Vermont Cheese Crackers

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Hands-on time:
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Yield: about 100 crackers

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Crisp and wonderfully "cheesy," these crackers are delicious with soup, and a great snack all on their own. Read our blog about these crackers, with additional photos, at Flourish.

Vermont Cheese Crackers

star rating (25) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 100 crackers
Published: 01/01/2010


Tips from our bakers

  • Italian-Style Flour rolls out very easily; it's a good choice for crackers, where you need to roll the dough thinly. It also makes a lovely, crisp cracker. If you use all-purpose flour, you may need to increase the water by a teaspoon or so; and you may not be able to roll the dough as thinly.
  • This is a great recipe for baker's ammonia, which makes light, ultra-crisp cookies and crackers. Note that using baker's ammonia may shorten the baking time just a tad, so be attentive while the crackers are baking.
  • Can you use freshly grated soft cheese instead of cheese powder? No, not if you want the same crisp result. Can you use freshly grated Parmesan? No, not if you want the same result, but you'll probably get some tasty crackers anyway; give it a try.


1) Whisk together the flour, cheese powder, yeast, salt, and baking powder. If you're using baker's ammonia in place of baking powder, set it aside.

2) Add the shortening, working it in to make an unevenly crumbly mixture.

3) If you're using baker's ammonia, dissolve it in a tablespoon of the ice water, and sprinkle it over the dry mixture before adding the remaining ice water. Whether you're using baking powder or baker's ammonia, stir and toss in enough of the ice water to make a cohesive (but not sticky) dough.

4) Divide the dough in half, and shape each half into a small rectangular slab.

5) Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that. Preheat the oven to 400°F.

6) Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough about 1/16" thick, or slightly thicker. If you don't have parchment, roll on a lightly floured work surface or silicone rolling mat. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.

7) If you've used parchment, gently slide the parchment and crackers onto a baking sheet. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here. Don't separate the squares. If you haven't used parchment, gently fold the rolled dough in half, pick it up, and place it on a lightly greased cookie sheet, THEN cut it.

8) Prick each square with the tines of a fork.

9) Bake the crackers for about 8 minutes, till the ones on the outside are starting to brown around the edges. Remove them from the oven, and transfer the browned crackers to a cooling rack or piece of parchment; they're done. Quickly and carefully pull the remaining crackers apart to separate them. Return to the oven.

10) Bake for an additional 3 minutes or so, or until the remaining crackers are a very light golden brown. You'll need to watch these closely at the end; don't walk away from the oven. They go from golden to dark brown very quickly.

11) Remove them from the oven, and cool right on the pan. When completely cool, store in an airtight container.


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  • star rating 01/10/2014
  • yi from Seattle, WA
  • They turned out very crispy and nice! I replaced cheese powder with crushed roasted seaweed flakes! Great snacks, store bought crackers are too salty. yi from Seattle,WA
  • star rating 11/25/2013
  • Shelley from St. Louis, MO
  • These are killer. Absolutely killer. I did find that using the Baker's Ammonia was essential. And I like KA cheddar powder over others I have purchased. I grind sea salt over the top before cutting into squares, and lightly press the salt granules into the dough. When I bake, I'll check for browning on the outer edges, break the crackers apart, and return non-browned to the oven. Then I'll check in a couple of minutes, remove the golden brown ones to a rack, return to the oven, and do this a couple of times. A little patience for a huge reward.
  • star rating 08/19/2013
  • Wendy from Rochester, NY
  • So easy! This is my first-ever cracker recipe, and my 10-month-old grandson can't get enough of them. They are a perfect balance between tender and crunchy. (I used butter, not shortening, and baker's ammonia.)
  • star rating 09/27/2012
  • smt from KAF Community
  • With some tweaks, I think this could be a great recipe, but as written it has a few flaws. Flouring the parchment created an unpleasant layer of partially cooked flour on the bottom of the crackers. The second sheet, I omitted the flour and the results were much better. 400º seemed too low and I increased it to 450º for the second sheet. Either way, the cooking times listed were not long enough for crispy crackers. The instructions indicate that the crackers should be no thinner than 1/16", but any thicker and crispiness is never achieved. Inspired by other comments, I added some crushed French thyme and when the crackers were thin, add the salt and rolled one more time. For the first batch I used a pizza cutter but the dough pulled a lot. Second sheet I used ravioli cutters and this was much prettier and effective.
  • star rating 09/03/2012
  • stephendag from KAF Community
  • These crackers did not crisp up as much as I would have liked. Might try baking for longer...or making sure my oven is hot enough. Otherwise, it was super easy to put together and the taste was cheesy goodness!
  • star rating 03/22/2012
  • linadom from KAF Community
  • The flavor was good, however, the crackers tasted more like a really flat cheese flavored bread.
    I'm sorry the recipe did not come out the way you expected. Please give us a call so we can trouble shoot. Betsy@KAF
  • star rating 02/10/2012
  • jointheleanrat from KAF Community
  • Easy, not bad at all! I used KA pizza dough flavoring instead of cheese powder then sprinkled some grana pandano on top for the last few minutes.. Tasty!
  • star rating 12/17/2011
  • connie_sheldon from KAF Community
  • I used half whole wheat pastry flour and these turned out great. I added the cheese. For a little zip, I added a red and black pepper blend that I have (about 3/4 tsp). They turned out yummy.
  • star rating 11/30/2011
  • bphull5859 from KAF Community
  • I was really disappointed in this cracker as there was no cheese flavor at all. They were pretty and crisp, but no flavor. I will not make these again. I'm deleting this recipe. I ended up throwing them away.
    I am sorry to hear this disappointed you. Please feel free to give us a call on the hotline if you want to discuss it further. ~Amy
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