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.

Did you make this recipe? Leave a review!
Homemade Goldfish
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5 from 4 votes

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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67 comments on “Goldfish Crackers Made From Scratch”

  1. Claudesays:

    5 stars
    Delicious

    Thanks

  2. Omer Salimsays:

    Such a nice post really like this also enjoy website designing company qatar is a best web designing company

  3. erp software qatarsays:

    5 stars
    nice Goldfish Crackers recipe, i really loved it

  4. Best web design company qatarsays:

    What a great analogy. Goldfish crackers sprinkled with sesame seeds were my favourite party snack when I was a kid.Thank goodness there wasn’t a bag of red Goldfish Crackers, Thanks for sharing.

  5. Kittishsays:

    So I made these with my six year old niece tonight. They turned out incredibly awesome! My niece and one year old nephew ate almost half the batch, and would have eaten more of them if I’d let them. My niece doesn’t like cheese (or thinks she doesn’t). They puffed up a bit more than I expected them to, but that seems to just make it more fun to crunch them. We used small cookie cutters to make them into all kinds of shapes including pumpkins, which tickled my niece to no end.

  6. skin caresays:

    Aw, this was a really good post. Finding the time and actual effort to create a
    superb article… but what can I say… I procrastinate a lot and don’t manage to get anything done.

  7. Jessica S.says:

    I used a hexagonal cutter and they look (before cooking) like oyster crackers. Since mine were closer to 1/4″ thick, rather than 1/8″, they puffed up quite a bit during cooking. Now they’re just tasty cheese nuggets. I used 1/2 Asiago and 1/2 sharp cheddar. My older son LOVES them.

  8. Anonymoussays:

    I am so happy that I can find snacks that don’t contain soy. It is a recent allergy for my child and I am learning how to make snacks, desserts, breads, condiments and well….everything from scratch.

  9. Anonymoussays:

    Okay so I don’t know if it’s going to work but I’m going to try a play dough cutter and see if I can cut out multiple shape at a time you know the 1 that looks like a paint roller fingers crossed hopefully it’ll work :-)

  10. Melissasays:

    These are fantastic! I tried them out and talked about my process of trying them with whole wheat flour here: http://tinkerbean.tumblr.com/post/24629141614/organic-cheddar-crackers

  11. Anonymoussays:

    I would imagine you could use the same recipe for a cheeze-it cracker shape. Use a pizza cutter and run it down the dough. No waste and little effort!

  12. Anonymoussays:

    Glad to find this. My son loves goldfish and cheese nips. I don’t really like them but I buy them for him. Now I am in the process of switching us over to eating unprocessed foods and gluten free to see if it helps his ADHD and Autism and my digestive issues so I was hoping someone might know how to adapt this recipe to make it gluten free?

  13. Anonymoussays:

    What if you don’t have a food processor?

  14. Anonymoussays:

    Thanks so much for the recipe! I was able to substitute some of the ingredients and finally give my daughters with food allergies a safe cracker that is dairy and soy free! Amazing recipe!!

  15. Bullsladysays:

    Not sure if anyone has said it already. Someone needs to make a large cutter that has maybe 24 fish on it and you can cut them all at once.

  16. David, Sara and Nataliesays:

    I have made my own variation of these crackers three times now and thought I’d share. I have found you do not need to put them in a blender or food processor as long as you finely grated the cheese, and they turn out just as well. I use less than half the cheese (3 oz) which is expensive and make up for the loss of flavor by adding a bit of chicken base to the water. I also put a significant amount of garlic and onion powder in it and only a pinch of baking powder to avoid air pockets that brown too quickly. I also throw in some grated parmesan cheese and Italian herbs. I found making them fish shaped to be time consuming and just use a pizza cutter to cut the whole thing into squares in 30 seconds! Thanks for getting me started with cracker making!

  17. Anonymoussays:

    Thank you, greatly appreciate your quick response. Have a great day :)

  18. Stefsays:

    Anon – Yes, tablespoons.

