I wasn’t planning to build a Southern cheese cracker empire in my kitchen but here we are. Surrounded by crumbs, cheddar-slick fingers, and a suspiciously empty tin. Southern cheese crackers (also known in some kitchens as cheese straws, cheese crisps, or Southern cheese wafers) have that sneaky charm. Buttery, peppery, a little nostalgic, a little scandalous.
They taste like something your grandma used to stash in a metal tin labeled “buttons” and only bring out for very important company. Except I’m the company. And I don’t share. I added pecans because my Ohio grandma always said a snack without a nut was just a missed opportunity. My French side says oui with a shrug and reaches for another.
How to make your Southern cheese crackers
Let’s build a batch that’s sharp, crisp, and just spicy enough to make a cold glass of tea feel earned.
Print
Southern cheese crackers
- Total Time: 30 minutes
- Yield: About 60 crackers 1x
Description
These Southern cheese crackers are buttery, sharp, and just a little spicy, perfect for snacking, gifting, or pairing with cozy mains and warm dips.
Ingredients
- 2 cups freshly shredded sharp cheddar cheese
- 8 tablespoons salted butter, softened
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 1/2 cup finely chopped pecans
- 1 1/2 cups all-purpose flour
Instructions
- Beat cheddar and butter together until fluffy, about 3 minutes.
- Mix in salt, cayenne, black pepper, and garlic powder until combined.
- Add flour gradually, stirring until a soft dough forms.
- If dough feels dry, add 1 to 2 tablespoons of ice water.
- Divide into 2 logs, wrap tightly, and chill for 30 minutes.
- Preheat oven to 375°F and line baking sheets.
- Slice dough into thin rounds and space slightly on sheets.
- Bake 12 to 15 minutes, until golden around the edges.
- Cool completely on a wire rack.
- Store in an airtight container at room temp for up to 1 week.
Notes
Pro oh là là tip: Use freshly shredded cheddar, not pre-shredded. It melts cleaner, tastes sharper, and makes the dough easier to work with; your crackers will thank you.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks & Desserts
- Cuisine: Southern American
Nutrition
- Serving Size: 2 crackers
- Calories: 70
- Fat: 6g
- Carbohydrates: 4g
- Protein: 2g
Pro oh là là tips for the best Southern cheese crackers
If you want to take these up a notch, start with freshly shredded sharp cheddar. The real kind from a block, not the bagged shreds. It melts cleaner, tastes sharper, and gives the crackers that deep golden edge. The dough should come together easily, but if it’s a little dry, a spoonful of ice water will help bind it without making things gummy..
And if you’re into bold flavors, don’t be shy with the cayenne, or swap it for smoked paprika if you’re craving something a little smokier and less fiery. Personally, I never skip the pecans. They add a buttery crunch that makes these feel like more than just a cracker. They feel like a Southern secret.
Want to riff?
- Try smoked paprika or a pinch of rosemary for a deeper flavor
- Swap in walnuts or leave out the nuts entirely for a smoother bite
- Roll the dough logs in sesame seeds before slicing for a little extra crunch
These Southern cheese crackers pair beautifully with cozy mains or something fresh to cut the richness. Try them alongside my garlic butter steak lightning noodles if you’re going all in. For something lighter, serve them with a dish of cranberry pepper jelly or a warm cup of lemon balm and ginger tea. Basically, if it’s warm, cozy, or spreadable, these crackers want in.
They also make a charming homemade gift. Stack them in a jar with a ribbon and you’ve got an edible present that feels thoughtful without taking all day. For more holiday-ready snacks, pair them with a batch of vanilla pecan pralines or cranberry pepper jelly.
Once they’re baked and cooled, you can keep the crackers in an airtight container at room temp for about a week, if they last that long. If you’re prepping ahead for a gathering, the dough logs can be made days in advance and stored in the fridge or wrapped up and frozen. I slice them straight from frozen and bake them fresh, no thawing needed. Just be warned: once people know they’re in your freezer, they will start showing up.
Southern cheese crackers FAQs
Are these the same as cheese straws or cheese crisps?
Yes! Depending on where you’re from, Southern cheese crackers are also called cheese straws, cheese crisps, or cheese wafers. The shape might vary, but the buttery-cheddar magic is the same.
Can I make Southern cheese crackers gluten free?
Yes, but use a reliable 1 to 1 gluten free flour blend. You want something that mimics their texture without crumbling into dust.
Can I skip the nuts completely?
Totally. The pecans add richness, but your Southern cheese crackers will still be tasty without them. You can also try sunflower seeds or even finely chopped olives for a twist.
What if I don’t have parchment paper?
No problem. A silicone mat works great, or lightly grease your baking sheet. Just keep an eye out, as Southern cheese crackers can overbrown fast if the pan gets too hot.
Do Southern cheese crackers work as gifts?
Absolutely. Stack them in a jar, tie a ribbon, and you’ve got a homemade gift with serious Southern charm. Just make sure they’re fully cooled before packaging.
Can I shape them differently?
Sure. Roll the dough and use tiny cookie cutters if you’re feeling festive. Same dough, same delicious Southern cheese cracker vibe, just cuter.
Why did mine spread too much in the oven?
The dough was probably too soft or warm. Chill your logs a little longer next time and slice them while still cold. That keeps your Southern cheese crackers nice and crisp.
Some recipes take hours and still don’t deliver. Southern cheese crackers aren’t one of them. They come together fast, bake up golden, and disappear even faster. Whether you make them for guests, a road trip snack, or just to feel a little fancy on a Tuesday, they’ve got that old-school charm that sneaks up on you.
Keep a batch in your freezer, keep a jar on the table, and maybe, just maybe, save a few for yourself this time.
Bon appétit!