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High Five Recipes: Crispy Cheese Crackers

April 13, 2009 by Laura 89 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

High Five Recipes 2

Move over little gold fish. There’s a new cheese in town.

Heidi emailed me a couple of months ago asking if I had a good cheese cracker recipe. Well no, I said, but I sure do love me a recipe challenge! It took a bit of trial and error, but I finally figured out a recipe that not only tastes good, but is SO easy.

Who knew a cheese cracker recipe that would qualify as a High Five Recipe!! (Oh, but psst…we’re not counting the tablespoon of water in this recipe as an ingredient…because that would mean there are technically six ingredients in this cracker. I really wanted to make this a High Five Recipe and it just would not work without a bit of water. Just sprinkle it in and look the other way.)

Crispy Cheese CrackersYum

¼  cup butter, softened
¼ t. sea salt
1 cup shredded cheddar cheese, room temperature
1 cup whole wheat flour
¼ t. baking powder
1 T. cold water

Use beaters or food processor to mix butter and salt until creamy. Add cheese. Mix well. Gradually add flour, baking powder and water, mixing until dough begins to form a ball. Form dough into a ball with hands.

Roll the dough into 1/8 inch thickness onto a cookie sheet. (I find that placing the dough between two pieces of parchment paper helps me to roll them out more easily.)  Cut the rolled out dough into 1 ½ inch squares. Bake 15 minutes at 350° or until lightly browned. Turn off the oven and leave the crackers inside to crisp up. Store tightly covered.

That’s all there is to it! I’m not exaggerating when I tell you that my kids will eat the entire pan of these (before Matt and I get some) in one ten minute time frame. They LOVE these! So much for trying to make a snack to “have on hand”. Guess I oughta double the recipe, huh?

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Filed Under: High Five Recipes, Recipes, Side Dishes and Snacks Tagged With: cheese crackers, goldfish, healthy, homemade, recipe

Comments

  1. Cottonpickinfarm says

    April 13, 2009 at 11:50 am

    I gonna try these! They look fabulous, and I like that they have real food in them, rather than fake stuff.

    Cottonpickinfarm
    http://www.cottonpickinfarm.blogspot.com

    Reply
    • Mendy says

      October 29, 2010 at 3:34 pm

      Miniature cutters, like the ones Pampered Chef has,
      would make cute shapes the kids would like, don’t ya think?
      This would be a fun “kids in the kitchen” recipe.

      Reply
  2. Tracy says

    April 13, 2009 at 12:39 pm

    I have nothing to say about your wonderful cheese crackers…hehe. But I forgot to tell you that my mom will be here this week…is it ok for her to join us in lunching(this is a word)…I knew you wouldn’t mind. thanks…just kidding…but really is this ok?

    Reply
  3. Sarah says

    April 13, 2009 at 1:11 pm

    I think I will try these once the boys go back to school. Any idea how many crackers this recipe makes?

    Reply
  4. Jen says

    April 13, 2009 at 1:33 pm

    Those sound great! Much healthier than the Cheez-its that my son is hooked on. I’m going to bake up some of these and see how he likes them.

    Reply
  5. MamaMilty says

    April 13, 2009 at 2:29 pm

    These look great! I have been wanting to make my own crackers for a long time. My little sous chefs will be thrilled!

    Reply
  6. Theo-Ann says

    April 13, 2009 at 2:35 pm

    thanks so much for this! I’ve been thinking about learning how to make crackers, especially since I’ve been learning how to make lots of things to save money and avoid lots of prepackaged foods. Can’t wait to try this!:)

    Reply
  7. Kristen says

    April 13, 2009 at 3:17 pm

    Nice!
    I like the fork hole decorations too!

