Homemade cheddar herb crackers are crisp, flaky, and packed with savory flavor. These golden bites are surprisingly simple to make and fill your kitchen with an incredible aroma. You’ll love the rewarding result of these Cheddar Herb Crackers far more than any store-bought version.
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Why You’ll Love This Cheddar Herb Crackers
- Incredibly flavorful: Real sharp cheddar and a savory herb blend create rich, complex flavor.
- Perfect texture: They bake up wonderfully crisp and flaky with a satisfying snap.
- Surprisingly simple: Straightforward process with no special equipment required.
- Amazing aroma: Your kitchen will smell warm and irresistibly cheesy.
Ingredients & Tools
- 1 ½ cups all-purpose flour
- 2 cups freshly grated sharp cheddar cheese
- ½ cup unsalted butter, cold and cubed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried rosemary, finely crushed
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for a slight kick)
- 3–4 tbsp ice water
- 1 large egg, for egg wash (optional)
- Coarse sea salt, for sprinkling
Tools: Food processor (highly recommended), rolling pin, baking sheets, parchment paper, sharp knife or pizza cutter.
Notes: Using cold butter is non-negotiable for flaky layers. Grating your own cheese from a block improves flavor and meltability.
Nutrition (per serving)
| Calories: | 85 kcal |
| Protein: | 3 g |
| Fat: | 6 g |
| Carbs: | 5 g |
| Fiber: | 0.5 g |
Serves: 8 (makes about 40-50 crackers) | Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why cold butter? Cold butter creates steam as it melts in the hot oven, which pushes the layers of dough apart. This is the secret to a flaky, tender cracker instead of a dense, hard one.
- Grate your own cheese, please. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can prevent it from melting smoothly into the dough. A block of sharp cheddar will give you the best flavor and texture.
- Don’t skip the ice water. The water needs to be ice-cold to keep the butter in the dough from softening too much. I like to add a couple of ice cubes to a glass of water and use a tablespoon to measure it out.
- Get creative with the herbs. The herb blend here is a classic, but you can easily swap in your favorites. Dried oregano, basil, or even a herbes de Provence mix would all work beautifully.
How to Make Cheddar Herb Crackers
Step 1: Start by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper. In the bowl of your food processor, combine the flour, grated cheddar, cold cubed butter, garlic powder, onion powder, thyme, rosemary, smoked paprika, and cayenne (if using). Pulse this mixture about 10-12 times, until it looks like coarse, sandy crumbs with some pea-sized bits of butter still visible. You’ll notice the color is a lovely pale orange from the cheese and paprika.
Step 2: With the processor running on low, slowly drizzle in the ice water, one tablespoon at a time. Stop as soon as the dough just begins to clump together. If you pinch a bit of the dough and it holds its shape, it’s ready. Be careful not to over-process—you don’t want a single, smooth ball of dough. It should look a bit shaggy and rough.
Step 3: Turn the dough out onto a lightly floured surface and gently press it together into a cohesive disk. Don’t knead it like bread dough; just work it enough so that it holds together. Wrap the disk in plastic wrap and chill it in the refrigerator for at least 30 minutes. This rest allows the gluten to relax and re-chills the butter, which is key for easy rolling and a flaky final product.
Step 4: Once chilled, unwrap the dough and place it on a floured surface. Using a rolling pin, roll it out into a rectangle that’s about ⅛-inch thick. Try to keep the thickness as even as possible so all the crackers bake at the same rate. You’ll see all the specks of herbs and cheese distributed throughout the dough—it’s a beautiful sight.
Step 5: Now for the fun part—cutting the crackers. Using a sharp knife or a pizza cutter, trim the uneven edges to form a neat rectangle. Then, cut the dough into 1-inch squares. You can use a fork or a skewer to prick a few holes in the center of each cracker; this helps prevent them from puffing up too much in the oven. A little goes a long way here.
