Homemade Baked Cheez-Its
These oven-baked cheddar crackers are small, thin squares with crisp surfaces, lightly toasted edges, and red and dark pepper flecks. The dough uses sharp cheddar, flour, cold butter, and just enough ice water to hold together.
Roll the dough evenly and watch the crackers closely near the end of baking. Thin pieces can brown quickly, and they gain their final snap as they cool.
Ingredients for Homemade Baked Cheez-Its
Makes about 5–6 dozen crackers, or 8 snack servings, depending on the size of the squares.
- 8 ounces sharp cheddar cheese, freshly grated (225g)
- 1 cup all-purpose flour (125g)
- 4 tablespoons cold unsalted butter, cubed (55g)
- 1/2 teaspoon fine salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon coarsely ground black pepper
- 1–2 tablespoons ice water, as needed
How to Make Homemade Baked Cheez-Its
- Mix the cheese and flour: Pulse the flour, salt, red pepper flakes, black pepper, and cheddar in a food processor until the cheese is evenly distributed.
- Bring the dough together: Add the cold butter and pulse until the mixture resembles coarse crumbs. Add ice water a teaspoon at a time, pulsing briefly after each addition. Stop when the dough begins to clump and holds together when squeezed; add another teaspoon of water only if it remains crumbly.
- Chill: Press the dough into a flat disk, wrap it, and refrigerate for 30 minutes, until firm but not brittle. If it is too firm to roll, let it stand briefly at room temperature.
- Roll and cut: Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment. Roll the dough evenly to about 1/8 inch thick, between sheets of parchment or on a lightly floured surface. Cut into roughly 1-inch squares with a fluted pastry wheel or sharp knife.
- Arrange: If desired, poke a small hole in the center of each square with a fork or skewer. Place the crackers in a single layer on the sheet, leaving a little space between them. Bake in batches if needed.
- Bake: Bake uncovered for approximately 12–18 minutes per sheet, beginning to check around 10–12 minutes. The surfaces should look dry, the edges should be golden, and the crackers should feel firm. Rotate the sheet if they are browning unevenly, and remove them before the edges turn deeply brown.
- Cool: Let the crackers cool briefly on the sheet, then transfer them to a rack if available. Cool completely before serving or storing; they become crisper as they cool.
How Thin Should the Dough Be?
Aim for an even 1/8-inch sheet. Thicker spots may puff or stay soft while thinner squares brown, so consistent thickness matters more than cutting every square exactly alike. The optional center hole gives the crackers a familiar look, but thin rolling does more for their texture.
How to Tell When the Crackers Are Done
Use dry surfaces, golden edges, and a firm feel as your guide rather than waiting for a deep brown color. Thickness, pan placement, and oven hot spots can change the bake time. If the crackers seem a little soft while hot, let them cool completely before judging their crispness.
Serving and Storage
Serve the crackers in a bowl as a snack or alongside thick, creamy tomato soup. For another savory snack, try these soft pretzel bites with creamy cheddar dip.
Once completely cool, store the crackers in an airtight container at room temperature for up to about one week. If they soften, warm them in a low oven for about 5–8 minutes, then let them cool before serving.
The wrapped dough can be refrigerated for up to 24 hours or frozen for up to eight weeks. Thaw frozen dough in the refrigerator before rolling.
Nutrition
Approximate nutrition per serving, based on 1/8 of the batch: 220 calories, 9g protein, 15g fat, and 13g carbohydrates. Approximate nutrition per 100g: 410 calories, 16g protein, 28g fat, and 23g carbohydrates. Values will vary with the cheese used and the finished cracker weight.
Equipment
- Food processor
- Rolling pin
- Parchment paper
- Rimmed baking sheet
- Pastry wheel or sharp knife
- Wire rack
Ingredients
- 8 ounces sharp cheddar cheese, freshly grated (225g)
- 1 cup all-purpose flour (125g)
- 4 tablespoons cold unsalted butter, cubed (55g)
- 1/2 teaspoon fine salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon coarsely ground black pepper
- 1–2 tablespoons ice water, as needed
Instructions
- Pulse the flour, salt, red pepper flakes, black pepper, and cheddar in a food processor until evenly combined.
- Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Add ice water a teaspoon at a time, pulsing briefly after each addition. Stop when the dough clumps and holds together when squeezed.
- Press the dough into a flat disk, wrap it, and refrigerate for 30 minutes. If it is too firm to roll, let it stand briefly at room temperature.
- Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
- Roll the dough evenly to about 1/8 inch thick between sheets of parchment or on a lightly floured surface.
- Cut the dough into roughly 1-inch squares. If desired, poke a small hole in the center of each square with a fork or skewer.
- Arrange the crackers in a single layer on the baking sheet, leaving a little space between them. Bake in batches if needed.
- Bake uncovered for 12–18 minutes per sheet, checking around 10–12 minutes. Remove when the surfaces look dry, the edges are golden, and the crackers feel firm. Rotate the sheet if they brown unevenly.
- Cool the crackers briefly on the baking sheet, then transfer to a rack if available. Cool completely before serving or storing.
Tips
- Roll the dough to an even 1/8 inch so the crackers bake consistently.
- Check early because thin crackers can brown quickly.
- Remove the crackers before the edges turn deeply brown.
- Let the crackers cool completely before judging their crispness; they firm up as they cool.