ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Going Crackers!

Yield 21 crackers (serving size: 3 crackers)
Kids will love creating their own crunchy treats with an assortment of two-inch cookie cutters. Though an adult will need to do the oven work, even toddlers can lend a hand with most of the steps.


  • Equipment:
  • Thick cookie sheet
  • Plastic cutting board
  • Measuring spoons
  • Cheese grater
  • Measuring cups
  • Medium mixing bowl
  • Pastry blender
  • Small bowl
  • Egg separator
  • Rolling pin
  • Cookie cutters
  • Spatula
  • Wire rack
  • Ingredients:
  • Nonstick cooking spray
  • 3/4 cup all-purpose flour, plus 3 tablespoons for dusting cutting board
  • 1/3 cup finely grated reduced-fat sharp cheddar cheese, firmly packed
  • 2 tablespoons butter, chilled
  • 2 tablespoons fat-free cream cheese
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 3 tablespoons ice water
  • Kosher salt, optional

How to Make It

  1. Preheat oven to 400º. Coat the cookie sheet with nonstick cooking spray. Dust the cutting board with 3 tablespoons flour.

  2. Place the 3/4 cup flour, cheddar cheese, butter, cream cheese, and salt in a medium mixing bowl. Using a pastry blender, blend until the mixture looks like a cross between Rice Krispies and cookie crumbs.

  3. Place the egg yolk in a small bowl; add ice water and blend. Pour into cheese mixture; combine with a fork or your hands until it forms a ball.

  4. Roll the dough around on cutting board; flatten it with your hands. Roll it out until it's about 1/4 inch thick. Cut into shapes using cookie cutters. Arrange the shapes on cookie sheet.

  5. Lightly spray tops of crackers with cooking spray, then sprinkle with kosher salt, if desired. Bake until lightly browned, about 8 to 10 minutes. With a spatula, transfer to a wire rack to cool. The crackers will keep for up to two weeks refrigerated in a tightly sealed container.