Best 18 Cheddar Cheese Cracker Recipes

JALAPENO CHEDDAR CRACKERS

Steps:

• Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
• When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.

LOW CARB KETO CHEESE CRACKERS RECIPE

Steps:

• Melt the cheddar cheese in the microwave or in a double boiler on the stove, until smooth and easy to stir. It will release some oil, which is okay, but try to stir it together as much as possible.
• Meanwhile, stir together the almond flour, sea salt, and nutritional yeast, if using. Stir in the egg, until combined. The mixture will be crumbly.
• Add the melted cheddar to the bowl and use your hands to knead, squeezing between your fingers, until a uniform dough forms. It will feel oily - this is normal. (If you have issues getting it to incorporate, this is similar to making fathead dough - check my tips in my fathead pizza post or see the complete fathead dough guide in The Wholesome Yum Easy Keto Cookbook.)
• Form a ball with the dough. If it's too sticky to work with, chill for about 15 minutes.
• Grease 2 pieces of parchment paper lightly and place the ball of dough between them. Roll to a very thin rectangle, about 1/16 (.2 cm) to 1/8 inch (.4 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)
• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• Cut the crackers into squares or rectangles and place onto the lined baking sheet. Prick with a fork or toothpick to prevent bubbling.
• Bake for 8-12 minutes, until golden. If there is any oil on top of crackers after baking, pat with paper towels. Cool completely to crisp up.

CHEDDAR HOLLY CRACKERS

Steps:

• Beat butter and Cheddar with an electric mixer on medium speed until combined. Add rosemary, salt, and pepper, and beat to combine. Reduce mixer speed to low and gradually beat in flour, then 1 tablespoon cold water, mixing just until incorporated, 30 seconds (add an additional tablespoon water, 1 teaspoon at a time, if needed).
• Roll the dough between two sheets of parchment to 1/4-inch thickness. Refrigerate until firm, at least 1 hour or up to 3 days.
• Preheat oven to 375°F. Line two baking sheets with parchment paper. Cut out cookies with various-sized small floured holly leaf cookie cutters; transfer to prepared baking sheets, spacing them 1 inch apart.
• Bake until firm and lightly golden around the edges, 8 to 10 minutes. Let cool on baking sheets 1 minute, then transfer to wire racks to cool completely.

CHEDDAR CHEESE CRACKER (BAKING WITH KIDS)

Steps:

• Sift flour, half of the paprika pepper, cayenne pepper, cheese and pulse (a button on the food processor) in a food processor to mix all the ingredients.
• Add cold butter (cut in chunks) and continue to pulse until everything incorporates.
• Add cold water bit by bit until it forms a ball. Scoop into a plastic wrap and refrigerate for at least 30 minutes.
• Place a parchment paper on a baking sheet and set aside.Preheat the oven to 350 degrees F.
• Flour your worktop and place the dough ball, roll out with a rolling pin and thin.
• Cut into strips and into small bite size or any size you want.
• Sprinkle the remaining paprika pepper over the crackers on the baking sheet.
• Bake for 15 minutes in the preheated oven until it's lightly brown.Let it cool.
• Enjoy.

CHEESE CRACKERS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended.
• Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
• Bake in the preheated oven until light and crispy, about 30 minutes.

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

CHEESE CRACKERS

Steps:

• In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.

CHEESE CRACKERS

Steps:

• Add the flour, both cheeses, salt and cayenne to the bowl of a food processor, and pulse until combined.
• Scatter the cold butter chunks on top, and pulse again to form coarse crumbs.
• Add egg yolk, pecans and seeds, and pulse to combine thoroughly, yielding a coarse grainy meal.
• Transfer mixture to a large stainless-steel bowl. Sprinkle the ice water on top, and knead briefly to bring the dough together, as you would a pie dough.
• Divide the dough into thirds, and roll each into a neat, 8-inch-long cylinder that is about the width of a silver dollar. Wrap each log in plastic wrap, and twist the ends tightly in opposite directions, forming a perfect and compact torchon. Refrigerate until well chilled and completely firm; overnight is ideal.
• Heat the oven to 375. Line two large baking sheets with parchment paper or nonstick baking mats. Unwrap the dough, discarding plastic wrap, and slice the logs into thin coins, each about the width of a pencil.
• Arrange the coins in neat rows on the prepared sheets, making sure they're not quite touching one another. This dough won't expand or flatten after baking.
• Bake until golden at their centers and just starting to toast at their edges, about 20 minutes. Check them midway through baking, and rotate sheets if your oven bakes unevenly.
• Transfer the baking sheets to wire racks to cool. Once they are fully cooled, transfer coins to an airtight container, where they will keep for up to 3 weeks.

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BB's. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of wax or parchment paper. Roll the dough into a log 9 or 10 inches long and square off the ends. Wrap well and refrigerate for at least 2 hours and up to 2 days. (You can freeze the dough for up to 1 month. You may want to cut the log in half or in thirds prior to freezing if you think you'll want to defrost a small amount at a time.)
• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Cut the log into 1/4-inch-thick slices. Arrange the slices about 1 inch apart on a baking sheet. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, until they are golden around the edges.
• Cool the crackers on a wire rack. Serve at room temperature.

