Homemade Cheez Its You’ll Ever Make
Craving that salty, cheesy, crunchy snack but want to skip the processed stuff? These homemade Cheez Its are the real deal — sharp cheddar, buttery, crispy little squares that taste even better than the box. I made these for a movie night and my family demolished the whole batch before the previews were over.
Table of Contents
Why You’ll Love This Homemade Cheez It Recipe
Let’s be real — there’s something deeply satisfying about making a snack from scratch that tastes exactly like the one from the grocery store, except better. This homemade Cheezit recipe uses just six simple ingredients, and the result is these gorgeous little squares that are crispy on the outside, packed with sharp cheddar flavor, and — here’s the kicker — totally customizable. Want extra salt? Go for it. Want to sneak some herbs in there? No one’s stopping you.
What makes this version stand out from other homemade Cheez Its Crowded Kitchen-style recipes is the technique: you’re creaming the butter and cheese together first, which creates this incredibly smooth, flavorful dough. It’s the kind of thing that sounds fussy but is actually super easy, and it makes all the difference in that signature cheesy punch.
These also make an amazing addition to a snack board — just saying.
Quick Overview
These homemade Cheez Its deliver everything you love about the store-bought version — that satisfying crunch, the salty-sharp cheddar flavor, and those adorable little squares with the hole in the middle — but made fresh from real ingredients. They’re baked (not fried), so they feel a little more wholesome too. Basically, this is the healthy homemade cheese it upgrade your snack game has been waiting for.
Homemade Cheez Its
Equipment
- Stand mixer or electric hand mixer
- Mixing bowl
- Plastic wrap
- Rolling Pin
- Parchment paper
- Ruler
- Pizza cutter or pastry cutter
- Wooden skewer
- Large baking sheet
- Cooling rack
- Pastry brush
Ingredients
Dairy & Fat
- ¼ cup unsalted butter room temperature
- 8 oz sharp cheddar cheese shredded
- 2 tbsp olive oil for brushing
Dry
- 1 ¼ cups all-purpose flour
Seasoning
- 1 tsp kosher salt plus more for topping
Liquid
- 2-3 tbsp cold water added one teaspoon at a time
Instructions
- Place the butter and sharp cheddar cheese into a mixing bowl. Using a stand mixer or electric hand mixer, beat the two together on medium-high speed for 4 to 5 minutes, until the mixture is smooth, fully combined, and fluffy.
- Whisk 1 teaspoon of kosher salt into the flour. Slowly add the flour mixture to the bowl and mix on low speed until the mixture turns into a dry crumble.
- With the mixer still on low, slowly add the cold water one teaspoon at a time until a dough begins to form and pull together into a cohesive ball.
- Shape the dough into a ball and flatten it into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the fridge and preheat the oven to 375°F (190°C).
- Lay a sheet of parchment paper on the counter and roll the dough out into a large rectangle less than ⅛ inch thick.
- Use a ruler to mark 1-inch increments vertically and horizontally across the dough to create a cutting grid.
- Using a pizza cutter or pastry cutter, carefully cut along the marked lines to create 1-inch squares. Be careful not to cut the parchment paper.
- Use the flat end of a wooden skewer to poke a small hole in the center of each square.
- Carefully transfer the parchment paper with all the squares onto a large baking sheet, making sure none of the squares are touching.
- Brush each square lightly with olive oil and sprinkle with a pinch of kosher salt.
- Bake at 375°F for 15 to 17 minutes, or until the edges begin to turn golden brown.
- Remove from the oven and immediately slide the parchment paper off the hot baking sheet onto a cooling rack. Let cool for 5 to 10 minutes before serving.
Notes
Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Dairy & Fat | Unsalted butter, room temperature | ¼ cup |
| Dairy & Fat | Sharp cheddar cheese, shredded | 8 oz. |
| Dairy & Fat | Olive oil (for brushing) | 2 tablespoons |
| Dry | All-purpose flour | 1 ¼ cups |
| Seasoning | Kosher salt + more for topping | 1 teaspoon |
| Liquid | Cold water | 2–3 tablespoons |
A note on the cheese: Sharp cheddar is the move here. It has that bold, tangy flavor that makes your homemade Cheez Its taste exactly like what you’re craving. Pre-shredded works fine, but freshly shredded melts into the dough better and gives you a more consistent texture.
