Homemade Cheez Its
Crunchy, cheesy, and ridiculously addictive—these homemade Cheez Its are about to become your new favorite snack, and they’re surprisingly easy to make from scratch!
I’ll never forget the first time I made these at home and my kids literally thought I’d performed kitchen magic. Who knew you could recreate that iconic cheddar crunch we all grew up loving? Now I make these every few weeks, and honestly, they’re even better than the store-bought version because you control the cheese, the salt, and that perfect golden crispiness.
Table of Contents
Why You’ll Love This Homemade Cheez Its Recipe
This is just the beginning. best snackable bites & chips and find your next favorite.
Look, I get it—buying a box of Cheez Its is easy. But hear me out. Making your own homemade Cheezit recipe means you know exactly what’s going into your snack. No weird preservatives, no mystery ingredients, just real butter, sharp cheddar, and a little bit of flour magic.
Plus, they’re incredibly fun to make (my kids love punching those little holes in the middle), and your house will smell like a cheese lover’s dream.
These little crackers deliver that same satisfying crunch with an even more intense cheddar flavor. They’re perfect for lunch boxes, movie nights, or honestly just standing at the counter eating them straight off the cooling rack. No judgment here.
What Makes These Healthy Homemade Cheese Its Different
The beauty of making homemade Cheez Its is that you’re using real, quality ingredients. We’re talking actual sharp cheddar cheese—not cheese powder—mixed with butter to create that rich, satisfying flavor. The dough comes together quickly, and while there’s a little wait time for chilling, it’s totally worth it.
You’ll end up with crackers that are flakier, cheesier, and way more impressive than anything from a box.
And if you’re into sourdough (because who isn’t these days?), you can even experiment with homemade Cheez Its sourdough variations by adding a bit of sourdough discard to the dough. It gives them a subtle tang that pairs beautifully with the sharp cheddar.
Ingredients You’ll Need
Here’s what you need to make about 8 servings of these crispy, cheesy squares of joy:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | ¼ cup | Room temperature—this is key for mixing! |
| Sharp cheddar cheese | 8 oz., shredded | Go for the good stuff; it makes a difference |
| All-purpose flour | 1 ¼ cups | The base of our crispy crackers |
| Kosher salt | 1 teaspoon + more for topping | Don’t skip the extra sprinkle on top! |
| Cold water | 2-3 tablespoons | Added gradually to bring the dough together |
| Olive oil | 2 tablespoons | For brushing—gives that golden finish |
Most of these ingredients are probably already hanging out in your kitchen right now. The star of the show is definitely that sharp cheddar—don’t cheap out here, friends. The sharper the cheese, the more flavor you’ll pack into each bite.
Step-by-Step Instructions
Mix the Butter and Cheese
First things first, toss your room temperature butter and shredded sharp cheddar into a mixing bowl. Using a stand mixer or hand mixer, beat them together on medium-high speed for about 4-5 minutes. You’re looking for smooth, fluffy, and totally combined—kind of like a savory frosting situation.
This step is where the magic starts. The butter and cheese create this incredible base that’s going to give your crackers that melt-in-your-mouth quality.
Add the Flour Mixture
In a separate bowl, whisk together your flour and 1 teaspoon of kosher salt. Then, with your mixer on low speed, slowly add this flour mixture to the butter-cheese combo. It’s going to look like dry crumbles at first—don’t panic! That’s exactly what we want.
The low speed is important here because you don’t want flour flying everywhere (trust me, I’ve learned this the hard way).
Form the Dough
Once all the flour is incorporated, start adding your cold water one tablespoon at a time while the mixer is running. You’ll see the crumbles start to come together into an actual dough. It’s pretty satisfying to watch, honestly.
When it forms a cohesive ball, you’re done with the wet ingredients. Time to get hands-on!
Chill the Dough
Shape your dough into a ball, then flatten it into a disk—kind of like a thick pancake. Wrap it tightly in plastic wrap and pop it in the fridge for at least an hour. I know waiting is hard (I’m the most impatient person ever), but this step is crucial. It lets the gluten relax and makes rolling so much easier.
Pro tip: I usually make the dough in the morning and let it chill while I’m doing other stuff. Then I bake them in the afternoon when that snack craving hits.
Roll Out the Dough
When you’re ready to bake, preheat your oven to 375°F. Lay a piece of parchment paper on your counter and place the chilled dough on top. Roll it out into a large rectangle, keeping it less than ⅛ inch thick. The thinner you roll it, the crispier your crackers will be.
This is where things get a little precise, but stick with me—it’s worth it for those perfect little squares.
