These Parmesan Rosemary Crackers are a must-make for gatherings, family dinners, gifts for loved ones, and snack time! These herby crackers are simple and easy to make, especially since you only need five ingredients. They’re buttery, crunchy, and packed with flavor.
These parmesan rosemary crackers are great for the holiday season. You can easily shape these homemade crackers with holiday cookie cutters for a fun activity with kids. These crackers are versatile, as you can use nearly any fresh herbs and cheese on hand to flavor them.
If you have leftover fresh rosemary from making this parmesan rosemary crackers recipe, consider making the following dishes: Easy Brown Gravy or Dutch Oven Turkey Breast with Vegetables.
Table of Contents
Why You’ll Love This Recipe
- Easy – This yummy recipe for parmesan rosemary crackers only requires a few steps.
- Flavorful – Made with rosemary butter, these crackers are uber tasty.
- Herby – Rosemary helps create delicious, aromatic crackers.
- Buttery – Using rosemary butter makes this recipe decadent.
- Quick – These crackers are ready in about 45 minutes (including prep time).
- A fun activity or holiday gift – Gather the kids and make these tasty crackers for a fun family activity. Once made, you can give them to loved ones as holiday gifts.
Ingredients & Substitutions
- Rosemary butter: I used Danish Creamery’s rosemary salt butter for these parmesan rosemary crackers. You can also use plain salted butter and 1-2 Tablespoons finely chopped fresh rosemary or 1-2 teaspoons dried rosemary if your store doesn’t sell already prepared herb butter.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Homemade Parmesan Rosemary Crackers
Quick Overview
- Pulse ingredients.
- Shape/roll/cut dough.
- Bake.
Step by Step Instructions
Ensure you use cold butter when making these crackers.
Step 1: In a food processor, pulse the parmesan, flour, and butter until it resembles sand.
Step 2: Slowly pour in one tablespoon of water at a time while pulsing the dough. The dough should begin to clump together in a ball. Add another 1/2 Tablespoon if needed. Do not add too much water, or the crackers will be soft, and the dough will be too sticky.
Step 3: Using your hands shape the dough into a disk that is about 1 inch thick. Wrap the disk in plastic wrap tightly. Freeze for 30-40 minutes or refrigerate for 3-4 hours.
Step 4: After the dough has chilled, preheat the oven to 300 degrees. Lightly flour a clean surface and rolling pin. Unwrap the dough and flour each side.
Do not pull the baked crackers off the sheets until they are cool to avoid cracking them.
Step 5: Roll out the dough so it is rectangular in shape and about 1/16 inch thick. It doesn’t have to be perfect. The thinner the crackers are the crunchier they will be.
Step 6: Using a sharp knife or pizza cutter, cut the rolled dough into 1.5-inch squares. Sprinkle with flaky salt and rosemary if desired. Gently press the toppings into the dough so they stick.
Step 7: Line two baking sheets with parchment paper. Transfer the crackers to the lined baking sheets.
Step 8: Bake the crackers for 25-30 minutes, rotating the sheets about halfway through. The longer you bake them, the crunchier they will be. Let cool completely on the baking sheet before serving. Store in an airtight container for 3-4 days.
Recipe Serving Suggestions
Garnish these delicious parmesan rosemary crackers with garlic powder, spice mixtures, or sesame seeds before serving them.
I love pairing these easy parmesan rosemary crackers with flavorful dips for a fun snack. Here are a few ideas:
- Hot Crab Spinach Artichoke Dip
- Hot Elote Dip
- Air Fryer Buffalo Chicken Dip
- Air Fryer Spinach Dip
- Baked Feta Dip with Tomatoes
Expert Tips
- Use a food processor. Using a food processor to create the cracker dough will help cut down on the recipe time. You can also make it without a food processor, but expect to spend longer mixing the dry ingredients and butter.
- Do not add too much water. Adding too much water to these rosemary parmesan crackers can lead to soggy crackers or crackers that flatten as they bake. It will also cause the dough to be overly sticky and hard to work with.
- Chill the dough. This step is essential, as it helps the dough (and crackers) hold up better while they bake. Chilling the dough also allows the flavors to meld together, creating even more flavorful crackers.
- Roll the crackers out thin enough. You’ll be left with soft crackers if you don’t roll out the dough for these parmesan rosemary crackers thin enough. The dough must be thin enough to become crunchy in the oven.