How to Make Homemade Cheez Its — Step by Step
Step 1: Cream the Butter and Cheese
Place your room-temperature butter and shredded sharp cheddar into a mixing bowl. Using a stand mixer or electric hand mixer, beat them together on medium-high speed for 4 to 5 minutes. You’re looking for a smooth, fluffy, fully combined mixture — almost like a savory frosting. Don’t rush this step. The creamier the base, the more even and flavorful your crackers will be.
Tip: Make sure your butter is truly at room temperature, not cold from the fridge. Cold butter won’t cream properly with the cheese and you’ll end up with lumps.
Step 2: Add the Flour
Whisk your kosher salt directly into the flour, then slowly add the flour mixture to the bowl on low speed. The mixture will start to look crumbly and dry — that’s totally normal! It might look like it’s not going to come together, but just trust the process. Keep mixing until all the flour is incorporated.
Step 3: Add the Water and Form the Dough
With the mixer still on low, slowly add your cold water, one teaspoon at a time. After 2 to 3 tablespoons, a dough will start to form and pull together. Stop adding water once it comes together into a cohesive ball — you don’t want it sticky, just barely holding together.
Step 4: Chill the Dough
Shape the dough into a ball, then flatten it into a disk. Wrap it tightly in plastic wrap and pop it in the fridge for at least 1 hour. This chilling step is non-negotiable — it firms up the fat in the dough and makes it way easier to roll out thin without it sticking or tearing. This is also a great make-ahead moment: the dough can chill overnight!
“I know waiting an hour feels like forever when you’re snack-hungry, but it’s worth it. Use that time to put on a good show or make a dip to go alongside these.”
Step 5: Preheat and Roll
Pull the dough out of the fridge and preheat your oven to 375°F. Lay a sheet of parchment paper on your counter and roll the dough out into a large rectangle — you want it less than ⅛ inch thick. The thinner you roll it, the crispier the crackers. Think of it like rolling out pie crust: even, consistent, and patient.
Step 6: Cut Into Squares
Here’s the fun (and meditative) part. Use a ruler to mark 1-inch increments vertically and horizontally across the dough, creating a grid. Then, using a pizza cutter or pastry cutter, carefully cut along those lines to create 1-inch squares. Try not to cut the parchment paper! Once all your squares are cut, use the flat end of a wooden skewer to poke a small hole in the center of each one — just like the real Cheez It. It’s a small detail, but it makes them look SO authentic.
Step 7: Transfer and Top
Carefully slide the parchment (with all the squares on it) onto a large baking sheet. Make sure none of the squares are touching each other — they need a little personal space to crisp up properly. Brush each one lightly with olive oil and sprinkle with a pinch of kosher salt. This is where that signature crunch and salty finish comes from.
Step 8: Bake Until Golden
Bake at 375°F for 15 to 17 minutes, or until the edges start to turn golden brown. Keep an eye on them in the last few minutes — they can go from perfect to too-done pretty quickly. The moment they come out, immediately slide the parchment paper off the hot baking sheet and onto a cooling rack. This stops the carry-over cooking and keeps them crispy instead of soft.
Let them cool for at least 5 to 10 minutes before diving in. (Good luck with that.)
Expert Tips, Variations, and Troubleshooting
Tips for Perfect Homemade Cheez Its Every Time
Roll the dough as thin as possible. The thinner the dough, the crispier the cracker. Anything thicker than ⅛ inch and you’ll end up with a softer, biscuit-y texture instead of that addictive crunch. If your dough is springing back, let it rest for a few minutes and try again.
Use a ruler for uniform squares. I know it sounds extra, but uniformly-sized crackers bake evenly. If some are bigger than others, the small ones will burn before the big ones are done.
Don’t skip the hole. It’s not just aesthetic — that tiny hole helps the steam escape during baking, which contributes to the crunch.
Flavor Variations
Spicy Cheez Its: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the dough. You’ll get a subtle heat that builds with each cracker — so good.
Everything Bagel Style: Skip the plain salt topping and use everything bagel seasoning instead. It’s a game changer.
