The easy preparation and the delicious results make these crackers an ideal choice for anyone looking for a quick and tasty snack option.
I use my famous Masters Pimento Cheese Recipe to make the crackers. As an avid golf fan and resident of Augusta, GA, I’m an authority on Masters Tournament recipes.
What’s so great about homemade cheese crackers?
- They are perfect for late-night snacking.
- Serve them with cocktails for a savory appetizer.
- The base of these crackers is the famous Masters Tournament-inspired pimento cheese spread. It’s a classic southern pimento cheese perfect for this recipe.
- If you like spicy crackers, I share with you ways to give give your cheese crackers some heat.
Ingredients Info
These crackers are made with just 4 simple ingredients:
- Pimento cheese spread: I have 2 options you can use my Master’s Pimento Cheese recipe or if you like some heat mix in my Spicy Pimento Cheese.
- Butter: No skimping here, only use real butter
- Flour: Be sure to use all-purpose flour.
- Salt: This balances the creamy cheese in the crackers.
How To Make Homemade Cheese Crackers
- Allow butter to soften to room temperature. This is an important step because you do not want chunks of butter in your dough
- Preheat the oven to 350 degrees Fahrenheit.
- You seen a large bowl place the soften butter and pimento cheese into it. Using a wooden spoon gently mix the 2 ingredients until creamy and smooth.
- Add the flour and salt to the bowl. Using your hands kneed the dough until it forms a soft ball. It will be crumbly at first but keep at it, it’s worth it.
- Place the dough on a floured surface or silicone mat and roll out with a rolling pin to 1/4 inch thick.
- Cut dough into small squares using a sharp knife or pizza cutter.
- Place cheese crackers on an ungreased cookie sheet lined with parchemnt paper. Leave about 1/4 inch between each piece of dough.
- Bake at 350 degrees for 18 to 20 minutes or until lightly golden brown.
- Remove from oven and allow thecrackers to cool on the baking sheet for one minutes. Place the crackers on a wire cooling rack and let them cool down completely before serving.
Add-in Ideas
- Spice: If you like your cheese crackers with some heat add 1/2 teaspoon cayeene pepper or red pepper flakes when adding the flour and salt. You could also substitute the plain pimento spread for my Spicy Pimento Cheese Recipe.
- Savory: For a savory flavor, mix in dried, finely crumbled rosemary.
Storage Tips
Once baked, if there are any leftovers when you make homemade cheese crackers, I suggest placing the homemade crackers in an airtight container. Keep in the refrigerator for up to one week. Be sure to let the chilled crackers come to room temperature before serving.
Can you freeze homemade cheese crackers?
- I suggest you make the cracker dough, roll it into a 1 1/2 inch diameter log.
- Then, wrap the dough log with parchment paper tightly.
- Place in a gallon freezer bag or add a layer of plastic wrap. Freeze for up to 3 months.
- When you want to bake them allow the dough to thaw in the refrigerator over night.
- Slice the log into small round cracker size pieces.
- Bake as recommended in the recipe card below.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
4 Ingredient Homemade Cheese Crackers
This homemade cheese cracker recipe makes savory, yummy snack crackers using only 4 ingredients. The tasty crackers are easily made with a simple dough using pimento cheese spread. The dough is rolled out and cut into small squares, then baked until golden brown. It's perfect for late-night snacking or serving as an appetizer at gatherings.
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
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Ingredients
Instructions
- Allow butter to soften to room temperature. This is an important step because you do not want chunks of butter in your dough1/2 cup butter
- Preheat the oven to 350 degrees Fahrenheit.
- You seen a large bowl place the soften butter and pimento cheese into it. Using a wooden spoon gently mix the 2 ingredients until creamy and smooth.1/2 cup pimento cheese spread
- Add the flour and salt to the bowl. Using your hands kneed the dough until it forms a soft ball. It will be crumbly at first but keep at it, it’s worth it.1 cup flour, 1/2 teaspoon salt
- Place the dough on a floured surface or silicone mat and roll out with a rolling pin to 1/4 inch thick.
- Cut dough into small squares using a sharp knife or pizza cutter.
- Place cheese crackers on an ungreased cookie sheet lined with parchment paper. Leave about 1/4 inch between each piece of dough.
- Bake at 350 degrees for 18 to 20 minutes or until lightly golden brown.
- Remove from oven and allow the crackers to cool on the baking sheet for one minutes. Place the crackers on a wire cooling rack and let them cool down completely before serving.
Notes
How to store the crackers
Once baked if there are any leftovers, I suggest placing the homemade crackers in an airtight container. Keep in the refrigerator for up to one week. Be sure to let the chilled crackers come to room temperature before serving.
Can you freeze homemade cheese crackers?
- I suggest you make the cracker dough, roll it into a 1 1/2 inch diameter log.
- Then, wrap the dough log with parchment paper tightly.
- Place in a gallon freezer bag or add a layer of plastic wrap. Freeze for up to 3 months.
- When you want to bake them allow the dough to thaw in the refrigerator over night.
- Slice the log into small round cracker size pieces.
- Bake as recommended in the recipe card below.
Serving: 1cracker, Calories: 25kcal, Carbohydrates: 3g, Protein: 0.5g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.03g, Cholesterol: 2mg, Sodium: 70mg, Potassium: 8mg, Fiber: 0.1g, Sugar: 0.5g, Vitamin A: 35IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 0.2mg
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Steps 6, 7 and 8 do not seem to make any sense.
Russell, You are totally right!! I had added extra steps that were not necessary. At first, I tried chilling the dough before rolling it out. After a second run of the recipe, I decided it was easier to work with the dough unchilled but forgot to remove that part of those steps. I have corrected it on my recipe card now. Thanks so much for pointing it out. I am going to email you a copy of my Augusta Famous Recipes ebook this afternoon for helping me correct this. Again, thank you.
Glad to help. Now I feel confident making these crackers this weekend! Love the Pimento Cheese, by the way!