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Southern Cheese Spritz Crackers
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5 from 3 votes

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.
Prep Time3 mins
Cook Time17 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Southern
Servings: 48 crackers
Calories: 36kcal
Author: Chula King


  • Food Processor
  • Cookie Press


  • 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
  • teaspoon cayenne pepper
  • 1 cup (5-ounces) all-purpose flour


  • 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.


  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.


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