These crispy butter crackers are an addictive nibble to pair with a cocktail or a glass of chilled wine, or to add to your cheese board on a lazy summer afternoon.

These buttery crackers get extra richness from the eggs in them, and you'll have trouble stopping at eating just one or two! 

They're so easy to make, and perfect for snacking or to sandwich peanut butter in between. Or pair them with some cheeses and fig jam on your next charcuterie board. 

Ritz Crackers Trivia

Authentic Ritz crackers measure 1.8 inches in diameter and have 7 holes in them, in a 2-3-2 pattern. These holes are called docking holes and let air escape during baking to prevent the crackers from puffing up and rising as they bake.

And legend has it that the scalloped or fluted edges aren't just decorative, the cracker can be used to cut slices of cheese - pizza cutter-style - as you eat. 

Whether or not you believe that is up to you, but I promise you'll love making your own crackers at home!

Homemade Ritz-style Butter Crackers

Makes about 3 dozen crackers.

2 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon kosher salt

12 tablespoons (1 1/2 sticks) butter, cut into 1/2-inch cubes, plus extra for brushing, optional

2 eggs, plus 1 yolk and 1 white, divided

Flaky salt 

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a food processor, pulse the flour, sugar, and Kosher salt to combine. Add the cubed butter and pulse until the butter is incorporated and the mixture looks like wet sand.  

In a small bowl whisk the two eggs plus the extra yolk, then add to the food processor in a slow stream while the motor is running. Process about 30 to 40 seconds, until the dough forms a ball.

On a clean lightly floured surface roll the dough out to a 1/8-inch thickness. Use a scalloped 1 1/2- or 2 -inch cookie or biscuit cutter to cut out the dough rounds. If you don't have one, a round cookie cutter is fine.

Re-roll the scraps and cut out more rounds. Arrange the rounds, evenly spaced, on the prepared baking sheet.

Whisk the egg white in a small bowl, then brush the tops of the crackers. Prick holes in each cracker with the tines of a fork and sprinkle with the flaky salt. 

Bake until the crackers are slightly barely browned, 8 to 10 minutes. Remove on wire racks, brush with additional melted butter, and sprinkle with flaky salt, if desired.

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