Homemade Cheez-its

Homemade Cheez-its

Homemade Cheez-its

My sister in-law, Sarah, got us hooked on Cheeze-its. When they come to visit, we always stock the cabinets with a few boxes. She will be so excited when I make Homemade Cheez-its for her.

The recipe gets the flavor of Cheez-its just right. I made mine just a bit too thick. The thinner ones in the batch had such a nice crunch. Don’t get me wrong, the entire batch tasted great and went quickly.

3 from 1 vote
Homemade Cheez-its
  • 8 oz sharp cheddar cheese , coarsely shredded
  • 1/2 stick unsalted butter
  • 1 cup all purpose flour
  • 2-4 Tbs cold water
  • Sea salt
  1. Let butter sit out until it is room temperature.
  2. In a bowl, mix room temperature butter and cheddar cheese until combined.
  3. Mix in the flour. The dough will be dry and pebbly.
  4. Slowly add cold water and continue to mix until dough forms a ball.
  5. Pat the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour.
  6. Preheat oven to 375º.
  7. Line two baking sheets with parchment paper.
  8. Divide the dough in half.
  9. Roll each very thin, 1/8 inch or less.
  10. Cut into 1 inch squares using a knife or fluted pastry cutter.
  11. Transfer to baking sheets.
  12. Punch a whole in the center of each square using a chopstick.
  13. Sprinkle with sea salt, to taste.
  14. Bake for 15-17 minutes, until golden brown. Keep a careful eye on them. They can burn very quickly.
  15. Place crackers on cooling racks immediately.

Homemade Cheez-its Ingredients

After they cooled, I stored them in a ziplock bag. When I went to eat them later, they had gotten soft. I put them back in the oven for a few minutes and they were just as good as they were fresh.

Homemade Cheez-its Homemade Cheez-its

Enjoy, Jerry & Roni !!!


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