Step 6: Carefully transfer the cut crackers to your prepared baking sheets, leaving a little space between them. If you’d like them extra shiny and salty, you can brush them lightly with a beaten egg wash and then sprinkle with coarse sea salt. This step is optional, but it does give them a lovely finished look and a nice salty crunch.
Step 7: Bake for 12 to 15 minutes, rotating the pans halfway through, until the crackers are golden brown around the edges and firm to the touch. You’ll notice that incredible cheesy, herby aroma filling your kitchen. Let them cool on the baking sheet for about 5 minutes—they’ll continue to crisp up as they cool—before transferring them to a wire rack to cool completely.
Storage & Freshness Guide
- Fridge: Store baked crackers in an airtight container at room temperature for up to 1 week.
- Freezer: Freeze unbaked dough disk wrapped tightly for up to 3 months; thaw in fridge before using.
- Reviving: If crackers soften, re-crisp in a 300°F oven for 5 minutes.
Serving Suggestions
Complementary Dishes
- A warm bowl of tomato soup — The classic pairing for a reason. The rich, creamy soup is the perfect dip for these sharp, savory crackers.
- A hearty chili or stew — Crumble a few on top for a buttery, cheesy crunch that contrasts beautifully with the deep, spicy flavors.
- A sophisticated cheese board — Serve these alongside different cheeses, fruits, and charcuterie. They act as both an ingredient and a vehicle for other flavors.
Drinks
- A crisp, hoppy IPA — The bitterness of the beer cuts through the rich fat of the cheese and butter, creating a fantastic flavor balance.
- A dry white wine like Sauvignon Blanc — Its acidity and citrus notes provide a refreshing contrast to the savory, cheesy crackers.
- Sparkling apple cider — The sweetness and bubbles are a fun, non-alcoholic option that cleanses the palate between bites.
Something Sweet
- Dark chocolate truffles — The intense, slightly bitter chocolate is a wonderful follow-up to the salty, savory crackers, ending the snack on a sophisticated note.
- Lemon bars — The bright, tangy citrus flavor is a refreshing palate cleanser that contrasts beautifully with the rich, cheesy profile of the crackers.
- Simple shortbread cookies — It’s fun to compare the buttery, sweet version to your savory, cheesy creation. They’re like two sides of the same delicious coin.
Top Mistakes to Avoid
- Mistake: Using warm butter or overworking the dough. This will cause the butter to melt prematurely and create a tough, greasy cracker instead of a flaky one. Handle the dough as little as possible once the water is added.
- Mistake: Skipping the chill time. I know it’s tempting to rush, but this step is crucial. It re-firms the butter and relaxes the gluten, making the dough much easier to roll out and ensuring a better texture.
- Mistake: Rolling the dough unevenly. If some crackers are thick and others are thin, you’ll end up with a tray where some are burnt and others are undercooked. Aim for a uniform ⅛-inch thickness.
- Mistake: Overbaking. These crackers can go from perfectly golden to unpleasantly bitter in a matter of minutes. Watch them closely towards the end of the baking time, as all ovens vary.
Expert Tips
- Tip: Re-roll the scraps. After you cut out your first batch of crackers, gather the dough scraps, press them back into a disk, re-chill for 10-15 minutes, and roll them out again. You’ll get a few extra crackers, though they might be a tad less tender.
- Tip: Grate frozen butter. For an even easier time incorporating the butter, pop your stick of butter in the freezer for 20 minutes, then use a box grater to shred it directly into the flour mixture. It distributes beautifully.
- Tip: Season the tops generously. Don’t be shy with the coarse salt before baking. A lot of it will fall off after baking, so what seems like a lot beforehand will result in a perfectly seasoned cracker.
- Tip: Test for doneness with sound. A fully baked cracker will sound hollow and crisp when you tap it on the counter. It’s a more reliable test than color alone, especially in a home oven with hot spots.
FAQs
Can I make these crackers ahead of time?
