Goldfish Crackers Made From Scratch

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Homemade goldfish crackers are incredibly easy to make and taste just like the store-bought kind! The hardest part of making goldfish crackers is cutting them out – and you can skip that part if you don’t care about them looking like fish.

Homemade goldfish in a small yellow ramekin

Little goldfish crackers seem to be the perfect size for little fingers. Thus, they seem to be present whenever and wherever kids are found!

You can make them with your favorite cheddar cheese and the whole process takes under an hour.

Making snack recipes from scratch is so satisfying. Let’s get started!

 

What Tools Do You Need to Make Homemade Goldfish Crackers?

The hardest part of making goldfish crackers, as it turns out, is the time it takes to cut them out.

I highly recommend purchasing a goldfish cookie cutter to use for this project. That being said, nothing is stopping you from making giant goldfish crackers if you so choose!

Or, if you want to make a variation of these for Easter, you can make goldbunnies with a cookie cutter set that includes a rabbit.

Goldfish crackers cut out in the shape of bunnies for Easter

This recipe is adapted from one I found on Country Living.

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Homemade Goldfish Crackers

These simple homemade goldfish crackers take under an hour to make. The hardest part of making them is cutting out the goldfish shapes from the dough!
Course Snack
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 servings
Calories 222kcal
Author Stefani

Ingredients

  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter cold, cut into small pieces
  • 8 ounces cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Instructions

  • Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
  • Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
  • Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
  • Preheat your oven to 350 F.
  • Line 2 baking pans with parchment paper or silicone baking mats and set aside.
  • Roll the dough out to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy. This dough rolled out so easily; you'll wish that you always worked with cheddar!)
  • Cut out as many crackers as possible.
  • Place them 1 inch apart on the prepared baking pans.
  • Bake until golden and crisp, 15 to 20 minutes.

Notes

For an Easter variation, use a bunny-shaped cookie cutter to cut out bunnies instead of goldfish.

Nutrition

Calories: 222kcal | Carbohydrates: 12g | Protein: 9g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 323mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Calcium: 208mg | Iron: 1mg
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