Homemade Cheese-Its

by Merissa on February 4, 2012

in Recipes

Homemade Cheese It Crackers - Little House Living

Homemade Cheese Its

I was on a quest yesterday to start making my own crackers. I saw a few ideas for some homemade Goldfish but I really like the Annie's version of those. What I was really looking for was more of a puffy square cheese cracker. Here's what I ended up coming up with. Warning, if you are a cheese addict like me you will not be able to resist the smell of these baking, yum!

What you need:

  • 1 c. flour
  • 3/4 t. salt
  • 4 T butter, cold
  • 2 c. cheddar cheese
  • 3 T water

In a food processor, pulse the flour, salt, and butter.

Add the cheese about a 1/2 c. at a time.

Add the water a tablespoon at a time until it forms a chunky dough. Chill this dough for at least an hour or 2, or longer.

Roll out the dough until it's about 1/8 in thin.

Cut into squares(or any kind of shape!) with a pizza cutter or cookie cutter.


Bake at 350F for about 15 minutes or until slightly browned on the tops. Start watching them after about 12 minutes to make sure they don't burn.

That's it! Cool before enjoying. You can also make these with All Purpose Gluten Free Flour for a gluten free treat.

Want to try some more homemade cracker recipes? Here are a few!

And of course if you need extra cheese to go with your Homemade Cheese Its you will want to make an easy Homemade Cheeseball too!

What are your favorite homemade cracker recipes to make?


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7:00 am

{ 58 comments… read them below or add one }

1 Dee December 31, 2010 at 12:39 am

These look delicious! Thanks for the recipe!


2 Jessica December 31, 2010 at 4:21 am

Just tried the recipe. Didn't have any cheddar cheese in the house, so I used a Mexican cheese blend. They came out so well. Surprisingly addictive.


3 Merissa December 31, 2010 at 4:24 am

Jessica: I think these would be fun to experiment with. For next time I was thinking about sprinkling Parmesan cheese on top before baking….:)


4 Georgette January 2, 2011 at 8:43 pm

I made these today with my kids. We had fun & everyone loved them! Thanks so much!


5 Corie January 5, 2011 at 6:13 pm

These would be great to experiment with! You could but in some spice for a little kick! yum!


6 Rachel January 10, 2011 at 1:07 am

Just made them and they are so good and easy! Thank you so much. These are one of my favorite snacks. YUMMY!


7 melanie February 9, 2011 at 11:22 am



8 Sara February 24, 2011 at 7:52 pm

I’m excited! The kids will love helping me make these!


9 Carrie July 21, 2011 at 12:13 pm

Merissa – Have you tried storing these? I’d love to make up a couple batches and store them. Is an airtight container good enough? How long do you think they would stay crisp? Thanks!


10 Merissa July 21, 2011 at 12:15 pm

These don’t tend to last very long here so I’m not sure how long they will store. I do usually keep them in a bag or a container in the fridge though.


11 melyssa November 1, 2011 at 9:43 am

I am a Cheezit addict, so I’m excited to make these with my girls for school one day this week! I don’t have a food processor so I’m hoping I can just make it work with a mixer. πŸ™‚


12 Merissa November 1, 2011 at 9:45 am

I’m sure it will be fine, the processor is just to get the cheese to blend up and mix well with the flour and butter, but a mixer (or even a hand cutting tool) should do the trick.


13 Denise July 16, 2015 at 4:25 pm

Hi I am addicted to cheezits! How could I reduce the fat in these? Thanks!!


14 Merissa July 16, 2015 at 9:23 pm

Hi Denise, I wish I could help but that’s not my area of expertise. Sorry!


15 Jaime June 11, 2016 at 5:46 pm

Works great with a mixer!


16 Jamie November 29, 2011 at 5:33 pm

I made these crackers today and they are wonderful! I used colby cheese since that is what I had on hand. Thank you for sharing the recipe! I also made your gummy bear recipe today for my husband. It was super easy and a surprise for him when he got home from work.


