Homemade Cheez-its

Take a break from holiday sweets and try out this 20 minute recipe!

I was recently talking with a co-worker about the types of food you’re embarrassed to say you love. Now, I’d normally say I have a fairly refined palate, I make an effort to try new foods, and I challenge myself with unique recipes in the kitchen. However the one exception to that rule is cheez-its. Freakin’ cheez-its. I’ve stopped buying them because they’re so mysteriously addictive.

After this conversation I decided to try homemade cheez-its. This way, if I’m eating them as a snack, I can control the ingredients [SALT!] and amount that I make. If anyone from Sunshine Foods is reading this: victory is mine.edited_1086

So, adventures of homemade Cheez-its:


  • 6 oz extra-sharp cheddar cheese, shredded or cut thin
  • 4 oz seriously sharp white cheddar cheese, shredded or cut thin
  • 1/2 stick butter, room temperature
  • 1 tsp kosher salt, plus more to sprinkle on top
  • 1 cup flour
  • 2 tbsp ice water


1) cut or shred your cheeses


2) Combine cheeses and butter. Beat with paddle attachment.


3) Add salt and flouredited_10794) Slowly add ice wateredited_1080

5_ Combine into a ball. ONE BIG CHEESEBALL!


6) Roll out (thickness doesn’t matter for this step) and refrigerate for an hour.edited_10827) Remove from the fridge and roll out to 1/8 inch edited_1083

8) The fun part! Cut into even squares and use a toothpick, straw, or end of a chopstick to poke a hole in each cracker. Note- the crackers grow, so the hole should look a little bigger than usual. The pastry cutter is not necessary, but definitely gives it the finishing touch to make it look just like the real thing!edited_1084

9) Bake at 350 for 15 minutes. edited_1085