    Reply
  8. Jennifer says

    April 13, 2009 at 3:19 pm

    These are great – very tasty – and will go well with our soup tonight. As soon as I saw the recipe I knew I would have to try it. I have six children – 3 boys/3 girls – and know from experience that doubling this recipe probably wouldn’t help you to have any “on hand”. :)

    Reply
  9. [email protected] says

    April 13, 2009 at 7:23 pm

    Thanks for another great recipe! I needed a snack for the kids so I tried this today…very yummy. :)

    Blessings,
    Christy
    http://www.mercyeverymorning.blogspot.com

    Reply
  10. Donna says

    April 13, 2009 at 11:55 pm

    Oh how yummy!-Oh I’m sure I had better do doubles the first time I make ’em!
    They look wonderful!!!

    Reply
  11. D'Anna says

    April 14, 2009 at 7:29 am

    These look great! Can’t wait to try them – I just know my husband will love them!
    Thanks!

    Reply
  12. Jenna @ Newlyweds says

    April 14, 2009 at 12:14 pm

    Wow that is easy, and they look so good, I have to try them!

    Reply
  13. Delighting in the Days (Stacy) says

    April 14, 2009 at 12:24 pm

    Hi Laura,

    I made these yesterday and they were so easy and super cheesy! The kids (and me) gobbled them up. I’m making a double batch today. we’ll see how long they last.

    Stacy

    Reply
  14. mub says

    April 14, 2009 at 2:34 pm

    I’m going to give this recipe a try with gouda cheese! It looks really yummy, and I’m all about easy recipes *L*

    Reply
  15. Amanda says

    April 14, 2009 at 2:42 pm

    Off to try these – how long do you think these might last (were they to sit around longer than a day in the first place)? ;) Just wondering if making a double batch would be smart for us or not.

    Reply
  16. Jen says

    April 14, 2009 at 10:16 pm

    Thanks, these are going on my list of recipes to try, along with the bagels!

    My kids got bunnies cut with a cookie cutter from your PB fudge recipe for Easter, and I’ve been enjoying a variation of your potato wedges lately. (Potatoes or sweet potatoes, olive oil, salt and pepper.) They’re so simple and yummy, I can’t believe I’d never cooked potatoes that way before!

    Reply
  17. Jessie says

    April 14, 2009 at 11:59 pm

    These look delicious. I’m going to try a gluten free version. I’ll link back if I am successful. Thanks for the inspiration.

    Reply
  18. Meredith says

    April 15, 2009 at 9:29 am

    Thanks for the great recipe! We tried it this morning and it was a huge hit. I just blogged about it, including a picture of our end results and a cost breakdown! Thanks!

    Reply
  19. The Prudent Homemaker says

    April 15, 2009 at 3:56 pm

    I love that you used whole wheat flour in them!

    Reply
  20. Phoebe @ Cents to Get Debt Free says

    April 15, 2009 at 5:34 pm

    I’m convinced that you read minds. I was just wondering (and going to experiment) to see if I could come up with a cheese cracker recipe. Lo and behold–you’ve done all the work for me! I always love your recipes–thanks! :)

    Reply
  21. Lisa @ Graceful Abandon says

    April 16, 2009 at 10:48 am

    This is GREAT!!! I am trying this over the weekend. My kids eat goldfish pretty much on a daily basis, and I’ve wished I could make something to replace them. Thanks!

    Reply
  22. Andrea says

    April 17, 2009 at 7:09 am

    You rock! I’m having my son make these today (he makes your graham crackers too). :-)

    ~Andrea

    Reply
  23. Allison says

    April 18, 2009 at 9:41 am

    I just found your website and love the recipe section. I have been trying to cook more from scratch and healthier for about a year. I have a question about your cheese crackers. I made them but I couldn’t get the dough to make a ball. It was really crumbly so I added another TBSP of water and it made a crumbly ball that I was able to roll out. They taste great, but look horrible. Any clue what I did wrong?

    Thanks!

    Reply
  24. Sherry says

    April 23, 2009 at 4:42 pm

    I just made these the other day and I’m already going to have to make another batch! My kids love them plain or I even spread them with some natural peanut butter yesterday for a snack. Thank you so much!

