Easy Cheesy Crackers

45 Reviews / 4.3 Average
Only 3 simple ingredients!
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A few readers have shared a  homemade “goldfish” crackers recipe with me. I decided to try the recipe (with several modifications), and while the outcome tasted good, the process of rolling out the dough took some time and made a huge mess.

Easy Cheesy Crackers from 100 Days of Real Food

As a busy mom I am a big fan of shortcuts, so the goldfish recipe inspired me to come up with these easy cheesy crackers. Making your own “crackers” from scratch sounds like such a daunting task, but trust me…this recipe is ridiculously easy!

slice and bake cheese crackers from 100 Days of Real Food

Of course if you make this “easy” version you end up with round crackers as opposed to fun little shapes, but the last time I checked my daughters didn’t discriminate against a circle. They were too busy gobbling up these crackers and asking for more to even think about what shape they were eating.

And these are by no means just for kids. There are so many ways to get creative, which would surely impress any adult as well. Before baking experiment with adding some of these spices to the dough:

  • black and red pepper
  • fresh or dried rosemary
  • diced olives
  • diced jalapeños.

Or instead of mixing in herbs and spices, just top off the baked cheese crackers with something fun like pesto and grape tomatoes (just like we did for our dinner club last year). No matter what you end up doing, have fun with it and enjoy!

Entered on Food Renegade’s Fight Back Friday

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475 thoughts on “Easy Cheesy Crackers”

  1. 5 stars
    Hi! I used to make crackers like this from the appetizer section of the original Joy of Cooking. I remember adding a splash of Tabasco sauce or perhaps some hot pepper flakes, or perhaps dill weed! I would make the big log and bake half of it as crackers, and store the rest of the log in the freezer for when guests would come by! It’s a great recipe and always a big hit! Now I am older and ask you: I would like to avoid adding the butter or similar to the recipe. What can you substitute as low-fat for the butter? I don’t mind the fat in the cheese as I love cheese, but want to avoid the butter. Thank you, stay safe, stay well. Stephanie in Baltimore Maryland.

    1. Yes, something spicy would be good in these! And butter is definitely a real food our ancestors have been using for centuries before us. So it’s not something we feel we need to avoid.

  2. 1 star
    After reading all the raving reviews I was so excited to try these as we are brand new to making the switch to real food. The main meals so far have been a hit and I got the bread down, but I am having the hardest time with this recipe! I followed the directions and while the cheese flavor was ok the texture was horrible!! They were the consistency of sawdust when you bit into them! I have 5 kids and none of them (or myself) could even eat one whole cracker. Any idea what I did wrong or if anyone else has had this problem? Thank you!

    1. Did you follow the recipe exactly and were all your ingredients fresh? Whole-wheat flour eventually spoils (unlike white flour).

  3. 5 stars
    Really good! I will use unsalted butter the next time. I also will roll the log long and skinny and cut them very thin. I like them crispy. These would be a great little add on to a salad. Will definitely make again.

  4. 4 stars
    I know this is an older recipe, but my one year old loves these! My trick is to put the flour in the food processor and then grate in the butter and cheese directly with the grating attachment. Makes them even easier and saves extra dishes :)

    1. Amy Taylor (comment moderator)

      Hi. Typically almond flour cannot be subbed 1:1 with whole wheat and we’ve made no subs in this recipe.

  5. Are you able to freeze the dough or the crackers? (Sorry if this is a silly question!). Thank you.

  6. 5 stars
    Just made these and they turned out great! I made a few with salt & pepper on top; those are my favorite. I sliced them about 1/8 inch thick, and they all turned out crispy at around 12 minutes. I wonder if some people’s issues with crumbly-ness is from how different people measure flour differently? Scooping will yield a different amount than fluffing up the flour and lightly spooning it into a measuring cup. Weighing probably yields something else. If you had trouble with texture, maybe try using a little less flour? These are so tasty, they’re worth another try!

  7. 4 stars
    YUM! These taste great and love the easy method of cutting a log. I have made homemade wheat thin crackers before and they are a P-A-I-N to roll out and bake. Only eat a couple of these though, all that butter makes them pretty rich (I think).

