Hooked on Homemade.
Goldfish Crackers were one of my all time favorite snacks as a kid. They were cute, bite-sized, crunchy and salty. I remember eating them by the hand-full, and immediately going back for more. Yes, goldfish crackers are so nostalgic, and years later – my kids love them too. But what we don’t love about these classic crackers are all of the questionable ingredients hidden in them. So today, we are baking life better with a batch of our very own homemade goldfish crackers.
Why I Make It From Scratch
Even though life is “easier” than ever with modern-day conveniences, it’s becoming harder and harder to find snacks that aren’t highly processed. Beneath their cheerful little shapes, goldfish crackers hide a long list of harmful ingredients, including refined seed oils. These ultra-processed additives are known to promote inflammation, disrupt metabolism, and increase the risk of obesity and disease.
That’s why I bake.
These homemade goldfish crackers are made with just five real ingredients -compared to the 22 found in the store-bought version. While they may not taste exactly the same, they serve up something better: a cheesy, buttery flavor that’s wholesome, delicious, and downright hard to stop snacking on.
Our kids deserve better. They deserve real food, made from real ingredients, with hands that love them. So let’s dust the counter, gather our little helpers, and get to baking. 💛
Tools You Will Need
A from-scratch snack that makes a splash.
If these homemade goldfish crackers look intimidating, trust me when I say, they are so easy to make, especially with the help of a food processor. Your kids will want to join in on the fun too, especially with this cute goldfish cookie cutter made to re-create that nostalgic cracker shape!
Homemade Goldfish Crackers
Cheesy, buttery, and kid-approved.
Ingredients
- 8 ounces Sharp Cheddar Cheese, Shredded
- 5 Tablespoons Salted Butter, Cut Into Cubes
- 1 cup Flour
- 1 teaspoon Salt
- 2 Tablespoons Cold Water
- Coarse Kosher Salt for Sprinkling
Instructions
1. Shred the cheddar cheese.
Start by shredding the cheddar cheese. Freshly grated cheese melts and blends better than pre-shredded.
2. Load the food processor.
Add the shredded cheese, cold butter, flour, and salt into the bowl of your food processor.
3. Pulse to crumbly perfection.
Pulse until the mixture resembles coarse sand. This creates the flaky texture we’re after.
4. Add water slowly.
Pulse in cold water, just 1 tablespoon at a time, until the dough begins to hold together.
5. Shape & wrap.
Remove the dough from the processor. Cut it in half and flatten each half into a disc. Wrap each disc tightly in plastic wrap.
6. Chill for better handling.
Refrigerate the dough for 30 minutes. This step helps the dough firm up and roll out smoothly.
7. Roll and cut.
Roll out the chilled dough to about ⅛ inch thick. Use your goldfish cracker cutter to cut out shapes. If you’d like, use a toothpick to make the classic “eye and smile.” Place the crackers on a parchment-lined cookie sheet.
8. Sprinkle with salt.
Sprinkle the homemade goldfish crackers with coarse salt.
9. Bake until golden.
Preheat your oven to 350°F. Bake the crackers for 10 – 15 minutes, or until the edges are lightly golden and crisp.
10. Cool & store.
Let the crackers cool on the pan for a few minutes before transferring them to a wire rack. Once fully cooled, store in an airtight container for up to one week—if they last that long!
Storage & Freezing
Storage:
Once the crackers are fully cooled, store them in an airtight container at room temperature for up to 5–7 days. A glass jar on the counter keeps them fresh and pretty. If they start to lose a bit of their crunch, pop them in a warm oven (about 250°F) for a few minutes to revive that crisp bite.
Freezing:
You can freeze the unbaked dough for later! Simply shape the dough into discs, wrap tightly in plastic, and place in a freezer-safe bag. Freeze for up to 2 months. When you’re ready to bake, thaw the dough overnight in the fridge, then roll, cut, and bake as usual.
Frequently Asked Questions
- Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts and blends more smoothly. Pre-shredded varieties often contain anti-caking agents that can affect the texture. - Can I use a different type of cheese?
Absolutely! Sharp cheddar gives that classic goldfish flavor, but feel free to experiment with white cheddar, Colby Jack, or even Parmesan for a twist. Just be sure it’s a cheese that grates and melts well. - What if I don’t have a goldfish-shaped cutter?
No worries – these taste just as delightful in stars, hearts, or little squares. You can even use the open end of a piping tip or a tiny shot glass for circles. Shape doesn’t change the love baked inside. 🧡 - How do I get that cute smile and eye?
Use a toothpick or a skewer. Just gently poke the eye and draw a tiny curve for the smile before baking. It’s a small detail that makes a big nostalgic difference. - Can kids help make these?
Yes! This is a great recipe for little hands. They can help pulse the dough (with supervision), roll it out, cut shapes, and even add those tiny smiles.
A Note From My Kitchen Table…
I didn’t grow up knowing how to make crackers from scratch. But I did grow up knowing that the best food was made at home, by hand, and with love. And these homemade goldfish crackers don’t come from a box, they came from you. Flour on the counter, cheese under fingernails, and a pan of golden little fish cooling by the window…It’s these small, ordinary things that stitch together the beautiful rhythm of home.
So whether you’re making these for your toddlers, your teenagers, or just for yourself, I hope they bring a little joy to your kitchen, too. We don’t have to do it perfectly. We just have to keep showing up, one homemade snack at a time. 💛
xo, Kate
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