Some snacks earn a permanent spot on the Southern party table, and cheese pennies are firmly among them. These small, round, buttery cheddar crackers have deep roots in Southern entertaining, where a good cheese straw or savory cracker is never far from the snack tray. Crisp, rich, and satisfyingly snappy, they come together with just four basic ingredients, which makes them as practical for a quick weeknight bake as they are for a holiday spread or a hostess tin.
The dough is simple: sharp cheddar and butter creamed together, then bound with flour and salt into a firm log that slices into thin, tidy rounds. A short chill is the only real waiting involved, and once baked, these little crackers turn golden at the edges with a satisfying crunch all the way through. This guide covers the complete recipe, why each ingredient matters, the details that keep the slices neat and the texture crisp, and plenty of ideas for variations, storage, and serving.
What Are Cheese Pennies?
Cheese pennies are a classic Southern cocktail nibble, small, coin-shaped cheddar crackers made from a rolled and sliced dough, similar in spirit to icebox cookies but savory instead of sweet. The name comes from their shape and size, thin, round discs about the size of a large coin, which bake up crisp and golden with a rich, cheesy bite.
They belong to the same family of Southern entertaining staples as cheese straws and cheese wafers, all built on the same foundational combination of sharp cheddar, butter, and flour. What sets cheese pennies apart is their icebox-cookie method: the dough is shaped into a log, chilled until firm, then sliced into rounds, which makes them easy to portion evenly and convenient to prepare well ahead of time.
Why You’ll Love This Recipe
- Only four ingredients. Cheddar, butter, flour, and salt are all you need.
- Make-ahead friendly. The dough logs can be chilled or frozen well in advance.
- Perfectly portioned. Slicing from a log gives you neat, evenly sized crackers every time.
- Rich, cheesy flavor. Sharp cheddar gives these crackers real character.
- Crisp, buttery texture. A satisfying snap in every bite.
- Great for entertaining. Ideal for holidays, showers, potlucks, and cocktail parties.
- Travels well. Sturdy enough for picnics, tailgates, and church suppers.
- A generous yield. One batch makes about 48 crackers, plenty for a crowd.
Ingredients You’ll Need
The short ingredient list means every item plays an important role.
Sharp Cheddar Cheese
You need 2 cups of sharp cheddar cheese, freshly grated. Cheddar is the star of this recipe, so a good, flavorful sharp cheddar makes a real difference. Freshly grating it from a block, rather than using pre-shredded cheese, gives a smoother dough and a cleaner, crisper bite, since pre-shredded cheese contains anti-caking agents that can make the dough slightly drier.
Unsalted Butter
You need 1 cup of unsalted butter, softened. Butter creates the rich, tender crumb and helps the dough hold together while giving the baked crackers their characteristic buttery snap. Using unsalted butter lets the natural saltiness of the cheddar shine without the dough tasting oversalted.
All-Purpose Flour
You need 2 cups of all-purpose flour. Flour provides the structure that turns the creamed butter and cheese into a firm, sliceable dough.
Salt
You need 1 teaspoon of salt. Salt rounds out and sharpens the flavor of the cheese and butter.
Equipment
- A large mixing bowl
- An electric mixer or a sturdy spoon
- Plastic wrap, for shaping and chilling the dough logs
- A sharp knife, for slicing
- Two baking sheets
- Parchment paper
- A wire cooling rack
How to Make Southern Cheese Pennies, Step by Step
Step 1: Cream the Butter and Cheese
In a large mixing bowl, cream the softened butter and freshly grated cheddar together until well combined and smooth. Take your time with this step, since a thoroughly blended butter and cheese mixture is the foundation for a dough that slices cleanly and bakes evenly.
Step 2: Add the Flour and Salt
Add the flour and salt to the butter and cheese mixture, mixing until a firm dough forms. If the dough seems difficult to bring together with a spoon or mixer toward the end, use your hands to finish gathering it, being careful not to overwork it in the process.
Step 3: Shape the Dough into Logs
Divide the dough in half. Roll each half into a log about 1½ inches in diameter, working on a lightly floured surface or a sheet of plastic wrap if the dough feels sticky.
Wrap the logs tightly in plastic wrap and chill for at least 1 hour, or until very firm. A well-chilled log is essential for neat, even slices, so don’t rush this step.
Step 4: Preheat the Oven and Slice the Dough
Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the chilled dough into thin rounds, about ¼ inch thick, using a sharp knife. Arrange the slices on the prepared baking sheets with a little space between each one, since they will spread slightly as they bake.
Step 5: Bake
Bake for 12 to 15 minutes, until the edges are lightly browned and the crackers are crisp. Keep an eye on them toward the end, since thin crackers like these can go from perfectly golden to overly browned fairly quickly.
Step 6: Cool
Let the cheese pennies cool on the baking sheet for a few minutes, which allows them to firm up enough to move without breaking. Then transfer them to a wire rack to cool completely. That final cooling period on the rack is what locks in their crisp, snappy texture.
Recipe Card
Southern 4-Ingredient Cheese Pennies
- Yield: about 48 cheese pennies
- Prep time: 20 minutes, plus at least 1 hour chilling
- Cook time: 12 to 15 minutes
- Course: Appetizer, snack
- Cuisine: Southern American
Ingredients
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Cream the softened butter and grated cheddar together in a large bowl until smooth.
- Add the flour and salt, mixing until a firm dough forms.
