Buttery, cheesy and made with just 4 ingredients, these Southern Cheese Crackers (a.k.a. savory spritz cookies) are the cocktail snack your charcuterie board has been missing.
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All the fun of spritz cookies, but in cheesy, savory form.
My thought process leading up to this recipe was simple: I wanted to use my cookie press… but I didn’t want something sweet. I love butter. I love cheese. Hello, Southern cheese crackers!
They may look like cookies, but don’t let that fool you; these little gems are buttery, cheesy and melt-in-your-mouth tender. Think of them as the spritz cookie cousin of homemade cheese crackers. Same cheesy goodness, just pressed into fun shapes instead of cut into squares.
I love serving them as a cocktail-hour nibble or tucking them onto a charcuterie board for a savory, salty bite between all the meats and cheeses. They’re Southern party food at its best: simple, cheesy and a little unexpected.
And while the traditional version keeps things minimal, I like to add my own twist with a sprinkle of everything bagel seasoning or a pinch of garlic powder for extra flavor. However you season them, these cheese crackers are proof that your cookie press deserves more than just holiday sweets.
- Sharp cheddar cheese: Just like my savory shortbread cookies, freshly grated cheese is essential here. It blends smoothly and keeps the crackers from turning out crumbly. I reach for a block of Cracker Barrel yellow cheddar because it’s bold and flavorful, but you can use mild or even a white cheddar cheese.
- All-purpose flour: The structure of these crackers. Measure with the spoon-and-level method for accuracy—too much flour and the dough will be stiff, too little and it won’t hold its shape in the press.
- Baking powder: Not traditional in shortbread-style doughs, but here it adds just the right amount of lift so the crackers are tender instead of dense.
- Unsalted butter: Soften it to room temp so it whips easily with the cheese and holds the dough together.
- Everything bagel seasoning: I list this as optional in the recipe card, but it adds delicious flavor and crunch, so I highly recommend using it. Try my homemade everything bagel seasoning blend — I always have a jar in my pantry.
See the recipe card for full information on ingredients and quantities.
These homemade cheese crackers are made using a cookie press, which gives them their fun shapes and delicate texture. I use (and love!) this cookie press. It’s easy to handle, comes with multiple discs, and makes pressing a breeze.
A food processor is also key to this recipe. It does all the heavy lifting to blend the butter and cheese smoothly into the dough, which is what keeps the crackers tender instead of tough. I use this one, but any ol’ processor will get the job done.
- In a food processor, pulse butter, cheddar and 1 teaspoon kosher salt until combined.
- Add the baking powder and flour, and continue pulsing just until the dough comes together.
- Prep the press. Fit your cookie press with your chosen disc (I love flowers, wreaths and teddy bears!) and scoop in the dough with an ice cream scoop for easy filling.
- Press the cookies. Press out the dough from the cookie press onto an unlined, nonstick baking sheet.
- Sprinkle with everything bagel seasoning if you like a little crunch and extra flavor.
- Bake at 350°F until set around the edges, 7 to 9 minutes. These bake fast. Pull them as soon as the edges are set and lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a rack.
Don’t have a food processor? A high-powered blender can work in a pinch, but the dough is thick and may be harder to blend evenly. If you go this route, stop and scrape down the sides often to make sure everything is incorporated.
Kelly’s Tips
- Pulse, don’t over-process. Blend the dough in the food processor just until it comes together. Over-mixing can make the crackers greasy.
- You MUST press the cookies onto an UNLINED nonstick baking sheet. Pressing onto parchment won’t work for this recipe because the slick surface prevents the dough from gripping and holding its shape.
- Hold the cookie press flat against the pan and use even pressure for consistent shapes.
- Get creative with shapes! Wreaths, teddy bears, stars… the cookie press makes it easy to switch things up for holidays or parties.
- You can scale this recipe up or down. This recipe makes about 40 crackers, but it’s easy to double if you’re hosting a crowd (or halve if you just want a small batch).
Flavor Options
Traditional Southern cheese crackers are very simple, but I like to play around with the dough and toppings for extra flavor and flair. For a spiced-up dough, blend in ½ teaspoon garlic powder or smoked paprika. For homemade cheese crackers with herbs, mix in ½ teaspoon dried thyme and a few cracks of fresh black pepper.
On top, I love sprinkling everything bagel seasoning for crunch and color, but sesame seeds, poppy seeds or even large-flake sea salt are simple, delicious swaps.
Make-Ahead & Storage
- Make-ahead: You can press the dough onto the baking sheet, cover it, and refrigerate for up to 1 day before baking.
- Freezing: These cheese crackers can be frozen before or after baking. If freezing unbaked, press them onto a tray, freeze until solid, then transfer to a bag or container. Bake straight from frozen, adding an extra 3 to 5 minutes to the bake time.
- Storage: Store baked crackers in an airtight container at room temperature for 3 to 5 days. For the best flavor and texture, enjoy them within the first 2 days.
- Homemade Pimento Cheese Dip
- Puff Pastry Cheese Straws
- Savory Shortbread Cookies
- Classic Cheese Ball
- How to Assemble a Charcuterie Board: build the ultimate party spread (don’t forget to tuck in these homemade cheese crackers!)
Equipment
Ingredients
- 1 cup unsalted butter, at room temp
- 2 cups freshly grated cheddar cheese, at room temp
- 2 1/2 teaspoons baking powder
- 2 cups all-purpose flour
- Everything bagel seasoning, optional
Instructions
- Preheat the oven to 350°F.
- In the bowl of a food processor, add the butter, cheese and 1 teaspoon kosher salt. Pulse until combined.
- Add the baking powder and flour and continue pulsing just until the dough becomes cohesive.
- Attach your preferred disc to the cookie press then use an ice cream scoop to fill it with the dough.
- Press out the dough from the cookie press onto a nonstick baking sheet, spacing the cookies at least 1 inch apart. Sprinkle the tips with the Everything bagel seasoning (optional).
- Bake the cookies until they are set around the edges, 7 to 9 minutes. Remove them from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Kelly’s Notes
- IMPORTANT: You MUST press the cookies onto an UNLINED nonstick baking sheet. You cannot line it with parchment paper because it’s too slippery and the dough won’t stick to the surface.
- Flavor Options: Traditional Southern Cheese Crackers are very simple, but I like the addition of Everything seasoning on top for flavor and appearance. You can add ½ teaspoon of garlic powder or paprika to the dough when you’re blending it if you want to increase the flavor of the cookies themselves.
- These are such a fun option for cocktail hour or a fun, unique addition to a charcuterie board.
- To make ahead: Press and refrigerate unbaked crackers for up to 1 day.
- To freeze: To freeze unbaked crackers, press onto a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. Bake directly from frozen, adding 3–5 minutes to the bake time. To freeze baked crackers, cool completely, then store in a freezer-safe bag or container for up to 1 month.
- To store: Store baked crackers in an airtight container at room temperature for 3 to 5 days. For the best flavor and texture, enjoy them within the first 2 days.
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