This Cheese Cracker is crispy, crunchy and cheesy. This is so easy to make you can make it every week or even every day to keep you company while at home or out for a walk. Once you pop, you cannot stop and this is why this recipe is a single batch no sharing portion, just for you 🙂 and me too.

I like munching while I’m working and so I often make different treats during the weekend that would last the whole week for me to munch on. My Almond Pulp Energy Balls, bark chocolate, chocolate coated fruits and nuts often make it to my rotation list, and now this Cheese Crackers was added to the rotation.

Can I Make Manually?

Absolutely! This can be done manually without and mixer, I was just so lazy that day that I made this so I decided to use my mini food processor. The dough is very easy to make, and manageable without any mixer. Simply mix all ingredients in a bowl until it forms into a ball of dough.

What are the Ingredients for Cheese Crackers

• All-Purpose Flour – I used regular flour, you can also use whole wheat or a mix of whole wheat and all-purpose flour
• Cheese – Cheese cracker is not a cheese cracker without a cheese. I used sharp cheddar cheese and chose the vibrant orange variation for a more cheese look. You can also use white cheddar cheese
• Butter – Butter will give the nice creamy taste and it will also bind the ingredients together, make sure to use a softened butter for easy mixing, even more if you are making this manually
• Sugar – this adds a touch of sweetness but nothing much, just to enhance the taste
• Salt – this enhances the flavor of the cracker to give that crunchy salty cracker taste
• Water – just a small amount to keep the dough soft and not dry. Aim for a soft, smooth and manageable dough.

How to Make Cheese Crackers

This is just like making a pie crust dough, but with cheese added in it. The process is exactly the same. Start by making the dough. As I said, you can make this without a mixer, but if you have a mini food processor then make use of it to make it even more easier. This is a really small batch, single serving small batch if I may stress. The dough is going to be soft, so chilling is a MUST, 30 minutes is enough to make it manageable to roll and cut. Once chilled, roll the dough to about 1/4-inch thick and cut into 1-inch pieces. The easiest way for a same size pieces is to use a ruler. After cutting, you need to chill it again, just 15 minutes so it is easy to lift and arrange in the pan. After, bake until crisp and puff-up, about 12 – 14 minutes at 350F. Let the crackers cool down before you start munching on time, the cooling will make the crackers crunchier.

I made this plain, but you can definitely add spices and herbs to flavor it. I like paprika or cayenne peppers. If you have those cheese powder, you can also toss it with that. It doing this, brush the crackers with butter or use an oil spray then toss in the flavouring of your choice. Think about popcorn, just the way you would coat it.

Single‑Serving Cheese Crackers for One (Quick Small‑Batch Snack)

If you’re craving something salty, cheesy, and homemade without committing to a full batch, these Single‑Serving Cheese Crackers are perfect. They’re crisp, buttery, and packed with real cheese flavor—plus they mix up fast and bake in minutes. This tiny batch makes just enough for one person, ideal for snacking, pairing with soup, or satisfying that sudden cracker craving.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 1

Course: Appetizer

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1/2 cup All-Purpose Flour
• 1 teaspoon Sugar
• 1/8 teaspoon Salt
• 1/2 cup Sharp Cheddar Cheese
• 1/8 cup Butter
• 1 teaspoon ice cold Water more or less as needed
• 1/4 teaspoon Paprika optional
• 1/4 teaspoon Garlic Powder optional

Equipment

• Oven

Method

 

1. Make the Dough: Mix all the ingredients in a mini food processor, or if doing it manually mix everything in a bowl until it forms into a ball of dough. You are looking for a smooth and soft dough. If your dough is dry, add a little bit more cold water, 1 teaspoon at a time until it comes together. Wrap with plastic warp and refrigerate for 30 minutes
2. Roll and Cut: Roll the chilled dough into approximately 7-inch size, it doesn’t have to be exact. You want a thickness of about 1/4-inch, nothing too thin. Cut the rolled dough into 1-inch size. You can use a ruler like what I did, or you can just estimate it. Press fork on top of each piece. Chill in the refrigerator for 15 minutes, this will make the lifting easier.
3. Pre-heat the oven to 350F while waiting for the dough to chill
4. Bake: Arrange the cut dough into a parchment line baking sheet. Sprinkle salt on top and bake at 350F for 12 – 14 minutes, the crackers should be puff-up by then.
5. Cool: Remove from the baking sheet and let cool completely before transferring in an air tight container

This crackers taste so good that I have to admit I would want more of this in big batch. Once you start eating them, you just cannot stop.

Storage

Store in an air tight container as this could easily get soft when exposed. If that happens, simply pop-in the oven and bake at 300F for 10 minutes to crisp it up again. But then again, this is a SUPER small batch so it might not even last a day 🙂 and that is exactly what happened to me.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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