Dessert

Homemade Goldfish Crackers Recipe

ByRita Bennet January 5, 2026January 5, 2026

Introduction

These homemade goldfish crackers are a delicious and cheesy snack that’s fun to make and perfect for all ages. Crisp, flavorful, and easy to prepare, they offer a fresh alternative to store-bought versions.

A close-up view of a white bowl filled with many small fish-shaped crackers. The crackers are golden orange with a slightly shiny, slightly rough texture, showing some salt crystals on the surface. They cover the bowl evenly without any gaps, and each cracker is distinct with a smooth, rounded body and a notched tail. The bowl sits on a white marbled surface that softly reflects light, giving a clean and fresh feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz sharp cheddar cheese, finely grated
1 cup all purpose flour

1 teaspoon kosher salt
1 teaspoon sugar

1 teaspoon baking powder
1/2 teaspoon paprika

1/2 teaspoon celery salt
1/2 teaspoon onion powder
2 tablespoons unsalted butter, chilled

4-5 tablespoons cold water
Goldfish cookie cutter (optional)

Instructions

Step 1: Finely shred the cheddar cheese using a cheese grater and add it to a food processor. Process until the cheese is very finely chopped to help it incorporate evenly into the dough.

Step 2: Add the flour, kosher salt, sugar, baking powder, paprika, celery salt, and onion powder to the food processor. Pulse several times until the mixture is well combined.
Step 3: Add the chilled butter and 4 tablespoons of cold water. Pulse a few more times to bring the dough together.
Step 4: Transfer the dough to a clean work surface and knead gently until it forms a cohesive ball. If the dough is still crumbly, add additional cold water one teaspoon at a time until it holds together. Divide the dough in half and shape each half into a disc about 1 inch thick. Cover and refrigerate for 30 minutes to 1 hour.

Step 5: Preheat your oven to 350˚F (175˚C) and line two large baking sheets with parchment paper.
Step 6: On a lightly floured surface, roll out each dough disc into a rectangle approximately 9-10 inches by 11 inches, about 1/8 inch thick. Use a goldfish-shaped cookie cutter to cut out crackers and transfer them to the prepared baking sheets. Sprinkle lightly with salt to taste. Gather and re-roll any scraps to cut additional crackers.
Step 7: Bake for 14-16 minutes or until the bottoms of the crackers are lightly browned. Allow the crackers to cool completely on the baking sheets before serving.

Tips & Variations

Use different cheeses like gouda or parmesan for a unique flavor twist.
If you don’t have a goldfish cookie cutter, use any small shape you like or simply cut the dough into small squares.
Make sure the butter and water stay cold throughout to keep the dough flaky and tender.

Storage

Store the cooled goldfish crackers in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze for up to one month. To re-crisp, bake them for a few minutes in a preheated oven at 300˚F (150˚C).

How to Serve

Many small orange fish-shaped crackers are neatly lined up in rows on a white marbled surface, each cracker showing a slightly rough texture with tiny holes to represent eyes and fins. The crackers have a bright, cheesy look with some sprinkled white salt grains scattered lightly between them, creating a simple pattern against the smooth marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a food processor?

Yes, you can grate the cheese finely and mix the dry ingredients in a bowl. Then cut the butter into the mixture with a pastry cutter or fork, and add water gradually until the dough comes together.

What if my dough is too sticky or too dry?

If the dough feels sticky, add a little more flour, a teaspoon at a time. If it is crumbly and doesn’t hold together, add cold water slowly until the right consistency is reached.