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    Home » Recipes » Appetizers » Cheese Crackers Recipe

    Cheese Crackers Recipe

    Published: Sep 6, 2017 · Modified: Oct 16, 2021 by Barbara Curry · This post may contain affiliate links.

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    Gruyère Crackers in a bowl.

    This Gruyère cheese crackers recipe is the grown up version of a childhood favorite. Homemade and easy to make with just 4 ingredients. These savory crackers will become your go to snack or appetizer.  

    Good-bye boring boxed crackers, hello flavor!

    A bowl of cheese crackers made with gruyere.

    I love having a simple appetizer that I can take to a party or just eat on the patio with a glass of wine and this cheese cracker recipe is one you’ll want to try.  It’s a simple recipe to make and so versatile. I’m a huge fan of the nutty subtle flavor that gruyère adds to any dish so I thought it was time to make it the main attraction.

    These simple cheese crackers will melt-in-your-mouth. They are mostly butter and cheese with a little flour to hold them together. None of the flavors are overpowering but the hint of rosemary combined with the gruyère is just right.

    You should go ahead and double the recipe because they will go fast!

    Gruyere cheese crackers on a black board.

    Why you’ll love them

    • They only require 4 ingredients
    • Gruyère makes everything better
    • They are so easy it takes no time or effort to make these delicious buttery crackers
    • Great with served with wine or kids will love them for snacks
    • You can make them in whatever fun shape you like

    If you’re going to serve this at a party, get some helpful tips along with 25 delicious game day appetizer recipes to choose from.

    What you’ll need

    • Gruyere cheese – this is normally found in the specialty cheese section. You can go all out and get the imported type or I can find Boar’s head at my grocery.
    • Butter – I always use unsalted and add my own salt. If all you have is salted butter, eliminate the salt in the batter but still add the flaky salt on top.
    • Rosemary – buy this fresh in the grocers refrigerated section then mince it
    • Kosher salt, coarse or flaky sea salt, and flour.

    They are so easy to make but they do require a food processor.  Taylor is having a party next weekend in her new apartment but she doesn’t have a food processor so I thought I would make a batch for her.  

    I also made an extra batch to take to running camp with me this weekend.  If you don’t know me, you might not know that I love to run and I go to ZapEndurance running camp each year. We get to run with the elite athletes and bond with other runners from around the country. I look forward to this long weekend all year long.

    What can you substitute for Gruyere Cheese

    Gruyere is a Swiss cheese with a subtle nutty flavor. You will get a similar flavor and melting point with Emmental and Jarlsburg cheese.

    How do you make baked cheese crackers

    Step 1

    Grate the cheese in a food processor then add the remaining ingredients except the flaky sea salt to the food processor and pulse until you get large clumps.

    Step 2

    Refrigerate for at least 30 minutes, or freeze for later.

    Step 3

    Roll the dough and with a pizza cutter, or pastry wheel, or just a knife, cut it into diamonds or whatever shape you wish. Poke a whole in the center of each.

    Step 4

    Sprinkle the top with flaky sea salt and bake for about 10 minutes.

    Crackers on parchment paper on a cookie sheet.

    Ideas for when to serve homemade cheese crackers

    Cheese crackers are great for a road trip, tail gate, dinner party or with a glass of wine on the patio.  Since they are served at room temperature, they are the perfect finger food for a Christmas or Holiday appetizer.  Keep them in mind for a New Years party as they are great with wine. They are also a great hostess gift.

    This is one of those make ahead appetizers. You can freeze the dough for about a month, or bake them in advance and freeze the crackers until you need them.  It’s great to have on hand for unplanned get togethers.

    Be warned, these easy appetizer crackers are a little addictive.

    A bowl of gruyere cheese crackers with salt sprinkled around them.

    FAQ’s and tips

    Can you eat these cheese crackers if you are lactose intolerant?

    If you know someone that is lactose intolerant, this may be an appetizer they can eat. Gruyère is an aged cheese and the longer a cheese is aged the less lactose is present. Studies have found that gruyère is one of five cheese that is low in lactose. The crackers have butter in them but butter has also been found to be very low in lactose.  So while I’m not an expert on lactose intolerance it appears that this cracker would be one most could tolerate.

    Can you make these taste like Ritz crackers?

    If you’re looking for more of a Ritz cracker taste, then substitute a cheddar cheese for the Gruyère and leave out the rosemary.

    Can you freeze cracker dough?

    Wrap the dough well in plastic, then you can freeze it up to 4 months. You can also freeze the baked crackers.

    Are cheese crackers healthy?