- Divide the dough in half and roll each half into a log about 1½ inches in diameter. Wrap tightly and chill at least 1 hour, until very firm.
- Preheat the oven to 350°F and line baking sheets with parchment paper. Slice the chilled dough into ¼-inch-thick rounds and arrange with space between each piece.
- Bake 12 to 15 minutes, until the edges are lightly browned and the crackers are crisp.
- Cool a few minutes on the pan, then transfer to a rack to cool completely.
Tips for the Best Cheese Pennies
Use Freshly Grated Cheese
Pre-shredded cheese contains anti-caking agents that can make the dough a bit drier and the texture less delicate. Freshly grated sharp cheddar gives the best flavor and the cleanest snap.
Chill the Dough Thoroughly
A well-chilled dough log is the secret to tidy, round crackers. If the dough softens while you’re slicing, return it to the refrigerator for 15 to 20 minutes before continuing.
Slice with a Sharp Knife
A sharp knife gives clean, even rounds without dragging or flattening the dough. Rotate the log occasionally as you slice to help keep it round rather than developing a flat edge.
Keep the Rounds an Even Thickness
Consistent ¼-inch slices bake more evenly, so all the crackers finish at the same time.
Watch the Bake Closely
These thin crackers can brown quickly in the last few minutes. Check at the 12-minute mark and adjust from there.
Let Them Cool Completely Before Storing
Cooling fully on a wire rack is what gives cheese pennies their final crisp texture. Storing them while still warm can trap steam and soften them.
Troubleshooting Common Problems
My Dough Is Too Soft to Slice Neatly
The dough likely wasn’t chilled long enough, or your kitchen is warm. Return it to the refrigerator for another 20 to 30 minutes before slicing.
My Crackers Spread Too Much in the Oven
The dough may have softened too much before baking. Chill the sliced rounds on the baking sheet for 10 minutes before putting them in the oven if this happens.
My Crackers Turned Out Soft Instead of Crisp
They may not have cooled long enough on the rack, or they were sliced a bit too thick. Let them cool completely before storing, and aim for a consistent ¼-inch thickness next time.
My Dough Feels Crumbly and Won’t Come Together
Use your hands at the end to gently gather and press the dough together. If it’s still too dry, a teaspoon of softened butter can help bring it together.
My Crackers Tasted Bland
Use an extra-sharp or aged cheddar for a more pronounced cheese flavor, and make sure you’re using a full 2 cups, well packed.
Variations to Try
Add a Little Heat
For a more cocktail-party style cheese penny, add a pinch of cayenne pepper or a few dashes of hot sauce to the dough. It shifts the flavor slightly while keeping the spirit of the original recipe intact.
Herbed Cheese Pennies
Mix in a teaspoon of dried herbs, such as thyme or rosemary, for a fragrant, savory twist.
Garlic Cheese Pennies
Add a pinch of garlic powder to the dough for extra savory depth.
Pecan Cheese Pennies
Press a small pecan half into the center of each round before baking for a classic Southern touch and a bit of extra crunch.
Extra Sharp Version
Use an extra-sharp or aged cheddar for a bolder, more pronounced cheese flavor.
Smaller or Larger Rounds
Adjust the diameter of the dough log to make smaller, more delicate crackers or slightly larger ones, adjusting the baking time as needed.
What to Serve With Cheese Pennies
These crackers shine on a party spread.
Party Pairings
- Spiced pecans
- Marinated olives
- Sliced ham
- Fresh grapes
- A cheese board
Soups and Light Meals
- A bowl of tomato soup, for dipping
- A crisp green salad
Drinks
Sweet tea, lemonade, bourbon cocktails, or a dry sparkling wine all make a classic contrast to the salty richness of these crackers.
Make-Ahead, Storage, and Freezing
Make ahead: The dough logs can be made and chilled up to a few days in advance, tightly wrapped in the refrigerator, ready to slice and bake whenever you need fresh crackers.
Freezing the dough: The dough logs freeze very well. Wrap them tightly, freeze for up to 2 months, and slice and bake directly from the refrigerator after thawing slightly. This makes them especially convenient for holiday baking, since you can prepare the dough well ahead of time.
Storing baked crackers: Once fully cool, keep the cheese pennies in an airtight tin or container at room temperature for several days. If they soften a bit over time, a few minutes in a low oven will bring back their crunch.
Frequently Asked Questions
Can I use pre-shredded cheese?
It works in a pinch, but freshly grated cheese from a block gives a better texture and a cleaner snap, since pre-shredded cheese contains anti-caking coatings that can affect the dough.
How thick should I slice the dough?
About ¼ inch thick is ideal for the classic crisp texture. Thicker slices will bake up softer and may need extra time in the oven.
Can I freeze the dough?
Yes. The dough logs freeze well for up to 2 months. Let them thaw slightly in the refrigerator before slicing and baking.
Why did my dough spread too much while baking?
The dough was likely too warm when it went into the oven. Chill the sliced rounds briefly before baking if your kitchen is warm.
Can I make these ahead of a party?
Yes. Baked cheese pennies keep well in an airtight container for several days, and the dough itself can be made and chilled or frozen well in advance.
How do I get the crispiest possible crackers?
Slice them evenly, watch the bake time closely, and let them cool completely on a wire rack before storing.
Allergen Note
This recipe contains milk (from the cheese and butter) and gluten (from the flour). Always check ingredient labels if you are serving guests with dietary restrictions.
