These southern 3-ingredient sharp cheddar pennies are the kind of old-school snack that disappears faster than you expect, especially when there is a game on and people keep wandering back to the tray for “just one more.” They are buttery, savory, and full of sharp cheddar flavor, with that irresistible crisp edge that makes them feel a little like a cross between a cheese straw and a cracker. I love recipes like this because they are simple, budget-friendly, and easy to throw together even on a busy weeknight or right before company shows up.
Serve these warm or at room temperature with a bowl of mixed nuts, pickles, olives, or a simple veggie tray for an easy snack spread. They also pair really well with chili, tomato soup, or pimento cheese for a southern-style appetizer table, and if you are setting out game-day food, they fit right in next to dips, sliders, and wings.
Southern 3-Ingredient Sharp Cheddar Pennies
Servings: 24 to 30 pennies
Ingredients
1 cup salted butter, softened
2 cups freshly shredded sharp cheddar cheese
2 cups all-purpose flour
Directions
1. Preheat your oven to 350°F and line a baking tray with foil or parchment paper. Let the butter soften fully so it mixes easily.
2. In a large bowl, mix the softened butter and shredded cheddar together until well combined. Add the flour and stir or work it in with your hands until a firm dough forms.
3. Divide the dough in half and roll each half into a log about 1 1/2 inches thick. Wrap the logs and chill for at least 30 minutes so they slice cleanly.
4. Slice the chilled dough into thin rounds, about 1/4 inch thick, and place them on the prepared baking tray with a little space between each one.
5. Bake for 14 to 18 minutes, or until the edges are golden brown and slightly crisp. Let them cool on the tray for a few minutes so they firm up before serving.
Variations & Tips
Make-ahead tip: The dough logs can be wrapped tightly and kept in the refrigerator for up to 3 days before slicing and baking, which makes this recipe especially handy for parties or holiday snack boards.
Freezer option: Freeze the dough logs for up to 2 months. When you are ready to bake, let them sit just long enough to slice, then bake straight from cold, adding a minute or two if needed.
Cheese tip: Freshly shredded sharp cheddar gives the best flavor and texture here. Pre-shredded cheese can work in a pinch, but it usually does not melt quite as smoothly because of the coating added to keep the shreds separate.
Easy flavor add-in: If you want to dress them up while keeping the spirit of the recipe, add a pinch of cayenne, a little paprika, or a few finely chopped pecans to the dough for a more classic southern snack feel.
Serving tip: These are best the day they are baked, but leftovers can be stored in an airtight container at room temperature for 2 to 3 days. If they soften, a few minutes in a low oven will crisp them right back up.