Crisp, buttery, and loaded with nutty Gruyère, these homemade cheese crackers practically melt in your mouth. They’re easy to make, fun to share, and perfect for stashing away before your next party or get-together.
Make Some Homemade Crackers
Forget bland boxed crackers. These crisp, buttery Gruyère cheese crackers are flaky, a little nutty, and totally addictive. Whether you’re serving them with wine, packing them in a lunchbox, or showing up to a party with a homemade snack that disappears in five minutes flat… they deliver every single time.
I’ve always been a sucker for anything cheesy and bite-sized. And these? They check all the boxes. Gruyère brings this mellow nuttiness that makes you feel fancy even if you’re eating them in your pajamas. I usually whip these up for last-minute get-togethers or when I want something salty and homemade that’s not another dip.
They’ve sort of become my go-to appetizer recipe for almost any event. You can make them ahead, they’re not messy and they taste fabulous.
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They’re perfect on their own or alongside a batch of sweet Southern Pecans and some flaky puff pastry appetizers. They’re super versatile, and simple to make. Whether you’re serving them with wine, packing them in a lunchbox, or showing up to a party with a homemade snack that disappears in five minutes flat… they deliver every single time.
Featured reader review
“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!”
Constance
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.
Recipe Notes
Grab the full ingredient list and instructions from the recipe card below!
- Gruyere cheese – this is normally found in the specialty cheese section. You can go all out and get the imported type or most grocery stores carry Boar’s head. You can also use a regular Swiss cheese.
- Rosemary – fresh works best.
They are so easy to make but they do require a food processor.
How to Make Swiss Cheese Crackers
Step 1 – Chop
Step 2 – Make the dough
Step 3 – Cool and Shape
Step 3 – Bake
Easy to Make Ahead
The dough freezes beautifully for up to a month. You can even bake them fully and freeze the finished crackers if you’re feeling really on top of things. Just pull them out when friends show up with a bottle of wine or you need something salty to nibble on that isn’t a handful of pretzels.
They’re also a thoughtful (and wildly appreciated) hostess gift, place in a cute gift bag and you’re basically Martha Stewart.
I’ll warn you now: these little guys disappear fast. I usually double the recipe, and even then, I find myself wishing I’d made more.
If you’ve only ever had cheese crackers from a box, give these a try and see what you’ve been missing.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Buttery Gruyère Cheese Crackers
Ingredients
- 6 ounces gruyere cheese
- 4 tablespoons butter room temp
- ½ cup flour
- 2 teaspoons rosemary minced
- ¼ teaspoon salt
- coarse salt
Equipment
Instructions
- Grate the cheese in a food processor. Add the butter and process to combine. Add the flour, rosemary and ¼ teaspoon of salt. Pulse until clumps form.
- Place the dough on some plastic wrap and form it into a 9 inch square. Refrigerate for at least 20 minutes.
- Preheat oven to 350º and line a cookie sheet 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
- If you refrigerate it for longer than 20 minutes, let it sit on the counter for 15 minutes before trying to roll.
Nutrition
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Debra Hexsel says
Hard to stop at just one!
Barbara Curry says
Great to meet you and so glad you liked them.
Cindy says
Can’t wait to make these – do you use salted or unsalted butter? thanks!
Barbara Curry says
I always used unsalted butter. If you only have salted, just leave out the salt.
Lisa Hatfield says
I am going to make these Barbara, they look incredible!!! New website design is soooo nice too, everything is easy to find!
Barbara Curry says
Thanks, I hope you like the crackers!
lauren says
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?
Barbara Curry says
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!
Constance says
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!
Ceil says
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.
Barbara Curry says
Glad they worked out, love these easy appetizers.
L. Steve says
Looks Delish! Thank you for your kindness, Sharing your recipe’s!!
Barbara Curry says
That is so sweet. I love sharing my recipes and I’m so glad you are enjoying them.