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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Homemade Cheez-Its are everything you love about the classic snack — but even better! Made with real extra-sharp cheddar cheese, these crackers come together surprisingly quickly and deliver unbeatable flavor and crunch right from your own kitchen.
- Real Cheddar Flavor: Made with 100% real extra-sharp cheddar for an extra cheesy, bold taste.
- Perfectly Crispy: Light, crisp, and golden brown — just like the originals, only fresher!
- Quick and Easy: The dough comes together fast in a food processor, with ONLY 5 ingredients and minimal hands-on time.
- Family Favorite: Kid-approved and highly addictive for adults too — once you start snacking, it’s hard to stop!
- Freezer-Friendly: Make the dough ahead and freeze for up to 8 weeks for easy homemade crackers anytime.
I know — for busy people, especially busy parents, making homemade Cheez-Its might sound a little over the top. But trust me, I was shocked at how fast these cheesy crackers came together! Honestly, the only time I see myself buying Cheez-Its at the store now is when I’m away from my oven.
And if you have a young child like I do, and often find yourself stressing about what they’re eating, you’ll be extra relieved to have a homemade version of one of their favorite snacks — made with all-natural ingredients you can feel good about. Plus, here’s a little tip: instead of baking them all at once, you can roll, cut, and freeze the unbaked crackers, and just bake off as many as you need. Fresh, crispy Cheez-Its on demand! They’re perfect for lunch boxes, long car rides, or little baggies for the park. This cheese cracker recipe really is a big win for both parents and kids alike.
Bold Bakers Loved This!
“I just made these with a GF flour (Cup4Cup in the blue bag) and used a pasta roller attachment and they turned out perfect! Thank you!”– Erika
“absolutely delicious, used a bit of leftover parmesan in the recipe. a lot of will power needed not to eat them all in one go!” – Nicola A.
“A M A Z I N G!!!!!!
Must try recipe! super delicious. Excellent recipe!!! We used white cheddar instead and added some turmeric for the color and they were absolutely delicious! My kid and I had so much fun making them, It’s now in our recipe book for ever.” — Sabeba
IMPORTANT NOTE: This recipe was improved and updated on 4/29/2025, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, how to know Cheez Its are ready, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What are Homemade Cheez Its?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Homemade Cheez Its Crackers
- Gemma’s Pro Chef Tips
- Make-Ahead and Storage Instructions
- How to Know Cheez Its are Ready
- FAQs
- More Copycat Recipes
What are Homemade Cheez Its?
Homemade Cheez-Its are a from-scratch version of the classic store-bought cheese crackers, made with 5 simple, real ingredients for a fresher, cheesier snack.
- Real Ingredients: Made with extra-sharp cheddar cheese, butter, flour, salt, and water — no preservatives or artificial flavors.
- Crispy Texture: Baked until golden and crisp, just like the original, but even lighter and fresher.
- Bold Cheesy Flavor: Using real cheddar gives these crackers an even richer, tangier taste than store-bought.
- Customizable: Easy to swap in different cheeses or adjust seasoning for your perfect cracker.
Tools You Need
- Measuring cups
- Measuring spoons
- Food processor
- Rolling pin
- Knife, pizza cutter, or fluted pastry wheel
- Parchment paper
- Baking sheets
Key Ingredients and Substitutes
Extra-Sharp Cheddar Cheese
- Provides the main flavor and fat needed for richness and crispness. Also helps bind the dough.
- Substitutes:
- Mild cheddar for a less sharp taste
- Monterey Jack for a creamier, milder cracker
- White cheddar or a mix of white cheddar and parmesan for a different sharpness.
All-Purpose Flour
- Forms the structure of the crackerdough, binding the fat and cheese together.
- Substitutes:
- Whole wheat flour for a nuttier, heartier flavor (expect a slightly denser cracker)
- Gluten-free all-purpose blend or my Easy Almond Baking Mix for a gluten-free version.
Salt
- Enhances the overall flavor and balances the richness of the cheese.
