These cheddar cheese coins (aka cheese pennies) are a cross between shortbread and a Cheez-it. They're crisp but flaky, super buttery and cheesy, slightly spicy, and are a perfect snack or an amazing soup cracker. Best of all, they only require a few basic ingredients and are super simple to make.
From homemade cheez-its to rosemary olive oil crackers to gourmet fruit and nut crackers, we've made a ton of different cracker recipes at home and these might be my favorite so far. They're a simple combination of shredded cheddar, flour, butter, cayenne pepper, paprika, and other spices that's rolled into a log and coated with everything bagel seasoning. It's a slightly updated and foolproof version of a classic recipe.
As they bake in the oven, little bits of cheese melt and caramelize to create crisp, but tender and ultra cheesy, buttery crackers. These are perfect to give to friends and family as an edible gift, but be careful: you might end up eating them all before they find their way into a gift box.
If you're looking for a sweet recipe that you can slice and bake, then check out our Christmas Cookies.
What You Need to Make This Recipe
- Extra-sharp cheddar cheese: It bakes up to a beautiful orange color and its flavor is strong enough to come through against a backdrop of spices. You can also use whatever shredded cheese you have on hand, like mozzarella, asiago, or parmesan, or mix and match cheeses. We recommend shredding your own cheese versus buying pre-shredded.
- Cayenne pepper, paprika, ground dry mustard, salt: This is the spice blend we chose for these crackers. ¼ teaspoon of cayenne packs just a touch of heat that shouldn't be too spicy for most palates. If you don't want to risk it, leave it out, or if you want it spicier, add another ¼ teaspoon.
- Everything bagel seasoning: We rolled our dough logs in this to add a touch of extra flavor, but you can omit it or use sesame seeds instead.
- All-purpose flour: We have not tested this recipe with gluten free flour, but it should work fine.
- Unsalted butter: Make sure it's softened to room temperature so it's easier to incorporate into the dough.
How to Make this Recipe
STEP 1: To a medium-sized or large mixing bowl, add the all-purpose flour, softened butter, cayenne pepper, paprika, ground mustard and salt. Use a hand or stand mixer until the butter is evenly incorporated with the dry ingredients, to a biscuit-like consistency. You can also use your hands instead, which might be easier than using a mixer.
STEP 2: Add in the cheddar cheese to the butter/flour/spice mixture and mix with a mixer, a rigid spatula, or your hands, until the dough comes together and forms a ball. It should be speckled with little pieces of cheese and it should stick together when pressed between your thumb and forefinger.
STEP 3: Divide the dough in half and move to a silicon baking sheet or a lightly floured work surface. If the dough isn't completely incorporated, knead it for a few seconds to incorporate any stray crumbs and ensure there aren't any internal gaps. Use your hands to roll each dough half into a log measuring 8" (20cm) long and 1.5" (~4cm) in diameter.
STEP 4: Sprinkle everything bagel seasoning or sesame seeds onto your work surface and give the dough logs a roll through them. Wrap each dough log with plastic wrap and transfer dough to the refrigerator to chill for 2 hours or place in the freezer for 30 minutes, until the dough feels firm.
STEP 5: Heat oven to 400˚F (205˚C). Using a serrated knife, cut your dough logs into thin coins that are slightly less than ¼" thick. Too thick is better than too thin, as thin crackers will burn fairly quickly. We were able to get about 45 coins per log. You don't need to give them a ton of space, but they will spread slightly as they bake.
STEP 6: Place coins down onto a parchment paper-lined rimmed baking sheet and bake for 8-10 minutes, or until the edges just barely start to brown.
Storage
We recommend storing these in an airtight container at room temperature once they are completely cool. They'll keep for 5-7 days, and they stay surprisingly crisp. (But don't worry, they won't last that long!)
Lexi's Best Tips and Tricks
- Use room temperature butter: If your butter isn't softened, it's going to be almost impossible to incorporate your butter into the dough. If you're short on time, cube the butter and place it in the microwave for about 10 seconds, which should soften it without melting.
- Mixing: We've made this recipe with a stand mixer, a hand mixer, and with just our hands. Using a hand mixer/your hands will give you nice little chunks of cheese that will melt and bubble up and make your crackers more aesthetically pleasing, while a stand mixer or food processor will evenly incorporate everything and you won't get those little cheesy dots. They'll taste exactly the same, though.
- Kneading: If your dough isn't completely incorporated straight from the mixing bowl, just knead it on your work surface for a few seconds to incorporate any stray crumbs. The handling of the dough is important because you don't want your hands to warm up the dough, which will start to melt the butter.