    Reply
  25. Diana says

    April 29, 2009 at 11:58 pm

    Just made these tonight to take on a picnic for tomorrow. They turned out so great! The only problem is that I should have doubled this recipe…guess I’ll just have to make more. Thanks so much for this great recipe without all those yucky preservatives!

    Reply
  26. Gretchen says

    May 9, 2009 at 8:53 pm

    I made these as well and they weren’t bad, but we did not love them. It seems they were very flavorful – do you have any suggestions about what else I could add to give them a little more flavor? The texture and everything was great.

    Reply
    • Suanna says

      May 23, 2011 at 9:25 am

      Try a sharper variety of cheese.

      Reply
  27. Snow White says

    May 17, 2009 at 2:22 pm

    just made your crackers, Laura… we used extra sharp cheddar cheese and they have a delightful cheddar taste :)

    Reply
  28. Kristen says

    June 15, 2009 at 9:40 pm

    Just took some of these out of the oven. They are really good! Nice and crispy.

    Reply
  29. Megan says

    August 15, 2009 at 11:58 am

    Mine are in the oven right now. Can’t wait!

    Reply
  30. Juanita says

    August 17, 2009 at 3:09 pm

    I succeeded in a gluten-free version of these crackers. I substituted a 1/2 cup of potato flour and a 1/2 cup of brown rice flour for the whole wheat flour. I then added 2 T olive oil to help bind the dough. In retrospect, I suspect I could have used more butter. In any event, they rolled out well and baked well. Thanks for a great recipe!

    Reply
    • Sara B says

      March 5, 2011 at 9:16 pm

      Thank you SO much for this! My little 10 month old son doesn’t have many snack-y foods to eat and I am soooooo excited to try this for him.

      Reply
      • Kristi says

        April 2, 2011 at 8:19 pm

        I am making these with the sprouted kamut flour to go along with the gluten free idea…..

        Reply
  31. Jen says

    October 16, 2009 at 11:22 pm

    Laura,
    These look really good and super easy, but I was wondering… Have you tried any recipes without cheese? My husband and I are both lactose intolerant. Thanks =)

    Reply
  32. Sarah says

    October 22, 2009 at 9:20 am

    I make a sourdough cheese cracker pretty often, but these are a great option for when I don’t have it freshly fed! We love cheese crackers around here! :)

    Best,
    Sarah

    PS – I just made your sweet potato streusel muffins the other day – they were fantastic!

    Reply
  33. Katie @ Kitchen Stewardship says

    October 31, 2009 at 1:36 am

    Sounds super simple – I have some sourdough cheese crackers right now, but I think I’d like them better w/o the sour. Have you ever soaked the dough for these?
    Thanks! Katie

    Reply
  34. Cara says

    December 10, 2009 at 12:06 pm

    Yum, yum, yum! Made these yesterday and they turned out great.

    Thanks for sharing.

    Reply
  35. Emily says

    March 19, 2010 at 9:31 pm

    I tried these tonight and found that my dough was too crumbly as well. I didn’t even use all of the flour that they call for. I’m using storebought whole wheat flour though. Do you think that’s the difference? They’re in the oven now so I’m not sure how they’ll turn out in taste. I also made your barbecue sauce for my husband as it’s the only condiment he eats and he LOVED it! I’m so glad to have found your site!

    Reply
  36. Emily says

    March 19, 2010 at 10:36 pm

    They were so good! My husband loved them too!

    Reply
  37. Becki says

    April 29, 2010 at 5:10 pm

    This had become an absolute favorite at our house. It is what the kids ask for almost daily. Thanks!

    Reply
  38. Laura says

    June 8, 2010 at 7:37 am

    These are great! I have been trying to eat/cook more from scratch and trying to avoid packaged food. I have made some of your recipes, but thought this one especially deserved a comment. My 21-month-old and I are enjoying them now right out of the oven!
    Thanks so much for your recipes and inspiring words!