RUSTIC CHEDDAR CRACKERS

Steps:

• PLACE rack in middle position and preheat oven to 375°F. Line two baking sheets with parchment paper. STIR together cheese, white and whole wheat flours and salt, fork in a large bowl until well blended. MAKE well in center of dry ingredients; add water and oil and stir, pulling dry ingredients into wet until combined. Briefly knead dough into ball. DIVIDE dough in half. On floured work surface, adding more flour as needed to keep dough from sticking, firmly roll one piece of dough into very thin sheet, as large as baking sheet. Lift onto prepared baking sheet. Repeat with remaining piece of dough. CUT dough with pizza cutter, pastry cutter, or knife into 1-by-2-inch rectangles or other shapes or sizes as desired. BAKE (one sheet at a time if necessary) for 10 to 12 minutes or until well browned and completely crisp. (Edge crackers will brown first, so remove those with metal spatula and return remaining crackers to oven to finish baking, watching carefully.) COOL completely, then store in zip-close bag or other airtight container.

ROSEMARY CHEDDAR CHEESE CRACKERS

Steps:

• Preheat the oven to 400 °F.
• Chop the fresh rosemary and place it in the bowl with the rest of the ingredients
• Mix all in soft dough. If it's still sticky, add few tablespoons all purpose flour.
• Roll out the dough on parchment paper and cut it in small squares with pizza slicer. Using fork make holes in each piece.
• Bake for about 20 minutes or until golden brown. Bake 5 more minutes to make them more crunchy.

HOMEMADE CHEESE CRACKER RECIPE

Steps:

• Add butter, cheddar cheese, mustard powder, salt, cayenne pepper and nutmeg to a food processor and process until combined.
• Add flour, water and baking powder to the food processor and process again until all ingredients are combined into a dough.
• Remove dough from food processor and roll into a long log - round-ish or square-ish is fine, it doesn't matter!
• Place log in the refrigerator and chill until firm. You can wrap the log in plastic wrap or place on a baking sheet while it chills.
• Pre-heat oven to 275 degrees.
• Once firm, slice the log into 1/4 or 1/2 inch slices, dip in sesame seeds if using and place face up on a greased baking sheet.
• Bake for 40-45 minutes, remove from oven and let cool.
• Serve immediately on their own, with a cheese plate or top with olive tapenade or prosciutto.
• These cookies will freeze well or keep in pantry for up to a week.

CHEESE CRACKERS

Steps:

• Cream together the butter and cheese. Stir in the salt and red pepper. Slowly add the flour, 1/4 cup at a time, until well blended. Knead dough until smooth. Roll into a long log and chill in the refrigerator. Slice thin and place crackers on a cookie sheet. Bake at 350 degrees F for 8-10 minutes or until just beginning to turn golden.

SHARP CHEDDAR CRACKERS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mix together cheese, flour, butter, paprika, and salt until very well combined.
• Roll 1" balls of dough and place on the baking sheet.
• Bake for 13-15 minutes.

CHEDDAR CRACKERS

Steps:

• In a medium bowl, stir together the flour, salt, white pepper and mustard. Cut in butter with a fork until the mixture resembles coarse crumbs. Stir in Cheddar cheese. Stir in water one tablespoon at a time, until the dough is able to hold together. Press the mixture into a ball, wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll the dough out to a rectangle that is 16x12 inches. The dough should be about 1/8 inch thick. Cut into 1x3 inch strips. Place the strips onto the prepared baking sheets spaced about 1 inch apart.
• Bake for 10 to 12 minutes in the preheated oven, or until golden and crispy. Cool completely before storing.

CHEESE CRACKERS

Steps:

• Preheat the oven to 350 F.
• Pair with your favorite dip, hummus, or soup, and enjoy.

CHEDDAR CHEESE SOURDOUGH CRACKERS

Steps:

• Preheat the oven to 375°F.
• On the fine side of a grater or in a food processor, grate the cheddar cheese until finely shredded.
• In a large bowl, stir together the flour, baking powder, sugar, salt, and cheese. Set aside.
• In a small bowl, stir together the sourdough discard and 168 grams (3/4 cup) heavy cream until well-blended. Pour this mixture into the dry ingredients mixture and stir well to combine into a shaggy mixture.
• Dump the dough onto a very lightly floured surface, and continue to gently knead until a smooth dough forms. Divide into two pieces and cover one with a kitchen towel.
• On a lightly floured piece of parchment paper (one that will fit your baking sheet), roll the dough into a rectangle approximately 1/8 inch thick. Use a knife or bench scraper to divide the dough into 1-inch squares, leaving the sheet intact--you do not need to separate the crackers from each other, though some edge pieces may detach themselves.
• Transfer the parchment sheet of rolled and cut crackers onto a sheet pan. Repeat the previous step with the other half of the dough, using a second sheet pan and piece of parchment.
• Optional: use a skewer to poke a hole into the center of each cracker.
• Brush the tops of each sheet of crackers with the remaining 15 grams (1 tablespoon) of heavy cream. Bake crackers for 20-30 minutes, rotating the pans halfway through, until crackers are golden brown and dry across the tops. Pro tip: you can bake them fairly dark for a more toasty, caramelized flavor.
• Remove the sheets from the oven and cool completely before breaking up the sheets of crackers with your hands. Store in an airtight container at room temperature for up to a month.

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.