  8. Hi,
    Is it possible to make this without using a blender or food processor? I’m concerned that the thick dough will just get stuck. Would using a fork or knife to cut the butter into the flour work?

    1. Amy Taylor (comment moderator)

      Hi. Some readers have. It is a very thick dough and will require a good bit of working it with your hands.

  9. These taste amazing! I just made them, and they turned out great. I did need to bake them longer, though. I sprinkled a little sea salt on top before baking. I love using Young Living essential oils in my recipes, so next time I may add a drop of rosemary or black pepper for a little extra flavor.

  10. Just made these with sharp cheddar. Yes it took longer like 20 min. Next batch I’m adding salt and tumeric for color. Dough is easy to make – it does take time to get it to ball. The rolling out is tricky so cookie cutter shapes may be too labor intensive.

  11. 5 stars
    Made these today for my 3 1/2 year old – added in tblsp coconut oil and seseme seeds and a touch of sweet paprika powder – delish!!! Made them by hand – just softened the butter a little and we rolled them into balls and swished them down – little man loved doing this bit!! Will definitely be making them again.

  12. Have you tried using small cookie cutters to make fun shapes? Just wondering if that will work. Can’t wait to make these!

    1. Amy Taylor (comment moderator)

      Hi Barb. You can make it by hand but it is a thick dough. It requires a good bit of elbow grease.

  13. I used my cutting blade to make and it just ended up crumbly instead of in a ball…should I have used my dough blade instead?

  14. 2 stars
    just tried this recipe…….took twice as long to bake as recipe said. also found then quite greasy even though i used the correct amount of butter…….not as tasty or light as I thought they would be.

  15. I think I followed this recipe correctly but all I got was a crumbly mess. I tried to bake what little bit did hold together but those were just crumbly blobs. Any suggestions.

    1. Amy Taylor (comment moderator)

      Hi there. I have had to adjust this a bit from time to time and others times it has been spot on. Not sure why it has varied. Anyway, I have both added a little more butter or reserved a couple tablespoons of flour and added it back in depending on consistency.

      1. I wonder if it varies on the humidity in the air? I’m making these tonight, and we have storms rolling in :) Thank you for the recipe!

      2. I live in an area in the south where the weather effects any recipe with flour. My bread & pizza dough recipes vary depending on the season & weather. I just have to know what consistency things are suppose to be. Sometimes my flour measurements in doughs almost double!

        I’m making this exact recipe now….looking good so far!

  16. 5 stars
    THANK you for this recipe. These are by far the easiest and the tastiest crackers I have ever made. There is not one store-bought cracker we would rather eat.

    Made them for the first time today. I rolled the log in waxed paper and froze it for 30 minutes, then cut thinly (about 1/8″) with a sharp knife. Super easy!

    Baked them at 350F, as you said. In my oven, it took about 20 minutes to get them nice and crispy.

    We had to force ourselves to stop eating them. I know the grandkids will love them better than store bought, and they will enjoy helping to make them too.

  17. 4 stars
    If you are making this the first time and realize your dough hasn’t come together in the food processor…try this before throwing it away! I added 2 additional Tbsp of butter and about 1/4 cup of additional cheese. The dough came together and I sliced the dough about 1/8 inch. The crackers turned out great! Next time I will reduce the amount of flour so the additional butter and cheese are not needed.

  18. Hi, I was wondering how long I can leave these out in a container or if they need to be refrigerated? Either way, how long do they stay good in either spot?

    1. Amy Taylor (comment moderator)

      Hi Abby. They are fine in an air-tight container for a day or two in your pantry but beyond that I freeze them.

  19. I just tried these without the cheese (we just ran out) but used cut up almonds,spinach and some honey with a little salt on top. They are sooo good! Thank you for the recipe!

  20. These did not go over well atu house. Even my hubby who likes “healthy” things Gave them a thbs down. Wondering if I did something wrong?

