Easy Parmesan Basil Crackers

Easy Parmesan Basil Crackers from www.laurenslatest.comSo, I thought about doing another sugary Valentine’s post but decided against it because:

1. I’m thoroughly satisfied with my caramel hershey kisses and couldn’t be damned to lift a finger

2. I’m too tired

3. I’m supposed to be taking it easy–> Pregnancy. Sigh.

4. Next Monday I’m posting a ridiculous recipe involving lots and lots of Girl Scout Cookies 🙂

5. And next Thursday, I’m posting another recipe/craving I’ve had involving sugar. Don’t take your fat pants off until next week, m’kay?

Anyways, yes. Happy Valentine’s Day. Nothing says I love you quite like a fist full of freshly made crackers….or something like that. I made these yesterday and they certainly did not last long! They taste so cheesy and salty and crunchy! I loved them and really loved how handy they were to have on hand for snacking or small lunches! My daughter doesn’t like sandwiches or leftovers for lunch {she is her mothers daughter…} so little lunches made up of a zillion snacks are how we roll. I served these up with cubes of cheddar cheese, salami, apple slices and craisins yesterday. Easy and delish! I only wish I could of eaten that darn salami. #joysofgrowingafetus

This was my first attempt at making crackers and ya know, it really was super simple. Minimal ingredients, minimal mixing and kept my 4 year old entertained for a good 45 minutes! {I gave her a small piece of dough to roll out and cut herself which basically means she can do whatever she wants with it while I finish the recipe….in peace.} Start to finish these probably took an hour, but made two sheets full of small crackers. Probably 12 dozen or so. Overall, these were more than tasty and my family of 3 couldn’t stop eating them. Hooray for crackers 🙂 Here’s how you make them:

Start by measuring out your dry ingredients into a large bowl: flour, salt, pepper and dried basil.IMG_0133

To that, stir in some finely grated parmesan cheese. Use the real parmigianno reggiano pretty pretty please.IMG_0128

Then you can add in some really soft butter and start mooshing it together. You want to stir this in as best as you can. It should look something like this–>IMG_0148

THEN, stir in the cream tablespoon by tablespoon until larger chunks come together and you can form the dough into a non-sticky ball.IMG_0153

Roll this out to be 1/8 to 1/4 inch thick and cut away! We did hearts, stars, flowers and circles.IMG_0161

Poke them a few times with a fork and bake 10-12 minutes until the edges are light brown. Obviously the more brown they get the crispier they become.IMG_0172

Keep them on the baking sheet until they’re cool enough to handle, then serve as you like!

So cute and fun for kids for sure 🙂 Printable is down below. Enjoy, friends!Easy Parmesan Basil Crackers


Easy Parmesan Basil Crackers

Yield: about 12 dozen small crackers

Prep Time:

Cook Time:

Total Time:


  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 3/4 cup finely grated parmesan cheese {use the real stuff, please!}
  • 4 tablespoons softened butter
  • 3 tablespoons heavy cream


  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. In a large bowl, stir together the flour, salt, pepper and basil. Stir in grated cheese. Blend softened butter into dry ingredients until well incorporated {no big lumps}. Stir in heavy cream one tablespoon and a time until larger clumps start coming together. Mixture should come together into a dough ball that isn't sticky. Roll onto lightly floured board to be 1/4-1/8" thick. Cut out into any desired shapes and place on prepared baking sheet. Prick with fork and bake 10-12 minutes or until edges start to brown. Cool crackers on baking sheet and serve.

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  1. Wow. I love how easy these are! And they sure look tasty!

  2. I love homemade crackers. They’re so satisfying. Happy Valentine’s Day to that cute little valentine, and take it easy! xo

  3. This sounds so good! I used cheddar when I made my crackers and used a cookie press to get shapes. I know my son would love this. Going to make some. Thanks I really enjoy your posts

  4. I have not had good look making homemade crackers for some reason. These looks so good and fairly easy. I will have to give these a try!

  5. I recently made crackers for the first time (via a Yes I Want Cake recipe) and they were so good! I couldn’t believe how easy they were. Love that these are totally cheesy…I must experiment with parm next time I make crackers!

  6. These look AWESOME! I was just at playgroup this morning with mamas who were totally over the sugary-sugar craze already- these would be a perfect little savory treat to wrap up and hand out to break up the sweetness of it all- or just eat by the fistful, which, as you say, totally says L-O-V-E! Glad you shared! 🙂

  7. These are adorable Lauren and such a great combination of flavours!

  8. I’ve never made homemade crackers! They look perfectly light and delicious! Perfect with soup this time of year. 🙂

  9. I love these! I’ve never made homemade crackers, but we eat random snack lunches just like you describe and I know these would be a hit. Pinned 🙂

  10. these crackers look great! my OH would far prefer these as a valentines gift than any sweet treat!

  11. I’ve seen recipes for homemade crackers but never made any! Must try soon!

  12. These crackers look perfect Lauren! Love the basil in them too 🙂

  13. Could I substitute milk for the cream? I would be buying a carton of cream for 3tbsp and then chucking the rest 🙁

    • I don’t see why not!! You might have to use 2 tablespoons instead of 3 so the dough isn’t too sticky.

      • Thank you for replying Lauren! I was thinking the same thing (milk sub for cream) and often on other blogs the blogger just ignores this type of question. I’m heading to the kitchen right away to make these! Thanks for posting and answering! 🙂

  14. I’m in awe…making today! Tyvm for sharing… wondering how I can make something similar with raisins & cinnamon sugar for a sweet cracker. A friend of mine is pregnant and craving cinnamon raisin stuff….but wants something different.

  15. This is my favorite feed in facebook. I have never enjoyed cooking or baking, but have done it so much more since I have started following. I am so thankful and appreciate your time….my family does too!

  16. I love this idea, do you think you could use whole wheat flour?

    • I would start with a 50:50 ratio first before going full on whole wheat. Also, you may have to add in more cream to get the mixture to come together when using the ww flour.

  17. I buy the imported parm reggiano and grate it myself on a microplane. I get the same fluffy looking pile that you show. My question is when you need to have a particular measurement, do you just spoon it into the measuring cup? Or tamp it down in the cup like you would brown sugar? Obviously the method will affect the amount of cheese you use in the recipe and I’m never sure how I should do it. Thanks. Love your blog.

    • When I grate it myself into tiny flecks, I do pack it in lightly. If its the grated kind from the store, I don’t bother.

      • Thanks, going to try them tonight.

  18. How far in advance can I made them and how do I store them. I made them they are easy and delecious!!!!!

  19. Made these and they were a hit. I want to make them for a ladies Bible study. How long will they stay fresh, how do I store them?



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