Copycat Ritz Crackers

Copycat Ritz Crackers


  • Ingredients:
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • tsp kosher or sea salt divided
  • 6 tbsp salted butter cold
  • 2 tbsp vegetable or canola oil
  • cup cold water
  • 3 tbsp butter melted (for brushing on top)


  • Directions:
  • In the bowl of a food processor (or mixing bowl) place the flour, sugar, baking powder, and ½ tsp salt and pulse to combine (or cut in with pastry cutter, or pulse on and off using beater blade in a stand mixer).
  • Add cold pieces of butter and pulse until butter is cut into small pieces.
  • Add vegetable or canola oil and pulse again to combine.
  • Slowly add water until the mixture comes together. It will almost look like a thick buttercream frosting (it will be sticky and too wet looking).
  • Remove the dough and place it on a sheet of plastic wrap. Wrap it well and refrigerate it for at least two hours, but up to 3 days.
  • Preheat the oven to 400° F.
  • Roll out the dough on a lightly floured surface to about ⅛-inch thick. Cut out with a small 1½-2 inch fluted biscuit cutter and place on parchment-lined baking sheets about 2 inches apart.
  • Refrigerate for 30 minutes.
  • Using the blunt end of a wooden skewer (or other similar object), poke several holes in the tops of each cracker.
  • Bake for 15-20 minutes, or until crackers are evenly browned and crisp. They will crisp a little more after cooling.
  • Mix 1 tsp of salt with the 3 tbsp of melted butter and brush on tops of crackers immediately upon removing from the oven.
  • Store in airtight container for about one month. Re-crisp if necessary in a 350° F oven for about 5 minutes.

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