Southern Cheese Crackers

Crispy Cheesy Southern Cheese Crackers are the perfect bite-sized snack for any gathering, brimming with bold cheddar flavor and a signature Southern crunch. They’re nostalgic, irresistible, and totally addictive.

Whether served at a holiday party or wrapped up as an edible gift, these savory gems never fail to impress. Their melt-in-your-mouth texture and cheesy bite make them an unforgettable treat.

What You’ll Need to Make These Crispy Cheesy Southern Cheese Crackers

• Extra sharp cheddar cheese – The heart of the recipe, delivering intense flavor and that unmistakable cheesy punch in every bite.
• Unsalted butter – Adds richness and flakiness, balancing the cheese and binding the dough.
• All-purpose flour – The structure behind the cracker; it holds everything together with a crisp finish.
• Kosher salt – Enhances the cheese’s flavor while deepening the savory notes throughout.
• Cayenne pepper – Just a touch brings a warm, peppery heat that lingers playfully on the palate.
• Hot sauce – Adds a tangy depth and subtle zing without overpowering the cheddar.
• Heavy cream – Moistens the dough, making it pliable enough to shape while keeping it tender after baking.

Let’s Make Magic: Steps to Crispy Cheesy Southern Cheese Crackers

Start by blending flour, kosher salt, and cayenne in a food processor for a perfectly spiced base. Pulse in cold butter and hot sauce until the mix resembles coarse sand.

Add shredded cheese and pulse again. Slowly drizzle in the heavy cream until the dough just starts to come together, then form it into logs and chill thoroughly.

Once chilled, slice the dough into thin rounds. Arrange them on a parchment-lined sheet and bake until they’re golden and crisp.

Cool on a wire rack, and get ready to watch them disappear faster than you can say “pass the crackers.”

Tips, Tricks & Tasty Twists for Cheesy Southern Crackers

For extra color and crunch, sprinkle the tops with flaky salt or smoked paprika before baking. Want a rustic, handmade look? Lightly press each slice with a fork before baking. If you love a little heat, feel free to double the cayenne or add a pinch of smoked chipotle powder.

For variation, try mixing in finely chopped pecans, a dash of Worcestershire, or even some minced fresh rosemary. These crackers are forgiving and flexible—make them your own.

Keep ‘Em Fresh: How to Store Southern Cheese Crackers

After baking, store the crackers in an airtight container at room temperature for up to a week. To maintain their crispness, pop them into a low oven (200°F) for a few minutes before serving.

The dough logs freeze beautifully—wrap tightly and freeze for up to three months. When ready to bake, slice directly from the freezer and extend baking time slightly until golden and crispy.

Crispy Cheesy Southern Cheese Crackers

A beloved Southern classic, these crackers are rich with sharp cheddar flavor, perfectly crisp, and satisfyingly savory—ideal as a refined snack or appetizer.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chill time 3 hours hrs

Total Time 3 hours hrs 40 minutes mins

Ingredients

  

• 2 –3 dashes hot sauce
• 1 stick unsalted butter cold and cubed
• ½ teaspoon cayenne pepper
• 1 lb extra sharp cheddar cheese grated
• 6 –8 tablespoons heavy cream
• 1 teaspoon kosher salt
• 2 cups all-purpose flour or substitute King Arthur’s Measure for Measure Gluten-Free Flour

Instructions

 

• Place flour, kosher salt, and cayenne pepper into a food processor and pulse several times to combine thoroughly. Incorporate the cubed butter along with the hot sauce, processing the mixture for approximately 10 seconds until it achieves a coarse, mealy texture.
• Introduce the shredded cheddar cheese to the mixture and pulse again until uniformly blended. If your food processor has a smaller capacity, you may need to divide the mixture and work in batches.
• Gradually add heavy cream, one tablespoon at a time, pulsing until the dough begins to pull away from the sides of the bowl. Expect to use 6–8 tablespoons for a full batch or 3–4 tablespoons per half batch if divided.
• Transfer the dough to a clean surface and gently press it into a cohesive ball—it may still appear slightly crumbly. Divide into two portions, shaping each into a cylindrical log. For easier handling, wrap each log in wax or parchment paper during shaping. This process yields four logs in total, each measuring about 12 to 14 inches in length. Wrap logs tightly in plastic wrap and refrigerate for several hours to firm.
• When ready to bake, set the oven to 350°F. Line baking sheets with parchment paper. Slice logs thinly and evenly, spacing slices slightly apart on the prepared sheet as they will expand during baking.
• Optionally, sprinkle the tops with a touch of salt or paprika for added flavor and color, or gently prick each slice with a fork for decorative appeal.
• Bake for 10 to 12 minutes, or until the crackers are golden and crisp.

Notes

For any thicker slices that remain soft after baking, return them to the oven at 200°F for an additional 30 minutes or until crisp. Dough logs can be frozen for future use, allowing for convenient, on-demand baking.