These star shaped homemade cheese crackers are perfect for the holidays!
Sometimes we want a festive treat that is savory rather than sweet during the holiday season. These Parmesan Cheddar Basil Stars are just the answer for that.
They are more akin to a cookies, than a cracker in texture, but with a wonderful cheesy basil flavor, these are sure to please. A perfect holiday party snack. The original recipe can be found in Southern Living Magazine, or on their website.
Making Parmesan Cheddar Stars
Mix the crumbly dough together.
Roll the dough up into a ball to roll out.
Roll it out, cut and place on parchment lined sheets. Bake, cool and serve.
This are flavorful as they are, but would also go well with Creamy French Onion Dip or my cute Snowman Dip.
Looking for low carb crackers? Try my Cajun Keto Crackers Recipe, Low Carb Cheese Crackers.
Parmesan Cheddar Basil Star Crackers
Ingredients
- 2 ½ cups shredded Cheddar Cheese
- ½ cup butter softened
- 5 tablespoons half-and-half
- 1 teaspoon kosher salt
- 1 ½ cups all-purpose flour
- 1 ½ cups grated Parmesan cheese
- 3 tablespoons finely chopped fresh basil
Instructions
- Preheat oven to 350° and line 2 baking sheets with parchment paper.
- Combine Cheddar cheese, butter, half-and-half, and salt in mixing bowl and beat at medium speed, until well blended.
- Slowly add flour, Parmesan cheese, and basil – mix until soft and evenly blended.
- Turn the dough onto a floured work surface, and divide into 3 equal portions. Roll each out to about ⅛ inch thick.
- Use a star shaped cutter to cut the crackers out. Place 1 inch apart on the parchment lined baking sheets.
- Bake for 11 to 14 minutes or until golden. Then cool wire racks before serving.
Nutrition
Mommy Blogger says
those look amazing! i would love to try making them
Kathleen Kennedy-Leon says
WOW these parmesan cheddar stars look easy to make and would be perfect for Christmas! thanks for sharing the recipe! I'm going to have to try them out!
Jennifer H says
How festive! And they sound really good. I might have to try this recipe. 🙂
Debi says
Oh so yummy. I have to try this. I want to cut them into Christmas shapes and take them to my family dinner.
Courtney says
I have to make these! My daughter will have so much fun making and eating them 🙂
amy says
How far in advance do you think these can be made and still be fresh? And if made in advance, would you store in air-tight container? Refrigerate? or may freeze if a week in advance?
Thanks
Robin Gagnon says
Airtight container. Not sure how long they will actually stay fresh.
Katie says
How many do these make? When you serve them do you serve plain or with a dip or spread? Thanks!!
Robin Gagnon says
Number will depend a lot on size of cutter and if you re-roll unused dough. Can be served either way.
Norma Berrios says
Can these be made the night before?
Robin Gagnon says
yes
Hafiya says
What can I substitute for half and half?
Robin Gagnon says
Light cream or milk would be closest.
Kathy says
I tried these today for a 4th of July party and they were an epic fail. Dough was so soft I chilled it which is probably what went wrong. They didn't maintain shape and were WAY too buttery. Did you use 20 oz of shredded cheese? I bought a 2 lb block and shredded it myself but it was way more than 2.5 cups so I only used part of the block. Maybe that was it? Anyone else have luck?
Robin Gagnon says
Kathy,
It wasn't you. When I converted my recipes to new software a few months ago for some reason the butter quantity on this cracker recipe on this did not update correctly. I found my original post from 2015... and fixed the issue. My apologies.
-Robin
Lynn Rohrbacher says
I posted the same but for some reason my comment does not appear. I also made them the day of July 4th. What a mess. Glad to see the recipe has been coreected.
Robin says
Has any tried with gluten free flour.
Robin Gagnon says
I haven't on this recipe, but I have had good results with the Bob's Red Mill GF flour in other recipes, so I would say odds are good it would work out well.
Barbara Boyanowski says
With gluten free flour, I used 1-1 measurement. I needed to add approximately double the half and half. Be gentle rolling them.
P. Perdue says
So is 1/2 cup of butter correct? What size star cutter did you use to get 36?
Thanks!
Robin Gagnon says
Yes, and a standard sized cutter was used... you can use whatever size you want, just adjust cooking time.
Alexandria says
I'm so excited to try these. Can they be made the day ahead?
Robin Gagnon says
Best same day, but kept in an airtight container they should be good.
Barbara says
I made these for a Fourth of July party - so yummy!
Pauline sangster says
Didn’t have half and half so used yoghurt! Far too much Parmesan I found, made 6 dozen! Really didn’t like them at all.
Sherrie says
I made them and froze them for two weeks; after thawing I put them in the oven to recrisp and they were great!
Mimitha Barneto says
Does this recipe once made stay for few days outside the refrigerator?
Robin Gagnon says
yes in airtight container