Cheddar Cheese Snaps

Cheddar Cheese Snaps

These crispy Cheddar crackers look just like store bought but with a fresh homemade taste.

30 min. prep time
10 1/2 dozen crackers
111 Rating


2 cups (8 ounces) finely shredded sharp Cheddar cheese
1 cup all-purpose flour
1/2 cup Land O Lakes® Butter, softened
1 tablespoon ice water
1/2 teaspoon salt
1/8 teaspoon ground red pepper


Combine all ingredients in food processor bowl fitted with metal blade. Pulse until smooth and well mixed.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate 30 minutes.

Roll out dough, one ball at a time, (keeping remaining dough refrigerated) on lightly floured surface to 9x7-inch rectangle, about 1/4-inch thick.  Cut dough into 1-inch squares with fluted pastry cutter. Place squares, 1/2 inch apart, onto ungreased baking sheet.

Punch hole in center of each cracker, using standard drinking straw. Place baking sheet into refrigerator 10 minutes to chill dough.

Heat oven to 350°F.

Bake 12-15 minutes or until crackers are light golden brown around edges. Immediately loosen crackers from pan. Cool completely on pan.

Recipe Tip

- This recipe is very easy to mix into a smooth dough when using a food processor. If you do not have a food processor, use a hand mixer or mix dough by hand.

- If you don’t have a fluted pastry cutter, crackers can be cut with pizza cutter or knife.

Nutrition Facts (1 cracker)

Calories: 15

Fat: 1.5g

Cholesterol: 5mg

Sodium: 25mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 0g

Recipe #15943©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

I made these snaps & love them but do not know how to store to keep them crisp. I put in a plastic bag & then had to put them in a glass dish. I made need to bake a little longer to make them more crisp. Please advise .
Test Kitchen Comment


Hi Lina - baking them long enough until they are crisp is very important. If you would like to retain the crispy texture, we would suggest keeping them loosely covered in a glass baking dish. Hope this helps!
Posted October 27, 2015
Way too much butter. I would half that amount. The taste is over the top of "butter" . Just thinking of it. Butter grease everywhere.
Test Kitchen Comment


Hi Vicki, so sorry to hear you had some issues with this recipe. There is quite a bit of butter in this recipe, as in a traditional shortbread. They might feel slightly greasy when they come out of the oven, but once they cool they shouldn't be greasy to the touch.
Posted June 09, 2015

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