  19. Anonymoussays:

    Please can you confirm for me that ‘4T’ cold unsalted butter…. means 4 tbsp or 2 ounces. Thanks

  20. Anonymoussays:

    I made starfish crackers! Found tiny star cookie cutters in 2 small sizes. My orange cheddar cheese somehow didn’t color the crackers orange, but I don’t really mind that. They’re a bit greasy in the hands but the flavors are great! Thanks for the idea and recipe

  21. Anonymoussays:

    this is how i’m spending my saturday night woohoo! im 20 years old. such a good life :)

  22. Anonymoussays:

    how long do they last?!?!!?

  23. Stefsays:

    Lou – This recipe is specifically for a cheese cracker. You could make fish shapes crackers using whatever flavor recipe that you like though.

  24. Lousays:

    does it have to be cheese? how can i make it to be chocolate or honey graham flavor?

  25. Harmonysays:

    I make these all the time and we all love them! I’m making them now with new tiny Halloween shapes. Something I like that perplexes me is that twice now the white cheddar crackers have gotten orange bubbles when baked. Does anyone know what causes the cheese to change colors?

  26. Stefsays:

    Country – You could try a cookie press. That might be a great idea. Let me know if you do! (Sorry it took a while to get back to you.)

  27. Country Grownsays:

    Hi, I was wondering instead of cutting them all out by hand or cookie cutter. Would a cookie press work?

    Katherene
    I just found this site trying to find homemade Triscuits. Awesome!!!

  28. f/2.8 Mommasays:

    I made these a while back. Excellent recipe! My toddler TOTALLY knew the difference between them and the original. She is so darn picky! We have the same monkey snack cups. LOVE THEM! We also have giraffes and matching plates! Toddler household must haves!

    http://lifeatf2point8.blogspot.com/2011/03/ok-smitten-kitchen-im-starting-to-think.html

  29. Stefsays:

    Renee – They were crunchy!

  30. Reneesays:

    Question: Are these crispy like the Pepperidge version or are they soft and chewy? I have a recipe for cheese crackers that turned out chewy and my daughter loves the crunch factor.

  31. Heather Parksays:

    Omg! These are so good! And easy too! I used about 5 oz. cheddar and 3 oz. parmigiano-reggiano. Just came out of the oven a little bit ago and they are fantastic! Thanks so much for the recipe!

  32. Sonyasays:

    I made these last weekend and they were such a huge hit with us!! Im an american living in the netherlands and they don’t have goldfish crackers like they do back home. These also reminded me of cheese nips! we just loved them. Thank you so much for the recipe that will be used again and again : )

  33. Stefsays:

    Anon – Did you make them already? I’m not really sure how long they would last for. They didn’t last long in my house. But, I imagine they would be fine for at least a week.

  34. Anonymoussays:

    How long can you store the crackers? Could you freeze them? I would like to make them early in the week for my niece’s garden party which is in 1 week.

  35. Michellesays:

    I did the same trick sarah! Funny, I came here to give it to others. We must think alike :) This recipe is amazing. Goldfish are one of my sons favorites but we no longer eat processed foods, so I am thrilled to be able to give them to him. Hubby and I love them too! I cannot make enough. We have a fun variation…I roll out a sheet and cut them into strips. Then I grate some fresh parmesean cheese over them and bake. We use them to dip inot soup. They are so amazingly delish! Thanks again.

  36. marla {family fresh cooking}says:

    Such a great job with these crackers…..so cute!

  37. Stefsays:

    Sara – Thanks for sharing that tip. Good to know!

  38. Sarahsays:

    @Anonymous: I made a second batch by dividing the dough in two, then rolling it into a rectangle on parchment paper and using a pizza cutter to cut into squares. I did not separate the pieces and baked the full rectangle. Everything came out fine. SO much faster. The edges were a little more done than the rest, but not burned. I still have to say that happy kids are worth tiny little annoying cookie cutters! :)

  39. Anonymoussays:

    Did you think about forgoing the cookie cutter part and just cutting little squares. It would be more like all natural Cheez-its, but it would be less laborious. Just a thought.

