Homemade Cheez-Its
Like most processed, packaged snacks, I didn’t really get into Cheez-Its until high school. Waaaaaay past the days of grade school sleepovers with Ritz crackers and spray cheese. Seriously, why did cheese from a can taste so good?! As far as snacks go, Cheez-Its were pretty darn good – they were crunchy, a little salty, and totally cheesy. That’s pretty much all I’ve ever needed to be sold on a snack.
Even though I’ve been making homemade version of packaged snacks for awhile now (Klondike bars, Twinkies, Hostess Cupcakes, Nutella, peanut butter cups), I never fail to be amazed at how relatively easy each one is to recreate at home. These replica Cheez-Its were no exception; it takes only 5 minutes to make the dough, then it’s just rolling out and cutting!
Can you believe that these only have five ingredients?! Just cheddar cheese, butter, flour, salt and water. That’s it!
Do you know the incredible thing that happens when a simple list of ingredients is used? You can taste each and every one of them, in all of their glory! These crackers might be the best thing to happen to my kitchen since… well, those peanut butter cup cookies I made yesterday… both were total winners!
These crackers taste unbelievably cheesy and buttery. When I took the pans out of the oven, my Chief Culinary Consultant and I hovered over them, popping cracker after cracker into our mouths until we had to slowly back away from the counter. Needless to say, these lasted a mere day in our house. If I would have had more time before we left, I would have made a double batch for car snacks on our way to the beach. They would have been perfect!
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The directions state to bake these for 15 to 17 minutes. The first pan I baked the lower amount, and found them to be closest to the color of the original Cheez-Its, albeit not quite as crunchy. The second batch I left in for an additional few minutes, and while they were a bit browner than what you’d normally see, they tasted pretty much exactly like them (minus the chemicals, of course!) and were super crunchy. That second batch was our preference, but feel free to play around and see what texture you prefer.
I think it’s safe to say you should just go ahead and make a double batch of these replica Cheez-Its before you get seriously upset with someone for eating the last one!
One year ago: Buttermilk Fried Chicken
Two years ago: Colossal Reese’s Pieces Chocolate Chip Cookies
Three years ago: Gazpacho
Four years ago: Baby Shower Cookies
Seven years ago: Dark Chocolate Chip Scones
Homemade Cheez-Its
Ingredients
- 8 ounces (226.8 g) extra sharp cheddar cheese, shredded
- ¼ cup (56.75 g) unsalted butter, at room temperature
- 1 teaspoon kosher salt
- 1 cup (125 g) all-purpose flour
- 2 to 3 tablespoons ice water
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt on low speed until combined. Add the flour and mix on low until pebbly. Slowly add 2 tablespoons of the water and mix as the dough forms a ball. If needed, add the additional tablespoon of water a little at a time until the dough forms. Pat the dough into a disk, wrap with plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Divide the dough into two pieces and roll each into a very thin 10x12-inch rectangle (the dough should be no more than ⅛-inch high). Using a fluted pastry wheel, cut the rectangles into 1-inch squares, then transfer them to the baking sheets.
- Bake for 15 to 17 minutes, or until puffed and browning at the edges. Immediately move the crackers to wire racks to cool completely, then store in an airtight container for up to 1 week.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Can a hand-held mixer be used?
Yes, absolutely.
Gonna try these… my husband LOVES Cheesits!
Ok Ladies, I made these last nght – the double batch with sharp cheddar and a double batch with pepper jack – both are a HUGE hit at work today – I work with 90% men and they are practically fighting over the bowls. Believe me, they are just as easy to make as Michelle says they are and I found baking at 16 minutes was plenty of time for each batch. Be sure not to roll them too thin (no more than 1/8″) or they will burn up (yes, I thought about trying to salvage that batch :/ ). These will be perfect packaged up at the holidays and for football tailgates. I’m going to try other cheeses too since the peppe jack came out so nicely. Thanks again Michelle for some great tasting and easy recipes that make me look like a kitchen goddess at work. LoL
So happy to hear these were a hit, and love the idea of using pepper jack!
Don’t cheezits have garlic or onion powder in them? I thought I saw that on the (enormously long) ingredient list once…
Hi Christine, They might, I’m not sure, have not eaten them in years. You could add seasonings to this if you wish, I loved the pure buttery/cheesy flavor!
Haven’t read all the comments, but recommendations about how to mix if don’t have a standing mixer would be great.
Thanks.
Hi Stacey, You could use a hand mixer or a bowl with a wooden spoon and some elbow grease.
I used a fork and had very good results getting all of the ingredients well blended quickly and easily. It hasn’t gone into the oven, yet, but I’m sure they will be perfect!
Cheez-its are my favorite guilty pleasure, I need to try making them at home!
I want to grab that bowl and eat my way to the bottom. Homemade cheese crackers are so much tastier than the box kind. Love this!
OMG, these look amazing. I would eat the whole batch!