Absolutely! You can prepare the dough, wrap it tightly, and keep it in the fridge for up to 2 days before rolling and baking. You can also freeze the unbaked dough disk for up to 3 months; just thaw it overnight in the fridge before using. The baked crackers themselves will stay fresh in an airtight container at room temperature for about a week.
My dough is too crumbly and won’t come together. What do I do?
This usually means it needs a touch more water. Add another half tablespoon of ice water and pulse a few more times. The dough should look a bit shaggy and not form a single ball in the processor, but it should hold together when you pinch it. If it’s still too dry, repeat with another half tablespoon.
Can I use a different type of cheese?
Of course! Gruyère, Parmesan, or even a pepper jack would be delicious. Just make sure it’s a cheese that grates well and has a good, strong flavor. A softer cheese like mozzarella has too much moisture and could make the dough sticky and difficult to work with.
Why did my crackers puff up so much in the middle?
A little puff is normal and desirable—it adds to the flaky texture. But if they’ve puffed up like little pillows, you probably didn’t prick them enough with a fork before baking. Those holes allow steam to escape. Next time, be sure to dock the dough well. It’s a simple step that makes a big difference.
Can I make these without a food processor?
You can! Use a pastry cutter or two forks to cut the cold butter into the dry ingredients until you get that coarse, sandy texture. Then, switch to a spatula and mix in the ice water until a shaggy dough forms. It takes a bit more elbow grease, but it works perfectly well.
Cheddar Herb Crackers
Make the best homemade Cheddar Herb Crackers with this easy recipe. Crisp, cheesy, and full of flavor, they're perfect for snacking. Bake a batch today!
Ingredients
For the Ingredients
-
1 ½ cups all-purpose flour
-
2 cups freshly grated sharp cheddar cheese
-
½ cup unsalted butter (cold and cubed)
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp dried thyme
-
½ tsp dried rosemary (finely crushed)
-
½ tsp smoked paprika
-
¼ tsp cayenne pepper (optional, for a slight kick)
-
3–4 tbsp ice water
-
1 large egg (for egg wash (optional))
-
Coarse sea salt (for sprinkling)
Instructions
-
Start by preheating your oven to 375°F (190°C) and lining two baking sheets with parchment paper. In the bowl of your food processor, combine the flour, grated cheddar, cold cubed butter, garlic powder, onion powder, thyme, rosemary, smoked paprika, and cayenne (if using). Pulse this mixture about 10-12 times, until it looks like coarse, sandy crumbs with some pea-sized bits of butter still visible.01
-
With the processor running on low, slowly drizzle in the ice water, one tablespoon at a time. Stop as soon as the dough just begins to clump together. If you pinch a bit of the dough and it holds its shape, it’s ready. Be careful not to over-process—you don’t want a single, smooth ball of dough. It should look a bit shaggy and rough.02
-
Turn the dough out onto a lightly floured surface and gently press it together into a cohesive disk. Don’t knead it like bread dough; just work it enough so that it holds together. Wrap the disk in plastic wrap and chill it in the refrigerator for at least 30 minutes.03
-
Once chilled, unwrap the dough and place it on a floured surface. Using a rolling pin, roll it out into a rectangle that’s about ⅛-inch thick. Try to keep the thickness as even as possible so all the crackers bake at the same rate.04
-
Using a sharp knife or a pizza cutter, trim the uneven edges to form a neat rectangle. Then, cut the dough into 1-inch squares. You can use a fork or a skewer to prick a few holes in the center of each cracker; this helps prevent them from puffing up too much in the oven.05
-
Carefully transfer the cut crackers to your prepared baking sheets, leaving a little space between them. If you’d like them extra shiny and salty, you can brush them lightly with a beaten egg wash and then sprinkle with coarse sea salt.06
-
Bake for 12 to 15 minutes, rotating the pans halfway through, until the crackers are golden brown around the edges and firm to the touch. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.07
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