Slice 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.
