Salt Crackers and Salt Cookies
When I need a simple, savory snack that doesn’t rely on eggs or butter, I reach for this Salt Crackers and Salt Cookies recipe. Made with pantry staples and no dairy or eggs, these are light, crisp, and deeply satisfying.
As a chef who often tests recipes for clients with dietary needs, this one is my go-to when someone says, “Make it simple but tasty.”
“Crisp, golden, and full of flavor without the extras. These prove that less is more.”
Why You’ll Love These Crackers and Cookies
Whether you call them savory cookies or bite-sized crackers, these are ultra-adaptable. I love how the dough comes together in minutes and bakes into golden rounds with a satisfying crunch. They’re great with dips, cheese boards, or simply on their own with tea.
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No eggs, no butter: Perfect for dairy-free and egg-free diets.
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Quick prep: Minimal kneading and easy shaping.
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Soft or crispy: Bake longer for crunchier bites, shorter for softer centers.
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Budget-friendly: Only a handful of everyday ingredients.
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Great for snacking: Pairs beautifully with hummus, dips, or a smear of jam.
Step-by-Step Guide to Making Salt Crackers and Salt Cookies
Ingredients
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100 ml lukewarm water
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5 g dry yeast
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1 tsp sugar
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250 g all-purpose flour (about 2 cups)
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1 tsp baking powder
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1 tbsp vegetable oil
Instructions
1. Activate the Yeast
In a small bowl, mix lukewarm water, dry yeast, and sugar.
Let it sit for 5 minutes until frothy — a sign the yeast is active.
2. Mix the Dough
In a large bowl, combine flour and baking powder.
Add the yeast mixture and vegetable oil.
Mix until a soft dough begins to form.
3. Knead for Texture
Transfer to a floured surface.
Knead for 5–7 minutes until smooth and elastic. The dough should spring back slightly when pressed.
4. Shape as You Like
Divide into small balls or logs.
Flatten for crackers, or leave thicker for cookies.
5. Rest Before Baking
Place on a parchment-lined baking sheet.
Cover loosely and let rest at room temperature for 30 minutes.
6. Bake Until Golden
Preheat oven to 180°C (350°F).
Bake for 15–20 minutes, until golden and crisp.
7. Cool and Store
Cool completely on a wire rack.
Store in an airtight container for up to a week.
“Dairy-free and eggless never tasted so crunchy.”
Chef Notes and Practical Tips
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Use lukewarm water: Too hot kills the yeast; too cold slows it down.
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Rest time matters: That 30-minute rest helps the dough relax and rise slightly.
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Thinner = crisper: Roll thin for crunchy crackers.
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Dock with a fork: Prevents puffing in the oven.
Skipping the rest makes the texture dense — always let the dough rest before baking for best results.
Delicious Pairings
These are perfect for dips or spreads, and their neutral flavor complements both sweet and savory toppings:
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Hummus – classic and creamy.
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Vegan cream cheese – with herbs or garlic.
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Nut butters – with honey for a sweet twist.
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Soft cheese & herbs – ricotta or mozzarella with thyme.
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Roasted red pepper dip – smoky and bold.
For a complete snack board, pair these with quick donuts, homemade crepes, or energy bites for a sweet-salty balance.
Creative Variations
Once you’ve made the base dough, try these easy twists:
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Herb crackers: Add 1 tsp each dried rosemary & thyme.
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Sesame crisp: Sprinkle sesame seeds on top before baking.
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Chili salt punch: Press chili flakes & salt onto the surface.
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Cheesy crisp: Add 2 tbsp grated parmesan (non-vegan).
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Garlic-onion twist: Add ½ tsp each of garlic & onion powder.
“One dough, dozens of outcomes — the kind of recipe every home cook needs.”
Spice & Flavor Upgrades
Make each batch unique with pantry spices:
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Smoky paprika – for warmth and color.
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Cumin or caraway – earthy flavor for dips.
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Fennel seeds – aromatic and slightly sweet.
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Black pepper & garlic powder – classic savory blend.
Fun Shapes and Presentation
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Mini hearts: For parties or showers.
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Twisted breadsticks: Roll into ropes and twist.
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Stamped cookies: Use a patterned press.
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Classic rounds: Keep it simple for everyday snacking.
“A simple dough, shaped smartly, turns into a bakery counter centerpiece.”
Sweet & Savory Pairing Ideas
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Sweet: Honey, fig jam, peanut butter, or banana slices.
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Savory: Hummus, tzatziki, garlic yogurt dip.
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Nut toppings: Almond butter with roasted cashews.
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Fruit & cheese: Grapes, dried apricots, mozzarella cubes.
Kid-Friendly Baking
This is a perfect family recipe — safe and simple for kids:
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Let them sprinkle seeds or cheese before baking.
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Use fun cookie cutters for shapes.
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Create mini personal bakes and name their own cookies.
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Decorate with herbs like rosemary sprigs.
Storage Tips
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Airtight container: Keeps them crisp.
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Paper towel layer: Absorbs moisture.
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Avoid refrigeration: Makes them soggy.
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Freeze extra dough: Up to 2 months; thaw before baking.
For humid kitchens, a few grains of rice or silica gel in a mesh bag inside the container helps keep them dry.
When to Serve
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Pre-dinner nibbles: With olive oil or tapenade.
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Tea-time treats: Add to sweet biscuit platters.
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Movie nights: Swap chips for these.
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Holiday boxes: Great alongside shortbread or cheesecake bites.
“Serve it simply, or plate it with flair — these crackers hold their own on any table.”
Smart Swaps & Substitutions
| If You’re Missing | Swap With | Result |
|---|---|---|
| All-purpose flour | Whole wheat flour | Denser, nuttier flavor |
| Dry yeast | Instant yeast | Mix directly into flour |
| Vegetable oil | Sunflower or olive oil | Olive = richer flavor |
| Sugar | Honey or maple syrup | Adds mild sweetness |
| Baking powder | ½ tsp baking soda + ½ tsp lemon juice | Light, tangy texture |
FAQs
Can I make the dough in advance?
Yes. Chill up to 24 hours; bring to room temperature before shaping.
Difference between crackers and cookies?
Crackers are thinner and crispier; cookies are thicker and slightly soft inside.
Can I use instant yeast?
Yes, mix directly into flour.
Gluten-free option?
Use a 1:1 gluten-free blend with xanthan gum.
Can I freeze baked crackers?
Yes, up to 2 months. Reheat 5 minutes at 180°C to crisp again.
How to keep them crispy?
Cool fully and store airtight with a paper towel layer.
Air fryer version?
Bake at 160°C (320°F) for 10–12 minutes, flipping halfway.
Add seeds or herbs?
Absolutely—sesame, thyme, fennel, or nigella all work great.
Best flour?
Plain all-purpose flour. Avoid self-raising flour.
Do I need to rest the dough?
Yes. That 30-minute rest gives better texture and prevents cracks.
