayan sea salt (see notes)

  • 1 1/2 tsp ranch seasoning (see notes)

  • 2 c grated cheddar (see notes)

  • 1 1/2 tbsp water

  • 1/2 tsp flaky salt for sprinkling


  • Add all ingredients to the bowl of a stand mixer fitted with the paddle attachment and start mixing on low. Once all of the ingredients are incorporated, increase speed to medium and mix for 30 seconds.Wooden tray with a Pyrex measuring cup of shredded cheddar, a glass bowl of flour, an orange bowl of butter, a small wooden dish of ranch seasoning and a small wooden dish of pink slat.
  • Turn the dough out on a floured work surface and with floured hands, form it into a ball. Gently press the ball down to form a disc. Wrap the disc and chill it for 15 mins in the freezer, or you can chill it in the fridge for at least an hour, or overnight if you plan to make the crackers the next day.Cheddar ranch cracker dough formed into a disc.
  • Gently roll the dough out on a floured surface using a rolling pin. I rolled them out to about 1/4 inch, as seen below. They do puff up while baking, so you can go thinner than this for a crispier cracker if you prefer.Cheddar ranch cracker dough rolled out to 1/4 inch thick on a wooden cutting board with mini flower cutters next to it.Cheddar ranch cracker dough rolled out to about 1/4 inch.
  • Preheat the oven to 350, set a rack in the top 1/3 and line a rimmed baking sheet with parchment paper. If you have a full sheet size, that should fit all of the crackers at once. If you’re using a half sheet, you’ll have to bake them in two batches.
  • Using a small cutter, cut out as many crackers as you can, then gather the dough scraps into a ball, roll it out again and repeat until you’ve used up all of the dough. I used several flower cutters from this set and the smallest one from this set to make these.

    If you don’t want to use small cutters, you could roll the dough into a log before chilling and slice crackers from the log. I would probably make them about 1 inch diameter and cut them 1/4 inch thick. You could also roll the dough out, form it into a square and then use a knife to cut the dough into square crackers (like Cheez-Its). Cheddar ranch crackers cut out on a wooden pastry board with some silver cutters on the board as well. There is a yellow dish in the upper right corner with salt in it.
  • Arrange the crackers onto the rimmed baking sheet and give them some space in between. They don’t spread too much, but they still need some space.Forty-eight cheddar ranch crackers cut into flower shapes, arranged on a parchment lined rimmed baking sheet.
  • Sprinkle the crackers with flaky salt.Forty-eight cheddar ranch crackers cut into flower shapes and sprinkled with flaky salt, arranged on a parchment lined rimmed baking sheet.
  • Bake in the preheated oven for 20-22 minutes, until golden brown. Mine baked for 22 minutes. They will look like this when done:Forty-eight cheddar ranch crackers cut into flower shapes, arranged on a parchment lined rimmed baking sheet and freshly baked from the oven.
  • Allow the crackers to cool before serving. I cooled them right on the baking sheet and didn’t need to use a cooling rack. Serve the crackers and enjoy, or store them in an airtight container.


Recipe Video


  • Any fine salt, or even Kosher salt will be just fine! I just use the pink Himalayan sea salt for baking.
  • I get this ranch seasoning from the spice aisle at Trader Joe’s. Any dry ranch seasoning will work.
  • I grated an 8 oz. block of cheddar with a box grater and it was exactly 2 cups.

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