1-First step: mix the dry ingredients with the cheese Put the shredded cheddar cheese, flour, cornstarch, and salt into a food processor. Process for about 30 seconds, just until everything looks evenly mixed. The cheese should be distributed throughout the flour, so the dough bakes with even flavor in every bite. If you do not have a food processor, a pastry cutter or two forks can do the job. A blender can also work in very small batches, but pulse carefully so the mixture does not turn uneven. Keep everything cold while you work so the butter does not soften too soon.

2-Second step: add the butter Add the cold unsalted butter pieces to the processor. Pulse or process for about 20 seconds, until the mixture looks like wet sand. This step is important because the cold butter creates that tender, crisp texture once the crackers hit the oven. If the butter starts to warm up, pause for a minute before continuing. That small break can help the dough stay easier to roll later. For readers who like learning more about dairy ingredients, this butter nutrition page from U.S. Dairy is a helpful read.

3-Third step: add the cold water Drizzle in the cold water and pulse about 10 times, or just until the dough starts forming large clumps. You do not want a smooth ball here. The dough should look a little rough but hold together when pressed. If the dough seems dry, moisten your fingers with cold water and gently press it together on the counter. This is a useful trick for anyone making an easy cheese crackers recipe at home, especially in a dry kitchen or during colder weather.

4-Fourth step: shape and chill the dough Turn the dough out onto a lightly floured work surface. Divide it in half and pat each half into a 6-inch square with your hands. Wrap each square in plastic wrap and refrigerate for 45 minutes, or up to 2 days. Chilling is one of the most important parts of this cheese crackers recipe. It helps the dough stay firm during rolling and keeps the crackers from spreading too much in the oven. If you want to get ahead on meal prep, this dough can sit in the fridge while you get dinner ready or help with homework.

5-Fifth step: roll, trim, and cut When the dough is chilled, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats. Then unwrap one dough square at a time and roll it out on a floured surface into a 9-inch square. Trim the edges so you have an 8-inch square, then cut the dough into 8 strips. Cut those strips the other direction into 8 strips again, making 64 small squares per sheet. This shape gives you that classic cracker look and helps the squares bake evenly.

6-Sixth step: add holes and salt Place the squares on the prepared baking sheets. Poke a hole in the center of each cracker with a skewer or toothpick. This little step helps steam escape, so the crackers bake more evenly and stay flatter. If you like a salty finish, lightly sprinkle the tops with sea salt. You do not need much because the cheddar already brings plenty of flavor. A tiny pinch on top gives the crackers a nice bakery-style look.

7-Seventh step: bake until crisp Bake the crackers for 16 to 18 minutes, or until they are golden brown around the edges. For crunchier crackers, bake them up to 20 minutes. Rotate the baking sheets halfway through baking so they brown more evenly. Watch the last few minutes closely, since thin crackers can go from pale to too dark pretty quickly. If you prefer a softer center with crisp edges, aim for the shorter bake time. For a snack with more bite, let them stay in the oven a little longer.

8-Final step: cool and serve Let the crackers cool completely on the baking sheet before moving them. They firm up as they cool, so do not rush this part. Once cool, serve them as a snack, with soup, or alongside a lunch plate.