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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!

overhead photo of Homemade Goldfish

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!

overhead photo of Homemade Goldfish on baking sheet before baking

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.

overhead photo of Homemade Goldfish after baking on baking sheet

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.

overhead closeup photo of Homemade Goldfish in bowl

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.

side angled photo of Homemade Goldfish

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.

overhead close up photo of Homemade Goldfish

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.

overhead close up photo of Homemade Goldfish |

Looking for other snack recipes? Here are some oldies, but goodies…

Spicy Ranch Chex Mix

Sweet ‘n’ Savory Roasted Nuts and Pretzels

Buffalo Cheddar Chex Mix

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

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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.



  • 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. the handful.


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.
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    1. Hey Alyssa,
      So sorry, this dough is not going to work in the kitchen aid mixer, you’ll want to use a food processor or a blender should work. I hope you love this recipe! xT

    1. Hi Talia,
      Sure, you could freeze for up to 3 months. I hope you love this recipe, let me know if you give it a try! xT

    1. Hi D’Arcy,
      So sorry, I have never tested this recipe with almond flour, I think you might have better results using a gluten free flour. Let me know how they turn out for you! xT

    1. I wonder if you subbed some or all of the water for vinegar and increased the salt by a 1/4 tsp or so if that would give you the flavor you’re looking for?? I think I might try that, I love salt and vinegar too.

  1. Hi! I combined your recipe with another recipe for making these have hidden veggies, and then went entirely off script. However, they turned out really good!! So I wanted to share my adds in case anyone else is trying to sneak more veggies in… Also because the bell pepper made them SO GOOD.

    1.5 cups of cheese
    1/2 a red bell pepper
    1/2 cup carrot
    2 tbsp butter
    1 tbsp chia seeds
    Used your seasoning recommendations 🙂
    1 – 1 1/4 cup of flour unless dough texture is off then add a bit more as needed.
    Water as needed, but it’s way less I think since the veggies added moisture

    Same baking instructions.