Copycat Ritz Cheese Cracker Sandwiches Recipe
This Copycat Ritz Cheese Cracker Sandwich recipe recreates the beloved classic snack with homemade crispy crackers filled with a smooth, sharp cheddar cheese filling. Perfectly flaky, buttery, and cheesy, these sandwich crackers come together with simple ingredients and a food processor, baked to golden perfection and filled with a luscious cheese mixture. Ideal for snacking or parties, they offer a delicious nostalgic treat made from scratch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 50 sandwich crackers
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Crackers
- 1 ½ cups bread flour
- 2 ½ teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cubed
- ½ cup cold water
- 1 egg, beaten + 1 tablespoon water (for egg wash)
- Salt for topping
Cheese Filling
- 4 ounces sharp cheddar cheese, diced into ½-inch cubes or shredded
- 1 tablespoon whole milk
- 2 teaspoons corn starch
Instructions
- Prepare the dough mixture: Add the bread flour, cold cubed butter, baking powder, sugar, and kosher salt to a food processor and pulse several times until the butter is pea-sized, creating a crumbly texture. If you don’t have a food processor, gently work the dough with your hands or use a pastry cutter until combined but not overly mixed.
- Incorporate water: Add the cold water to the dry mixture and pulse a few more times until just incorporated. Be careful not to overwork the dough to keep the crackers tender.
- Shape and chill dough: Turn the dough out onto a clean surface or baking mat and press it together into a ball. Flatten it into a ½-inch thick rectangle, wrap tightly with plastic wrap, and refrigerate for at least one hour to firm up the dough and develop flavors.
- Preheat oven: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the cheese filling: In a small saucepan over low heat, combine the diced cheddar cheese and whole milk. Stir continuously until the cheese melts. Slowly whisk in the corn starch and cook until the mixture thickens slightly. Transfer this cheese filling to a small bowl and refrigerate to cool completely and firm up.
- Roll and cut crackers: On a lightly floured surface, roll the chilled dough into a rectangle about ⅛-inch thick. Using a 1-inch fluted pastry ring or cookie cutter, cut out rounds and transfer them carefully to the prepared baking sheet, spacing them closely as they do not expand significantly during baking.
- Prepare crackers for baking: Using a fork, pierce each cracker 2-3 times to prevent excessive puffing in the oven. In a small bowl, whisk together the beaten egg and tablespoon of water to make the egg wash. Lightly brush each cracker with the egg wash and sprinkle with a small pinch of salt.
- Bake the crackers: Bake in the preheated oven for about 15 minutes, or until the crackers are crisp and browned lightly on the bottom. Remove from oven and allow to cool completely.
- Prepare cheese filling for piping: Once the cheese mixture has cooled, break it into chunks and pulse in the food processor for about 10 seconds or until smooth and creamy. Transfer to a piping bag or a plastic bag with the tip cut off.
- Assemble sandwiches: Pipe about ½ teaspoon of the cheese filling onto one cracker and sandwich with another cracker on top. Repeat with remaining crackers. Serve and enjoy your homemade Ritz cheese cracker sandwiches!
Notes
- Use cold butter and water to ensure flaky, tender crackers.
- Do not overwork the dough to keep the texture light and crisp.
- If a food processor is unavailable, use a pastry cutter or your hands to combine ingredients.
- The cheese filling should be fully cooled before piping to prevent melting the crackers.
- Store assembled crackers in an airtight container to maintain freshness.
- For variation, try different cheeses like gouda or pepper jack for a unique flavor twist.