17 Jaimie Adams February 4, 2012 at 7:31 am

Yum! Any thought about how to use gluten free flour? I have oat flour on hand right now and I wasn’t sure if it could just take the place of the regular flour. Thanks for your thoughts! πŸ™‚


18 Little House on the Prairie Living February 4, 2012 at 7:38 am

I’ve not tried oat flour before but I think another flour might work fine in here. If you try it let us know!


19 Jaimie Adams February 4, 2012 at 7:41 am

Thanks! I just might have to try it out this weekend. My husband loves Cheez-Its but recently found out he has a slight wheat allergy. This would be great.


20 Little House on the Prairie Living February 4, 2012 at 7:43 am

I think it just might work. I hope you’ll let us know how it goes!


21 Rachelle Gelder February 4, 2012 at 7:44 am

Jamie, my daughter has a wheat allergy. I think I would use a mix like 1/4rice 1/4tapioca and 1/2oat flour. Otherwise it may taste like cheesy oatmeal! I have a great flour mix that I often use. I will try to post it later.


22 Teresa Bolen-Lu February 4, 2012 at 8:14 am

If I wasn’t on a strict diet….I would so make these!!!


23 Rachelle Gelder February 4, 2012 at 8:31 am

Here it is! 25% rice flour, 25% amaranth, 50% oat. Hope this helps!


24 April Guillory May 12, 2012 at 3:46 pm

My daughter has a gluten allergy. These are the flours that I have on hand: white rice flour, brown rice flour, soy flour, tapioca flour & potato flour. What mixture would I use and do I need to add xanthum gum to keep them from crumbling and do they need baking powder? Just getting started baking gluten free and not having a lot of success just yet. Thanks!


25 Merissa May 12, 2012 at 3:58 pm

I really don’t have any experience with baking gluten free, maybe someone else knows?


26 Jaimie Adams February 4, 2012 at 1:25 pm

Thanks! I’ll see what I can come up with.


27 Jaimie Adams February 4, 2012 at 3:32 pm

Well, I tried a batch today. I used 1/2 cup rice flour and 1/2 cup oat flour since those are ones I had on hand. The flavor is great. I think they may be a bit grainy, possibly from the rice flour since I ground it myself. My husband and 4 year old really like them but my 2 year old said they were yucky. I’m very pleased. I will probably try some other options with the flour at some point. It was also all done by hand since I don’t have a food processor. πŸ™‚


28 Little House on the Prairie Living February 4, 2012 at 8:53 pm

I’m glad you had good luck with it today Jaimie!


29 Jennifer February 5, 2012 at 1:52 pm

These look great! I have tried other homemade crackers, but there wasn’t a lot of flavor in them. I have been looking for another recipe to try and this looks great! If you put 4 holes in the middle they would look just like a cheez-it, except way better for you. Can’t wait to try them!


30 Anna February 6, 2012 at 12:40 pm

I am going to be making these today with my munchkins. We plan on making two batches. One with 1/2 sharp cheddar 1/2 medium, the other with pepper jack. I am excited to try these out!!


31 Angie June 29, 2012 at 4:38 pm

so going to make these!!!!!!!!!!!!!


32 Katherine August 13, 2012 at 5:20 am

Sounds great! I think I may have to try these with sharp cheddar, and then another with parmesan garlic, which is my favorite cheez-it flavor!


33 Merissa August 13, 2012 at 5:14 pm

Yum, let us know how they taste!


34 Rhonda November 2, 2012 at 5:45 pm

Finally made some today—2nd batch is in the oven now!! This is a keeper.


35 Cheryl December 28, 2012 at 7:57 am

We are cheese-aholics here. I have all kinds of cheese. I have to make these. I bet these would be good with bits of pepperoni in them. Thanks for sharing. πŸ™‚


36 Barb jowett January 19, 2013 at 8:11 pm

I have been wanting to make these for a long time and finally did today. Oh man, I love them. I had to put them away or I would eat all of them and I made a double batch! Thank you so much for all your great recipes you share with us.


37 Merissa January 19, 2013 at 8:20 pm

I’m so glad you enjoyed them!