Cut Into Squares
Grab a ruler (yes, really!) and measure out 1-inch marks both vertically and horizontally across your dough. This creates a grid that’ll help you cut uniform squares. Use a pizza cutter or pastry cutter to slice along those marks, making straight lines.
Just be gentle with the parchment paper underneath—you don’t want to cut through it. These little squares are going to look so cute and professional when you’re done!
Add the Signature Holes
Here comes the fun part that makes them look like the real deal. Take the flat end of a wooden skewer and poke a small hole in the center of each square. My kids fight over who gets to do this step because it’s oddly satisfying.
Those little holes aren’t just for looks—they actually help the crackers bake evenly and get that signature Cheez It appearance.
Brush and Season
Carefully transfer your parchment paper (with all those perfect little squares still on it) to a large baking sheet. Make sure none of the squares are touching—they need space to crisp up properly.
Now brush each square lightly with olive oil and sprinkle them with a bit more kosher salt. Don’t go overboard, but don’t be shy either. The salt on top is what makes them truly addictive.
Bake to Golden Perfection
Pop that baking sheet into your preheated oven and bake for 15-17 minutes. You’re watching for them to turn golden brown and crispy. The edges will brown first, so keep an eye on things toward the end.
When they’re done, immediately transfer the parchment paper to a cooling rack. This stops the cooking process and helps them crisp up even more as they cool.
Expert Tips for Perfect Crackers
Use room temperature butter. Cold butter won’t mix properly with the cheese, and you’ll end up with lumps. Just set it out about 30 minutes before you start.
Don’t skip the chilling time. I know I already mentioned this, but seriously—cold dough is easier to roll and cuts more cleanly. Warm dough is a sticky mess.
Roll evenly. Try to keep your dough an even thickness across the whole rectangle. Thin spots will burn while thick spots stay soft, and nobody wants that.
Shred your own cheese. Pre-shredded cheese has anti-caking agents that can affect the texture. Shredding a block of sharp cheddar takes like two minutes and makes a noticeable difference.
Watch them closely. These little guys can go from perfectly golden to burnt pretty quickly. Set a timer for 15 minutes and check them, then add time as needed.
Delicious Variations to Try
Spicy Kick
Add ¼ teaspoon of cayenne pepper to the flour mixture for a little heat. Or go wild and sprinkle some red pepper flakes on top before baking. These pair amazingly with a cold beer, just saying.
Herb Garden
Mix in some dried herbs like rosemary, thyme, or Italian seasoning to the dough. About 1 teaspoon total is perfect. It makes them feel a little fancier—great for entertaining.
Garlic Parmesan
Swap half the cheddar for grated Parmesan and add ½ teaspoon of garlic powder. These are dangerous because you literally cannot stop eating them.
Sourdough Tang
If you’ve got sourdough discard sitting in your fridge (and let’s be real, who doesn’t?), add 2-3 tablespoons to the dough and reduce the water slightly. Homemade Cheez Its sourdough style have this amazing depth of flavor that’s next level.
Troubleshooting Common Issues
Dough too crumbly? Add water one teaspoon at a time until it comes together. Different flours absorb moisture differently, so you might need a touch more.
Crackers not crispy? You probably rolled them too thick or didn’t bake them long enough. Make sure they’re less than ⅛ inch thick and fully golden before removing from the oven.
Squares puffing up too much? Those little holes need to actually go through the dough. If they’re too shallow, the crackers will puff. Press firmly (but not so hard you tear the dough).
Burnt edges, soft centers? Your oven might have hot spots. Try rotating the baking sheet halfway through, or roll the dough even more uniformly next time.
If you’re into other creative snacks, you might also love these loaded leprechaun popcorn treats or these fun Lucky Charms cookies for a sweet twist!
Storage and Make-Ahead Tips
Here’s how to keep these crispy crackers at their best:
| Storage Method | Duration | Best For |
|---|---|---|
| Airtight container at room temp | Up to 2 weeks | Daily snacking |
| Freezer in freezer bag | Up to 3 months | Making ahead for parties |
| Unbaked dough in fridge | Up to 3 days | Baking fresh batches |
Reheating: If they lose their crispiness (humidity is the enemy), pop them in a 300°F oven for about 5 minutes. They’ll crisp right back up.
Kitchen hack: Crackers going stale? Crush them up and use them as a coating for chicken tenders or as a topping for mac and cheese. Nothing goes to waste in my kitchen!
You can also freeze the unbaked dough disk, wrapped tightly. When you’re ready to use it, thaw it in the fridge overnight and proceed with rolling and cutting.
