If you made my homemade goldfish crackers, then you are literally already halfway done with this recipe. I mean that completely literally. Same dough. Same ingredients. Same process. The only thing that changes is how you cut them, and honestly that might be my favorite kind of recipe, one that gives you something completely different with almost zero extra effort.

Cheez-Its have always been one of those snacks that I reach for constantly. That crispy, salty, cheesy square with the little hole in the middle—there is something so satisfying about them that I could eat an entire box without blinking. And now that I make them at home, I actually do eat entire batches without blinking, and I feel significantly better about it because I know exactly what went into them.

Once I figured out the goldfish recipe, it took me approximately five minutes to realize I could make Cheez-Its with the same dough and a different cutter. That is the kind of kitchen math I love. One dough, two iconic snacks, endless cheese possibilities. Let’s go.

Let’s Make It

Add your shredded cheddar cheese, flour, and salt to your blender. Blend it all together until it looks crumbly and combined, like a sandy cheesy mixture.

Then add your softened butter and milk and blend again. It will come together quickly into a crumbly dough.

Dump the dough out of the blender onto your work surface. This is more of an oily dough than a traditional flour dough, so you do not need much flour on your surface at all.

Knead it together until it is fully combined and then shape it into a rectangle, not a ball, but a rectangle. This makes rolling it out easier later.

Wrap it up and pop it in the refrigerator for at least one hour to chill. Overnight is perfectly fine too and actually makes the dough even easier to work with. Cold dough rolls thinner and holds its shape better when you cut it.

Option 1 — The Cheez-It cutter. I have this linked on my Amazon storefront and it gives you that perfect classic Cheez-It square shape with the little hole already built right in. If you are making these regularly, it is absolutely worth having.

Option 2 — Pizza cutter method. Roll your dough out as thin as you can get it on a lightly floured surface. Use a pizza cutter or a sharp knife to cut it into small squares; aim for about an inch by an inch to get that classic Cheez-It size. Then use a toothpick or a skewer to poke a hole right in the center of each square. Done!

Place your squares on a parchment-lined baking sheet and bake at 325°F for 15 to 17 minutes low and slow until golden and crispy. Watch them toward the end; the thinner you roll them, the faster they will crisp up.

Let them cool completely on the pan; they crisp up even more as they cool, and that is when they really start tasting like the real thing.

Flavor Variations to Try

Everything that works for the goldfish works here—and a few that feel especially at home in Cheez-It form:

• Classic Cheddar — sharp cheddar all the way. The more flavor your cheese has, the more flavor your cracker has.
• White Cheddar — the white cheddar Cheez-It is a whole vibe, and the homemade version does not disappoint.
• Extra Sharp Cheddar — if you love a bold, deeply cheesy cracker, use the sharpest cheddar you can find. Incredible.
• Spicy — add garlic powder, onion powder, celery salt, and cayenne to the dough for a cracker with a kick. These are dangerously addictive.
• Parmesan and Herb — swap half the cheddar for Parmesan and add a little dried rosemary or thyme to the dough. Elevated and so delicious.
• Everything Bagel — add everything bagel seasoning right into the dough and also sprinkle some on top before baking. Your new favorite snack, I promise.
• Gruyere — swap the cheddar for Gruyere for a nuttier, more sophisticated cracker that is absolutely incredible with a glass of wine. Adult snack unlocked.

Tips From Your Mom Bestie

Thin is everything. I said it in the goldfish post, and I will say it again here. This dough puffs up in the oven. The thinner you roll it, the crispier and more cracker-like your Cheez-Its will be. Roll it as thin as you can possibly get it.

The pizza cutter method is completely underrated. You do not need a special cutter to make these. A pizza cutter and a toothpick, and you have perfect homemade Cheez-Its in minutes. Do not let not having the cutter stop you from making these.

Don’t skip the whole thing. It is not just decorative; the hole in the center helps the cracker bake evenly and prevents the middle from puffing up too much. One quick poke per square, and you are done.

Watch them at the end. Every oven is a little different, and thin crackers can go from perfect to overdone quickly. Start checking at the 13-minute mark and pull them when they are golden and the edges look set.
Sea salt on top right out of the oven. A tiny sprinkle of flaky sea salt the second they come out of the oven is completely optional and completely non-negotiable. Do it.

Store in an airtight container. These stay crispy at room temperature for up to a week in a sealed container. Make a big batch and keep them on the counter for snacking all week long. Your kids will demolish them.
Make both at once. The next time you make this dough double the batch and use half for goldfish and half for Cheez-Its. Two iconic snacks, one baking session. That is a Sunday well spent. 

Same dough. Different cutter. Completely different snack. That is the kind of kitchen efficiency that makes me genuinely happy. Make the dough once, cut it two ways, and suddenly your snack game is operating at a completely different level. Your kids are going to lose their minds and so are you

…and that’s all we did today. 

Cyndi 

@themhoffers I used @Crowded Kitchen recipe! So good! #homemadecheeseitz ♬ original sound – Cyndi – Themhoffers

Item’s Used:

• Mixing Bowl
• Rolling Pin
• Measuring Cups
• Rubber Spatula
• Sheet Pans
• Parchment Paper
• Stand Mixer
• Gold Fish Cookie cutter
• Cheese It Cookie Cutter
• Mini Heart Cookie Cutter

Home made Cheese -Its

5 from 1 vote

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

What You’ll Need

The baseline — just 5 ingredients:

• 8 oz cheddar cheese shredded
• 1 cup all purpose flour
• 1 tsp salt
• ¼ cup butter softened
• 2 tbsp milk

Optional spices to kick it up:

• Garlic powder
• Onion powder
• Celery salt
• A pinch of cayenne for a little heat

Method

 

1. Preheat the oven and line a baking sheet with parchment paper.
2. Combine cheese, flour, butter, and seasonings in a food processor.
3. Pulse until the dough forms.
4. Roll the dough out thinly on a floured surface.
5. Cut into small squares and poke a small hole in the center if desired.
6. Place crackers onto the prepared baking sheet.
7. Bake until crisp and lightly golden.
8. Cool completely before serving or storing in an airtight container.

Tried this recipe?

Let us know how it was!