Butter
- Cold butter adds richness and helps create a tender, flaky texture.
- Substitutes:
- Unsalted butter for more control over saltiness
- Plant-based butter for a dairy-free option, but the texture may slightly vary.
Ice Water
- Helps the dough come together without warming the butter or cheese, preserving a flaky, tender texture.
- Substitutes:
- Cold milk for a slightly richer dough (optional)
- Adjust the amount slightly depending on dough consistency.
How to Make Homemade Cheez Its Crackers
- Combine Ingredients: In a food processor, combine cheese, flour, and salt until finely ground.
- Add Butter and Water: Pulse in butter until crumbly, then add water until the dough just starts to form.
- Knead and Chill Dough: Knead briefly, divide the dough, cover, and refrigerate for 1 hour.
- Preheat Oven: Preheat oven to 350°F (180℃) and set aside 2 baking sheets.
- Roll and Cut Dough: On a lightly floured surface, roll dough into a rectangle, cut into 1-inch squares, and trim edges if desired.
- Prepare for Baking: Place dough on baking sheet, spacing squares apart, and poke holes in each.
- Bake Crackers: Bake for 12-15 minutes until golden and puffed. Let cool and repeat with remaining dough.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips For Making Copycat Cheez-Its
- Use a food processor: A food processor is essential for grinding the cheese properly for this dough.
- Choose the right cheddar: If you want the classic look, use yellow cheddar. But the taste is more important, so if you can only find extra sharp white cheddar, go with this. I do NOT recommend using shredded cheese, which contains anti-caking agents so won’t blend or melt so well.
- Customize the flavors: sprinkle spices such as garlic powder, onion powder, or paprika over the crackers for extra flavors.
- Roll dough thinly: Be sure to roll the dough to the correct measurements, so it is thin enough to bake up nice and crispy!
- Watch for over baking: Watch the crackers carefully towards the end of the baking time. They can quickly go from nice and toasty to over brown and burnt.
- Bake with the fan on: Because there are two trays it is best to bake with the fan on. If you are only baking one tray at a time without oven then bake at 375°F (190℃).
- Adjust baking time if needed: If you cut your crackers bigger than just note you might need a longer baking time.
Make-Ahead and Storage Instructions
Refrigerating Dough:
If you’re not baking right away, you can refrigerate the dough for up to 24 hours. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.
Freezing Dough:
You can make the dough ahead of time, wrap it tightly, and freeze for up to 8 weeks. When ready to bake, let the dough thaw in the refrigerator for a few hours before rolling and cutting.
Storing Baked Crackers:
Store your homemade Cheez-Its in an airtight container at room temperature for up to 1 week. For longer storage, you can refrigerate them, but they may lose some crispness.
How to Know Cheez Its are Ready
Golden Brown:
The crackers should be puffed up and golden brown when they’re done. Check the edges, as they will be the first to show the color change.
Crispy Texture:
Gently press on a cracker to feel for a firm, crispy texture. If it feels soft or doughy, they need more time in the oven.
Even Baking:
Rotate the baking sheets halfway through the baking time to ensure even cooking, especially if using two trays.
FAQs
What Kind Of Cheese Is In Cheez-Its?
Cheez-Its are made with 100% real cheese, which they proudly advertise on their packaging. If you look at the ingredients of Cheez-Its, they list “cheese made with skim milk.” The Original Cheez-Its don’t say which cheese they include, but for my homemade version, I opted to use extra-sharp cheddar cheese for that real cheesy flavor.
Can I Use Another Cheese In Homemade Cheez-Its?
I used 8 oz. of extra-sharp cheddar cheese to make our Cheez-Its, but feel free to experiment with other semi-hard cheeses. If you’d like a more mild-tasting Cheez-It, try cheddar cheese instead of extra-sharp. You can also try making these crackers with 8 oz. of Monterey Jack cheese, or with 6 oz. of white cheddar cheese and 2 oz. of parmesan!
Try More Copycat Recipes!
