Parmesan Cream Crackers
Updated Jan. 15, 2026
- Total Time
- 20 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour, more as needed
- ½teaspoon salt
- ½cup finely grated fresh Parmesan cheese
- 4tablespoons unsalted butter
- ¼cup cream or half-and-half, more as needed
- Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional)
Nutritional analysis per serving (4 servings)
308 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about ¼ cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
- Step 2
Roll out dough on a lightly floured surface until ½-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
- Step 3
Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Private Notes
Comments
Borrowed a trick from a different cracker recipe and rolled the dough out with a pasta maker. Worked out great.
Recipe is a definitive test for how evenly an oven heats—I’m guessing Mark Bittman does these in pro-quality convection oven :-)? At 400 degrees in my lesser old electric for the given time, I had burnt edges, uneven browning, center mostly underdone. Corrected by lowering temp to 350, bake for 15-20min on two sheets, switch sheets & rotate every 5 min. Perfect. And, As Wallis Simpson noted “ one can’t be too rich or too thin”—at least if one’s a cracker. Definitely roll out to 1/8”.
I think the 1/2" was an error. I roll to about 1/4" then transfer to the parchment and continue to roll to less than 1/8". That way they are easier to cut with a pizza roller before transferring to my baking sheet.
This is one of my favorite appetizers to make and have done so many times. Delicious with a glass of wine.
Sprinkled pepper on top. Didn’t have a food processor so used a pastry cutter instead. Delish.
I added chopped green olives and it was delicious.
I rolled it out 1/8 or thinner and the center was more like biscuit so I am now trying to recook at 350 per suggestion in the notes. These are yummy though. I also used a Senora Whole Wheat flour from the farmer's market which may have had a bearing. Will be good with my potato leek soup from an olde recipe in The Enchanted Broccoli Forest I've memorized after all these years.