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Sharp Cheddar Cheese Crackers Recipe
Ash Tyrrell

Sharp Cheddar Cheese Crackers Recipe

I started making these sharp cheddar cheese crackers on a random Sunday when I was craving something salty and cheesy, and I honestly haven't bought a box of crackers since. The dough comes together in minutes, it's forgiving even if you've never rolled out dough before, and the smell of sharp cheddar baking is enough to pull everyone into the kitchen.
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Total Time 1 hour 30 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • pre-shredded cheese won't melt into the dough as smoothly
  • 1 cup all-purpose flour — the base that holds the dough together and gives the crackers their snap
  • ½ cup unsalted butter room temperature — softened butter blends evenly, cold butter will leave lumps in the dough
  • 1 teaspoon salt — brings out the sharpness of the cheddar and balances the richness of the butter
  • ¼ teaspoon ground black pepper — adds a subtle warmth without overpowering the cheese flavor
  • 1 tablespoon flaky sea salt for topping — the finishing touch that makes every bite pop, don't skip it

Method
 

  1. Start by sifting together the flour, salt, and black pepper in a small bowl. This step keeps everything evenly distributed so you don't end up with a salty bite in one spot and a bland one in another. Set this bowl aside while you prep the wet ingredients.
  2. In a stand mixer, beat the softened butter and shredded cheddar together until fully combined. It will look a little like a chunky paste at first, but keep mixing until it turns smooth and creamy. This forms the flavorful base for your entire batch of crackers.
  3. With the mixer running on low, slowly add in the flour mixture and continue beating until the dough forms a solid ball. Turn the dough out onto a lightly floured surface and knead it a few times by hand until it feels smooth and uniform throughout.
  4. Wrap the dough tightly in plastic wrap and refrigerate it for about an hour. I know it's tempting to skip this step, but chilled dough rolls out far more evenly and holds its shape much better once it hits the oven.
  5. Preheat your oven to 375°F and line a baking sheet with parchment paper. On a floured surface, roll the chilled dough out to about ⅛-inch thickness, then use a small cookie cutter to cut out rounds. Arrange them close together on the sheet since they won't spread much while baking.
  6. Prick each cracker gently with a fork, then sprinkle the tops with flaky sea salt. Bake for 12 to 15 minutes, or until the edges turn a deep golden brown. Let them cool completely on the sheet before serving or storing.

Notes

  • I always shred my own cheddar block instead of using bags of pre-shredded cheese, since it melts into the dough far more evenly.
  • I let my butter sit out for a solid 30 minutes before starting, so it blends into the cheese without leaving lumps.
  • I never skip the fridge time, since warm dough spreads too much and loses that crisp cracker texture.
  • I roll my dough thin and consistent, because uneven thickness means some crackers burn while others stay underbaked.
  • I keep a close eye on the oven during the last few minutes, since these go from golden to overdone surprisingly fast.