These look amazing. I’ve always bought reduced-fat Cheez-its because I think they have that extra-baked taste that I love — it looks like that I could do that myself by baking these like your second batch. I can’t wait to try!
looks like a great homemade snack!
Take this dough and wrap it around a nice size pitted green olive and bake it. It is a delicious appetizer.
I’ve made homemade cheeze-its before too but I didnt have the adorable edge crimper you have (and I even looked for one!). Funny you’re comparing them to the PB cookies. When I made the cheeze its, they were for my PB cookbook. I worked PB into them! haha! Your crackers are beautiful – pinned!
Just to double-check, did you use the orange- colored cheddar as opposed to the white? Thanks.
HI Cyndi, Yes, the orange-colored cheddar.
These look absolutely delicious!
Cheez-Its are my ultimate weakness, these look so good!
It’s such a shame I’m lactose intolerant! My boyfriend loooves cheese though! If it wasnt for his training, he’d eat cheese al day long ;) I wouldnt mind to snack on one, okay maybe two pieces.
Hi My Linh … i’m pretty sure soy cheese would work just as well as ordinary cheese. I live in Australia and one of the dairy companies has brought out a range of “lactose free” products, including a cheese. Check out your local deli or grocery store to see what they have.
Aged cheese is very low in lactose (http://lifehacker.com/the-best-cheeses-to-eat-if-youre-lactose-intolerant-15633866630), so use aged cheddar and you should be able to eat these! The butter could be replaced with clarified butter for good results.
I’m lactose intolerant too and my nutritionist said cheddar cheese is the one cheese that’s okay to eat because there’s little to no lactose in it. Same with yogurt :]
Can you cut them while on the cookie sheet, and then bake them (breaking them apart after baking), or so they have to be separated on the sheet before baking – with space between them (how much space)?
Hi Nedra, I would recommend separating them before baking. I don’t see why you couldn’t cut them on the baking sheet, but I would separate them. You don’t need to leave much space – they don’t spread, just puff a bit.
These look amazingly good. I can’t believe they only have 5 ingredients!
Good morning
These look great. Can’t wait to try them for my son who is addicted to the store bought. I just have to say, every recipe I’ve made of yours comes out great and I get so many compliments. Thank you!
I know these have to taste so much better than Cheez-Its with only 5 real ingredients! They’re so fun and they’re a snack that I can feel good about giving my kids (and myself). :)
My husband is a Cheez-It-Aholic so I’m very excited to make these for him! One quick question – I don’t have the fluted pastry wheel – could I just use a pizza cutter instead? Thanks!!
Hi Sharon, Absolutely!
This gave me the excuse I needed to take a break from studying for finals and make something yummy!
I’m not entirely sure what Cheese-Its are as I don’t think we have them here in the UK but I am a sucker for cheesy snack! These looks so easy so will definitely try making them.
Think crispy cheese straws.
These look and sound delicious! I could just live on snack food and side
dishes. I like to shred my own cheese when I cook or bake. What happens if I used the pre-shredded cheese in a pinch. Don’t they put a powder in the shredded cheese so it doesn’t stick together? Does that alter the recipes at all?
Hi Sherri, Yes, they do coat pre-shredded cheese with a non-caking agent. I don’t recommend using pre-shredded cheese in any recipe where the cheese needs to melt, only as a topping.
YES, YES, YES!!!!! I used to eat half a box of Cheez-Its for dinner (sometimes… err… a lot of times) in high school. And by “high school,” I mean “last week.” These look PERFECT!
Thank you for posting this! Cheez-Its are a favorite guilty pleasure, but I haven’t been able to find them since moving to Tokyo. This will be a fun weekend project :)
Checking back in after making the recipe. These turned out great and it’s possible to make due without a mixer of any kind and without a rolling pin (put a ball of dough between two pieces of parchment and press down with your baking sheet). Having a little taste of home helps so much with homesickness while living abroad. Thanks again for making my day brighter :)
I wish I had thought of that with the baking sheets!!! (ended up using a cup to roll it out like I would with anything else, but that would have been wayyyy easier).
These were upsetting. I followed the instructions but they didn’t turn out right. What did I do wrong??
I just figured it out, never mind.🙈🤦🏼♂️
I am a cheez-its virgin but that because I unfortunately do not live in the USA. I am super keen on cheese right now, these picture are making me drool at midnight for that crispy, buttery cracker.
Wow! Thank you so much – I will definitely make these. I love making home made crackers!
I have to make these for my Dad. He is 88 years old and is the “unofficial” Cheez-it tester. His only complaint is sometimes they are not crispy enough. He will love these I am sure. Thanks for posting.
These look pretty tasty! Quick question: did you do a fine shred on the cheese or larger shreds? I tend to use the big holes on my old box grater for all my shredded cheese needs because the small holes always seem to be more messy.
Hi Theresa, I use the large coarse holes on my box grater for these, and it was fine! I agree, I don’t like the small holes for cheese, either :)