Southern cheese pennies are one of those old-school party snacks that somehow disappear faster than anything else on the table. They’re buttery, cheesy, crisp, and just salty enough to keep you reaching for one more. This four-ingredient version keeps things simple for busy days, and it reminds me of the kind of recipe an aunt or neighbor would pull from a handwritten card before a cookout, holiday, or game day spread.
Serve these with sweet tea, lemonade, or a cold sparkling drink for casual gatherings, or add them to a snack board with olives, grapes, pecans, and sliced sausage for a more dressed-up spread. They’re also great alongside tomato soup, pimento cheese, or as a crunchy nibble before barbecue, burgers, or baked ham.
Southern 4-Ingredient Cheese Pennies
Servings: About 48 cheese pennies
Ingredients
2 cups sharp cheddar cheese, freshly shredded
1 cup unsalted butter, softened
2 cups all-purpose flour
1 teaspoon salt
Directions
1. In a large mixing bowl, beat the softened butter until smooth. Add the shredded cheddar, flour, and salt, then mix until a stiff dough forms.
2. Divide the dough in half and shape each portion into a log about 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and chill for at least 1 hour, or until firm.
3. Preheat the oven to 350°F. Line baking sheets with parchment paper. Slice the chilled dough into thin rounds, about 1/4 inch thick, and place them slightly apart on the prepared baking sheets.
4. Bake for 14 to 18 minutes, or until the edges are lightly golden and the centers are set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and crisp up.
Variations & Tips
Sharper Cheese Flavor: Use extra-sharp cheddar for a bolder, tangier bite. Freshly shredding the cheese helps the dough come together better and gives the finished pennies a richer texture.
Make-Ahead Tip: Keep the dough logs wrapped in the refrigerator for up to 3 days before slicing and baking. You can also freeze the logs for longer storage, then slice and bake straight from the freezer, adding a minute or two if needed.
Crispier Texture: Slice the rounds a little thinner if you like a snappier cracker. Just keep an eye on them near the end of baking so the bottoms do not overbrown.
Easy Entertaining Tip: These hold well in an airtight tin once fully cooled, which makes them perfect for cookouts, holiday trays, and lunchbox snacks. If they soften slightly, a few minutes in a low oven will bring back their crunch.