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Better than store-bought homemade Goldfish. Yes, yes, you can make cheesy goldfish crackers at home. It’s way easier than you think. Plus these Goldfish taste so much better than the boxed stuff, so much better…and maybe a bit cheesier too. They’re fun crackers that are extra crunchy, flaky, perfectly salted, and heavy on the (real) cheese). Every bite is roll your eyes back good. These bite-sized crackers are best enjoyed any time of day – warning – they’re rather hard to stop eating. So delicious!
Homemade Goldfish.
Yes, we are making them, and HBH family, I am so excited. These are fun! And delicious.
Of course. It’s probably not a secret at this point, but I’m really having a lot of fun making homemade versions of my favorite childhood foods. Just a couple weeks ago, I made homemade cinnamon toast crunch. Before that, it was homemade frosted brown sugar cinnamon pop tarts. Before those pop tarts I made homemade chocolate fudge pop tarts. And finally, I also made healthy homemade Samoas cookies. So yes, it’s safe to say I love making things “homemade”. And you know what…these Goldfish crackers could possibly be my favorite homemade snack yet.
Well, I take that back. Nothing can beat cinnamon toast crunch for me…that recipe will most likely be my forever favorite. But I think these Goldfish come in second. Because really, who could not love Goldfish crackers? They’re crunchy, cheesy, and perfectly salty too.
You just have to love these!
So, the inspiration…
To be honest, I made these the other week when things were at a heightened stress level for the entire world. Like so many of you, the matters of the world can weigh on me too, but the one thing I find that always brings much-needed happiness and joy? Cooking, baking, and creating new recipes for my family and friends. Food is healing too. I know first hand that stress cooking is a real thing. When I’m stressed or feeling anxious, I cook or bake something for anyone who’s willing to taste test. It’s how I show love, how I show support, and how I cope.
The other thing I tend to fall back on when anxious? Recalling childhood memories…those always make me smile. Enter this Goldfish recipe. I have countless memories eating Goldfish by the handfuls as a kid. My mom would buy either Goldfish or Cheez-It’s, whatever was on sale that week. I’d say eight times out of ten she’d buy the Cheez-It’s because they were always cheaper. But the truth? I had a soft spot for the Goldfish…even though they pretty much taste the same.
Why the soft spot? Ahh, the shape of course! And probably the sole fact that mom would buy them less, so obviously that just made me want them more.
Regardless, I loved Goldfish growing up. My brothers and I would snack on them after school and throughout the summer months. We loved them. So when I had the thought to try my hand at homemade Goldfish, I immediately ordered this cookie cutter. And well, now I have this recipe to share. I’ve been holding onto it for longer than I planned, so I’m overly excited to share.
Here are the steps…
Surprisingly, these are much easier to mix up than you might be thinking. In fact, they’re actually pretty easy. If you’ve made my homemade cinnamon toast crunch, you can certainly make these fun Goldfish crackers too.
First, the shape. If you want a true Goldfish cracker, you’ll need this cookie cutter, which comes in a set of other fish cookie cutters, or one of similar shape and size. You’d could also try this cutter, which is a single goldfish cookie cutter and not apart of a set.
If you don’t want to purchase the cookie cutter or simply just NEED to bake these today (I get that completely), just cut the dough into squares and make “Cheez-It’s” instead. Really, the shape doesn’t matter, it’s all about the cheesy cracker!
Second, the cheese. I used sharp orange cheddar cheese. If you want the true Goldfish look, use orange cheddar. If the color doesn’t matter to you, you can also use white cheddar. I recommend using a cheddar that’s aged and on the drier side. This will bake nicely.
Once you have your shape and your cheese all sorted, it’s time to mix up the dough. I like using the food processor to easily mix the dough and create the flakiest, crunchiest crackers, but you can simply use your hands as well. If you’re using your hands, you’ll want to make sure to finely grate the cheddar cheese instead of using shredded cheddar. This will give you the best consistency.
The dough is a mix of cheese, flour, paprika, onion, and garlic powder, and of course, some butter. It’s SIMPLE.
Once the dough is mixed, it’s time to roll it out, then transfer to a baking sheet, and bake! Yup, these crackers are that simple, quick, and easy to make.
And fun, and well, of course delicious. I mean, they’re cheese crackers, you know. Absolutely nothing not to love.
My little addition to these? A sprinkle of flaky sea salt on top just before baking. No, it’s not what you might find on the classic Goldfish crackers from the box, but it’s so darn good.
So…do they taste like the original?
In my honest opinion, these taste better. They have flavor, real cheese, and yeah, that little addition of flaky sea salt too.
They’re flaky, extra cheesy, and have just the perfect crunch. Truly so good. And I’m warning you now, these are hard to stop eating. It’s the cheese, the crunch, and that last sprinkle of salt. You will not be able to stop…
Which is just fine. You made homemade Goldfish. Eat them all and enjoy every last one.
And with that, I’ll leave you all to it. Hoping these bring a smile to your face today. And as cheesy as this sounds…makes your tastebuds happy too!
Oh and lastly, if you feel generous, bake a double batch and gift these to your neighbor, your friend, or someone who might just enjoy a homemade cracker.