Rosemary Parmesan: Sub out half the cheddar for freshly grated Parmesan and add 1 teaspoon of finely chopped fresh rosemary. Pairs beautifully with wine at a dinner party.
White Cheddar Version: Swap sharp cheddar for white cheddar for a slightly milder, nuttier version of these healthy homemade cheese its.
Troubleshooting
My crackers came out soft: They probably need more time in the oven, or the dough wasn’t rolled thin enough. They will also crisp up more as they cool, so give them a few minutes before panicking.
The dough is too crumbly: Add water one teaspoon at a time until it just holds together. Don’t add too much at once — a little goes a long way here.
My squares stuck to the parchment: Make sure you’re using a good quality parchment paper, not wax paper. And make sure to slide the parchment off the hot pan immediately after baking.
Storage Instructions
| Storage Method | Container | Duration |
|---|---|---|
| Room Temperature | Airtight container or zip-lock bag | Up to 3 days |
| Refrigerator | Airtight container | Up to 1 week |
| Freezer (unbaked dough) | Wrapped tightly in plastic wrap | Up to 2 months |
Reheating
If your homemade Cheez Its have lost their crunch after a day or two, just pop them in a 350°F oven for 3 to 5 minutes. They’ll crisp right back up. Avoid the microwave — it’ll make them chewy, not crunchy.
No-Waste Kitchen Ideas
Got dough scraps left over after cutting your squares? Don’t throw them out! Re-roll them once (just once — over-working makes them tough) and cut out more crackers. You can also roll scraps into little balls and bake them off as cracker “puffs” — kids love them.
Nutritional Information
Approximate values per serving (about 20 crackers)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Total Fat | ~12g |
| Saturated Fat | ~7g |
| Carbohydrates | ~13g |
| Protein | ~7g |
| Sodium | ~280mg |
Nutritional values are approximate and may vary based on exact ingredients used.
Homemade Cheez Its FAQs
Can I use a different cheese for this homemade Cheezit recipe?
Absolutely! Sharp cheddar gives the most authentic flavor, but you can experiment with other aged cheeses like Gruyère, Manchego, or even a smoky gouda. Just make sure whatever cheese you use is fully shredded and at room temperature so it creams smoothly with the butter. Soft cheeses like brie won’t work here.
Why do my homemade Cheez Its keep coming out chewy instead of crispy?
Two main culprits: the dough was too thick, or they didn’t bake long enough. Roll the dough as thin as you possibly can — under ⅛ inch — and don’t be afraid to push the bake time to the full 17 minutes. They also continue to crisp as they cool on the rack, so let them rest before you taste-test.
Can I make the dough ahead of time?
Yes, and honestly this is the move. You can make the dough, wrap it, and refrigerate it for up to 2 days before rolling and baking. You can also freeze the uncut dough disk for up to 2 months — just thaw it overnight in the fridge before you’re ready to use it. Perfect for entertaining or last-minute snack attacks.
Are these healthy homemade cheese its compared to store-bought?
They’re made with real, whole ingredients — no preservatives, no artificial colors, no mystery additives. The fat comes from real butter and cheese, which is more satisfying than the processed fats in the boxed version. That said, they’re still a cheesy cracker, so enjoy them as the delightful treat they are! If you want to lighten them up, you can reduce the salt and use a reduced-fat cheese, though the flavor and texture will be slightly different.
What do I serve with homemade Cheez Its?
Oh, so many options. They’re incredible on their own, obviously, but they also shine on a snack board alongside cured meats, olives, and some homemade focaccia. They also pair great with soups, dips, or crumbled on top of a salad for crunch. If you love homemade baked goods that impress, you might also love these cinnamon roll cookies or these incredible swirled brownie cookies for a sweet finish.
Make These and Share the Love!
If you try these homemade Cheez Its, I want to hear all about it! They’re the kind of snack that disappears in minutes and makes people immediately ask for the recipe — so be prepared to share. Drop a comment below with how yours turned out, any fun variations you tried, or any questions you have.
And if you’re a snack person who loves homemade treats, you might also be obsessed with these fried croissant beignets or this cozy overnight croissant breakfast casserole — just warning you, they’re equally dangerous.
Made these? Save this recipe to your Pinterest snack board and tag me — I love seeing your creations!
