Cheese and Herb Crackers (Printable)

Crispy, savory crackers with sharp cheese and fresh herbs for snacking or dipping.

# What You’ll Use:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Cheese

04 - 1 cup sharp cheddar cheese, finely grated
05 - 2 tablespoons grated Parmesan cheese

→ Herbs

06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh thyme leaves

→ Wet Ingredients

08 - 4 tablespoons unsalted butter, cold and cubed
09 - 3 to 4 tablespoons cold water

# How-To:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine flour, salt, and black pepper. Add grated cheddar, Parmesan, chives, and thyme. Mix until evenly distributed.
03 - Add cold butter cubes. Using a pastry cutter or fingertips, rub butter into dry mixture until it resembles coarse crumbs.
04 - Drizzle in cold water, 1 tablespoon at a time, mixing until dough just comes together. Avoid overworking the dough.
05 - Turn dough onto a lightly floured surface. Roll out to 1/8-inch thickness.
06 - Cut into 1-inch squares or desired shapes. Place crackers on prepared baking sheet, spacing slightly apart.
07 - Use a fork to prick each cracker.
08 - Bake 18 to 22 minutes, or until golden and crisp. Cool on a wire rack.

# Expert Advice:

01 -
  • They taste like something you'd find at a fancy cheese shop, but come together in about half an hour.
  • Fresh herbs and real sharp cheese mean each bite has actual flavor, not that vague saltiness of most crackers.
  • Once you master the dough, you can swap cheeses and herbs based on what you have on hand.
02 -
  • Cold ingredients are non-negotiable—warm butter makes greasy, dense crackers instead of flaky, crispy ones, a mistake I learned by experience.
  • Don't skip the pricking step; it prevents puffing and ensures even baking so you don't end up with some crackers soft and others burnt.
  • These truly taste better when stored in an airtight container and eaten within a few days while they're still crispy.
03 -
  • Don't let your butter get warm while you're working with it; if your kitchen is hot, pop everything in the freezer for 10 minutes before you start.
  • The exact amount of water varies depending on humidity and how finely you grated your cheese, so add it slowly and trust your feel for when the dough is ready.
  • Use a box grater to grate your cheese fresh rather than buying pre-shredded, which contains anti-caking agents that make the crackers taste slightly off.
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