    Reply
  39. AMY says

    July 5, 2010 at 6:37 pm

    I can’t wait to try these! In an effort to eat more healthy I have cut out most of the snacks that they had been eating and they LOVE cheese crackers!

    Reply
  40. LisaKai says

    September 7, 2010 at 7:16 am

    I tried these and I must have done something wrong. The only thing I changed was using colby jack cheese instead of cheddar, it was what I had on hand. They tasted like I was eating pure wheat flour. I think I may have rolled them too thick. But I am definitely trying again!

    Reply
  41. [email protected] Tree Hugger says

    September 14, 2010 at 2:57 pm

    I just made these. They are so good! I saw a cute little goldfish cookie cutter online last year. I am going to see if I can find it and see how big it is. I don’t like buying goldfish crackers and the Annie’s version are pricey. This would make a great, and healthier, alternative for my toddler (and big kids).

    Reply
  42. michelle says

    September 16, 2010 at 2:50 pm

    I made these a few days ago and devoured them. I made them again today in triplicate! So yummy and since there is no egg in the dough my toddler can “help” and if he eats some dough no big deal!

    Reply
  43. Susan says

    December 5, 2010 at 8:24 pm

    I made these for my 14-month-old grandson last week when we had him for the day – they are delicious! I had to keep my husband from eating them all ;)

    I just posted them on my blog! Thank you!

    Reply
  44. Megan says

    January 30, 2011 at 3:53 pm

    About to put a batch in the oven. I’ve enjoyed them in the past and they seemed to mix up easier than usual. Yum and yay!

    Reply
  45. Sara B says

    March 5, 2011 at 9:17 pm

    These are sooooo tasty. I love them and am taking them on a road trip with my sisters and son here soon. Does anybody know how to “soak” this recipe? I am trying to eat more soaked grains and don’t know how to do this one…

    Reply
    • Laura says

      April 5, 2011 at 7:12 pm

      I’m really not sure on this one. I’d have to experiment a little bit to make sure these still turned out crispy!

      Reply
  46. Christy says

    March 18, 2011 at 3:27 pm

    wondering how to soak this also!

    Reply
  47. Brenda says

    March 21, 2011 at 11:11 am

    This is a good recipe, made them yesterday, and they were good, to kick it up a notch, I added 1/4 tsp. tobasco, and used half cheddar, half parmesan. Great! Thanks for the recipe!

    Brenda

    Reply
  48. kateh says

    April 17, 2011 at 6:31 pm

    two questions:
    1. Can i make the dough in the bread maker? For some reason when i try to cream butter in my cuisinart it just pushes it to the sides and does not mix it. i can take the dough out as soon as it incorporates.
    2. Will these stay crisp for very long? Like if i made a massive batch, could they keep in a tightly sealed jar for two weeks?
    Lastly, thank you so much for blogging…and you have a great group of gals who follow you…everyone is so kind to answer even the most basic of question without an attitude of “how could you not know that?” toward us newbies!
    many thanks!

    Reply
    • Laura says

      April 19, 2011 at 3:49 pm

      I don’t have a bread machine, so I can’t say for sure. I usually just do this by hand, but I would imagine it would work in your machine.

      Yes, they should definitely stay crisp for two weeks!

      Reply
  49. Christina D says

    May 4, 2011 at 12:43 pm

    I think the Share link to FB isn’t working. I tried but it couldn’t find it. Great crackers!!!

    Reply
  50. Julie says

    May 6, 2011 at 3:35 pm

    Just made these and I really like them! For those who don’t think these have enough flavor, the sky is the limit; add any of you favorite seasonings. I did a second batch with half parmesan half cheddar, added some garlic to the dough and sprinkled the outside with more garlic powder. Next time I will try pressing some seeds in the dough for a different texture. Thank you so much, we will make these often!

