Homemade Cheez-its from SoupAddict.com

Homemade Cheez-Its Crackers

The perfect party snack, game day snack, after school snack, or I-just-need-a-salty-snack snack, homemade Cheez-its crackers are so addictive and cheesy and delicious, you’ll want to make a double batch!
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 100 crackers
Author Karen Gibson


  • 8 tablespoons unsalted butter, softened to room temperature, and sliced into large pieces
  • 2 cups total, grated, quality cheese, about 8 ounces in block form (use a blend of tasty, aged cheese such as Gouda, extra sharp cheddar)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • pinch cayenne pepper
  • 2 tablespoons heavy cream or milk


  • Add all ingredients except the dairy to the bowl of a food processor and pulse until combined and crumbly.
  • With the machine running, add the dairy, one tablespoon at a time, and continue processing until the dough comes together and pulls away from the sides of the bowl.
  • If you don't have a food processor, add the ingredients to a large mixing bowl and use a pastry cutter/pastry blender to work everything together. Add the dairy one tablespoon at a time, and continue blending until the texture is sandy but holds together when you gather a palmful and squeeze.
  • Lightly flour a cutting board or countertop. Divide the dough in half and place one piece between two pieces of plastic wrap. Roll into a rectangle about 1/4" thick, straightening the edges as best you can. Wrap tightly and set aside. Repeat with the other half. Put both wrapped dough rectangles in the refrigerator for 30 minutes.
  • Unwrap one of the rectangles and, using a ruler or eyeballing it, press 1" marks into the dough along one each of the short and long edges. Use a rolling cutter — fluted, if you have one — to cut the marked dough into 1" squares (use a ruler to make ultra-straight lines — it sounds over the top, but you'll make pretty little squares that way).
  • Use a bamboo skewer or chopsticks to poke a deep hole through the center of each square. Transfer the crackers to a parchment-lined baking sheet.
  • Repeat with the other half of the dough.
  • Refrigerate the sliced dough squares on their baking sheet for at least 20 minutes.
  • Meanwhile, preheat oven to 325°F, and position rack in center of oven.
  • Bake the crackers for 18 to 22 minutes. Check frequently towards the end of baking to ensure they don't scorch on top.
  • The homemade Cheez-its are ready to eat as soon as they're cool enough to handle!