Serve up some fun at lunch by topping a bowl of soup with crispy Homemade Halloween Crackers. It's easy to make these ghosts, witch hats, haunted houses, and pumpkin-shaped crackers this Halloween.
Have you ever made homemade crackers? It's super easy and the best part is that you can cut them into fun shapes for holidays, like Halloween.
You can use regular cookie cutters to cut out shapes or you can use plunger cutters to create crackers that have a design imprinted into them.
To make these homemade Halloween crackers, I used plunger cutters shaped like pumpkins, ghosts, haunted houses, and witch hats. They turned out so cute.
How to make homemade Halloween crackers?
- Make the cracker dough using the recipe below.
- Roll the dough out as thin as possible. You'll get crispier crackers if you cut out thin dough.
- Cut the shapes as close together as possible, so you use as much of this dough as possible. You can re-roll the dough, but the crackers made from that dough will bake up thicker and smaller than the ones baked from the first rolling.
- Poke holes in the crackers, so they bake flat, then bake them until golden brown and crispy.
Tips:
Cut the crackers directly on a silicone mat, then all you need to do is remove the excess dough, transfer the silicone mat to a baking sheet, and pop them in the oven. That way you don't have to lift the dough and stretch it out of shape. The crackers won't spread so they can be really close together.
When they come out of the oven, brush them with melted butter and add some salt then serve with a bowl of hot soup or serve them on a Charcuterie Board along with some Mini Monster Cheese Balls, Olive Aliens, and a Cheese Ball Cauldron.
Halloween Crackers Recipe
- 2 cup flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt, plus more for topping
- 6 tablespoons unsalted butter, cold and cut into small cubes
- 2 tablespoon olive oil
- ⅓ - ⅔ cups cold water
- 3 tablespoons butter melted
-
Preheat oven to 400 degrees Fahrenheit.
-
Combine flour, baking powder, sugar and salt in the bowl of a food processor.
-
Pulse a few times to combine.
-
Add butter and pulse until the butter breaks up into pea size pieces.
-
Add the oil and pulse until well blended.
-
Turn on the food processor and slowly pour the water in through the feed tube.
-
Add just enough water for the dough to form a ball.
-
Remove dough and cut it in half.
-
Roll out on a silicone mat until the dough is as thin as you can get it.
-
Cut the dough using Halloween plunger cutters.
-
Remove the excess dough.
-
Set the silicone mat on a baking sheet.
-
Poke holes in crackers using a toothpick.
-
Bake crackers for 10-12 minutes until golden brown and crispy.
-
Remove pan from oven and immediately brush crackers with melted butter and sprinkle with some salt.
-
Repeat using the other half of the dough.
-
If you want you can re-roll the excess dough and cut more crackers.
-
Serve with soup or add them to a Halloween charcuterie board.
Store these crackers in an airtight container for up to a week. To store them longer, place them in a metal cookie tin. They'll keep for weeks.
This recipe was originally published on October 16, 2015.
Recipe adapted from The Cupcake Project.
- Mini Basketball Cheeseburgers - February 15, 2023
- Snowman Popcorn Bucket - December 24, 2022
- Peanut Butter Popcorn - December 20, 2022
The Partiologist
Absolutely the perfect compliment for the yummy soup!!
Beth
I totally agree! Thanks:)