These Homemade Cheez-Its Are My Favorite Snack to Bake from Scratch
I’ll admit it—I’ve always had a soft spot for those little orange squares of crunchy, cheesy goodness. But once I tried making homemade Cheez-Its, the store-bought kind just didn’t taste the same anymore. These crackers are buttery, sharp, and seriously crisp with that perfect hint of salt on top. And the best part? You only need a handful of ingredients and a food processor to make them happen.
Whether I’m prepping a snack board, packing lunchbox treats, or just looking for something salty to munch while working from home, these homemade Cheez-Its are now my go-to. They’re fun to make, easy to customize, and totally addictive.
Why I Keep Coming Back to This Recipe
Here’s why homemade Cheez-Its have earned a permanent spot in my snack rotation:
- Made with real cheese: You can taste the difference right away.
- Crunchy and flaky: Just like the boxed version, but fresher.
- Minimal ingredients: No preservatives or mystery powders—just cheese, flour, butter, and a pinch of salt.
- Great for kids and adults: Big flavor, small bites, universal crowd-pleaser.
- Freezer-friendly: Make the dough ahead and bake when ready.
Ingredients You’ll Need
(Makes about 100 bite-sized crackers | Prep Time: 15 minutes | Chill Time: 1 hour | Bake Time: 12–15 minutes)
- 8 oz sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons cold water
- Flaky sea salt, for topping (optional but highly recommended)
How I Make Cheez-Its That Taste Just Like the Real Deal
1. Make the Dough
In a food processor, I combine the shredded cheddar, butter, flour, and salt. I pulse until the mixture is crumbly, then add the cold water one tablespoon at a time. I continue pulsing until the dough comes together and forms a ball.
2. Chill the Dough
I flatten the dough into a disc, wrap it tightly in plastic wrap, and chill it in the fridge for at least 1 hour. This helps the crackers hold their shape and bake up nice and crisp.
3. Roll and Cut
Once chilled, I roll the dough out on a lightly floured surface to about 1/8-inch thickness. Then I cut it into small squares—about 1-inch works best—and use a skewer or toothpick to poke a hole in the center (for that signature Cheez-It look).
4. Bake Until Golden
I transfer the squares to a parchment-lined baking sheet, spacing them just slightly apart, and sprinkle the tops with flaky sea salt. Then I bake at 375°F for 12–15 minutes, until puffed and golden brown. The longer you bake, the crispier they get—just don’t let them burn!
5. Cool and Crunch
I let them cool completely on the baking sheet before serving. They crisp up more as they cool, and trust me—they’re even better the next day (if they last that long).
My Tips for Perfect Homemade Cheez-Its
- Use sharp cheddar: The sharper the better—aged cheddar gives more flavor punch.
- Roll evenly: Thin dough means crispier crackers. Uneven spots can bake unevenly.
- Don’t skip the chill: Cold dough = better texture and fewer puff-ups.
- Poke a center hole: It’s not just for looks—it helps prevent bubbles.
- Store airtight: Once cooled, store them in an airtight container to keep them crunchy.
Flavor Variations I Love
Once you nail the base recipe, it’s easy to experiment. Here are some fun add-ins:
- Spicy Cheez-Its: Add 1/4 teaspoon cayenne or smoked paprika
- Garlic Parmesan: Add 1/4 teaspoon garlic powder and swap half the cheddar for Parmesan
- Herb blend: Toss in some dried thyme, rosemary, or Italian seasoning
- Everything bagel: Sprinkle the tops with everything seasoning instead of sea salt
When I Make These Little Cheesy Squares
Homemade Cheez-Its are perfect for:
- Lunchboxes and snack trays
- Movie nights with friends or kids
- Appetizer boards with dips and meats
- DIY road trip snacks
- A cozy afternoon with a cup of tea or sparkling water
And if you’re gifting homemade treats for the holidays? These crackers in a mason jar tied with twine = instant win.
FAQs From My Kitchen
Q: Can I use a different kind of cheese?
Yes! Try white cheddar, pepper jack, or even a sharp gouda. Just make sure it’s a firm, shreddable cheese.
Q: Can I make the dough ahead of time?
Absolutely. It keeps in the fridge for up to 3 days or in the freezer for up to a month. Thaw in the fridge overnight before rolling.
Q: How do I get them really crispy?
Roll them thin and bake until the edges are golden. They’ll crisp even more as they cool.
Q: Can I use gluten-free flour?
You can try a 1:1 gluten-free blend. The texture might be a little different, but it still works.
Q: How long do they last?
Stored properly, they stay fresh for up to a week—but I’ve never had a batch stick around that long.
Why These Homemade Cheez-Its Are Worth the (Minimal) Effort
They’re sharp, salty, cheesy, and endlessly snackable—and they taste better than the store-bought version every single time. With just a few ingredients and a little bit of love, you can bake up a batch that’s fresh, fun, and full of flavor. Whether you’re making them for yourself, your kids, or to impress your guests, these crackers are a crispy, cheesy win.
How I Make Extra-Crispy Homemade Cheez-Its That Taste Better Than the Box
Ingredients
- 8 oz sharp cheddar cheese, shredded
- 2 teaspoons salt
- 1 cup all-purpose flour
- 4 teaspoons cayenne pepper or smoked paprika
- 4 teaspoons garlic powder
- 2 oz Parmesan cheese, shredded (optional)
- 1/4 cup unsalted butter, softened
- 3-4 tablespoons cold water
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a food processor, combine the shredded cheddar cheese, Parmesan cheese, salt, flour, cayenne pepper, and garlic powder.
- Add the softened butter and pulse until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together.
- Roll out the dough between two pieces of parchment paper to about 1/8 inch thick.
- Cut the dough into squares using a pizza cutter or knife and transfer them to the prepared baking sheet.
- Prick the center of each square with a fork to prevent puffing.
- Bake for 15-20 minutes or until the edges are golden brown.
- Let cool completely before serving.
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