Cheddar Cheese Wafers are a Southern Tradition, usually served during the holidays, at weddings or baby showers.
Light, fluffy cheese crackers with a nice cheddar flavor and a hint of spice!
These cheese cookies pair well with non-alcoholic Tomato Aperitif!
Cheddar cheese wafers are a bit like a shortbread, in that they do not contain eggs. The texture is light and flaky like cheese straws, but I find the wafer shape is easier to make.
I usually make these during the holidays and serve with sausage balls - it's a great savory combination!
Here's what you'll need:
The ingredients for these tasty cheddar cheese wafers are simple! In fact, you probably have all the ingredients in your kitchen right now! Here's what you'll need:
- Cheddar Cheese (use block cheese; grate in food processor)
- Cayenne Pepper
This cheddar wafer recipe calls for only ¼ teaspoon of cayenne pepper. The heat from the cayenne isn't too bold, but if you aren't a fan of a little spicy heat, start with just a pinch of cayenne.
I highly recommend using a block of cheddar and shred it in the food processor or by hand.
Here's how to make it:
The process for making cheddar wafers is pretty easy!
This recipe makes about 26-30 wafers, but again, it depends upon the size of ball you form.
- Bring butter to room temperature; cut into small cubes
- Shred cheese; set aside in separate bowl
- In food processor, combine flour, butter, salt, cayenne and paprika
- Gradually add shredded cheese to flour mixture; pulsing in between handfuls
- Once combined, roll it out onto wax paper; mash and squeeze to soften (it will be very grainy at first)
- Roll into a cylinder shape and allow to sit at room temperature for 30 minutes
- Slice ¼ inch; roll into ball; then flatted with palm
- Bake 13-20 minutes; (depends on your oven; usually between 18 and 20 minutes)
The first time I made these I got so frustrated because the dough kept falling apart!
The secret is to let it sit at room temperature. Once at room temperature, put it on the counter and shape it into a cylinder.
Then, smash it with your hand to soften it.
Form a cylinder shape. Keep smashing and pressing...don't give up! The heat from your hands helps it soften...
Wrap the cylinder shaped wafer dough in wax paper and let sit for 30 minutes.
Then, slice it in ¼ inch slices; form a ball. Using your palm, smash the ball then, use the edge of a straight knife to flatten the top and smooth the edges.
Use the flat side of a big butcher knife to flatten the ball into a wafer shape
Use the edge of the knife to tidy up the shape of the cheddar wafer...move the knife around until all the edges are smooth...
If you've never made any type of shortbread before, expect the mixture to be a bit grainy. The heat from your hands will help the dough soften and help you form a cylinder or ball.
Leave it wrapped in plastic at room temperature for about 30 minutes. This is the secret to the wafer dough.
If it starts to fall apart, do not panic! Just form another ball with the cheese wafer dough and start over.
Remember, these are homemade holiday appetizers and aren't meant to look like designer- gourmet-store-bought-appetizers.
These easy holiday wafers are done when the tops are no longer soft; some ovens, that is 15 minutes, others...18-20 minutes.
If you have a cookie press, you can make pretty designs by using a star-shaped pastry tip!
Store cheddar cheese wafers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended.
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If you make this recipe, please scroll down and leave a rating and comment. I love to hear from you! Thank you!
Cheddar Cheese Wafers
- oil for baking pan
- 1½ cups flour , all-purpose
- 1 stick butter unsalted, room temperature
- 1 lb. sharp cheddar cheese
- ½ teaspoon salt , kosher
- ¼ teaspoon paprika ,smoked
- ¼ teaspoon cayenne pepper
- Preheat oven to 375ºF
- Take butter out of fridge, cut into smaller pieces, and allow to come to room temperature1 stick butter
- Line baking pan with parchment and lightly spray oil on parchment paper; set asideoil for baking pan
- Shred cheese in food processor; pour into separate bowl; set aside1 lb. sharp cheddar cheese
Make the Cheddar Wafers
- In the food processor, add flour, butter, salt, paprika and cayenne (optional); pulse 2-3 times1½ cups flour, 1 stick butter, ½ teaspoon salt, ¼ teaspoon cayenne pepper, ¼ teaspoon paprika
- Add shredded cheddar to flour mixture; a few handfuls at a time
- Put dough on counter and divide into two clumps
- Use the palm of your hand and smash down one section of the dough; keep smashing and pressing until you get something that resembles a cylinder shape
- Place the cylinder shaped dough onto plastic or wax paper and roll it to smooth it out
- Roll dough out onto wax paper; cover and allow to sit for 30 minutes
- Let sit out on the counter for 30 minutes
- Once dough is at room temperature, cut dough into ¼" inch slices, form a ball (from each slice) and flatten the ball with the palm of your hand
- Use a big knife to flatten out the top of the dough and around the edges. Use knife edge to transfer wafer to oiled parchment paper
- Place on middle rack in oven; Bake at 375ºF for 13-15 minutes until browned; depends on oven. Check the tops of the wafers at 13 minutes; if they're not semi-firm, cook another 8-10 minutes. The wafers are done when the tops are semi-firm.
- Allow to rest a bit prior to serving
- The dough will be grainy after you've combined everything; don't worry, just form a cylinder or ball with the dough, wrap it in plastic wrap and allow it to warm up a bit on the counter--about 30 minutes
- Once the dough has warmed, you can either pipe it through a cookie press (to make "straws") or just form balls and flatten them for wavers