Go Back
A wooden bowl overflowing with homemade orange cheddar cheese crackers, perfectly square with center holes, on a rustic kitchen counter, a few crackers spilled on a linen napkin beside the bowl, sp...
Sarah Mitchell

Homemade Cheez-Its (5-Ingredient Recipe)

My kids found out you can make Cheez-Its at home, and now there's no going back. We tested this on a rainy Sunday when I was tired of buying overpriced snacks at the store, and within an hour we had a sheet pan of crackers that were better than the box version.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

For the Crackers
  • 8 ounces sharp orange cheddar cheese, cold and shredded
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 2 -3 tablespoons ice water
For Topping
  • Flaky sea salt (optional, for finishing)

Equipment

  • Food processor or stand mixer
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Two baking sheets
  • Parchment paper
  • Chopstick or skewer (for holes)

Method
 

  1. Add the cold shredded cheddar, cold cubed butter, flour, and salt to a food processor. Pulse 15-20 times until the mixture looks like coarse sand with pea-sized chunks.
  2. With the processor running, drizzle in 2 tablespoons of ice water. Stop the moment the dough starts to clump. Pinch a piece — if it holds together, you're done. If it crumbles, add 1 more tablespoon of water.
  3. Turn the dough out onto plastic wrap, press into a flat disc, wrap, and refrigerate for at least 30 minutes (up to 24 hours). This is non-negotiable — warm dough won't crisp.
  4. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  5. Cut the chilled dough in half. Roll each half on a lightly floured surface to about 1/16 inch thick — almost translucent. The thinner, the crispier.
  6. Use a pizza cutter or sharp knife to cut into 1-inch squares. Transfer to the baking sheets, leaving a tiny gap between crackers. Use a chopstick or skewer to poke a hole in the center of each cracker (this is what makes them look like Cheez-Its).
  7. Sprinkle with flaky sea salt if using. Bake for 13-15 minutes, rotating the pans halfway, until the edges are deep golden and the centers are set. They'll crisp more as they cool.
  8. Let cool completely on the baking sheet — they're soft when warm and shatter-crisp once cooled. Store in an airtight container.

Notes

Roll the dough as thin as you possibly can without tearing. If you can almost see your hand through it, you're at the right thickness. Also, don't skip the chilling step — warm dough spreads in the oven and the crackers turn out puffy and soft instead of crisp. If your kitchen is hot, chill the rolled-out dough for 10 minutes before cutting and baking.