Name: Buttery Homemade Ritz Crackers
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (5 oz/142 g) plus 2 tablespoons all-purpose flour; 1 ½ teaspoons baking powder; 1 ½ teaspoons granulated sugar; 1/4 teaspoon salt, plus more for topping; 3 tablespoons (1½ oz/42 g) cold butter, diced; 1 tablespoon vegetable oil; 1/4 cup (2 fl oz/60 ml) water; 1 egg, beaten (for egg wash); 1 tablespoon (1/2 oz/14 g) butter, melted (for brushing); Salt, for sprinkling

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Buttery Homemade Ritz Crackers are a delightfully crisp, golden snack that tastes just like the classic—only better because they’re made from scratch with real butter and pantry staples. These light, flaky crackers are the perfect upgrade for your charcuterie boards, a satisfying snack on their own, or a delicious companion to soups, dips, and spreads.

Why You’ll Love This Recipe

Made with real butter – Rich, savory flavor that beats store-bought.

Crispy and flaky – Perfectly thin, golden crackers with irresistible texture.
Simple pantry ingredients – No preservatives or artificial flavors.

Versatile snack – Great for dips, cheese boards, or snacking solo.
Fun to make – A satisfying baking project with a big payoff.
Customizable – Add herbs, spices, or seeds for your own twist.

Kid-friendly – Loved by adults and kids alike.
Budget-friendly – Makes a big batch from just a few ingredients.

Perfect for gifting – Beautiful in jars or bags for homemade presents.
Long shelf life – Keeps crisp and fresh in an airtight container for days.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup plus 2 tablespoons all-purpose flour
1½ teaspoons baking powder
1½ teaspoons granulated sugar
¼ teaspoon salt, plus more for topping
3 tablespoons cold unsalted butter, diced
1 tablespoon vegetable oil
¼ cup water
1 egg, beaten (for egg wash)
1 tablespoon unsalted butter, melted (for brushing after baking)
Salt, for sprinkling

Directions

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in the butter: Add 3 tablespoons of diced cold butter. Use a pastry cutter or fingers to blend until crumbly.
Add oil and water: Stir in the oil and water until a dough forms. It will be soft and slightly wet but should hold together.

Chill the dough: Wrap the dough tightly and refrigerate for at least 1 hour (up to 2 days).
Preheat oven: Set your oven to 400°F (200°C) and line two baking sheets with parchment paper.
Roll and cut: Work with a quarter of the dough at a time. On a floured surface, roll the dough very thin—about ⅛ inch thick or less. Cut out rounds using a 1½-inch cutter.

Prepare for baking: Place the rounds on the lined baking sheet. Use a toothpick to poke holes in each cracker. Brush lightly with the beaten egg and sprinkle with a pinch of salt.
Bake: Bake for 10 minutes or until puffed and golden brown. Bake one sheet at a time for even results.
Finish with butter: While still warm, brush each cracker with the remaining melted butter.

Cool: Let crackers cool completely on a wire rack. Repeat with remaining dough.

Servings and timing

Servings: About 50 crackers
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

Cheesy Ritz – Add ¼ cup finely grated cheddar or parmesan to the dough.
Herbed crackers – Mix in 1 teaspoon dried rosemary, thyme, or oregano.
Spicy version – Sprinkle with chili flakes or smoked paprika before baking.

Sweet and salty – Add a touch of brown sugar and finish with flaky sea salt.
Everything crackers – Top with an everything bagel seasoning blend.
Mini crackers – Use a smaller cutter for bite-sized snacking.

Gluten-free version – Use a gluten-free flour blend suited for baking.
Vegan option – Replace butter with vegan butter and use plant-based milk for the wash.
Whole wheat option – Substitute half the all-purpose flour with whole wheat flour.

Storage/Reheating

Storage:
Cool completely and store in an airtight container at room temperature for up to 1 week.

Freezing:
Not recommended as the texture may change upon thawing.

Re-crisping:
If the crackers lose some crunch, place them in a 300°F oven for 5–6 minutes.

FAQs

Do I really need to chill the dough?

Yes, chilling helps the dough firm up and makes it easier to roll thinly, which is key to a crisp cracker.

Can I use a different type of flour?

All-purpose is ideal, but you can experiment with a mix of all-purpose and whole wheat for a nuttier flavor.

What if I don’t have a round cutter?

Use a small glass, biscuit cutter, or cut into squares with a knife or pizza cutter.

Can I make these ahead of time?

Yes! You can chill the dough for up to 2 days before rolling and baking.

Why are my crackers not crisp?

They may be too thick or underbaked. Be sure to roll thin and bake until golden and bubbly.

Can I skip the egg wash?

The egg wash helps with browning and helps the salt stick, but you can brush with milk or water as a substitute.

How do I get that signature Ritz flavor?

The buttery flavor comes from real butter and the final post-bake butter brush. Don’t skip that last step!

Are these similar to store-bought Ritz?

Yes, but with a fresher, richer taste and fewer ingredients. They’re homemade perfection.

Can I double the recipe?

Absolutely. This recipe scales easily if you want to make a big batch.

Can kids help make these?

Yes! It’s a fun and easy recipe to roll and cut—great for little hands with supervision.

Conclusion

These Buttery Homemade Ritz Crackers are a crisp, golden bite of nostalgia made from real, simple ingredients. Whether you're building a charcuterie board, planning a party, or just need a crunchy snack, these crackers are a guaranteed hit. They're easy to make, endlessly customizable, and irresistibly delicious. Once you try them homemade, you may never go back to the box!