Homemade Cheez Its Recipe

I love turning everyday treats into gourmet-inspired snacks. This recipe for homemade cheesy crackers is my new obsession. The mix of all-purpose flour, cold butter, and extra sharp cheddar—elevated with paprika and optional cayenne—delivers a seriously satisfying punch of flavor. I truly dig how it transforms snacking every time.

I’ve been experimenting in my kitchen and decided to whip up a version of Cheez Its at home. I started with 1 1/2 cups all-purpose flour, 1/2 teaspoon salt and 1/8 teaspoon paprika to lay the base of the cracker.

I then worked in 6 tablespoons cold unsalted butter, cubed, to get that flakey, crispy texture without loading on too much fat. Adding 1 cup grated extra sharp cheddar cheese gives it a strong, cheesy flavor along with some quality protein and calcium.

I used 2 to 3 tablespoons cold milk to bring it all together, and if you like a little extra kick, a pinch of cayenne pepper works just fine. I’ve tested this recipe in various cheese and cracker recipes and cheddar cheese desserts, so it provides a good nutritional balance and a satisfying crunch.

Its simple, effective and a fun twist on homemade snack recipes that I hope you’ll love.

Why I Like this Recipe

I like this recipe because:
1. I love how quick and easy it is to make, which means I can whip up a tasty snack anytime.
2. I really enjoy the blend of sharp cheddar and subtle spices that gives each cracker a unique flavor.
3. I dig that I can control how spicy or mild they are by tweaking the cayenne pepper just a bit.

Cheddar Cracker Recipe

Ingredients:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 6 tablespoons cold unsalted butter, cut up into little cubes
• 1 cup grated extra sharp cheddar cheese
• 2 to 3 tablespoons cold milk (adjust as needed)
• Optional pinch of cayenne pepper if you want it with a little extra kick

Directions:
1. First, preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a big bowl, mix together the flour, salt, paprika, and if you like some heat, add that pinch of cayenne pepper.
3. Now add the cubed butter. Use your fingers or a pastry cutter (whatever you have on hand) to press the butter into the flour until it looks kinda crumbly.
4. Stir in the grated cheddar cheese until it’s mixed well into the flour mixture.
5. Slowly add 2 tablespoons of cold milk at a time. If the dough feels dry, add a bit more milk until it just comes together (you shouldn’t need more than 3 tablespoons).
6. Dump the dough onto a lightly floured surface and knead it just a few times until it forms a smooth ball. Don’t overdo it.
7. Roll the dough out between two sheets of parchment paper until it’s about 1/8 inch thick.
8. Using a knife or pizza cutter, cut the dough into squares or rectangles that are about the same size so they bake evenly.
9. Place the pieces on your baking sheet and bake in the oven for 12 to 15 minutes, or until they start to look lighty golden around the edges.
10. Let the crackers cool completely on a rack before you eat them or store them in an airtight container.

Enjoy making your homemade cheesy crackers and feel free to mess with the spice level to suit your taste!

Ingredients

• All-purpose flour: Provides essential carbohydrates and builds the sturdy, light base for our snack.
• Salt: Enhances overall flavor, balances taste and subtly brings out every ingredient’s best quality.
• Paprika: Adds a mild smoky tone and slight spice that complements the other ingredients perfectly.
• Unsalted butter: Brings creaminess and moisture to the dough and helps create a pleasant crunch.
• Extra sharp cheddar cheese: Adds protein, fat, and tangy flavor that truly defines the Cheez It texture.
• Cold milk: Moistens the mixture perfectly, binding ingredients together for a smooth, well-formed dough.
• Cayenne pepper: Offers a mild kick and gentle heat that excites adventurous taste buds.
• Optional garnish: A tiny sprinkle of extra seasoning can truly elevate the snack’s flavor profile greatly.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 6 tablespoons cold unsalted butter, cubed
• 1 cup grated extra sharp cheddar cheese
• 2 to 3 tablespoons cold milk (adjust as needed)
• Optional: a pinch of cayenne pepper for a little extra kick

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a big bowl, mix together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/8 teaspoon paprika, and a pinch of cayenne pepper if you like a little extra kick.

3. Add the 6 tablespoons of cold unsalted butter, cut into small cubes, and use your fingers or a pastry cutter to work the butter into the flour until it looks crumbly.

4. Stir in the 1 cup grated extra sharp cheddar cheese until it’s evenly distributed in the mixture.

5. Add 2 tablespoons of cold milk gradually, and if the dough feels too dry, add a little bit more (up to 3 tablespoons total) until the dough just comes together.

6. Turn the dough out onto a lightly floured surface and knead it just a couple of times until it forms a smooth ball.

7. Roll out the dough between two sheets of parchment paper until it’s about 1/8 inch thick.

8. Cut the dough into neat squares or rectangles with a knife or pizza cutter, trying to keep them about the same size so they bake evenly.

9. Arrange the pieces on your baking sheet and bake them in the oven for 12 to 15 minutes, until they start to turn lightly golden around the edges.

10. Let the crackers cool completely on a rack before serving or storing them in an airtight container. Enjoy your homemade Cheez Its!

Equipment Needed

1. Oven – Make sure it can preheat to 375°F for baking the crackers consistently.
2. Baking sheet – A flat, sturdy pan to line with parchment paper.
3. Parchment paper – Needed for lining both the baking sheet and for rolling out the dough between sheets.
4. Large mixing bowl – To combine the flour, salt, paprika, and other dry ingredients.
5. Measuring cups – To measure 1 1/2 cups all-purpose flour and 1 cup grated cheddar cheese accurately.
6. Measuring spoons – For precisely measuring salt, paprika, and optionally cayenne pepper.
7. Pastry cutter or your fingers – To work the cold butter into the flour until crumbly.
8. Grater – To grate the extra sharp cheddar cheese.
9. Rolling pin (or use two sheets of parchment paper) – To roll out the dough evenly to about 1/8 inch thickness.
10. Knife or pizza cutter – For cutting the rolled-out dough into uniform squares or rectangles.
11. Cooling rack – To let the crackers cool completely after baking.

FAQ

Homemade Cheez Its Recipe Substitutions and Variations

• For the all-purpose flour, you could try swapping in whole wheat flour or a gluten free all-purpose blend if you’re looking for a healthier twist
• If you don’t have unsalted butter, margarine or even coconut oil can work as substitutes though they might add a slightly different flavor
• Extra sharp cheddar can be replaced with a milder cheddar or mixed with some Monterey Jack for a creamier take on the recipe
• Cold milk could be switched with half-and-half or even a bit of cream thinned with water if you want a richer dough
• If you feel like experimenting instead of cayenne, try a pinch of red pepper flakes or a dash of hot sauce for that extra kick

Pro Tips

1. Make sure your butter is super cold – if it softens too early your dough might not turn out flaky, so try keeping it in the fridge right up until you’re ready to use it.

2. When grating the cheese, shred it really fine so it mixes in evenly – if there are big chunks it could burn in spots on the crackers.

3. Roll the dough out between paper sheets to avoid it sticking, and try to keep it about the same thickness all over; this helps the crackers bake evenly for a crisp texture.

4. If you’re adding a pinch of cayenne pepper, start with just a little – you can always add more later once you taste it, but too much upfront might ruin the balance of flavors.