Ingredients
Cheese Mixture
- 8 ounces shredded sharp cheddar cheese
- 4 tablespoons (½ stick) salted butter, softened
- ½ teaspoon seasoning salt
- ½ teaspoon garlic powder
Dough
- 1 cup all-purpose flour, spooned and leveled
- 2-3 tablespoons ice water
Instructions
- Pulse Cheese and Butter: In a food processor or blender, pulse the shredded sharp cheddar cheese, softened salted butter, seasoning salt, and garlic powder until the mixture becomes crumbly.
- Add Flour: Add the all-purpose flour to the processor and pulse until the mixture resembles coarse sand, ensuring an even dough texture.
- Incorporate Ice Water: Gradually drizzle the ice water in one tablespoon at a time while pulsing until the dough starts forming a ball. If needed, add a third tablespoon of water for consistency.
- Chill Dough: Transfer the dough onto a sheet of plastic wrap, shape it into a disc, wrap tightly, and refrigerate for at least one hour to firm up, making it easier to handle.
- Preheat Oven and Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Roll Out Dough: Cut the chilled dough in half. On a lightly floured surface, roll out each half to about ⅛ to ¼ inch thickness for optimal crispness.
- Cut the Crackers: Use a sharp knife or pastry cutter to slice the dough into approximately 1-inch squares, forming individual crackers.
- Poke Holes: With the tip of a skewer or toothpick, gently poke a hole in the center of each square to mimic the classic Cheez-It style.
- Arrange and Bake: Place the squares evenly spaced on the prepared baking sheet. Bake for 12 to 16 minutes, or until the crackers are crisp and have a light golden color around the edges.
- Cool and Store: Remove from the oven and allow the crackers to cool completely on the baking sheet. Store in an airtight container for freshness or freeze for longer storage.
Notes
- To keep homemade Cheez-Its fresh, store them in an airtight container at room temperature for up to one week.
- For longer storage, freeze the crackers in a sealed bag or container for up to three months; bring to room temperature before eating.
- Chilling the dough for at least one hour makes it easier to roll and handle.
- Roll dough as thin as possible without tearing to achieve the iconic crispy texture.
- Bake crackers long enough to dry out and become golden brown to avoid sogginess; cooling on wire racks helps maintain crispness.
- Brushing with an egg wash before baking can add a glossy, golden finish but is optional.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