Nutrition Information
Here’s the breakdown per serving (about 15-20 crackers):
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 380mg |
| Total Carbohydrates | 15g |
| Protein | 7g |
| Calcium | 15% DV |
These healthy homemade Cheese Its are definitely a treat, but at least you know exactly what’s in them. The real cheese provides protein and calcium, which is more than you can say for a lot of processed snacks.
Frequently Asked Questions
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts better and creates a smoother dough. Pre-shredded varieties have additives that can make your crackers slightly grainy. If you’re in a pinch though, it’ll still work—I’ve done it!
How do I make them extra crispy?
Roll the dough as thin as you can without tearing it, and make sure you bake them until they’re fully golden. Let them cool completely on a rack too—that’s when they really crisp up. Some people even bake them a minute or two longer for extra crunch.
Can I make these gluten-free?
I haven’t personally tested this recipe with gluten-free flour, but a 1:1 baking blend should work. Just know that the texture might be slightly different, and you may need to adjust the water amount.
What other cheeses can I use?
Sharp cheddar is classic, but I’ve had great success with aged Gruyere, smoked cheddar, or even a mix of cheddar and Parmesan. Just stick with harder, aged cheeses that have good flavor and lower moisture content.
How long do they really stay fresh?
If stored in an airtight container, these’ll stay crispy for about 2 weeks. But honestly? In my house, they rarely last more than a few days. They’re just too good.
Give These a Try!
Making homemade Cheez Its is one of those kitchen projects that seems intimidating but is actually super doable. Plus, there’s something incredibly satisfying about pulling a tray of golden, crispy, cheese crackers out of your own oven. Your friends and family will be seriously impressed (and probably begging for the recipe).
So grab your ingredients, set aside a lazy afternoon, and get ready to snack like never before. Once you taste these warm from the oven, you’ll understand why I can’t keep them in stock. They’re that good.
Pin this recipe on Pinterest for later, and definitely drop a comment below if you try them! I love hearing about your variations and which flavor combo became your favorite. These also make amazing gifts—just package them in a cute jar with a ribbon, and you’ve got an edible present that people will actually be excited about.
And hey, if you’re feeling festive, check out these Baileys Irish cream cookies or this St. Patrick’s Day green shake pudding cup for more fun treats to add to your baking rotation!
Happy snacking, friends!
Irresistible Homemade Cheez Its: The Ultimate Crispy Snack Recipe
Equipment
- Stand mixer or electric mixer
- Mixing bowls
- Whisk
- Plastic wrap
- Rolling pin
- Parchment paper
- Ruler
- Pizza cutter or pastry cutter
- Wooden skewer
- Baking sheet
- Pastry brush
- Cooling rack
Ingredients
- ¼ cup unsalted butter room temperature
- 8 oz sharp cheddar cheese shredded
- 1 ¼ cups all-purpose flour
- 1 teaspoon kosher salt plus more for topping
- 2-3 tablespoons cold water
- 2 tablespoons olive oil for brushing
Instructions
- Place the butter and sharp cheddar cheese into a mixing bowl. Using a stand mixer or electric mixer, beat them together on medium-high speed for about 4-5 minutes until the mixture becomes smooth, fluffy, and totally combined.
- In a separate bowl, whisk together the flour and 1 teaspoon of kosher salt. With your mixer on low speed, slowly add this flour mixture to the butter-cheese combo. The mixture will begin to turn into dry crumbles.
- Once all the flour is incorporated, start adding cold water one tablespoon at a time while the mixer is running. A dough will begin to form into a cohesive ball.
- Shape your dough into a ball, then flatten it into a disk. Wrap it tightly in plastic wrap and place in the refrigerator for at least 1 hour.
- Remove the dough from the fridge and preheat the oven to 375°F.
- Lay a piece of parchment paper on your counter and place the chilled dough on top. Roll it out into a large rectangle, keeping it less than ⅛ inch thick.
- Use a ruler to measure out 1-inch marks both vertically and horizontally across your dough to create a grid. Use a pizza cutter or pastry cutter to cut straight lines along those marks, being careful not to cut the parchment paper.
- Once all of the 1-inch squares have been cut, use the flat end of a wooden skewer to poke a small hole in the center of each square.
- Carefully transfer the parchment paper with all the squares to a large baking sheet, making sure none of the squares are touching.
- Brush each cheese square lightly with olive oil and sprinkle them with kosher salt.
- Place the baking sheet in the oven for 15-17 minutes or until they turn golden brown and begin to crisp.
- Remove from the oven and immediately transfer the parchment paper to a cooling rack. Let cool completely to achieve maximum crispiness.