  40. Sarahsays:

    These are amazing. I have been looking for a “goldfish” cracker recipe that I could alter if I needed. I used a gluten free flour mix (rice flour, potato starch, tapioca flour, xanthan gum) and added 1/2 tsp Old Bay instead of the salt and pepper. My son with Celiac loves them, and the other kids don’t know the difference! It’s true that using the mini fish cutter was time consuming, but totally worth it for picky kids.
    Thanks for sharing this recipe. :)

  41. Juliesays:

    Just made these and they were rather puffy and more like little cheese straws than a cracker. But seriously yummy and definitely moreish!
    I wish I could post pics here, but here’s a link…
    http://www.facebook.com/photo.php?pid=3898252&l=1e4f704336&id=637114489

  42. Wisconsin Motorcycle Accident Lawyersays:

    Great idea. Homemade goldfish sound excellent.

  43. Anonymoussays:

    Made them, loved them! Thanks for the post!

  44. Erinsays:

    I just made these with parmesan cheese instead of cheddar and they are delicious! Thanks for sharing this.

  45. Linda Suesays:

    These sound great! I think I would rather make them using a larger cookie cutter, though. The small fish are cute, but too time consuming for me. Thanks!

  46. cindysays:

    I can’t wait to try this! Also, I love the little monkey bowls. Where did you get them from?

  47. Crepes of Wrathsays:

    I’ve talked to my husband about doing this, but I’ve never really figured out how! Thanks for the recipe!

  48. Victoriasays:

    Great post! I can’t readily find goldfish here in the UK and just LOVE them!! Made these yesterday…cheesy flowers and stars!! so yummy! thanks for sharing!

  49. Flirting with Floursays:

    I can only imagine what it would be like cutting out all those little fish! They look great though! And they’re going in cupcakes?! Can’t wait to see!

  50. ali @ gimme some ovensays:

    Oh my goodness — goldfish are my weakness!!

    But I SO love the idea of a non-processed version, sans preservatives. I’m putting these on my “must-try” list!! :)

  51. HLsays:

    I love Pepperidge Goldfish crackers!!!! Now I can make them at home. Can’t wait to try it!

  52. Amandasays:

    Oooo! This is so awesome! I had no idea how easy it would be to make these! My son has a soybean allergy so I can’t buy him goldfish crackers so I am really excited about this! Thank you! ^^

  53. Memóriasays:

    Your fishies look absolutely perfect!! I’m not a fan of Goldfish, but if I had children, I would really make this for them! What a great recipe. Thanks for sharing.

  54. Hoshi Ayakasays:

    Hooray! (I could only see to step 4 too!) So glad they’re all there now. Can’t wait to try these. My kids are going to squeal!

  55. 52kitchenadventuressays:

    What perfect timing! I just came up with the idea to make cookies with goldfish crackers yesterday. Maybe I’ll even make homemade crackers – what a great idea!

  56. Anonymoussays:

    Yes, I can see all of the steps now…

    Can’t wwait to try these…I was thinking last week that I would rather have an alternative to the store bought goldfish for my daughter…you delivered!!!

  57. Stefsays:

    Anon – Can you tell me if it is working for you now?

  58. Anonymoussays:

    I can only see up to step 4 and then the comments start…

  59. Stefsays:

    Hoshi – You scared me for a minute there. I try not to leave that sort of thing out. It’s right there in step 8.

  60. Hoshi Ayakasays:

    Am I reading something wrong because it seems like the steps in the recipe are incomplete. How long do you bake them? And at what temp?

  61. Stefsays:

    Cookies and Cups – There is no way I could hand cut those! I bought a cookie cutter at Copper Gifts.

  62. cookies and cupssays:

    did you hand-cut those out or have an itty-bitty cutter?
    awesome!

  63. Amandasays:

    These are so cute. I’d like to try some jalapeno cheddar. :) But… the cookie cutting stage might keep me from tackling this recipe until this summer when I have more time.

  64. Kendall A.says:

    riDICulously adorable :)

    good work!

  65. Aprilsays:

    That’s it? It seems too easy too be true. I can’t wait to try this out! Thanks!

  66. A Cup Full of Cakesays:

    These are yummy for adults too!! I have made the same recipe as well and they are soo good!! check out my post on my blog about them
    acupfullofcake.blogspot.com

    Shanna

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