Looking for other snack recipes? Here are some oldies, but goodies…
Sweet ‘n’ Savory Roasted Nuts and Pretzels
Lastly, if you make this homemade Goldfish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Goldfish
Servings: 70 crackers
Calories Per Serving: 36 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups shredded sharp cheddar cheese (about 8 ounces)
- 1 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 6 tablespoons cold salted butter, cut into 1/2 inch pieces
- 1-2 tablespoons cold water
- flaky sea salt (optional)
Instructions
- 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. 2. In a food processor, combine the cheese, flour, paprika, onion powder, garlic powder, and salt. Pulse until the cheese mixes into the flour. Add the butter and pulse until the mix clumps together to form pea-size balls. Add the water, 1 tablespoon at a time, until the dough comes together and forms a ball. 4. Turn the dough out onto a floured surface and form into a ball. Divide the dough in half. Working with one section of dough at a time. Roll the dough as thin as you can, about a 1/4-inch thick. Cut into "goldfish" or cut into 1/2-inch squares. Repeat with the remaining dough.5. Carefully transfer the cut outs to the prepared baking sheet, spacing them a 1/2 inch apart. Sprinkle with flaky sea salt, if desired. 6. Bake 15-16 minutes, until golden. Let cool completely, then store in an airtight container for up to 1 week. Enjoy...by the handful.
Notes
Cookie Cutter: If you want a true Goldfish cracker, you'll need this cookie cutter, which comes in a set of other fish cookie cutters, or one of similar shape and size. You'd could also try this cutter, which is a single goldfish cookie cutter and not apart of a set.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
If you don't have a Food Processor: Grate the cheese into fine shavings instead of shredding it. Then, you can use your fingers to mix the butter with the cheese/flour mix until the butter is pea sized. Slowly drizzle in the cold water as directed.
What’s the best way to store these? I want to ship some for Christmas and wondered what might be the best way to preserve freshness. Thanks!
Hi there! I would store in an airtight container or ziploc! xT
These are fabulous. I used a mix of pepper jack and white cheddar because it’s what we had, and it is baby and adult approved! The perfect cracker. Thank you for sharing!
Hi Courtney,
I appreciate you giving this dish a try and sharing your feedback! Love to hear that it was a winner:) x
Amazing for babies and adults! I used unsalted butter and omitted the salt and made them for my 11 month old as a “non-messy snack.” Had a hard time not eating most of them myself! I’d love to know if they freeze well!
Thanks so much! So glad your baby loved them! xT
Made for my 2 year old grandson with GLUTEN FREE flour due to wheat allergy. He absolutely loved them.
Just some notes: it took a lot of water by the teaspoonful to form a ball. Maybe from the GF flour?
I bought the cutter from Amazon that makes about 5-6 at a time. Oddly if you push the delicate tail out first with a chopstick they come right out.
Lastly the final batch I made even thinner and watched the time and they were closer to store bought.
I bought shredded jalapeño Swiss cheese that will be my next batch for me and hubs.
Thank you thank you!
Hi Dee,
Thanks so much for making these and sharing your feedback!! Yes, the gluten free flour is going to work differently than regular flour:) So glad to hear that they were enjoyed! xT
I LOVE THESE! Since I found out my skin reacts with a rash to factory farmed milk, I have not been able to eat cheese crackers… until now!! I can make them with cheese that doesn’t give me a rash and yes, these are way better than the leading brands… and the fish cookie cutters make them taste even better… but that might be in my head LOL
Hey Heather,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
Delicious!! Just made them
Hey Jari,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
I made them with white cheddar because that’s what I had on hand. I also added chili flakes for a fun spicy kick. They didn’t keep their shape as nicely probably due to the different consistency of the white cheddar, but they were so delicious!
As I’m reading comments, I’m also realizing I forgot to poke the hole. This could also be why they puffed so much haha.
Hey Corrie,
Happy Monday!! 👻 I am so glad this recipe was tasty for you, thanks a lot for trying it out! xT
Hi, can you freeze the dough?
Hi Taylor,
Sure, that would work for you! Please let me know if you have any other questions, I hope you love the recipe! xx
Literally my favorite recipe and I share this with everyone. I did stop spending time making the shaped and just rolled it out, cut with a pizza cutter and then broke it apart after baking to save time lol
Thanks so much! Love to hear that!
Omg, made these today and forgot to poke a hole in them and they fluffed up and we’re basically mini Red Lobster cheddar biscuits! Haha delicious! Maybe I’ll make them the right way next time…
Hi Mia,
LOL oops! Glad they still tasted great! Thanks for making the recipe:) xTieghan
hey Tiegan! An awesome recipe you made! For this goldfish crackers recipe, how would you make it to replicate the flavor blasted version? Please let me know! 🙂
Hi Camille,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) So sorry, I’ve not tested this recipe with plant based products. Have the best week! xxT
How long can you store them for after baking?
Hi Melissa,
Store in an airtight container for up to 1 week. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love them. I am wondering if anyone has tried to freeze the cooked crackers. I’d like to meal prep
Another amazing recipe from you! These are easy to make, so delicious, and everyone loved them!!
Hey there,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
My husband loves the original flavour of goldfish crackers best, and there is a massive shortage of goldfish crackers here in Canada! What would the modifications be to make these without the cheese?
Thank you in advance!
Hi Tracy,
So sorry, I have never tried this recipe without the cheese. Please let me know if you give the recipe a try, I hope you love it! xx
This recipe is so delicious!! I’ve made this 3 times — I personally like them
rolled thin so they “crisp” up more. I love Gold-fish/Cheez-it’s but I’ve read that they use GMO ingredients so it’s great to have a healthier alternative. The one negative is that they tend to go too fast – big hit with my parents, nieces, and nephews!
Hi Kate,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan