Super Easy Cheddar Crackers

Cheese Crackers Pre-Cook

A while back I happened upon a recipe for Cheese Nip-like cheese crackers. Today I actually tried this recipe out. And they are FANTASTIC.

Cheese Crackers 2

I’ve included the recipe as I prepared it below, but you can find the recipe without adjustments as well as instructions to make a tiny goldfish shaped cookie cutter on the blog Miss Anthropist’s Kitchen.


Cheddar Crackers

  • 1 cup all-purpose flour
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 8 ounces grated extra-sharp Cheddar cheese (around 2 cups). Note: you can experiment with other cheeses.
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon ground pepper 
  • 1 teaspoon baking powder


  1. Pulse the flour,onion powder, salt, pepper, and baking powder together using a food processor.
  2. Add the butter and cheese, and pulse until the mixture resembles coarse meal.
  3. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
  4. Remove dough, wrap in plastic, and chill for 20 minutes or up to 24 hours.
  5. Heat oven to 350*F and line 2 or more baking pans with parchment paper, silicone baking mats, or aluminum foil sprayed with cooking spray. Set aside.
  6. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
  7. Place crackers on the prepared baking pans. Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.
  8. Store in an airtight container for up to 1 week.

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