These are savory cheddar crackers cut into spider shapes for Halloween. The dough is flour, butter and shredded cheddar, seasoned with garlic powder, onion powder and black pepper, and brought together with a little milk. You roll it out about 1/4 inch thick, cut it with a spider-shaped cutter and bake it for 12 to 15 minutes. The recipe makes 12 crackers.
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Prep is 15 minutes and baking is 15, so the whole recipe takes 30 minutes. Chopped parsley and black olives are optional additions to the dough.
What Is in the Dough
The card at the bottom lists the amounts. Notes on each ingredient:
- All-purpose flour (2 cups): the base, which gives the crackers structure and crunch.
- Baking powder (1 teaspoon), salt (1 teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon) and black pepper (1/2 teaspoon): whisked into the flour for the savory seasoning.
- Unsalted butter (1/2 cup, softened): creamed with the cheese for a rich dough.
- Shredded cheddar (1 cup): gives the crackers their cheesy flavor.
- Milk (1/4 cup): binds the dough so it holds its shape in the oven.
- Fresh parsley and black olives (1/4 cup each, chopped, optional): folded in for extra flavor and a speckled look.
Making and Cutting the Dough
Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Gather your bowls, whisk and cutters first so you are not looking for them mid-recipe.
Whisk the flour, baking powder, salt, garlic powder, onion powder and pepper together in a large bowl. In another bowl, cream the softened butter with the cheddar until smooth. Add the dry ingredients gradually and mix until the mixture is crumbly, then stir in the milk until the dough comes together. Fold in the parsley and olives here if you are using them.
Do not overmix, or the crackers turn tough instead of light. If the dough is too sticky, a sprinkle of flour helps.
On a lightly floured surface, roll the dough to about 1/4 inch thick. Cut out shapes with a spider-shaped cutter, or a round one, and set them on the baking sheet. Bake for 12-15 minutes, until the edges are golden brown. Let the crackers cool on the sheet for a few minutes, then move them to a wire rack to cool completely.
Equipment
You need two mixing bowls, a whisk, a rolling pin, a baking sheet and parchment paper. Spider-shaped cutters give the effect, but round cutters work, and so does a glass if you have no cutters at all.
Baking Tips
- Watch the edges: ovens vary. If yours runs hot, you may need to bake for slightly less time. Golden edges are the cue.
- Extra spice: a pinch of cayenne or smoked paprika in the dry ingredients.
Variations
- Spicier: add 1/4 teaspoon of cayenne pepper to the dry ingredients.
- Other cheeses: pepper jack for a zesty flavor, or mozzarella for something milder.
- Herbs: chopped fresh rosemary or thyme in the dough.
- Decorating: draw spooky faces with edible markers, or top a cracker with a dollop of cream cheese and sliced olives to make a spider.
What to Serve with Them
- Guacamole or salsa: for scooping.
- A veggie platter with ranch dressing: bell peppers, cucumbers and cherry tomatoes.
- Sparkling water with lime: a drink that is less sweet than soda.
Nutrition per Cracker
One cracker has about 150 calories, 10 grams of fat (6 grams saturated), 10 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar, 3 grams of protein and 200 milligrams of sodium.
FAQ
Can I make them ahead of time?
Yes. Wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours. Roll it out and cut it when you are ready to bake.
How long do leftover crackers keep?
In an airtight container at room temperature for up to a week. The refrigerator keeps them longer but they may lose some crispness.
Can I freeze the dough?
Yes. Wrap it tightly in plastic wrap and put it in a freezer-safe bag for up to three months. Thaw it in the refrigerator overnight before rolling it out.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Spider Crackers: Uncover the Perfect Recipe Today!
Ingredients
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and black pepper until well combined.
In another bowl, cream the softened butter with the shredded cheddar cheese until smooth.
Gradually add the dry ingredients to the butter and cheese mixture, mixing until crumbly.
Stir in the milk until the dough comes together. If using, fold in the parsley and black olives for added flavor.
On a lightly floured surface, roll out the dough to about 1/4 inch thick.
Use a spider-shaped cookie cutter or a regular round cutter to cut out shapes and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are golden brown.
Allow the crackers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a spicier version, add 1/4 teaspoon of cayenne pepper to the dry ingredients.
Experiment with different cheeses such as pepper jack or mozzarella for varied flavors.
Nutrition
| Serving Size | 1 cracker |
|---|---|
| Calories | 150 calories |
| Sugar Content | 0g |
| Sodium Content | 200mg |
| Fat Content | 10g |
| Saturated Fat Content | 6g |
| Unsaturated Fat Content | 4g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 10g |
| Fiber Content | 0g |
| Protein Content | 3g |
| Cholesterol Content | 30mg |