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Easy Homemade Cheese Crackers: Best Lunchbox Snack

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These homemade cheese crackers are incredibly crispy, crunchy, and packed with real cheddar flavor. Made with simple pantry ingredients and no preservatives, they are the perfect healthy snack for lunchboxes.

Ingredients

Scale
  • 8 oz sharp cheddar cheese, finely shredded
  • 4 tbsp unsalted butter, cold and cubed
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 2–3 tablespoons cold water
  • Optional: pinch of cayenne pepper or paprika

Instructions

  1. In the bowl of a food processor, combine the all-purpose flour, salt, and optional cayenne pepper. Pulse 2-3 times to mix.
  2. Scatter the cold, cubed butter over the flour mixture. Pulse about 10-12 times until the butter is broken down into pea-sized pieces and the mixture looks like coarse sand.
  3. Add the freshly shredded sharp cheddar cheese. Pulse another 5-6 times until evenly distributed.
  4. With the food processor running, add the cold water one tablespoon at a time through the feed tube. Process just until the dough begins to clump together and form a ball. You might not need all the water.
  5. Turn the dough out onto a piece of plastic wrap. Flatten into a disc, wrap tightly, and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  7. Place the chilled dough between two large sheets of parchment paper. Roll out to about ⅛-inch thickness.
  8. Remove the top sheet of parchment. Use a sharp knife, pizza cutter, or fluted pastry wheel to cut the dough into 1-inch squares.
  9. Transfer the cut squares to the prepared baking sheets, spacing them about ½ inch apart. Use a fork or toothpick to prick a small hole in the center of each cracker. Sprinkle tops lightly with flaky sea salt if desired.
  10. Bake for 12-15 minutes, rotating the pans halfway through. Crackers are done when golden brown around the edges and firm to the touch.
  11. Let the crackers cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Keep everything cold for flaky crackers. Do not overwork the dough. Roll to an even ⅛-inch thickness for consistent baking. Watch the oven closely as crackers can burn quickly. Re-roll scraps for additional crackers.

Nutrition

Keywords: homemade cheese crackers, lunchbox snack, healthy crackers, cheddar crackers, easy snack recipe

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