These Pimento Cheese Thumbprint Crackers are a delightful Southern-inspired appetizer that combines buttery, crispy homemade crackers with the tangy, creamy goodness of classic pimento cheese. Each cracker features a little indentation pressed right into the center before baking, creating the perfect little nest to hold a dollop of that iconic orange-flecked spread. The result is an irresistible bite-sized treat that’s both elegant enough for entertaining and casual enough for game day snacking. The crackers themselves are wonderfully flaky with just a hint of sharpness from cheddar cheese baked right into the dough, while the pimento cheese topping adds moisture, flavor, and that signature Southern charm. Whether you’re hosting a party, attending a potluck, or just treating yourself to something special, these crackers will disappear from the plate faster than you can make them.
Serving Quantity: 8 servings (about 40 crackers)
Cooking Time: 45 minutes (20 minutes prep, 25 minutes baking and chilling)
Nutritional Information per serving:
1. Calories: 285
2. Protein: 9g
3. Carbohydrates: 18g
4. Fat: 20g
5. Fiber: 1g
6. Sugar: 2g
7. Sodium: 395mg
Ingredients You Need:
For the Crackers:
1. 1.5 cups all-purpose flour
2. 1 cup sharp cheddar cheese, finely shredded
3. 6 tablespoons cold butter, cut into small cubes
4. 1/2 teaspoon salt
5. 1/2 teaspoon garlic powder
6. 1/4 teaspoon cayenne pepper
7. 3 to 4 tablespoons ice water
For the Pimento Cheese:
8. 8 ounces cream cheese, softened
9. 1.5 cups sharp cheddar cheese, finely shredded
10. 1 jar (4 ounces) diced pimentos, drained well
11. 1/4 cup mayonnaise
12. 1/2 teaspoon garlic powder
13. 1/2 teaspoon onion powder
14. 1/4 teaspoon cayenne pepper
15. Salt and pepper to taste
16. Fresh chives for garnish (optional)
Make the Cracker Dough
In a large mixing bowl, whisk together the flour, salt, garlic powder, and cayenne pepper until well combined. Add the cold butter cubes and the finely shredded cheddar cheese. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout. The mixture should look sandy with some larger chunks. This creates the flaky texture in your crackers.
Bring the Dough Together
Sprinkle 3 tablespoons of ice water over the flour mixture. Use a fork to gently mix everything together, pressing the dough against the sides of the bowl. The dough should start to clump together. If it’s still too dry and crumbly, add the remaining tablespoon of water a little at a time. Once the dough holds together when you squeeze a handful, gather it into a ball. Don’t overwork the dough or the crackers will be tough instead of flaky.
Chill the Dough
Flatten the dough into a disk shape and wrap it tightly in plastic wrap. Place it in the refrigerator for at least 15 minutes. This chilling time allows the gluten to relax and makes the dough much easier to roll out. It also helps the butter firm up again, which creates those wonderful flaky layers when baked.
Prepare the Pimento Cheese
While the dough chills, make your pimento cheese filling. In a medium bowl, combine the softened cream cheese and mayonnaise. Use a hand mixer or sturdy spoon to beat them together until smooth and creamy with no lumps. Add the shredded cheddar cheese, drained pimentos, garlic powder, onion powder, cayenne pepper, salt, and pepper. Stir everything together thoroughly until well combined. The mixture should be spreadable but not runny. Taste and adjust the seasoning as needed. Cover and refrigerate until ready to use.
Roll Out the Dough
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll the dough out to about one-eighth inch thickness, working from the center outward and rotating the dough occasionally to maintain an even thickness. The dough should be thin but not so thin that it tears easily.
Cut and Shape the Crackers
Using a small round cookie cutter or the rim of a shot glass, cut circles from the dough. You should get about 40 crackers depending on the size of your cutter. Place the circles on your prepared baking sheets, spacing them about half an inch apart. Gather the dough scraps, press them together gently, roll out again, and cut more crackers until all the dough is used.
Create the Thumbprints
Here’s where the magic happens. Using your thumb or the back of a small measuring spoon, press a shallow indentation into the center of each cracker. Don’t press all the way through, just create a little well that will hold the pimento cheese later. These indentations will puff up slightly during baking but will still create the perfect spot for your topping.
Bake the Crackers
Place the baking sheets in the preheated oven and bake for 12 to 15 minutes. Watch them carefully during the last few minutes. The crackers should be lightly golden around the edges and firm to the touch. They’ll crisp up even more as they cool. The cheese in the dough will be bubbly and slightly browned. Remove from the oven and let the crackers cool completely on the baking sheets. They need to be completely cool before adding the pimento cheese or it will melt and slide off.
Fill and Serve
Once the crackers are completely cool, use a small spoon or piping bag to add a generous dollop of pimento cheese into each thumbprint. You want enough to fill the indentation nicely without it spilling over the edges. If desired, sprinkle with finely chopped fresh chives for a pop of color and fresh flavor. Arrange the filled crackers on a serving platter.
Helpful Tips for Success:
1. Make sure your butter is very cold when making the dough as this creates the flakiest texture in the crackers.
2. The crackers can be baked ahead and stored in an airtight container for up to 5 days before filling them.
3. If the dough becomes too soft while rolling, pop it back in the refrigerator for a few minutes to firm up.
4. Use a high-quality sharp cheddar cheese for the best flavor in both the crackers and the pimento cheese.
5. Drain the pimentos extremely well by pressing them in a fine-mesh strainer or paper towels to remove excess liquid that could make the filling watery.
6. You can pipe the pimento cheese onto the crackers using a piping bag fitted with a star tip for a more elegant presentation.
7. These are best served within a few hours of filling, as the moisture from the pimento cheese can soften the crackers if they sit too long.
8. Add a pinch of smoked paprika to the pimento cheese for a subtle smoky flavor.
9. For spicier crackers, increase the cayenne pepper in both the cracker dough and the pimento cheese.
10. Store any leftover pimento cheese separately in the refrigerator for up to a week and use it on sandwiches, burgers, or as a dip.
11. You can freeze the unbaked cracker dough for up to 3 months and bake them fresh whenever needed.
12. If you don’t have a small round cutter, use squares or any other shape you prefer.