    Reply
  51. Stephanie says

    May 25, 2011 at 5:22 pm

    Yummy Yummy Yummy….Made two batches a few days ago…gobbled them all up and I am working on another double batch tonite. Excellent recipe.
    For those that said their dough was crumbly….Mine was to in the mixer, but once you get your hands on it to ball it it stays.

    Reply
  52. Jenna says

    May 31, 2011 at 11:06 am

    These turned out awesome! I just have to say thank you also. I am neither heavenly nor homemaker, but i have found tremendous inspiration in your blog. You have really beautiful ideas on home and health and family. So thanks :)

    Reply
  53. Becky @ Our Peaceful Home says

    May 31, 2011 at 2:29 pm

    Do you soak this wheat at all? Or, just bake it as is?

    Reply
    • Laura says

      June 1, 2011 at 12:13 pm

      I’ve not soaked the wheat for this recipe. I just bake as is. :)

      Reply
  54. Suzanne says

    June 3, 2011 at 1:00 pm

    I absolutely love your recipes! I just got started with trying to move from store bought to homemade, so I haven’t tried too many yet. Crackers is a very new thing for me, but I’m VERY excited to try them.

    How long are you supposed to leave them in the oven to get them crisp?

    Thanks for all of your work on this website, it is definitely helping to revolutionize the way my family eats, and I’m forever grateful.

    Reply
    • Laura says

      June 3, 2011 at 2:37 pm

      I probably leave them in the oven for about 45 minutes, before they become crisp enough, but you’ll want to check them every 15 minutes or so to make sure they aren’t over baked. Even with the oven off, they can sometimes keep cooking in there!

      Reply
  55. Becky @ Our Peaceful Home says

    June 7, 2011 at 6:18 pm

    Mine were super crumbly, even using my hands. My cheese was a little bit chunky. Maybe that is why.

    Reply
    • Laura says

      August 13, 2011 at 1:59 pm

      Sounds like they needed just a tiny bit more water…maybe?

      Reply
  56. Rebecca @ A Daily Dose of Grace says

    July 13, 2011 at 8:14 pm

    Love these! I’ve featured the recipe link on our site’s “In the Kitchen” page.

    Reply
  57. C Dazey says

    August 3, 2011 at 8:57 am

    Do you have any idea how long these would be good for? I am hoping to make some for vacation, but was wondering if I could make them in advance. Thanks!

    Reply
    • Laura says

      August 13, 2011 at 1:59 pm

      I found some that had been pushed back into the back of my pantry, and they were STILL good after about a month and a half. :)

      Reply
  58. Erin says

    October 24, 2011 at 2:09 pm

    Mine didn’t come out orange colored like yours. The cheese stayed a little chunky. They still taste good and my kids love them, but was curious what I did wrong.

    Reply
    • Laura says

      October 27, 2011 at 7:08 pm

      The orange color is probably just my cheap(ish) camera and my lack of photography skills. :) They really are more of a golden brown. I use flour made from hard white wheat, which keeps the cracker from being very dark.

      Not sure on the chunky cheese – maybe simply try shredding more finely next time?
      Glad your kids loved them!

      Reply
  59. Rachel Olson says

    November 24, 2011 at 8:30 pm

    I didn’t really shred my cheese. I just stuck it in the food processor in chunks – lazy me. I just made sure to process it really well. I made a double batch. I put garlic salt on one batch and nothing extra on the other. The garlic salt batch definitely will be a repeat! I can’t wait for my daughter who loves cheese-its to wake up and try them. :)

    Reply
  60. amy haskett says

    January 25, 2012 at 5:15 am

    do you have any calorie info on these

    Reply
    • [email protected] says

      March 6, 2012 at 11:39 am

      This is a rough estimate but the whole pan would have about 1,272 calories.
      I am not sure how much that would be per serving size. If you get 10 servings
      out of the pan then each serving would be about 120 calories. :)

      Reply
  61. Julie says

    February 11, 2012 at 4:01 pm

    I just made these with coconut oil and a little less flour (because mine is store bought) and there are SO SO SO good. Last time I followed the recipe exactly and I think my flour made them really dry and not as good. THANK you so much for these fabulous recipes:O)

