Cookie-Cutter Swiss Cheese Poppy Seed Crackers


Ever since my daughter and I made cookie-cutter cheese crackers, we have had a fun time varying the recipe. Her favorite part is using miniature cookie cutters to shape them, and I enjoy experimenting with different kinds of cheeses and add-ins. For this batch, we used Swiss cheese, a very small amount of granulated sugar, and poppy seeds. These crackers are a healthy, wholesome snack, and the perfect substitution for a toddler begging to make cut-out sugar cookies.

Cookie-Cutter Swiss Cheese Poppy Seed Crackers
Prep time
Cook time
Total time
Serves: 12
  • 4 oz. swiss cheese, shredded & at room temperature
  • 4 Tablespoons butter, at room temperature
  • 1 Tablespoon granulated sugar
  • 1&1/2 teaspoons poppy seeds
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 1 Tablespoon cold water
  1. Preheat oven to 375 degrees. Line a cookie sheet with silpat or parchment paper.
  2. In a small bowl, stir together the shredded swiss cheese, butter, sugar, poppy seeds, salt, and flour. Stir to combine. Add the cold water and stir until mixture comes together into a ball. Work dough and knead with hands to make smooth.
  3. Roll out the cheese dough on a sheet of waxed paper. Dough should be about ⅛" to 1/16" thick. Using cookie cutters, cut into desired shapes. Place on lined cookie sheet, making sure shapes do not touch.
  4. Bake for 15-18 minutes, or until shapes have slightly puffed and edges are golden. (The longer you bake, the crispier they will be. Watch out not to burn though). Let cool on cookie sheet before storing.

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