There are some little party bites that never make it to the serving table without a few going missing first, and cheese pennies are surely one of them. This Southern favorite is the sort of old-fashioned nibble that shows up at church suppers, holiday potlucks, and family gatherings, where simple pantry ingredients somehow turn into something mighty memorable. With just cheese, butter, and flour, these buttery crackers bake up crisp, savory, and rich, with that irresistible toasted edge that keeps folks reaching for “just one more.”
Serve these cheese pennies alongside a relish tray, a bowl of spiced pecans, or a crock of soup for an easy lunch spread. They also fit right in on a holiday appetizer table with ham rolls, deviled eggs, and sweet tea, and they are especially good with a little pepper jelly or a swipe of pimento cheese if you want to dress them up.
Southern 3-Ingredient Buttery Cheese Pennies
Servings: About 36 cheese pennies
Ingredients
1 cup salted butter, softened
2 cups freshly shredded sharp cheddar cheese
2 cups all-purpose flour
Directions
1. Preheat the oven to 350°F and line a baking tray with foil or parchment paper.
2. In a mixing bowl, work the softened butter, shredded cheddar, and flour together until a stiff dough forms. If needed, use your hands to finish bringing it together.
3. Roll the dough into a log about 1 1/2 inches thick, then wrap and chill for 20 to 30 minutes so it slices neatly.
4. Slice the dough into thin rounds, about 1/4 inch thick, and arrange them on the prepared tray with a little space between each one.
5. Bake for 12 to 15 minutes, or until the pennies are lightly puffed and golden brown around the edges.
6. Let them cool on the tray for a few minutes to crisp up, then transfer to a serving plate and enjoy warm or at room temperature.
Variations & Tips
For extra sharp flavor: Use extra-sharp cheddar if you like a deeper cheese taste. Freshly shredding the cheese yourself gives the best texture and melts into the dough more evenly than bagged shreds.
For neater slices: If your dough feels soft, chill it a bit longer before slicing. A cold dough log will hold its round shape better and help every penny bake up evenly.
For a crisper finish: Bake until the edges are a rich golden color, then cool them right on the pan for a few minutes. That little rest is what helps them firm up into the tender-crisp bite folks love.
For make-ahead ease: The dough log can be wrapped and refrigerated a day ahead, or frozen for longer keeping. Slice and bake straight from the refrigerator whenever you need a quick snack for company or a holiday table.