    Reply
    • Eleasah says

      March 13, 2012 at 5:40 pm

      That makes sense to me Julie, that is why mine though DELICIOUS!!- were a tad on the dry side. I to did the coconut oil, MAN these were excellent. I don’t know how often I will make them bc they were wolfed down in less time than it took for me to make them, and I doubled the recipe, I do like the thought that I know what is exactly in them, but it is a labor of love. Will try a little less flour next time I make them too, which will be a special occasion, or I will have to remond the famiy what a “portion size” is…LOL!!

      Reply
  62. Janet says

    February 23, 2012 at 3:40 pm

    Has anyone tried this w/ Gluten-Free flour?

    Reply
  63. Nan says

    February 26, 2012 at 11:49 pm

    Loved these…planning to try them this week…
    Regards,
    Nan

    Reply
  64. Jess says

    March 14, 2012 at 8:31 pm

    Going to try these this week!!! My 4 year old LOVES cheese crackers!!

    Reply
  65. Mairzie says

    June 12, 2012 at 2:23 pm

    WOW! I just baked these crackers and they are very, VERY good. My family and I enjoyed these so much there was not a morsel left. Thank you for sharing this delicious and easy recipe. God bless.

    Reply
  66. Kathryn says

    June 14, 2012 at 10:30 am

    These are simply wonderful! For our family of 7 we have to double them. A Favorite!!!!

    Reply
  67. Joy says

    October 4, 2012 at 5:47 pm

    We made these these the other day……a single batch, as we weren’t too sure how they’d turn out. Well, they were gone before I could take my camera out and get a picture of the finished product! SOOOOOOOOO good…….and I have to admit…..they’re REALLY good with peanut butter on them. :)
    next time, a double batch, at least!

    Reply
  68. Dannygrl1021 says

    December 7, 2012 at 3:08 pm

    If you freeze the dough for 20-30 minutes before rolling out, it’s much easier to handle :)

    Reply
  69. Nancy Bengtson says

    January 25, 2013 at 6:36 pm

    Could I use sprouted flour for these? Has anyone tried it please?

    Reply
    • [email protected] says

      February 6, 2013 at 8:42 pm

      Although I haven’t tried it personally, it should work out fine!

      Reply
  70. Bethany says

    June 19, 2013 at 11:28 am

    Ahh!! The recipe I have been looking for!! Thank you, thank you!! I can’t wait to try this and never buy goldfish again!

    Reply
  71. Melinda says

    September 6, 2013 at 9:28 am

    When I came to the end of the recipe I thought “store?” Who gets to store crackers? Not me, which is why I make them so seldom. These sound delicious, BTW.

    Reply
  72. Shelly says

    December 5, 2013 at 4:05 pm

    These were yummy! The kids say these crackers remind them of Cheezits(sp.?)!

    Reply
  73. Kristin says

    January 16, 2014 at 12:52 pm

    I’m definitely trying these for my 18 month old! I’m using store bought whole wheat from hard red wheat. I noticed on some of the comments that store bought whole wheat might make it drier. How much more water or how much less flour do you recommend using?

    Reply
    • Laura says

      January 17, 2014 at 10:32 am

      I’m not sure off the top of my head, but I’d go with the same amount of flour, then just add dribbles of water as needed until you get a nice dough to roll out.

      Reply
  74. Merrill says

    January 24, 2023 at 9:17 am

    I have been making these for years and love them. My go-to cracker. Dropped by to reprint, my recipe finally died. A couple of years ago I became diabetic, and had to start limiting my carbs and gastronomic index #s. Now I replace the wheat flour with 1/2 almond flour & 1/2 chickpea flour, and double the batch. Gluten free—though that’s not a problem for me—and much lower GI#s. Still taste fantastic; I can’t keep family members who usually hate my diabetic food from swiping them!

    Reply

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