This post may contain affiliate links. Please see our disclosure policy for more details.

These homemade cheese crackers or cheez-its are made with just 4 simple ingredients and tastes even better than store-bought! They are also so easy to make and are sure to be an instant hit.

Cooked and cut crackers gathered on parchment.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Cheese Crackers

My kids absolutely adore cheez-its just like their mama, and while I’m all about the convenience, but there’s something satisfying about whipping up our own batch.

Plus, it’s a chance to add in a little extra goodness. These homemade cheese crackers? They’re like the deluxe version of the store-bought kind, thanks to using top-notch ingredients.

And the best part is they’re SO easy to make, with ingredients you likely already have in your pantry.

So don’t be shy. Let’s make some crunchy goodness together :). Or if you or your child prefer a softer cracker, you can do that too! You’ll probably find yourself making these repeatedly—they’re just that good!

Afterwards, you should totally try these Easy Homemade Graham Crackers and sweet potato crackers too. You won’t be sorry!

While both of these homemade versions are simple to make, if you are just looking for something convenient and on the healthier side, check out the Best Crackers for Babies and Toddlers I’ve put together for you.

Ingredients

All ingredients laid out on a white countertop.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Cheese – obviously THE most important ingredient for these homemade cheese crackers so opt for high quality sharp cheddar cheese. It makes all the difference!
  • Butter – you will need COLD, unsalted butter.
  • Flour – I like to use white whole wheat flour for added fiber and nutrition but feel free to use all purpose flour. I don’t recommend using whole wheat flour as the crackers will be dense, unless you prefer it.
  • Plain yogurt – It adds moisture to the dough as well as a boost of protein. You can use Greek yogurt but note that it will impart a slightly tangy taste to your crackers.

How to Make Homemade Cheese Crackers

Crumbly dough in a food processor.

Step 1: Pulse the cheddar, flour, and butter in the food processor several times until it resembles coarse crumbs.

Dough in a food processor with yogurt added.

Step 2: Add the Yogurt, and pulse again for a minute or so. The dough will be crumbly still but should hold together when pressed with your fingers.

Ingredients forming a dough ball in the food processor.

Step 3: Remove from the food processor, shape into log. Wrap in plastic wrap (you can divide in half) and refrigerate for at least 30 minutes. Chilling the dough will make it easier to roll out and slice.

Dough rolled flat on parchment.

Step 4: Preheat oven to 350°F. Place a sheet of parchment paper on your work surface. Lightly sprinkle with a small amount of flour. Place the dough in the center and roll from the center outwards and turning the dough occasionally to main an even thickness, about 1/8-1/4 inch is ideal.

Cracker dough rolled out and cut into squares.

Step 5: Using a pizza cutter or fluted pastry wheel, cut into one inch squares. Trim off any edges to have perfect squares. Transfer the entire parchment paper with the cut dough to the cookie sheet. Spread them out slightly so they’re not touching.

Unbaked crackers with a hole in the middle of each.

Step 6: Using the tip of a skewer or chopstick, poke a hole in the middle of each cracker. Bake for 17-20 minutes, or until lightly golden and puffy. Cool completely and enjoy!

Tips for Success

A pile of finely shredded cheese in front of a cheese grater.
  • Start with freshly grated cheese for the freshest and most flavorful homemade cheese crackers. Use a box grater or a food processor with a shredding disc.
  • Adjust the yogurt amount as needed – Depending on the brand of yogurt you use as they vary in moisture levels, you may need to add another tablespoon of yogurt if your dough is too dry. It should feel solid, not sticky! If you need some direction, here are my favorite yogurts for babies.
  • The thickness of the dough matters! The thinner you roll out the dough, the crispier the crackers will get so adjust to your liking. One of my kids like crispy crackers while the other one prefers them soft and doughy. So I divide the dough in half. One batch I roll out super thin, while the other I roll out to about 1/4-1/2 inch thickness.
  • Keep an eye on the crackers while they bake to prevent them from burning. They can go from golden brown to burnt quickly.
  • Allow the crackers to cool completely before storing them to maintain crispiness.

Variations

A stack of 3 crackers with crackers surrounding it.

Here are some fun variations you can try to customize your homemade cheese crackers:

  1. Spicy Kick: Add a pinch of cayenne pepper or a sprinkle of chili powder to the dough for a spicy twist. You can also mix in some diced jalapeños for an extra kick.
  2. Herb Infusion: add dried herbs like thyme, rosemary, or oregano into the dough. You can also brush the crackers with melted butter mixed with garlic powder and parsley before baking.
  3. Cheese Blend: Experiment with different cheese combinations to create unique flavors. Try mixing cheddar with smoked Gouda, or Parmesan with asiago for a bold taste.
  4. Seeds and Nuts: Add some crunch and texture by mixing in toasted sesame seeds, finely chopped nuts like pecans or almonds, or even pumpkin seeds to the dough.
  5. Everything Bagel Seasoning: Sprinkle homemade Cheez-Its with everything bagel seasoning before baking.
  6. Sweet and Savory: For a sweet and savory option, sprinkle the crackers with a little bit of brown sugar and sea salt before baking. It adds a delicious contrast of flavors.

