Easy DIY Cheez-Its Snack Crackers Recipe

With their deep, nutty flavor reminiscent of a perfectly grilled cheese sandwich, these bite-sized Cheez-Its Snack Crackers are irresistibly addictive. Whether you’re settling in for a movie night or need a quick pick-me-up, these DIY Cheez-Its are sure to satisfy your snack cravings.

The Secret to Superior Homemade Cheez-Its: Cream Power

What sets this recipe apart is the use of cream instead of the typical butter-water combo. Cream’s higher lactose content enhances Maillard browning, resulting in a more complex, toasty flavor profile. It’s like capturing those crispy, caramelized bits from a grilled cheese sandwich in every bite!

Cheese Galore: The Heart of Our Crackers

Cheddar cheese isn’t just an ingredient in these crackers – it’s the star of the show. By using a generous amount of finely shredded cheddar, we ensure that every cracker is bursting with cheesy goodness. The flour merely acts as a binder, allowing the cheese to shine in flavor, texture, and crunch.

Microplane Magic: The Key to Perfect Texture

Using a Microplane to shred the cheese is crucial for achieving the right texture. This method increases the cheese’s surface area, allowing it to behave more like a dry ingredient. The result? A dough that’s easy to handle and roll, and crackers that bake evenly with uniform color, flavor, and texture.

Kneading: Building Structure for the Perfect Crunch

Don’t shy away from kneading this dough thoroughly. The high cheese content means you won’t risk making the crackers tough. Instead, proper kneading gives the dough the structure it needs for easy handling and helps ensure your crackers bake up crisp rather than crumbly.

Shaping and Baking: Crafting the Perfect Cracker

Rolling out the dough to just the right thickness and cutting it into uniform squares is key to achieving that classic Cheez-It look and texture. A fluted pastry wheel adds that iconic notched edge, while an egg wash brings a golden sheen and enhances the salty flavor. Keep a close eye on them as they bake – the perfect golden brown is just moments away from over-baked!

Ingredients

For the Dough:

• 6 3/4 ounces all-purpose flour (1 1/3 cups; 190g), plus more for dusting
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 1/2 teaspoons (6g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 (8-ounce; 227g) block cheddar cheese, preferably sharp and yellow, grated finely
• 8 ounces heavy cream (1 cup; 225g)

For the Egg Wash:

• 1 large egg
• 1 large egg yolk
• 1/2 ounce water (1 tablespoon; 15g)
• 1/4 teaspoon (1g) Diamond Crystal kosher salt, plus more for sprinkling

Directions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the finely grated cheddar and toss until the cheese is evenly distributed throughout the dry ingredients.
2. Pour in the cream and mix with a flexible spatula until a cohesive dough forms. Transfer the dough to a lightly floured surface and knead it until it becomes smooth and pliable. Divide the dough in half for easier handling.
3. On a lightly floured surface, roll each portion of dough into a rectangle approximately 15 by 11 inches, and no thicker than 1/8 inch. Carefully transfer each rolled-out dough onto a parchment-lined half sheet pan.
4. Using a fluted pastry wheel, cut the dough into 1-inch squares. Don’t worry if they’re not perfectly uniform – it adds to the homemade charm!
5. In a small bowl, whisk together the egg, egg yolk, water, and salt to create your egg wash. Brush this mixture over the prepared dough squares, then sprinkle with additional salt to taste.
6. For that authentic Cheez-It look, use a bamboo skewer or chopstick to press a small indentation into the center of each square. While this step is optional, it does add a nice touch!
7. Bake the crackers until they turn a beautiful golden brown, about 24 minutes. Keep a close eye on them towards the end of the baking time to prevent over-browning.
8. Once done, remove from the oven and allow the crackers to cool completely to room temperature. This cooling period is crucial for developing that perfect crispy texture.

Notes

This recipe works wonderfully with sharp yellow cheddars like Tillamook or Cabot. For a delightful twist, try using Manchego cheese. Remember, the key to success is using a fine, Parmesan-style grater for the cheese – a Microplane works perfectly for this task.

These homemade Cheez-Its are best enjoyed immediately after cooling, but they can be stored in an airtight container at room temperature for up to a month. However, we doubt they’ll last that long – they’re just too irresistible!

Whether you’re sprinkling them over a creamy tomato soup or munching on them straight from the container, these homemade Cheez-Its are sure to become a new favorite snack in your household. Happy baking and even happier snacking!