    1. Amy Taylor (comment moderator)

      Hi Kelly. You likely did not do anything wrong. I think for many the problem might be expectations? If you are expecting a thin crispy “goldfish” like cracker, this one is obviously a different texture and taste. I have rolled these thinly out, scored them to break them apart after baking, salted them, and my kids really like them that way. :)

  21. Unfortunately, I don’t think I’ll be making these again. I was so excited to try these since they’re so simple, but I was quickly disappointed. I don’t have a food processor so I was leading the dough by hand. It was so crumbly and dry i had to add water just to get it to come together. I refrigerated the dough until very firm but still couldn’t slice it thin because it just fell apart. To me these didn’t have much taste at all and I used the sharpest cheddar I could find. Any tips for improvement??

    1. Amy Taylor (comment moderator)

      Hi Jasmine. I’ve gone a little heavier with the cheese from time to time. You might give that a try. Also, you can see my comment below as I’ve experimented to make a crunchier version. I think taste and preference is in the eye of the beholder. :)

  22. So I followed the idea of putting the dough in the fridge for a few hours to get it super cold so I could slice the crackers thin. Worked great. I baked them like the previous commenter said – 250 for 20 min. But they weren’t getting done so I upped the temp to 350 and did another 6 or 7 min. They all look great but about half of them were sliced thinner than the other half. The thinner ones actually don’t taste very good – kind of burnt tasting – even though they look perfectly great. Also, I didn’t see to use salted butter so I feel like they need a bit of salt added. I think I’ll try again but cook them less and use the salted butter plus maybe try adding some very finely chopped rosemary or garlic powder or something. My toddler loves garlic.

  23. 5 stars
    Okay, these crackers are Ah-mazing. Yummo. I’ve made them only once so far, but I already learned one trick. I made one tray of crackers right before bedtime. Didn’t have enough time for the 2nd tray, so I put the other half of the dough in the fridge overnight. This morning it was so hard that I was able to cut it very, very thinly (1/8 inch) and I baked on 250 F for about 20 minutes (I was also make granola, hence lower temp). Anyway, the thinner crackers turned out super crispy and DELICIOUS.

  24. I was wondering if these would still blend well if I don’t have a food processor? Would mixing these by hand work just as well?

  25. The first time we made these, no one was a fan. We tried again, now we cannot keep them in the house long enough to cool! Our biggest obstacle was trying to get them uniform in size, so we put the dough into a cookie press and they were all cooked to the same perfection!

  26. Was so excited to try this recipe because it sounded like it was right up my alley! Unfortunately, the dough was so crumbly when trying to roll it, and cut it :-(
    I tried adding a little water, freezing the dough to make it easier to cut…nothing worked. I might try it again, but I’m not sure.

  27. 4 stars
    I made these and everyone who tried them loved them :)

    I just used what I had on hand: all-purpose flour and mozzarella cheese.

    It was fantastic! Thanks so much for sharing such a simple recipe. And they lasted in a ziplock bag for at least 2 weeks.

  28. Wanted to love these but unfortunately none of us liked them :( Not bad but not something I’ll try again.

  29. These are fab-u-lous! Just baked them on lightly oiled cookie sheet using coconut oil and added sea salt and fresh cracked black pepper. I added about a teaspoon of water to help dough bind rolled into log as pictured then froze it for it about 20 minutes to facilitate being able to slice thinner. Made about 36-45 nice little cracker rounds. Thanks for all the ideas, recipes, tips. 2days in and 8 to go then we will see about the rest or October.

  30. I made two versions of these. Bigger thicker ones that seemed strange to me because they reminded me of a giant cheese cookie. Then I made small thin ones which came out great! Just like crackers:) However, I put the leftover dough in the refrigerator in an air tight bag. The next day the dough was like a hockey puck. Maybe I shouldn’t have put it in the air tight baggie. Any ideas on how I would soften it and still be able to use it??

    1. Amy Taylor (comment moderator)

      Hi Dawn. Sorry, we are often unable to answer recipe questions quickly. Were you able to salvage it?

  31. I tried this last night and I think I did something wrong :( the dough would not come together so I tried to knead it by hand. It would not come together and stayed crumbly. So I compacted it the best I could and then cut them. When they came out they look exactly like the picture. But they came out hard yet completely fall apart into crumbles in your mouth. They did not taste good. I will try again with a different food processor and maybe less flour

  32. Hi, can I make the dough the day before, leave it in the fridge, and then slice and bake the next day? Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Anna. You can but make sure you have it wrapped up airtight or it could dry out. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Trish. We’ve not adapted this recipe. You could try using a whole grain GF flour mix. Let us know if you do. ~Amy

  33. Do you think this recipe would work with Oat flour? I would like to work toward using a whole grain flour but cannot eat whole wheat.

