If you’re craving a snack that’s bursting with sharp, savory flavor and a touch of spice, the Slice and Bake Cheddar Cheese Coins Recipe is about to become your new favorite. These delightful little rounds are crunchy, cheesy, and perfect for sharing (or sneaking a handful when no one is looking). What makes this recipe especially fantastic is how easy it is to prepare, yet it delivers a level of homemade goodness that beats store-bought crackers any day of the week.
Ingredients You’ll Need
Simple, everyday ingredients come together in this recipe, each playing an important role in creating the perfect balance of texture and flavor. From the sharpness of the cheddar cheese to the subtle heat of cayenne, every component is essential for those irresistible Slice and Bake Cheddar Cheese Coins.
- Sharp cheddar cheese (2 cups, 8 ounces): Provides the bold, cheesy flavor that makes these coins unforgettable—ensure it’s at room temperature for easy mixing.
- All-purpose flour (1 1/2 cups): The base of the dough, it gives structure to the coins while keeping them tender.
- Unsalted butter (8 tablespoons, one stick): Softened to room temperature, it adds richness and creates that perfect flaky texture.
- Kosher salt (1/2 teaspoon): Enhances the overall flavor without overpowering the cheddar’s sharpness.
- Cayenne pepper (1/4 teaspoon): Adds a subtle kick; feel free to omit if you prefer mild flavors.
- Ground mustard powder (1/4 teaspoon): A hidden layer of tangy warmth that complements the cheese beautifully.
- Sweet paprika (1/4 teaspoon): Offers a mild smoky note and lovely color to the dough.
- Everything bagel seasoning or sesame seeds: Used for rolling to add an extra crunch and pop of flavor on the outside.
How to Make Slice and Bake Cheddar Cheese Coins Recipe
Step 1: Combine Dry Ingredients and Butter
Start by adding your flour, softened butter, cayenne pepper, paprika, ground mustard, and salt into a medium-sized mixing bowl. Using a stand mixer with the paddle attachment, mix until the butter is thoroughly blended with the dry ingredients. If you don’t have a mixer handy, don’t worry—using your hands works just as well, though it requires a bit more elbow grease.
Step 2: Incorporate the Cheddar Cheese
Next, fold in the sharp cheddar cheese. Continue to mix by hand or with your mixer until the dough begins to come together in a ball. You’ll notice the dough is speckled with chunks of cheese, and it should stick when pressed between your thumb and forefinger. If mixing by hand, this step might take around five minutes, but the effort is well worth it.
Step 3: Shape the Dough into Logs
Divide the dough evenly in half and transfer each half onto a silicone baking mat or lightly floured surface. Knead each portion gently to fully incorporate any crumbly bits. Then, shape each half into a log about 8 inches long and 1.5 inches in diameter. Forming the dough into logs is the key to achieving those perfect coin shapes once sliced.
Step 4: Coat with Seasoning and Chill
Sprinkle your work surface with everything bagel seasoning or sesame seeds, then roll each dough log around until it’s completely coated. This coating adds texture and an inviting burst of flavor after baking. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours to firm up the dough—or freeze for 30 minutes if you’re short on time.
Step 5: Preheat Oven and Slice the Logs
When you’re ready to bake, preheat your oven to 400˚F (205˚C). Using a serrated knife, carefully slice each log into coins slightly less than a quarter-inch thick. Remember, it’s better to err on the thicker side to avoid burning. Each log should yield around 45 coins, and while they don’t need too much space on the baking sheet, allow a little room since they will spread a bit as they bake.
Step 6: Bake and Cool
Lay the sliced coins on a parchment paper-lined rimmed baking sheet and bake for 8 to 10 minutes, keeping a close eye for the edges to just start browning. Once out of the oven, let the cheeses coins cool completely—this step helps them crisp up to perfection so every bite is satisfyingly crunchy.
How to Serve Slice and Bake Cheddar Cheese Coins Recipe
Garnishes
Enhance your cheddar cheese coins with a sprinkle of fresh herbs like finely chopped chives or parsley for a burst of color and freshness. A light brush of melted butter just after baking can add a buttery sheen and help seasoning stick even better.
Side Dishes
These cheese coins are the ultimate snack companion. Pair them with a creamy spinach dip, tangy tomato salsa, or even a smooth avocado spread for a tasty snack platter. They also complement soups and salads beautifully, adding that irresistible crunch.
Creative Ways to Present
Serve your Slice and Bake Cheddar Cheese Coins Recipe stacked on a rustic wooden board surrounded by olives, cured meats, and pickles for an impressive appetizer spread. You can even thread several coins on cocktail skewers interspersed with cherry tomatoes and basil for a fun finger food option at parties.
Make Ahead and Storage
Storing Leftovers
After these cheddar cheese coins are baked and cooled, store them in an airtight container at room temperature. They stay delicious and crispy for about 5 to 7 days, making them a perfect make-ahead snack for the week.
