A Cross Between a Cheez-It and Shortbread: The Perfect Cheesy Snack
These cheddar cheese coins (sometimes called cheese pennies) are the ultimate savory snack. They're a perfect cross between buttery shortbread and the crispy crunch of a Cheez-It—but a thousand times better because they’re homemade! They're super buttery, intensely cheesy, slightly spicy, and are the ideal accompaniment to a bowl of soup or a charcuterie board.
Best of all? They only require a few basic pantry ingredients and can be made almost entirely ahead of time for easy baking.
Prep Time: Chill Time: Cook Time: Yield:
20 Minutes 2 Hours (or 30 mins frozen) 8–10 Minutes Approximately 90 Crackers
Ingredients
- 2 cups (8 ounces) sharp cheddar cheese, shredded
- 1 ½ cups all-purpose flour
- 8 tablespoons (one stick) unsalted butter, softened to room temperature
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (omit if sensitive to spice)
- ¼ teaspoon ground mustard powder
- ¼ teaspoon sweet paprika
- For Rolling: Everything bagel seasoning or sesame seeds
Instructions
Step 1: Combine Dry Ingredients and Butter
In a medium-sized or large mixing bowl, combine the all-purpose flour, softened butter, cayenne pepper, paprika, ground mustard, and salt. Use a hand mixer, stand mixer, or your hands to combine until the butter is evenly incorporated with the dry ingredients. The mixture should resemble a coarse, biscuit-like consistency.
Tip: Make sure your butter is truly at room temperature. If it's too cold, it will be very difficult to incorporate evenly.
Step 2: Incorporate the Cheese and Form the Dough
Add the shredded cheddar cheese to the butter and flour mixture. Mix with a spatula, hand mixer, or your hands until the dough comes together and forms a cohesive ball. The dough should be speckled with little pieces of cheese and stick together when gently pressed.
Step 3: Roll the Dough Logs
Divide the dough in half. Move the halves to a lightly floured work surface or a silicone baking mat. If your dough is slightly crumbly, knead it for just a few seconds to incorporate any stray pieces. Use your hands to roll each half into a uniform log, measuring about 8 inches (20cm) long and 1.5 inches (~4cm) in diameter.
Step 4: Chill the Dough
Sprinkle a layer of everything bagel seasoning (or sesame seeds) onto your work surface. Roll the dough logs through the seasoning until they are well coated on all sides. Wrap each log tightly in plastic wrap. Transfer the wrapped logs to the refrigerator for 2 hours or to the freezer for 30 minutes, until the dough is very firm.
Step 5: Slice and Prep
Preheat your oven to 400˚F (205˚C). Line a rimmed baking sheet with parchment paper. Using a serrated knife, cut the chilled dough logs into thin coins, aiming for slightly less than ¼ inch thick. Note: If they are too thin, they may burn quickly; thicker is better than too thin.
Step 6: Bake and Cool
Place the coins onto the prepared baking sheet. They don't need a lot of space, as they will only spread slightly. Bake for 8–10 minutes, or until the edges just barely start to brown.
Remove the crackers from the oven and let them cool completely on the baking sheet before enjoying. They will crisp up as they cool.
Lexi's Best Tips and Tricks
- Choosing Your Cheese: Extra-sharp cheddar cheese is highly recommended for its strong flavor and deep orange color, but you can substitute other sharp cheeses like Parmesan or Gruyère. Always shred your own cheese for the best results!
- For the Cheesy Bubbles: If you want those attractive little pockets of melted, caramelized cheese on your crackers, use your hands or a hand mixer to incorporate the cheese instead of a stand mixer or food processor. This keeps the cheese pieces slightly larger.
- Make-Ahead Magic: These crackers are perfect for making ahead! Follow the recipe through Step 4 (rolling and chilling the logs). The logs can be kept in the fridge for up to a week or frozen for up to a month. When ready to bake, just let the frozen dough thaw slightly until it's workable, then slice and bake as directed.
- Storage: Store the completely cooled crackers in an airtight container at room temperature. They will stay crisp for 5–7 days.
credit: CrowdedKitchen.com