    1. Assistant to 100 Days (Amy)

      Hi Katie. For storage beyond a couple days, I freeze them. They are much more perishable than your average cracker. ;)

  34. Just made these while my 16 month old is napping. Wow!! Impressed with how easy and delicious they are. Trying not to eat them all before he wakes up.. It’s been a struggle for me to find snacks like crackers to give my son that follow all the rules. Thanks! Also I think you have to make these not thinking they will taste like a processed cracker, they are nothing like it, but better.

  35. I want to try several recipes that include cheese. Where and what kind of cheese do you recommend. I have been guilty of just buying the cheapest I can find, but realize it isn’t the best for me.

  36. Has anyone tried making peanut butter crackers? my 17 mon old son loves these cheese crackers and now I want to give a peanut butter version a try.
    Thanks

  37. I just made these “crackers” this morning and they are delicious! I followed the instructions and it turned into a nicely formed squishy ball in the foot processor. I don’t think I cut them thin enough though – they are more of a cookie texture than a cracker texture. I also think I might add some garlic and salt next time. Has anyone tried making this with cream cheese instead of block cheese? I think these would be delicious to make into little danishes with a fruit topping :)

  38. 4 stars
    I made these with my mom, and they were very crumbly and didn’t work at first. We added a little bit of water, and it was still crumbly, but it was definitely better. After a while, we gave up on the “cookie” idea and rolled it out on a cookie sheet. We then cut them into little squares, so that they resembled Cheese-Its, at least for the most part. After they came out of the oven, they tasted “Meh,” to me, so I suggested we add a little salt. Mom sprinkled some sea salt on the “Cheese-Its’ and they were a whole lot tastier. So, YUM!

  39. I know these can be stored for freshness but once they are baked how long can they be stored? Not that I expect them to last long :) but are they ok for a few days in a ziplock on the counter???

      1. Assistant to 100 Days (Amy)

        Hi there. They will be fine for a couple days on the counter in an airtight container/bag. ~Amy

  40. Summer is upon us. I wanted healthy snacks around for my 11 year old son. I found the easy cheesy cracker recipe. On hand I had bread flour and all purpose flour. (in transition to all natural, unprocessed pantry). I just wanted to give you my attempt results. Dry, chewy, biscuity crackers. Good flavor. Next attempt, all wheat flour, smaller, thinner crackers. Thanks again for this great recipe!! love this website!!

  41. Hi there! Any recommendations on homemade animal crackers? I found a recipe that looks good but calls for 1/2 C sugar. If I want to replace that with honey, is there a substitute chart I can reference to know how much honey to use instead? Thanks!

  42. 5 stars
    I was craving cheese crackers and remembered I had seen this recipe on 100 days. I was pleased to see it only required three ingredients that I always have on hand. I used an Italian 6 cheese blend and some parmesan. I used my hand mixer and didn’t have any luck until I added a little water and used my hands to combine. Thy were too crumbly to cut so I ended up rolling the dough out. The thinner the better with these! So good I can’t wait to experiment with other flavors.

  43. 4 stars
    Made these today. Thinner slices make them crunchier more like goldfish. I made them smaller bite size. Kids and parents like them.

  44. 4 stars
    Hi, I just made these crackers and they are pretty good; remind me of gold fish crackers. Just wondering about storage. I see you can freeze them but what about the ones we will eat in the next few days? Should they go in the refrigerator or cupboard? Thanks for this recipe and all the helpful info :)

    1. Assistant to 100 Days (Amy)

      Hi. You can store them in an airtight container on the counter or cupboard. :)

  45. Loved these! Big hit with my boys plus they loved helping measure out the ingredients :) Thanks!

  46. I made something similar with whole wheat flour, LSA (ground linseed, sunflower and almonds), ground oats, bananas, applesauce, oat milk and only a tiny bit of oil (all whizzed up in a blender or with a stick whiz. We’re loving them for on the go snacks!