Freezing
If you want to prepare ahead, the dough logs can be frozen wrapped tightly in plastic wrap for up to a month. When ready to bake, thaw in the refrigerator overnight and then proceed with slicing and baking as usual.
Reheating
To bring back the fresh-baked crispiness, reheat leftover cheese coins in a preheated 350˚F oven for about 3-5 minutes. This quick warm-up revitalizes their crunch without making them greasy or soggy.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar imparts a classic tang and depth, feel free to experiment with Gouda, Parmesan, or even a smoked cheese for a unique twist on the Slice and Bake Cheddar Cheese Coins Recipe.
What if I don’t have everything bagel seasoning?
No worries! Sesame seeds alone work wonderfully, or mix your own blend of poppy seeds, dried garlic, dried onion, and coarse salt to mimic everything bagel seasoning at home.
Is there a gluten-free version of this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Just ensure it contains xanthan gum for structure or add it separately to help bind the dough.
How thin should I slice the dough?
Slice the logs into coins slightly less than 1/4 inch thick. Thinner slices risk burning, while thicker coins may bake unevenly, so striking this balance is key to perfect results.
Can I add herbs or spices to the dough?
Sure thing! Fresh or dried herbs like rosemary, thyme, or cracked black pepper can be blended into the dough for extra flavor layers. Keep it subtle to let the cheesy notes remain the star.
Final Thoughts
If you’re looking to impress friends with a snack that’s both simple and sensational, don’t hesitate to dive into this Slice and Bake Cheddar Cheese Coins Recipe. It’s a hands-on baking project that rewards you with crispy, cheesy bites that are impossible to resist. Trust me, once you make these, they’ll quickly become your go-to for every occasion!
PrintSlice and Bake Cheddar Cheese Coins Recipe
These Slice and Bake Cheddar Cheese Coins are crispy, cheesy crackers that are quick to prepare and perfect for snacking. Made with sharp cheddar cheese, seasoned with a hint of cayenne, mustard powder, and paprika, then rolled in everything bagel seasoning or sesame seeds, these crackers have a delightful flavor and satisfying crunch. Ideal for serving at parties or enjoying as an everyday treat, they can be baked in under 20 minutes and stored easily.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 90 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Cheese Dough
- 2 cups (8 ounces) sharp cheddar cheese, shredded (room temperature)
- 1 1/2 cups all-purpose flour, spooned and leveled
- 8 tablespoons (one stick) unsalted butter, softened to room temperature
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (omit if sensitive to spice)
- 1/4 teaspoon ground mustard powder
- 1/4 teaspoon sweet paprika
Topping
- Everything bagel seasoning or sesame seeds, for rolling
Instructions
- Mix Dry Ingredients and Butter: In a medium mixing bowl, combine the all-purpose flour, softened butter, cayenne pepper, paprika, ground mustard, and kosher salt. Use a stand mixer with paddle attachment to incorporate the butter evenly with the dry ingredients. Alternatively, blend using your hands until well combined.
- Add Cheese and Form Dough: Add shredded sharp cheddar cheese to the flour and butter mixture. Mix with the stand mixer or your hands until the dough comes together and forms a cohesive ball speckled with cheese pieces. This may take over 5 minutes if mixing by hand.
- Shape Dough Logs: Divide the dough into two equal portions. On a lightly floured surface or silicone baking mat, knead briefly if necessary to integrate any crumbs. Roll each portion into a log approximately 8 inches (20 cm) long and 1.5 inches (~4 cm) in diameter.
- Coat with Seasoning and Chill: Sprinkle everything bagel seasoning or sesame seeds on your work surface. Roll each dough log in the seasoning until coated. Wrap each log tightly with plastic wrap and refrigerate for 2 hours or freeze for 30 minutes until firm.
- Preheat Oven: Set the oven temperature to 400˚F (205˚C) and allow it to fully heat.
- Slice the Dough Logs: Using a serrated knife, carefully slice the chilled dough logs into thin coins slightly less than 1/4 inch thick. Thicker slices are preferable to avoid burning. Each log yields about 45 crackers.
- Bake the Cheese Coins: Arrange the sliced coins on a parchment-lined rimmed baking sheet, leaving moderate spacing for slight spreading. Bake in the preheated oven for 8 to 10 minutes until the edges just start to brown.
- Cool and Store: Remove the baking sheet from the oven and allow the crackers to cool completely on the sheet for best texture. Store in an airtight container at room temperature for 5 to 7 days to maintain freshness and crispness.
Notes
- Thin crackers bake faster and can burn easily; slice slightly thicker if preferred.
- If sensitive to spice, omit the cayenne pepper for a milder flavor.
- Use room temperature cheddar cheese and butter for easier mixing and better dough consistency.
- Wrappin the dough logs tightly in plastic wrap ensures they chill evenly and maintain shape during slicing.
- These crackers pair well with dips, cheeses, or charcuterie boards.