- Absolutely Adorable Homemade Animal Crackers
- 4-Ingredient Homemade Goldfish Crackers
- Homemade Wheat Thins
- Homemade Thin Mints
- Homemade Disneyland Dole Whip
IMPORTANT NOTE: This recipe was improved and updated on 4/29/2025, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, how to know Cheez Its are ready, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Homemade Cheez-Its
Ingredients
- 2⅔ cups (8 oz/225 g) shredded extra-sharp cheddar cheese
- 1 cup (5 oz/142 g) all-purpose flour
- ¼ teaspoon salt
- ¼ cup (2 oz/57 g) butter, cold and diced
- 2 tablespoons ice water
Instructions
- In the bowl of a food processor, combine the cheese, flour, and salt and process for 10 to 15 seconds, until the mixture is finely ground.
- Pulse in the butter until crumbly, then pulse in the water until the mixture just starts to come together.
- Transfer to the counter and knead briefly, just until a dough is formed. Divide the dough in half, then cover with plastic wrap and refrigerate until chilled, about 1 hour.
- When ready to bake, preheat the oven to 350°F (180℃) fan assist and have 2 baking sheets set aside.
- On a piece of floured parchment paper big enough to fit into the baking sheet, roll out one half of the dough into roughly a 9x11-inch (23x28-cm) rectangle. Cut the dough into 1-inch (2½-cm) squares. Trim any jagged edges if you wish to have perfect squares.
- Transfer the paper with the dough to a baking sheet and spread the squares of dough evenly apart. Using the flat end of a wooden skewer, poke a hole in the center of each square.
- Bake for 12 - 15 minutes, until the crackers are puffed and golden brown. Let cool while you repeat with the remaining dough
- Store in an airtight container at room temperature for up to 1 week.
Recipe Notes
- Use a food processor: A food processor is essential for grinding the cheese properly for this dough.
- Choose the right cheddar: If you want the classic look, use yellow cheddar. But the taste is more important, so if you can only find extra sharp white cheddar, go with this. I do NOT recommend using shredded cheese, which contains anti-caking agents so won't blend or melt so well.
- Customize the flavors: sprinkle spices such as garlic powder, onion powder, or paprika over the crackers for extra flavors.
- Roll dough thinly: Be sure to roll the dough to the correct measurements, so it is thin enough to bake up nice and crispy!
- Watch for over baking: Watch the crackers carefully towards the end of the baking time. They can quickly go from nice and toasty to over brown and burnt.
- Bake with the fan on: Because there are two trays it is best to bake with the fan on. If you are only baking one tray at a time without oven then bake at 375°F (190℃).
- Adjust baking time if needed: If you cut your crackers bigger than just note you might need a longer baking time.
I just made these with a GF flour (Cup4Cup in the blue bag) and used a pasta roller attachment and they turned out perfect! Thank you!
Made these today. sharp white cheddar. So yummy!!
Got a new food processor and tried this recipe. They came out great…delicious and so easy! Thanks for another great recipe!!
Can I cut these out with my gold fish cutter and bake them that way.
absolutely delicious, used a bit of leftover parmesan in the recipe. a lot of will power needed not to eat them all in one go!
just made a batch, followed the recipe exactly, omg, are these incredibly delicious! I will never buy cheezits again
A M A Z I N G!!!!!!
Must try recipe! super delicious. Excellent recipe!!! We used white cheddar instead and added some turmeric for the color and they were absolutely delicious! My kid and I had so much fun making them, It’s now in our recipe book for ever.
I’m going to make these with my girlies, grandkiddos, next week for the 4th of July, so stars will be our shapes!! I’m using your recipe, this time. Let you know the outcome!! Thanks again, for the recipe!! It’s new, to me, sooo…
Suzanna
It worked! I’m not yet a bold baker, but you give me hope, Gemma. My daughter loves White Cheddar Cheez-Its and I wondered if I could make them at home. I followed your directions, including Pro tips and recipe notes that brought them all together. They are delicious! Thank you for your help and encouragement.
Is it possible to prepare these with Gauda Cheese?