Go Back
–+ servings
Cooked and cut cheese crackers gathered on parchment.
Pin Print
5 from 29 votes

Homemade Cheese Crackers (Cheez-Its)

By: Min Kwon | MJ and Hungryman
Easy healthy homemade cheese crackers with real cheddar and no additives. A make-ahead family snack perfect for lunchboxes and snacking.
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 for later?
Just enter your email and get it sent to your inbox. Plus you'll get easy, family-friendly recipes every week to lighten your mealtime mental load.

Equipment

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!