38 Jaime January 31, 2013 at 4:04 pm

I have managed to “have to” make these 2 times in the last 4 days…why you ask? Because my 7, 4 year old and 36 year old “children”(okay so one is my husband…same thing right?) LOVE THEM…And so do I…not only are they amazing for a snack but I added a bit of chili powder and garlic powder for a bit of a kick…another bonus…I can pronounce EVERYTHING I am putting in my mouth unlike the boxed item where I feel like I’m reading a second language. Thank you for sharing this recipe…and to anyone not willing to take the time to make it shame on you…you will miss out on a very addictive, and tasty treat that will keep you away from the cracker isle at the grocery store forever!


39 Jessica March 12, 2013 at 4:15 pm

What does the capital T & lowercase t stand for? I want to make these but don’t want to mix them up lol


40 Merissa March 12, 2013 at 4:16 pm

T is Tablespoon and t is teaspoon.


41 Jessica March 13, 2013 at 12:43 pm

Thanks! As much as I bake I probably should have known that πŸ™‚


42 Heika March 22, 2013 at 8:15 pm

I made these yesterday for the first time, and they are amazingly good. Thank you for the recipe and very clear instructions. I cheated a little and used a pasta roller to roll the dough out evenly, and they turned out really, really good. Addictive and yummy! I tried a wheat cracker recipe a few days ago and, while they are ok, they aren’t great. I think I will give your recipe a shot.


43 Marla April 28, 2013 at 10:43 am

These were so easy! The dough is chillin….can’t wait to taste them πŸ™‚


44 Sharon Snow May 10, 2013 at 10:47 pm

Do you use all purpose flour or some other kind? I noticed that there is no baking soda or baking powder in them. What makes them rise?


45 Merissa May 11, 2013 at 10:37 am

Just regular all purpose flour in these. I’m not totally sure why they puff up, could just be in cheese in them! πŸ™‚


46 Laura May 13, 2013 at 1:10 am

Thank you for this wonderful website and awesome recipe. They sound so good and I can’t wait until I make the cheese crackers!


47 Rachael K. June 28, 2013 at 1:43 pm

How much does this make?


48 Merissa June 28, 2013 at 9:45 pm

Depends on how big you make them but maybe about 30 crackers?


49 Lori @ A Bright and Beautiful Life October 28, 2013 at 9:31 am

I just happened upon your blog today and I’m seeing so many yummy recipes. I’ll be making these crackers for sure. I’m a new follower and am looking forward to seeing all that you share. πŸ™‚


50 Merissa October 28, 2013 at 9:42 am

Welcome Lori!


51 jilly February 11, 2014 at 4:31 pm

just made them. YUM!


52 Stephana February 17, 2014 at 4:28 pm

This homemade Cheese-It recipe is absolutely wonderful! Over the last year, I’ve cut back on store/boxed food for the benefit of my kids. Quick snacks like Cheese-it’s are one of my kids favorites. I made your version and could not tell the difference! Wonderful! Taste and smell just like the real thing. Tonight, going to try to make it with whole wheat flour. Thank you.


53 Colleen March 26, 2014 at 8:02 pm

Hi Just wondering if anyone has made up extra dough and put it in the freezer? I tend to do that with some cookie dough recipes. Was wondering if it was possible??


54 Vivi March 31, 2014 at 6:36 pm

We just made these the other night and they were AMAZING! My daughter loved making making her ‘favorite snack’ as she calls it and loved checking on the oven every 2 min! Super easy to make if you are thinking about making them stop thinking and just do them!
To the comment above me- Colleen I didn’t freeze mine, but I let half of the dough in the fridge for over 8 hours and still tasted great.


55 Mona January 10, 2015 at 8:39 pm

Oh wow! I was just wondering the other day how homemade crackers could be made. Thanks for the recipe! I will put it on my to do list. πŸ™‚


56 kimberly November 19, 2015 at 7:22 pm

Quick tip from making lots of crackers over the years: if you roll out the dough directly on parchment paper you can cut and bake it all in one step without trying to transfer thin dough.


57 Lorena February 1, 2016 at 6:46 pm

How do I store these and for how long are they good? They look yum!


58 Merissa February 3, 2016 at 5:45 pm

I keep these in the fridge in an air tight container or bag and store them no longer than a week. They might be good for longer than that but they won’t taste as fresh.


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