  47. Could I make these without cheese? I want them for my toddler but she isn’t eating cheese yet. Thanks!

    1. Assistant to 100 Days (Amy)

      Nicole, I’m not sure these would turn out well without the cheese. ~Amy

  48. I don’t know what I’m not doing but it will not turn I to a big ball of dough on the processor. Could my bowl be to big?

  49. Have you tried rolling them really thin and cutting them out with cookie cutters? I bet my kids would like that.

  50. Tammy Gonzalez

    I made these and they fell apart when I tried taking them off the pan. What could I be doing wrong?

    1. Assistant to 100 Days (Amy)

      Hi Tammy. Did you follow the recipe exactly? Was your cheese full fat?

  51. 5 stars
    These were great. I left the crackers in a little longer than called for and they are pretty crisp. I read reviews and added salt to my first batch but ended up liking them better without salt. Very good and so simple!! I could fit all the crackers on one cookie sheet real close to each other- got to love that =)

    1. Assistant to 100 Days (Amy)

      Hi Tammy. That is not an exchange we’ve made in this recipe and I think it would change the texture quite a bit. I have used avocado as both fat and binder in other recipes and it has worked well but not in a recipe that I hoped to be somewhat crispy. ~Amy

  52. I made these today with my 2 year old. We made a few alterations to the recipe and we will be making them again in the future. I added a 1/4 tsp of paprika (an ingredient in both cheddar bunnies and goldfish). I also rolled them as thin as possible and cut with tiny cookie cutters. I baked them at 325 for 7 minutes (to keep them from burning, since I rolled them so thin to be more crunchy like a cracker). They turned out to be pretty good and probably closer in texture and crunch to a cheddar bunny or goldfish. Next time I will add a bit of salt to the recipe. After the first batch came out of the oven, I sprinkled the remaining dough crackers with French sea salt, which I thought improved the flavor.

  53. Assistant to 100 Days (Amy)

    Hi Caitlin. They are not crunchy like goldfish. You could have made them a little too thick but don’t expect a a standard cracker texture. :) ~Amy

  54. Mine turned out more like the texture of a sugar cookie than a cracker. The flavor is still good and my two year old loves them anyways. Should they be kind of soft and chewy? Or did I not make them flat enough or bake them long enough? I was expecting more like a goldfish cracker textere.

  55. I used white whole wheat, salted butter & extra sharp cheddar. Used the food processor to shred the cheddar and then removed the cheese from the processor bowl. Added flour to bowl, then cheese, then butter and mixed with chopping blade since my processor manual said dough blade isn’t efficient with less than 2 cups of flour. Took less than a minute for the dough ball to start chasing itself around. That’s why my post is so specific. I was surprised to read so many comments that said it took forever to mix in the processor, so maybe freshly shredded cheese, order of ingredients, etc makes a difference? Then I used the cookie press to drop the dough. I figured this way I didn’t have to roll the log & slice. Very pleased with the results!! Got 55 crackers total. Lesson learned: less complicated cookie press disc is better for this thick dough. It took a lot of effort on the sunflower disc but it was very easy with the heart.

  56. Does anyone know how long these last once they are cooked? i.e.. can you make a huge batch and keep them in an airtight container for a week or two?

    1. Assistant to 100 Days (Amy)

      Hi Carol. They should be okay up to a week. Freeze them if you want to keep them longer. ~Amy

  57. 3 stars
    My kids and I just made these with four cheeses (muenster, mozzarella, parmesan, and swiss)and a pinch of salt. Instead of making a log to slice, I rolled them thin under a piece of plastic wrap and cut them with tiny star cookie cutters. That way, it makes way more than 24! I baked them for 15 minutes, then tried to cool them on a cooling rack. They’re almost all gone and they’re still warm!

  58. 5 stars
    I made this recipe lactose free with coconut oil, manchego sheep cheese and I had to add an egg to get it to bind. Paprika, cayenne and / or dry mustard are good flavor add-ins! :). I keep in a baggie in the freezer and grab a couple when I need a quick snack.

  59. I couldn’t’ get these to slice thin enough the dough kept crumbling. So I ended up rolling them out and that worked but is a pain. They taste delicious.

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