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    Home » Recipes » Southern

    Home » Recipes » Southern

    Southern Cheese Spritz Crackers

    By Chula King · August 30, 2021 · Updated March 8, 2022 15 Comments

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    Southern Cheese Spritz Crackers

    Southern Cheese Spritz Crackers are amazing little morsels full of cheesy buttery crunch. These tasty treats are totally addictive and super easy to make. They’re very similar to Southern Cheese Straws, but made with a food processor and a cookie press. One bite and you’ll be totally hooked.

    Southern Cheese Spritz Crackers.
    Contents show
    1 Table of Contents
    2 Here’s What You’ll Need
    3 Here’s How To Make This Amazing Recipe
    4 Frequently Asked Questions
    5 Watch How I Made These Treats
    6 Southern Cheese Spritz Crackers
    6.1 Equipment
    6.2 Ingredients
    6.3 Instructions
    6.4 Chula’s Expert Tips
    6.5 Nutrition

    Table of Contents

    • Here’s What You’ll Need
    • Here’s How To Make This Amazing Recipe
    • Frequently Asked Questions
    • Watch How I Made These Treats

    Here’s What You’ll Need

    The stars of the show here are butter and cheese with flour and baking powder to hold the dough together. The flavorings are simple – salt and a bit of cayenne pepper. That’s it!

    Ingredients for Southern Cheese Spritz Crackers

    Here’s How To Make This Amazing Recipe

    I’ve been making these amazing crackers for as long as I can remember using a hand-held electric mixer to blend the ingredients together. Then one day, I wondered if the food processor could be used to simplify things. Guess what, it worked like a charm!

    Step 1: I started by adding the room temperature butter and shredded cheese, along with baking powder, salt and cayenne pepper to the bowl of my food processor fitted with a steel blade (Photo 1). Then, I pulsed processed the mixture 8 to 10 times until everything was well incorporated (Photo 2).

    Step 2: Next, I added the flour to the butter/cheese mixture (Photo 3). I pulsed processed the ingredients 8 to 10 times until the mixture was crumbly. Finally, I processed the mixture for about 10 seconds until a nice dough formed (Photo 4).

    Steps in making the dough in the food processor.

    In less than a minute, I had the perfect dough for my Southern Cheese Spritz Crackers.

    Step 3: I decided today to use the daisy disk with my cookie press. After assembling the bottom of the cookie press with the disk, I used a small ice cream scoop to add the dough to the cylinder.

    Adding dough to the cookie press

    One thing that’s important when making not only these crackers but also spritz cookies is to use an unlined, ungreased baking sheet. The reason is that this is necessary for the dough to stick and form the crackers. The cooked crackers won’t stick because of amount of butter in the dough.

    Step 4: Therefore, I used a large unlined and ungreased baking sheet to spritz the dough. The crackers don’t rise much at all. Therefore, I placed them about an inch or two apart. I was able to fit 24 of the Southern Cheese Spritz Crackers on the baking sheet.

    Cheese Crackers ready for the oven.

    Step 5: I popped the crackers into a preheated 350°F oven for 16 to 17 minutes. After that time, they were lightly browned around the edges and perfectly cooked. 

    Southern Cheese Spritz Crackers out of the oven

    Step 6: I transferred the crackers from the baking sheet to a wire rack to allow them to cool completely.

    Crackers cooking on wire rack

    I ended up with 4 dozen absolutely amazing Southern Cheese Spritz Crackers. Each bite was buttery and cheesy and melt in your mouth perfect. Yum!

    Southern Cheese Spritz Crackers.

    Frequently Asked Questions

    Can the dough be made with an electric mixer instead of a food processor?

    If you don’t have a food processor, you can mix the dough with an electric mixer. It’ll take longer this way, but the crackers will be just as good.

    What other cookie press disks will work with this recipe?

    My cookie press is the Oxo Good Grips Cookie Press. This particular time, I used the daisy disk, but have used also used the sunflower, fleur-de-lis, wreath, shell, butterfly, snowflake and bear. The only one that didn’t work that well was the bear. 

    What is the easiest way to fill the cookie press tube?

    I used a small ice cream scoop to fill the cylinder of the cookie press with the dough.

    Can these crackers be made without a cookie press?

    If you don’t have a cookie press, you can pipe the dough using a pastry bag fitted with a 1-M star tip to form the crackers.

    What is the reason for using an ungreased baking sheet?

    If using a cookie press, don’t be tempted to use a lined or greased baking sheet. The reason is that the cookies won’t adhere to the baking sheet unless it’s unlined and ungreased.

    Can the recipe be doubled?

    You can easily double this recipe. In fact, these tasty morsels disappear so quickly that you’ll be glad if you do double the recipe.

