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Classic Cheese Crackers

These are so good that you’ll always want to have some on hand.  The logs freeze well, so you can thaw, slice and bake them on short notice.  Don’t skimp on the cheese and butter—buy the best.
Servings 4 dozen


  • ½     pound sharp white cheddar grated
  • ½     cup unsalted butter at room temperature
  • 1      cup flour
  • ½     teaspoon salt
  • ¼     teaspoon cayenne pepper


  • Cream the butter using a hand mixer.  Add the grated cheese and mix thoroughly.
  • Mix the dry ingredients together in a small bowl, and then add to the cheese and butter.  Mix again.  Form the dough into a ball and slice in half.  Shape each piece into a log, about an inch in diameter.  Wrap each in a large sheet of plastic wrap and roll and shape carefully.   Refrigerate for one hour.
  • Set oven at 350 degrees.
  • Unwrap one log and slice each cracker about ¼ thick.  Place one inch apart on a cookie sheet.  Repeat with second log.
  • Bake for 15 to 20 minutes until crackers are very lightly brown on the edges.  Cool on a cake rack.  This recipe makes about four dozen crackers.