Equipment

You will need a food processor to mix the cheese with other ingredients to form the dough for the crackers. It will create a uniform dough without overworking it. I am absolutely in love with this food processor. It’s the perfect size, powerful, and super versatile.

For cutting into squares, grab a pizza cutter or add a special touch with this fluted pastry wheel (which is what I’m using here).

And these are seriously my favorite sheet pans, and I’ve tried a ton! They are super durable and conducts heat efficiently and evenly. This means your crackers will start baking right away and stop baking as soon as you pull them out.

It also doesn’t warp, unlike all the other pans I’ve tried where one side becomes raised higher than the other, resulting in uneven cooking.

Storage

Crackers in a glass container.

Store fully cooled leftover crackers in an airtight container at room temperature for up to 5 days or in the refrigerator. You can also freeze for up to a month.

More Healthy Homemade Snacks

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 12 votes

Homemade Cheese Crackers (Cheez-Its)

These homemade cheese crackers or cheez-its are made with just 4 simple ingredients and tastes even better than store-bought!
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 150 crackers
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 8 ounces finely grated sharp cheddar cheese
  • 1 1/4 cups all purpose flour (160g)
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup plain yogurt (see note)

Instructions 

  • Pulse the cheddar, flour, and butter in the food processor several times until it resembles coarse crumbs.
  • Add the Yogurt, and pulse again for a minute or so. The dough will be crumbly still but should hold together when pressed with your fingers.
  • Remove from the food processor, shape into log. Wrap in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough will make it easier to roll out and slice. If storing in the fridge for a long period of time, take it out of the fridge and let it sit at room temperature for a few minutes.
  • Preheat oven to 350°F. Place a sheet of parchment paper on your work surface. Lightly sprinkle with a small amount of flour. Place the dough in the center and roll from the center outwards and turning the dough occasionally to main an even thickness, about 1/8-1/4 inch is ideal.
  • Using a pizza cutter or fluted pastry wheel, cut into one inch squares. Trim off any edges to have perfect squares. Transfer the entire parchment paper with the cut dough to the cookie sheet. Spread them out slightly so they're not touching.
  • Using the tip of a skewer or chopstick, poke a hole in the middle of each cracker. Bake for 17-20 minutes, or until lightly golden and puffy. Cool completely and enjoy!

Video

Notes

  • Adjust the yogurt amount as needed – Depending on the brand of yogurt you use as they vary in moisture levels, you may need to add another tablespoon of yogurt if your dough is too dry.
  • The thickness of the dough matters! The thinner you roll out the dough, the crispier the crackers will get so adjust to your liking. One of my child prefers these soft and dough so I divide the dough in half. One batch I roll out super thin, while the other I roll out to about 1/4-1/2 inch thickness.
    Keep an eye on the crackers while they bake to prevent them from burning. They can go from golden brown to burnt quickly.

Nutrition

Calories: 13kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.5g | Sodium: 10mg | Potassium: 3mg | Fiber: 0.03g | Sugar: 0.03g | Vitamin A: 25IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 0.1mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 12 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

  1. This is a wonderful recipe! Thank for explaining everything so clearly as I had my 3 teens put this together for a snack and they were so impressed. They followed the recipe exactly and made a big batch of yummy crackers. We accidentally left one batch in a few minutes too long and they browed…. but let me tell you – YUM!!! The brown batch was even more amazing and better than the store bought counterpart. We can’t wait to make some more.

    1. Aww yay!! So happy to hear that my wordiness helped in this case and that you guys enjoyed these crackers!!

  2. 5 stars
    100% recommend! I’ve sent this to all my friends with babies. My husband also really loves these and asks me to make them 😂

    If you want more of a cheese it crunch, make them as thin as possible. The slightly thicker ones are easier for our 1 year old to eat though.

  3. 5 stars
    I have the second half of the dough for these in the oven. The first half of the batch is being consumed now! The only thing I did differently is I salted the top of the second half before putting them in the oven. These are GREAT! Thank you!

  4. 5 stars
    A winner! Made these with my preschooler today. Added herbs de Provence to the food processor and salt and pepper on top just before baking. Used whole wheat flour and man oh man this is what those “other” crackers wished they tasted like. Delicious with the same addictive quality. The whole family loves them. This will definitely be a recipe we return to again and again. Looking forward to trying different seasoning combinations!

    1. Yay! This makes me so happy :). Thanks for taking the time to share and YES to trying all the different seasonings!

  5. 5 stars
    I love your recipes and they are very easy to follow. Made these and my picky eaters loved them. Following you all the way from Johannesburg.

  6. 5 stars
    Soooo good. I made these over two days and they turned out great. My 18.5 month old LOVES them and kept asking for more:) looking forward to trying some other variations as he ages. Definitely added to the rotation!