Additions & Variations
- Make ahead: These crackers are a great make-ahead recipe, as the uncooked dough can sit in the fridge for 1-2 days before shaping and baking it. Consider making the dough a few days before your event. Then, cut and bake them until golden brown the day of the event (or when you plan on serving them) so they’re fresh and crispy.
- Use other herbs: If you can find butter at the store (or have other fresh/dried herbs at home), you can swap out rosemary for herbs of your choice. Oregano, tarragon, and thyme can all work in the crackers.
- Add a spice mixture: Once the crackers are out of the oven and cooled, toss them in a spice mixture to boost flavor. Consider tossing them with an option like ranch seasoning.
- Include other cheese: If you forgot to grab parmesan cheese, you can use other freshly grated cheese. Try adding cheddar or gouda cheese to the parmesan rosemary crackers.
Recipe FAQs
Many types of cheese pair well with parmesan rosemary crackers. If you want a more elegant pairing, consider serving them with a tangy cheese option like goat cheese. These crackers also go well with gouda and mozzarella.
Yes, cheddar does go well with rosemary. The sharp bite of cheddar offers a bold flavor against the herby crackers.
It’s easiest to arrange a cheese and cracker board by starting with the largest items and working your way to the smallest. First, add the bowls (for dips, olives, pretzels, etc.) and fill them up. Then, add the cheese around the bowls. Next is the meat, bread, and crackers. Finish by adding fruit to any open areas.
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Parmesan Rosemary Crackers
Ingredients
- 6 ounces 2 cups parmigiano reggiano
- 3/4 cup all purpose flour
- 4 Tablespoons rosemary butter*
- 2 Tablespoons cold water
- flaky salt & rosemary, optional for topping
Instructions
- In a food processor, pulse the parmesan, flour, and butter until it resembles sand.6 ounces 2 cups parmigiano reggiano, 3/4 cup all purpose flour, 4 Tablespoons rosemary butter*
- Slowly pour in one tablespoon of water at a time while pulsing the dough. The dough should begin to clump together in a ball. Add another 1/2 Tablespoon if needed. Do not add too much water, or the crackers will be soft, and the dough will be too sticky.2 Tablespoons cold water
- Using your hands shape the dough into a disk that is about 1 inch thick. Wrap the disk in plastic wrap tightly. Freeze for 30-40 minutes or refrigerate for 3-4 hours.
- After the dough has chilled, preheat the oven to 300 degrees. Lightly flour a clean surface and rolling pin. Unwrap the dough and flour each side.
- Roll out the dough so it is rectangular in shape and about 1/16 inch thick. It doesn’t have to be perfect. The thinner the crackers are the crunchier they will be.
- Using a sharp knife or pizza cutter, cut the rolled dough into 1.5-inch squares. Sprinkle with flaky salt and rosemary if desired. Gently press the toppings into the dough so they stick.flaky salt & rosemary, optional for topping
- Line two baking sheets with parchment paper. Transfer the crackers to the lined baking sheets.
- Bake the crackers for 25-30 minutes, rotating the sheets about halfway through. The longer you bake them, the crunchier they will be. Let cool completely on the baking sheet before serving. Store in an airtight container for 3-4 days.
Notes
- Rosemary butter: I used Danish Creamery’s rosemary salt butter for these parmesan rosemary crackers. You can also use plain salted butter and 1-2 Tablespoons finely chopped fresh rosemary or 1-2 teaspoons dried rosemary if your store doesn’t sell already prepared herb butter.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use a food processor. Using a food processor to create the cracker dough will help cut down on the recipe time. You can also make it without a food processor, but expect to spend longer mixing the dry ingredients and butter.
- Do not add too much water. Adding too much water to these rosemary parmesan crackers can lead to soggy crackers or crackers that flatten as they bake. It will also cause the dough to be overly sticky and hard to work with.
- Chill the dough. This step is essential, as it helps the dough (and crackers) hold up better while they bake. Chilling the dough also allows the flavors to meld together, creating even more flavorful crackers.
- Roll the crackers out thin enough. You’ll be left with soft crackers if you don’t roll out the dough for these parmesan rosemary crackers thin enough. The dough must be thin enough to become crunchy in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
