Cheesy Appetizer Crackers

My mom acquired this recipe back when she was in Jr. High. That is a pretty long time for a recipe to stick around so you know that they must be delicious! They are so easy to make, Only FOUR ingredients and whip up SO FAST!

These crackers are soft, fluffy and cheesy. YUM! They are great to serve to a crowd. Everyone I have ever made these crackers for has raved about them :) With how easy they are, how could you not try these out?!

Cheesy Appetizer Crackers from ...These crackers are soft, fluffy, cheesy and ONLY FOUR ingredients! A definite must try recipe!

4.3 from 6 reviews
Cheesy Appetizer Crackers
Cook time
Total time
These crackers are soft, fluffy, cheesy and ONLY FOUR ingredients!
Recipe type: Appetizer
Serves: 20
  • 4 oz. shredded sharp cheddar cheese
  • ½ cup butter, softened
  • 1 cup flour
  • ½ tsp. salt
  1. Combine cheese, butter, flour and salt in a medium bowl. Mix thoroughly. Cover and chill dough for 1 hour.
  2. Preheat oven to 375 degrees F.
  3. Shape dough into 1 inch balls. Place two inches apart from one another on cookie sheet. Flatten with tines of fork.
  4. Bake at 375 degrees F for 10-12 minutes or until edges are light golden brown.
  5. Cool slightly.
  6. Makes about 20 crackers.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: appetizer

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  1. Averie @ Averie Cooks

    Love these girl! I would inhale a huge bowl right now! Pinned! I put a recipe for them, but with peanut butter, for cheesy PB crackers in my cookbook because I love crackers like this so much. Yours are gorgeous!

  2. Jennifer

    Going home to make these tonight!!!! What is the shelf life like on these? I know crazy question, I'm sure they don't last long, but my finicky 3yr old sometimes eats one thing one day and hates it the next, so just wondering. Not that I wouldn't eat them all myself.

  3. Mariah

    These look great! I'll have to try these with wheat flour.

  4. Loren

    Is that 4 oz of cheese in weight? Or as in a half cup?

    1. Chef in Training

      in weight :)

  5. Elaine

    I have made these before and added a little cayenne pepper to give them a little kick!

  6. Sammi @Sammi Sunshine

    Oh my gosh oh my gosh oh my gosh! This is an amazing recipe and I haven't even tried it! I am so glad to see a homemade cheese cracker recipe that doesn't include a ton of ingredients and lots of steps! PINNED

    Peace & Sunshine,
    Sammi at Sammi Sunshine- A Food Blog

  7. Pamela

    Packed in a rubbermaid container or it's equivilent, about how long do you think these crackers would stay fresh?

  8. Sammi @Sammi Sunshine

    These came out of the oven about 15 minutes ago... wow! My husband and I cannot stop eating them.

    Peace & Sunshine,
    Sammi at Sammi Sunshine- a food blog

  9. Jesslyn

    Hello, may i know how long this cracker can lasting ?

  10. Tanya

    An Aussie here - wondering if you are rubbing the butter into the flour or melting the butter?
    Thanks., Cheers

  11. sandra

    Love your recipes

  12. Jacqueline

    Do you use plain flour or self rising flour? Thanks

    1. Chef in Training

      I use all purpose flour

  13. Cathy

    Is that all purpose or self rising flour?

    1. Chef in Training

      I use all purpose :)

    2. Carol

      I mixed everything together, but it's crumbly. Doesn't look like dough :(

  14. Jackie

    I got this recipe from a friend many years ago. She always made them at Christmas. The only difference, she added a little red pepper to mix for a little kick, then chilled the dough the shape of a log about a size of a "quarter" round and chill about an hour. Slice about 1/4 inch thick and put on I greased cookie sheet, top with pecan, brush each with beaten egg white and bake 375 about 10 min.
    ( this is crumbly when mixing I always finish by mixing well with my hands and rolling into a log to slice after chilling
    Pretty & yummy!!!

    1. Jackie

      sorry, My recipe should note Ungreased cookie sheet!

    2. Jackie

      I have found this crackers stay fresh longer when stored in " cookie tin".

  15. Lala

    I did it today! Yummy! But salty.
    So next time I won't add salt...

  16. Lacey

    Nikki, could we substitute ground flax seed for the flour to make it a healthier recipe?

  17. Victoria

    I have the dough in the fridge right now, can't wait to put them in the oven:) I grew up eating these in England only we called them Cheese Biscuits. Yum!

  18. Maey Joe Gardner

    What flour? Plain or self rising?

    1. Chef in Training

      I used all purpose

  19. Joanne Sutton

    What kind of Flour.

  20. Ed

    I am a chef in pre-training. When you say flour do you mean all purpose white flour or self-rising white flour?
    Can't wait to try it

    1. Chef in Training

      i use all purpose

  21. JoLena Frost


    I made these tonight, they were so good. These taste like they can be addicting lol Thank you for sharing this wonderful recipe! PINNED!

  22. Scott Daniels

    Do you use AP flour or self rising?

    1. Chef in Training

      all purpose

    2. Angie

      I made these today as a trial for a party later and used all purpose flour, but mine came out flat and fell apart. I was reading to see if it should be self rising but I see all purpose was right. I don't know what I did wrong.

  23. Brenda mcGee

    CaNt waIt To try!

  24. Brooke

    Add a 1/4-1/2 tsp of cayenne pepper to make the spicy! It is delicious!

  25. Chris


    In the south (SC) we refer to these crackers as cheese straws. Wonderfully delicious any time of the year! Add a bit of cayenne pepper for a little kick.

  26. Dianne


    I too first had these in the South and called cheese straws. My mother-in-law had hers made with 1 cup of rice krispies mixed in. Makes them crunchy.

    1. Linda A Willits


      My recipe also calls for Crispy Rice cereal and a bit of hot pepper powder (Cayenne). Yummy.

  27. Cardplayer

    Very dry! may need to add less flour or more butter. What is the reason for refrigerating?
    Flavor was good though, but crumbly.

  28. Vickie


    I made these yummy crackers. My family are cheese lovers. I did them to go with dinner...the crackers never made it to the table. Definitely a winner in my house. Keep them coming.

  29. Laura M

    I made these tonight. Yummy...but mine came out crumbly. Did I bake them too long?

  30. Jen T

    So, are they soft and fluffy or are they crackers? I'm not seeing how they can be both!

  31. Priya

    Can it be made in microwave+convection as well?
    If yes, then at what temperature and time?

  32. Missy

    I double the recipe add paprika and put pecans on half of them too like my grandmimi use to make them and we know them as cheese biscuits

  33. Anna

    Is the flour plain or self-rising ?

  34. Linda A Willits

    My recipe also calls for Crispy Rice cereal and a bit of hot pepper powder (Cayenne). Yummy. My recipe is named "Cheese Crispers".

  35. Mary


    I am one of the few people who actually made the recipe, It was very crumbly and dry. They were dense when baked, looked nothing like the pic. Will not be making again.