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Cocktail Cheese Crackers

My homemade crackers are a breeze to put together and store. For a change of pace, I substitute cheddar cheese for the Swiss. —Johnna Johnson, Scottsdale, Arizona
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen


  • 1-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup cold butter, cubed
  • 1 large egg
  • 1/2 cup heavy whipping cream
  • 1 large egg yolk
  • 1 teaspoon 2% milk
  • Optional toppings: poppy seeds, sesame seeds, caraway seeds and dried minced onion


  • Preheat oven to 375°. In a large bowl, whisk together first five ingredients; stir in cheeses. Cut in butter until crumbly. Whisk together egg and cream; gradually add to flour mixture, tossing with a fork until dough forms a ball.
  • Turn onto a floured surface; knead gently just until combined, about 10 times. Divide dough in half. Roll each portion into a 12x10-in. rectangle; cut into 2-in. squares. Pierce with a fork. Place 2-in. apart on parchment paper-lined baking sheets. In a small bowl, whisk together egg yolk and milk; brush over tops. If desired, sprinkle with choice of toppings.
  • Bake until golden brown, 9-12 minutes. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts
1 cracker: 48 calories, 3g fat (2g saturated fat), 16mg cholesterol, 84mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.
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