- Baking: Make sure you place these on oven racks positioned in the lower-middle positions of your oven to ensure they don't cook too quickly.
- Make-ahead: If you want to make these ahead of time, we'd recommend following the recipe through step 4, where you place the dough in the fridge or freezer. Then you can just take them out of the fridge/freezer, let them thaw until workable, and then slice and bake.
More homemade cracker recipes to try
📖 Recipe
Slice and Bake Cheddar Cheese Coins
- Total Time: 20 minutes
- Yield: ~90 crackers
- Diet: Vegetarian
Description
These cheddar cheese coins (aka cheese pennies) are a cross between shortbread and a Cheez-it. They're crisp but flaky, super buttery and cheesy, slightly spicy, and are a perfect snack or an amazing soup cracker. Best of all, they only require a few basic ingredients and are super simple to make.
Ingredients
- 2 cups (8 ounces) sharp cheddar cheese, shredded (room temperature)
- 1 ½ cups all-purpose flour, spooned and leveled
- 8 tablespoons (one stick) unsalted butter, softened to room temperature
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne (omit if sensitive to spice)
- ¼ teaspoon ground mustard powder
- ¼ teaspoon sweet paprika
- Everything bagel seasoning or sesame seeds, for rolling
Instructions
- To a medium-sized mixing bowl, add the flour, softened butter, cayenne pepper, paprika, ground mustard and salt. Use a stand mixer with the paddle attachment until the butter is evenly incorporated with the dry ingredients. (If you don't have a mixer, you can also use your hands.)
- Add in the cheddar cheese to the dry ingredients and mix with a mixer or your hands, until the dough comes together and forms a ball. (Note: if you use your hands, it will take 5+ minutes to properly incorporate the cheese.) It should be speckled with little pieces of cheese and it should stick together when pressed between your thumb and forefinger.
- Divide the dough in half and move to a silicone baking sheet or a lightly floured work surface. If the dough isn't completely incorporated, knead it for a few seconds to incorporate any stray crumbs and ensure there aren't any internal gaps. Use your hands to roll each dough half into a log measuring 8" (20cm) long and 1.5" (~4cm) in diameter.
- Sprinkle everything bagel seasoning or sesame seeds onto your work surface and roll the logs of dough in the seasoning until well coated. Wrap each dough log in plastic wrap and refrigerate for 2 hours or freeze for 30 minutes, until the dough feels firm.
- Heat oven to 400˚F (205˚C).
- Using a serrated knife, cut your dough logs into thin coins that are slightly less than ¼" thick. Too thick is better than too thin, as thin crackers will burn fairly quickly. We were able to get about 45 coins per log. You don't need to give them a ton of space, but they will spread slightly as they bake.
- Place coins down onto a parchment paper-lined rimmed baking sheet and bake for 8-10 minutes, or until the edges just barely start to brown. Remove from the oven and let cool completely before enjoying.
- We recommend storing these in an airtight container at room temperature for 5-7 days.
Notes
Use room temperature butter: If your butter isn't softened, it's going to be almost impossible to incorporate your butter into the dough. If you're short on time, cube the butter and place it in the microwave for about 10 seconds, which should soften it without melting.
Mixing: We've made this recipe with a stand mixer, a hand mixer, and with just our hands. Using a hand mixer/your hands will give you nice little chunks of cheese that will melt and bubble up and make your crackers more aesthetically pleasing, while a stand mixer or food processor will evenly incorporate everything and you won't get those little cheesy dots. They'll taste exactly the same, though.
Baking: Make sure you place these on oven racks positioned in the middle of your oven to get the perfect bake.
Make-ahead: If you want to make these ahead of time, we'd recommend following the recipe through step 4, where you place the dough in the fridge or freezer. Then you can just take them out of the fridge/freezer, let them thaw until workable, and then slice and bake.
This recipe is adapted from King Arthur Baking Company's Cheese Pennies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 6 crackers
- Calories: 175
- Sugar: 0.1 g
- Sodium: 157.4 mg
- Fat: 12.4 g
- Carbohydrates: 10.3 g
- Fiber: 0.5 g
- Protein: 5.5 g
Alex says
Is it possible to omit the mustard powder or substitute for something else?
Lexi says
You can leave it out
Michael Ann says
Hi! Super excited to make these. I was going to start them today for xmas, but the recipe says they're only good for 5-7 days? What if they're stored in an airtight container in my ridiculously cold basement? OR do you recommend I just make the logs tonight and freeze them and wait until this weekend to slice and bake?
Lexi says
I would make and freeze the dough tonight, then wait until the weekend to bake them! You don't want to run the risk of them going stale. Hope you enjoy!!
