White Cheddar Bunny Crackers

White Cheddar Bunny Crackers

Celine of Celine's Eats delights with another savory recipe using cookie cutters. We love these snackable cracker treats that are practically cousins of the cookie! 


The first day of spring just passed and now it’s already Easter! I decided to make these cute Easter-inspired Cheddar Crackers using CookieCutterKingdom's Bunny Cookie Cutter. I’m always snacking throughout the day so I love having these flaky, flavorful crackers on hand to tie me over to my next meal. To spice things up a bit, I added chili spices to half of the crackers, which made them even more addicting!
These are perfect for having kids help out in the kitchen and both kids and adults are sure to enjoy these delicious and fun crackers! Feel free to experiment with various spices, herbs, and cheeses and share your favorite combinations below!


White Cheddar Crackers
Yield: 160 crackers
What you need:
 -CookieCutterKingdom 2-inch Bunny Cookie Cutter
Cheddar crackers:
-4 tbsp (1/2 stick) unsalted butter, room temperature
-8 oz sharp cheddar cheese (yellow or white both work), finely grated
-½ tsp salt
-¼ tsp coarsely ground black pepper
-1 cup unbleached all-purpose flour
-2 tbsp ice water
Chili Spices (enough for half of cracker dough):
-1/8 tsp garlic powder
-½ tsp chili powder
-1/8 tsp smoked paprika
-Several pinches of ground cayenne pepper

In bowl of stand mixer fitted with paddle attachment, beat together butter, cheese, salt, and pepper. With mixer running on low, gradually add flour. Mixture will be dry and crumbly. Beat in two tablespoons of cold water, one at a time, until mixture forms a ball. If mixture is too dry, add one teaspoon of water to bring dough together. It should be moist but not wet.
Combine chili spices together in small bowl. Divide dough in half and add chili spices to one half of dough. Knead spices into the dough, with streaks of seasoning running throughout. Wrap each half of dough with plastic wrap and refrigerate for at least 30 minutes, although one hour is preferred.
Preheat oven to 375°F and line two baking sheets with parchment paper.
On lightly floured surface, roll dough so it is about 1/8-inch thick. Use bunny cutter to cut out crackers and place on prepared baking sheets. Crackers won’t expand much in oven so they can be placed close together.

Bake for 13-15 minutes, or until golden brown and crisp. Cool completely on wire rack. Store crackers in airtight container for two to three days.
Celine's Eats 

Adapted from Joy the Baker
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.