Spicy Cheese Crackers are the easy, homemade snack that you didn’t know you needed in your baking repertoire. The dough for these slice-and-bake crackers comes together in one bowl with just a handful of simple ingredients. They bake up crispy and cheesy with just a hint of warming spice. They would make an excellent cocktail nibble or a welcome addition to any charcuterie board.
Here’s a quick look at the ingredients you’ll need to make these craveable cheese crackers.
Shredded Sharp Cheddar Cheese: Sharp cheddar gives these crackers classic “cheesy” flavor. Aged or extra-sharp cheddar also works well in this recipe but is crumblier and has a more intense flavor.
Cayenne Pepper and Sweet Paprika: The two spices lend just a hint of sweet spice to the background of these crackers. Feel free to adjust the amounts to your liking.
Unsalted Butter: Butter produces a cracker with a rich, crisp bite.
Flour: All-purpose flour helps bind the crackers together giving them just enough structure and body while still being tender and crunchy.
Other Ingredients You’ll Need: Kosher salt and flaky sea salt
Here are some tips for making great homemade cheese crackers. See the full recipe for all the details.
This recipe comes together quickly and easily if you do a little prep ahead. To ensure a uniform dough, soften the butter so it incorporates easily with the other ingredients. Shred the cheese and gather your other ingredients while the butter softens.
Mix the dough until it comes together, then roll into a 12-inch log. Wrap in plastic wrap and use the plastic wrap to help you make a smooth and uniform log.
Chill the dough for at least 2 hours. It should be firm when you slice it.
Slice the crackers into 1/2-inch-thick rounds and bake in batches, leaving the unbaked crackers in the refrigerator to chill as each batch bakes. Sprinkle with flaky sea salt when hot from the oven.
Our best tips for storing Spicy Cheese Crackers.
Room Temperature
Store completely cooled crackers in an airtight container for 2 to 3 days.
Freezer
Place completely cooled crackers in a freezer-safe air-tight container or resealable plastic food storage bag for up to 2 weeks. Thaw at room temperature.
In a large mixing bowl, beat all ingredients except the flaky sea salt with an electric mixer until well blended and the dough is uniform and holds together.
Form dough into a 12-inch log. Wrap in plastic wrap. Refrigerate for at least 2 hours.
Heat oven to 350°F. Line two baking sheets with parchment paper.
Slice the chilled dough log into 1/2-inch-thick rounds, rotating the log as you slice so the edges don’t flatten. Place slices about 1 to 2 inches apart on baking sheets. Bake one pan at a time, for 22 to 24 minutes. Refrigerate the second pan of unbaked crackers while the first pan is baking.
Remove from the oven and sprinkle the tops with flaky sea salt. Cool on the baking sheet for 5 minutes before transferring to a cooling rack. Cool completely.
For a smokey twist, swap out the cayenne and paprika for 1 teaspoon of smoked paprika. Not a fan of spice? Substitute 1 or 2 teaspoons of your favorite dried herbs like chives, crushed rosemary, or try an herb blend like Herbes de Provence.
Make batches of cracker dough and freeze the plastic-wrapped logs until you want to bake. Thaw the dough at room temperature for 15 to 25 minutes or until sliceable. Or thaw overnight in the refrigerator. Great for entertaining!