    Watch How I Made These Treats

    Southern Cheese Spritz Crackers

    I hope you liked this recipe for Southern Cheese Spritz Crackers as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Southern Cheese Spritz Crackers

    Southern Cheese Spritz Crackers

    Southern cheese spritz crackers are melt-in-your-mouth amazing. Each bite of these tasty morsels is brimming with buttery cheesy goodness.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American, Southern
    Prep Time: 3 minutes
    Cook Time: 17 minutes
    Total Time: 20 minutes
    Servings: 48 crackers
    Calories: 36kcal
    Author: Chula King

    Equipment

    • Food Processor
    • Cookie Press

    Ingredients

    • ½ cup (1 stick, 4-ounces) unsalted butter, room temperature
    • 1 cup (4-ounces) shredded extra sharp cheddar cheese, room temperature
    • 1 ½ teaspoons baking powder
    • ½ teaspoon fine sea salt
    • ⅛ teaspoon cayenne pepper
    • 1 cup (5-ounces) all-purpose flour

    Instructions

    • Preheat oven to 350°F.
    • Place butter, cheese, baking powder, salt and cayenne pepper in bowl of food processor fitted with steel blade. Pulse 8 to 10 times, or until ingredients are fully incorporated. (See Tip 1)
    • Add flour; pulse 8 to 10 times until flour is fully incorporated (mixture will be crumbly at this point). Process 10 seconds or until a dough forms.
    • Fill tube of cookie press fitted with decorative disk with dough. (See Tips 2, 3 and 4)
    • Spritz dough onto unlined and ungreased baking sheet. Bake in preheated 350°F oven for 16 to 17 minutes, or until edges of crackers are lightly browned.
    • Remove from oven; transfer to wire rack to cool completely. Store in air-tight container.
    • Yield: 48 crackers.

    Chula’s Expert Tips

    1. If you don’t have a food processor, you can mix the dough with an electric mixer.
    2. My cookie press is the Oxo Good Grips Cookie Press.
    3. I used a small ice cream scoop to fill the cylinder of the cookie press with the dough.
    4. If you don’t have a cookie press, you can use a pastry bag fitted with a 1-M star tip to form the crackers.

    Nutrition

    Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 73mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Calcium: 18mg | Iron: 1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Southern

    • Southern End of Summer Medley
    • Southern Style Potato Salad with a Twist
    • Southern Cornbread Sticks (with Video)
    • Classic Southern Macaroni Salad (With Video)

    Filed Under: Southern

    Reader Interactions

    Comments

    1. MAbe says

      November 22, 2020 at 9:32 am

      These look delicious and so easy to make. I will make them this coming week and will let you know how they turned out.

    2. Barbara says

      December 09, 2020 at 4:40 pm

      Your ingredients say baking powder but your instructions say baking soda. Which is it?

    3. Chula King says

      December 09, 2020 at 5:15 pm

      Yikes – it’s baking powder. Thank you Barbara for pointing that out. I’ve made the correction in the recipe.

      Chula

    4. Jeannette M Lawson says

      October 26, 2021 at 3:33 pm

      I made two batches of these today for an event this evening. One I made was with Manchego cheese the other with Chardonnay Bellavitano and a little dried thyme. This is a fantastic recipe, so easy, so savory delicious and so versatile by adding herbs or seasonings. This is going to be my go-to recipe for the holiday get-togethers this season. Thank you so much for sharing!

    5. Chula King says

      October 26, 2021 at 7:38 pm

      Excellent Jeanette. Your changes sound yummy!

      Chula

    6. Valerie Scott says

      November 21, 2021 at 10:49 am

      These are, without a doubt, the best AND the easiest cheese straws (crackers) I have ever tasted or made. Thank you for so great a recipe. Every single instruction was exactly as you said and worked like a charm. It is on my desktop to make often.

    7. Chula King says

      November 21, 2021 at 12:25 pm

      So glad they turned out for you Valerie!

      Chula

    8. Mary Jones says

      December 02, 2021 at 2:02 pm

      I was SO happy to find this recipe! My mom, long ago passed, always made these at Christmas and so did I. I somehow lost the recipe and found yours. It must have been the same because everyone agreed they were the same as ‘Grannie’s.

    9. Chula King says

      December 02, 2021 at 4:10 pm

      I’m so pleased that you found the recipe!

    10. Tina says

      December 19, 2021 at 11:36 am

      I made these and they were a hot mess. Have the same cookie press as you and they were sticky and would not stick to the parchment paper when I pressed them.

    11. Chula King says

      December 19, 2021 at 1:07 pm

      Tina,

      I’m sorry that this didn’t work out for you. However, based on what you said, there is one definite issue here and a second potential issue.

      First, you shouldn’t have used parchment paper – the dough when pressed won’t properly adhere to parchment paper. Rather, you should have pressed the crackers directly on an ungreased and unlined baking sheet.

      Second, if your dough was sticky, it’s possible that you didn’t add enough flour. I always weigh my ingredients to achieve consistent results. Specifically, for this recipe and others, one cup of flour weighs 5 ounces. For the cheese, one cup of shredded cheese weighs 4 ounces.

      Chula

    12. Julie Edwards says

      December 22, 2021 at 7:48 am

      Can these be made with pre-shredded packaged cheese?

    13. Chula King says

      December 22, 2021 at 9:28 am

      I’ve never made them with pre-shredded packaged cheese, so don’t know for sure if that would work. Sorry.

    14. Tischa Green says

      December 26, 2021 at 3:42 pm

      Can the dough be made in advance and frozen or put in frig for a few days? If yes, then what are the next recommended steps? Thx so much. I am looking forward to making these for New Year’s.

    15. Chula King says

      December 27, 2021 at 10:49 am

      I’ve never refrigerated or frozen the dough, so can’t say for sure that this would work. However, you can refrigerate and/or freeze cookie dough, so I suspect that it would work. If you’re going to use a cookie press, however, the dough would need to come to room temperature.

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