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Homemade Cheez-Its

Homemade Cheez-Its

My husband and son love cheez-its and goldfish crackers but I think they taste dry and processed.  So I’m on a quest to craft homemade versions of popular crackers without all the crap.  As it turns out, most crackers are easy to make and require just a handful of simple ingredients.  Here’s my version of cheez-its (which can double for goldfish crackers).  These cheesy little delights are super easy to make and guaranteed to please!

Homemade Cheez-Its


  • 4 Tablespoons butter, cut into squares
  • 8oz cheddar cheese
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup flour
  • 4 Tablespoon cold water


  • Mix the butter, cheese, salt and cayenne in a stand mixer (fitted with paddle attachment) or food processor.  Mix on low until the ingredients are soft and evenly combined.
  • Add the flour.  Mix on low until the dough looks dry and pebbly.
  • Add cold water 1 tablespoon at a time and mix until the dough forms a ball.
  • Roll the dough into a very thin rectangle (about 1/8 inch thick or less).  Use a sharp knife to cut ½ inch squares (or whatever size you want).
  • Transfer the squares to a cookie sheet lined with parchment paper.  Bake at 350 degrees for 15-20 minutes.  They’re ready when the edges have puffed and have just started to turn brown.  Watch carefully at the end because they go quickly from perfect to burnt.
  • Store in an airtight container for up to a week.   Make sure they’re completely cooled before storing or they’ll get soggy.


  • Experiment with different flavor combinations – try different types of cheese, spices like onion powder, Italian seasonings, hot sauce or whatever other flavors you enjoy.  This is an adaptable recipe that lends itself well to many different flavors.
  • This dough also works for goldfish style crackers.  Just roll the dough very thin and use a small fish shaped cookie cutter, super cute!
  • Fancy cooks chill cracker (and cookie) dough before baking.  This enhances the flavor and texture of the finished product.  After mixing all the ingredients, toss the dough in the fridge for at least an hour and up to two days.  The last time I made these I baked one batch right away and a second batch after chilling the dough for about couple hours.  The chilled dough crackers were slightly crunchier and cheesier but not by much.  If you don’t feel like chilling the dough, your crackers will still be delicious.
  • This dough can also be made in advance and then frozen for whenever you have a cracker craving.  Just thaw before using.

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2 Responses to “Homemade Cheez-Its”

  1. Ashley Ray says:

    Jen! Can’t wait to try this one! Great blog!

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