There’s something irresistible about the sharp, tangy flavor of real cheddar cheese, especially when it’s baked into crispy, golden crackers. These Homemade Cheez-Its deliver a satisfying crunch and a rich, cheesy depth that store-bought versions simply can’t match.
With just over an hour of prep and a quick 15-minute bake, you’ll have a batch of warm, buttery crackers that are perfect for snacking or sharing.
The combination of sharp cheddar, a hint of salt, and a golden, flaky texture makes these crackers a true crowd-pleaser. Whether you’re enjoying them fresh from the oven or storing them for later, their bold flavor and addictive crunch will keep you coming back for more. It’s a simple recipe with big rewards—homemade goodness you can taste in every bite.
What You’ll Need for Homemade Cheez-Its
- 2⅔ cups (8 oz/225 g) extra-sharp yellow cheddar cheese, shredded (use pre-shredded for convenience, but freshly shredded melts better)
- 1 cup (5 oz/142 g) all-purpose flour (substitute with gluten-free flour if needed)
- ¼ teaspoon salt (adjust to taste)
- ¼ cup (2 oz/57 g) butter, cold and diced (unsalted preferred for better control of flavor)
- 2 tablespoons ice water (add more if the dough feels dry)
How to Make Homemade Cheez-Its
- In the bowl of a food processor, combine the cheese, flour, and salt. Process for 10 to 15 seconds, until the mixture is finely ground.
- Pulse in the cold, diced butter until the mixture becomes crumbly. Then, pulse in the ice water until the dough just starts to come together.
- Transfer the dough to a bowl and knead briefly, just until a smooth dough forms. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 1 hour to chill.
- Preheat your oven to 375°F (190°C) and prepare 2 baking sheets.
- On a piece of floured parchment paper (large enough to fit your baking sheet), roll out one half of the dough into a 9×11-inch (23×28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any uneven edges for perfect squares if desired.
- Transfer the parchment paper with the dough squares to a baking sheet, spacing them evenly apart. Use the flat end of a wooden skewer to poke a hole in the center of each square.
- Bake for 12 to 15 minutes, or until the crackers are puffed and golden brown. Let cool on the baking sheet, then repeat with the remaining dough. Bake one sheet at a time for even cooking.
- Store the cooled crackers in an airtight container at room temperature for up to 1 week.
Perfect Pairings: Serving Suggestions for Your Cheez-Its
These homemade Cheez-Its are delicious on their own, but they also pair wonderfully with dips and spreads. Try serving them with a tangy ranch dip, a creamy spinach and artichoke dip, or even a simple marinara sauce for a cheesy twist. For a snack board, combine them with cured meats, olives, and fresh veggies for a crowd-pleasing appetizer.
Keep Them Fresh: Storage and Reheating Tips
Store your Cheez-Its in an airtight container at room temperature for up to 1 week. If they lose their crispness, pop them in a 350°F (175°C) oven for 3-5 minutes to revive their crunch. Avoid storing them in the fridge, as moisture can make them soggy.
Mix It Up: Recipe Variations to Try
Experiment with different cheeses like pepper jack for a spicy kick or white cheddar for a milder flavor. Add a pinch of cayenne pepper or smoked paprika to the dough for extra depth. For a fun twist, sprinkle the squares with everything bagel seasoning before baking.
Time-Saving Hacks for Busy Bakers
To save time, prepare the dough the night before and refrigerate it overnight. You can also roll out the dough and cut the squares in advance, then bake them fresh when needed. If you’re short on time, skip the skewer holes—they’re decorative but not essential!
Essential Equipment for Cheez-It Success
A food processor makes quick work of combining the ingredients, but you can also use a pastry cutter or your hands to mix the dough. A rolling pin and parchment paper are key for rolling and transferring the dough. A wooden skewer or toothpick is perfect for poking those signature holes.
Homemade Cheez-Its With Real Cheddar
Equipment
- food processor
Ingredients
- 2⅔ cups extra-sharp yellow cheddar cheese, shredded
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup butter, cold and diced
- 2 tablespoons ice water
Instructions
- In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground.
- Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together.
- Transfer to a bowl, then knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.
- When ready to bake, preheat the oven to 375°F (190°C) and have 2 baking sheets set aside.
- On a piece of floured parchment paper big enough to fit into the baking sheet, roll out one half of the dough into roughly a 9×11-inch (23×28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any jagged edges if you wish to have perfect squares. Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart.
- Using the flat end of a wooden skewer, poke a hole in the center of each square.
- Bake for 12 – 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough. I like to bake just one sheet at a time.
- Store in an airtight container at room temperature for up to 1 week.