Michael Gilroy says
OK! Thank you 🙂
Sabrina says
I just finished making these to be added to Christmas treats I am making for my closest neighbours. They’re fantastic and incredibly easy to make. I started using a hand mixer and I wasn’t reaching the consistency you described. So I added the dough to my food processor, added 2 TBSP of water and gave it a few pulses. It came together perfectly. I also didn’t quite have enough cheddar, so added Gouda for the additional amount….still very good.
Will says
Delicious and easy! Although I'd recommend cooking at a lower temperature. Mine weren't fully cooked in the middle by the time they were golden. Easily fixed though by leaving them in the oven for a while at the lowest temp following the original cooking directions
Sharon says
I just made these and I think I got close to 60 coins! These are so delicious. I had to do a lot of mixing by hand, but the end result was worth it.
Lesley says
These crackers are theost delicious little cheesy crackers you will ever make. Only problem is....you won't be able to stop eating them!
Lexi says
Haha, we totally agree! So glad you enjoyed 🙂
Terri says
Hi, I'm wondering how an almond flour version might work out? Have some gluten intolerant friends that I'd love to serve these to.
Julia Monson says
This was a fun, easy recipe! Her description of a cross between a shortbread and cheese is so accurate. I did my whole dough by hand and found it to be a little bit on the dry side. I ended up adding 1tsp of water and continued to trust the process. It held together when I gave it a squeeze but didn’t form a perfect uniform mass like her video or picture showed. The plastic wrap was helpful to form a tight, uniform log. I think the fridge time is a must to hydrate the dough and make it sliceable! I was worried it would be a crumbly mess when it came time to slice, but it cut beautifully! Overall I don’t know if I like these more than a traditional homemade cheese cracker but it was a fun change up!!
Lexi says
So glad you enjoyed!
dana says
I tried these with gluten free flour. Typically I use metric measurements, however, the amount of cups to grams didn't equate. I doubled the recipe and used 3 c of flour, doubling everything else. Unfortunately, the dough never came together to form a ball or even to roll into logs. It was crumbly like a pastry crust. I did the next best thing and rolled the dough out between parchment paper then used a small round cookie cutter to create the rounds. The final baked product had a nice taste but literally crumbled on the first bite.
Amy says
You can use 130g of GF flour for each wheat flour cup. (As per Chef Alina). I haven't tried this recipe yet though.....
Bri says
Delicious! Made these using freshly milled soft white wheat berries, 1/2 fresh Parmesan 1/2 cheddar and they’re wonderful we can’t stop eating them!
I will say doing slightly smaller than 1/4” works better and creates a more cracker texture. Anything close to 1/4” and it’s more of a shortbread Biscuit, still delightful tho!
Highly recommend
Nancy Gonzalez says
Delicious, easy to make. I used only an 1/8th tsp of cayenne just in case it was spicy. I couldn't even taste the spice haha. I'll definitely add the full amount next time. I didn't get anywhere near 46 crackers. Maybe mine were thicker. I got 29.
Cali says
Ditto - I made yesterday for a party and got 28 per log!
Kim says
Could I use what flour? If so, what adjustments, if any, do I need to make? Thank you!
Lexi says
That should work fine!
Suzanne says
These look amazing. Can you freeze them after baking ?
Lexi says
Definitely!
R says
How do you store these after baking?
Lexi says
Airtight container at room temp for 5-7 days. Enjoy!
Allison says
Do the crackers come out ugly if you use a white sharp cheddar rather than an orange one? Lol thanks!
Lexi says
They will be lighter in color, but will still look and taste good!
Eszter says
Looks really nice but I fell at the butter hurdle. What is one stick of butter 250g more? Less? Can you give me an idea. I’m in the UK. 8tbs isn’t helping me.
Lexi says
113 g
Katie says
Hi Eszter. An American living in The Netherlands here. One US stick of butter is 113 grams.
Emilie says
Very tasty! I added nutritional yeast to the recipe + water to my dough when kneading
I flipped them halfway through baking so the cheese was evenly toasty on each side.
Cooked for 8-10 min on each side (may have just been my oven) for crunchy cracker result.
Crackers “puff” up a bit in cooking
Husband said the house smelt like Alfredo while cooking — these taste great!
Recipe needs storage instructions.
DanaF says
Do you think we could use almond flour instead?
Lexi says
I haven't tried it, so i'm not sure it would come out quite the same.
Peggy says
These are SO GOOD! I rolled one log in Everything Bagel seasoning, and the other one in a hot pepper blend. (We like spice in my family.) I have to make more because they lasted about 30 minutes.
Lexi says
Yay, so glad you enjoyed!