    These crackers are made with real ingredients which is always healthier than those preserved with chemicals.

    How do you store cheese crackers?

    You can let them cool completely and then store them on your counter for about a week in a tupperware or resealable container.

    More Finger Foods for your next get together

    • Puff Pastry Appetizers – with Caramelized Onions
    • Roasted Nuts with Sage and Rosemary
    • Pomegranate Crostini
    • Tomato Tart
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    Adapted from The Smitten Kitchen Cookbook

    Cheese crackers in a bowl.

    Cheese Crackers Recipe

    Author: Barbara Curry
    This Gruyère cheese crackers recipe is the grown up version of a childhood favorite. Homemade and easy to make with just 4 ingredients. These savory crackers will become your go to snack or appetizer.  
    5 from 3 votes
    Print Pin
    PREP: 40 minutes
    COOK: 10 minutes
    Servings: 60

    Ingredients
     

    • 6 ounces gruyere cheese (2 cups) grated
    • 4 tablespoons butter
    • ¾ cup flour
    • 2 teaspoons rosemary minced
    • ¼ teaspoon salt
    • coarse salt

    Equipment

    • Food Processor
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    Instructions
     

    • Grate the cheese in a food processor. Add all of the remaining ingredients and pulse until large clumps form. Place it on some plastic wrap and form it into a thick square. Refrigerate for at least 20 minutes.
    • Preheat oven to 350º and line 2 cookie sheets with parchment paper.
    • Place dough on a lightly floured surface and roll to ⅛ inch thickness. Using a pizza cutter or a fluted pastry wheel, cut into 1 inch diamonds. With a knife or skewer, make a hole in the center of each cracker.
    • With your fingers, dab some water onto each cracker and then sprinkle with coarse salt.
    • Bake for 10-12 minutes until lightly browned. Allow to cool on a rack.
    Barbara’s Tips + Notes
    • You can substitute Emmental or Jarlsburg cheese for Gruyere.
    • The crackers can be stored at room temperature for about a week.
    • If you want to make the dough and then freeze it, it’ll last about 4 months. 

    Nutrition

    Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Calcium: 29mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!
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    Reader Interactions

    Comments

    1. Debra Hexsel says

      September 10, 2017 at 7:29 pm

      Hard to stop at just one!

      Reply
      • Barbara Curry says

        September 10, 2017 at 8:42 pm

        Great to meet you and so glad you liked them.

        Reply
    2. Cindy says

      April 07, 2019 at 12:51 pm

      Can’t wait to make these – do you use salted or unsalted butter? thanks!

      Reply
      • Barbara Curry says

        April 08, 2019 at 3:03 pm

        I always used unsalted butter. If you only have salted, just leave out the salt.

        Reply
    3. Lisa Hatfield says

      July 13, 2019 at 12:10 pm

      I am going to make these Barbara, they look incredible!!! New website design is soooo nice too, everything is easy to find!

      Reply
      • Barbara Curry says

        July 14, 2019 at 2:50 pm

        Thanks, I hope you like the crackers!

        Reply
    4. lauren says

      November 12, 2019 at 4:16 pm

      tell me more about freezing? Do i freeze dough can i freeze the cooled crackers? What is the best way to serve after freezing? heat them back up or just thaw?

      Reply
      • Barbara Curry says

        November 12, 2019 at 5:28 pm

        I would suggest freezing the dough before you roll it out. Then when you are ready to make them, let it thaw and roll out while still cold. If the dough is too soft, put it in the refrigerator for a few minutes. After you have baked the crackers they will freeze beautifully. They are meant to be eaten at room temperature, so just take them out and thaw. Enjoy!

        Reply
    5. Constance says

      November 18, 2020 at 3:06 am

      5 stars
      Delicious, easy and a forgiving recipe! Used deli sliced Swiss cheese a little over 5oz, salted butter and a little less salt (wanted to use up what I have on hand), & added a few drops of half and half when pulsing. Took many pulses for the dough to start coming together, did not get big clumps though. Refrigerated before baking, cut a slit in the middle of each cracker but they still puffed up, so may need more holes poked on the crackers the next time. Thanks again!

      Reply
    6. Ceil says

      December 22, 2020 at 6:51 pm

      5 stars
      These were so easy and delish! I had slightly less than 6 oz cheese, so added a little extra butter. The dough was super crumbly, but I was able to press it in place. Finished crackers were flaky and flavorful: like a cheeze-it, but 10 million x better.

      Reply
      • Barbara Curry says

        December 23, 2020 at 2:47 pm

        Glad they worked out, love these easy appetizers.

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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