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.” – @NoFrillsBakes
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 up into golden rounds with a satisfying crunch. They’re great with dips, cheese boards, or just on their own with tea.
- No eggs, no butter: Perfect for dairy free and egg free diets.
- Quick prep: Minimal kneading and basic shaping nothing complicated.
- Soft or crispy: Bake longer for a crisper bite or shorter for softer centers.
- Budget friendly: Uses only a handful of everyday ingredients.
- Great for snacking: Pairs beautifully with hummus, dips, or a smear of jam.
If you enjoy versatile bakes like these, try our 10 minute skillet bread or 2 ingredient dough crackers both are fast and freezer friendly.
Step by Step Guide to Making Salt Crackers and Salt Cookies
Ingredients
- 100 ml lukewarm water
- 5 g dry yeast
- 1 tsp sugar
- 250 g all purpose flour (about 2 cups)
- 1 tsp baking powder
- 1 tbsp vegetable oil
Instructions
1. Activate the Yeast
- In a small bowl, mix lukewarm water, dry yeast, and sugar.
- Let this sit for 5 minutes until frothy and bubbly a sign the yeast is active.
2. Mix the Dough
- In a large bowl, combine the flour and baking powder.
- Pour in the yeast mixture and add the vegetable oil.
- Mix until a soft dough begins to form.
3. Knead for Texture
- Transfer the dough to a floured surface.
- Knead for 5 to 7 minutes until smooth and elastic. The dough should spring back slightly when pressed.
4. Shape as You Like
- Divide the dough into small balls or logs depending on your preferred shape.
- Flatten with your fingers or roll with a pin for crackers. Leave them thicker if making savory cookies.
5. Rest Before Baking
- Place shaped dough pieces onto 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 to 20 minutes, depending on size and thickness, until golden and crisp.
7. Cool and Store
- Allow them to cool completely on a wire rack.
- Store in an airtight container at room temperature for up to a week.
“Dairy free and eggless never tasted so crunchy.” – @SimpleSavoryCravings
Chef Notes and Practical Tips
Let me share a few things I learned while developing this recipe. Since there’s no fat from butter or moisture from eggs, the dough can feel a bit firm during kneading but keep going. It will soften as the yeast activates and rests.
- Use lukewarm water: Not hot, not cold. If the water is too hot, it can kill the yeast.
- Rest time matters: The 30 minute rest helps the dough relax and rise slightly before baking.
- Thinner = crisper: If you prefer crunchy crackers, roll them thin before baking.
- Use a fork: Docking the surface with a fork prevents puffing in the oven.
I once forgot to let the dough rest, and the result was dense and slightly chewy not the crisp I was aiming for. Since then, I never skip that resting step. It makes a big difference.
Want another snack idea? Pair these with a bowl of zucchini patties or keep a batch ready beside no sugar energy bits for a mix of savory and sweet.
Delicious Pairings for Your Salt Crackers
I often serve these with spreads or dips when I host, and they always go fast. Their plain base works with sweet or savory toppings, which makes them incredibly versatile.
- Hummus: The crisp texture is a perfect contrast to creamy hummus.
- Vegan cream cheese: Add chopped herbs or garlic for a flavor boost.
- Nut butters: For a sweet twist, try peanut butter and a drizzle of honey.
- Soft cheese and herbs: If you’re not vegan, a dollop of ricotta or mozzarella with fresh thyme is fantastic.
- Roasted red pepper dip: Smoky and bright, this pairing makes a bold platter centerpiece.
For a complete snack board, include these alongside quick donuts or homemade crepes for a sweet and salty balance.
Creative Variations to Try
This dough is surprisingly forgiving. Once you’ve made it once, you’ll want to start experimenting with extra flavors and toppings. These are my favorite twists when I’m in the mood to change it up without complicating the base recipe.
- Herb crackers: Add 1 teaspoon each of dried rosemary and thyme to the dough before kneading.
- Sesame crisp: Sprinkle white or black sesame seeds over the top before baking for extra crunch.
- Chili salt punch: Mix coarse salt with chili flakes and lightly press onto each shaped cracker.
- Cheesy crisp (non vegan): Add 2 tablespoons of finely grated parmesan to the dough for a savory lift.
- Garlic onion twist: Mix in ½ teaspoon garlic powder and ½ teaspoon onion powder into the flour before adding liquid.
Love this kind of flexible snack base? You might also enjoy our cheddar quick bread or soft homemade dough for more flavor add in options that freeze and bake beautifully.
“One dough, dozens of outcomes. The kind of recipe every home cook needs.” – @BakeBaseBasics
Ways to Customize Your Crackers and Cookies
Upgrade the Flavor with Pantry Spices
What I love most about these salt crackers and cookies is how they’re a blank canvas. When I bake these in bulk, I’ll often divide the dough and season each batch differently. It’s one of the easiest ways to make a simple recipe feel gourmet without adding extra steps.
- Smoky paprika: Adds color and a subtle heat. Just ½ teaspoon does the trick.
- Cumin or caraway: Adds earthy notes that pair well with dips and hummus.
- Fennel seeds: A bold, licorice hint that tastes great with soft cheese or honey.
- Black pepper and garlic powder: A savory classic for fans of strong flavors.
Still craving spice? Pair your batch with a bowl of jerk chicken or zucchini patties for a punchy combo that hits every craving.
Creative Shapes and Presentation Ideas
At home, I keep things rustic. But when I serve these at events or make gifts, I always shape them with intention. You can use cookie cutters, molds, or even household items like bottle caps to make mini rounds. And don’t forget: presentation sells the bake just as much as the aroma does.
- Mini hearts: Perfect for wedding or baby shower snack tables.
- Twisted breadsticks: Roll into ropes and twist for an artisan cracker stick look.
- Stamped cookies: Press with a patterned stamp for a bakery-style finish.
- Classic rounds: Keep it simple and serve with an herbed dip platter.
“A simple dough, shaped smartly, turns into a bakery counter centerpiece.” – @CraftedByCrumbs
Pairing Ideas for Sweet and Savory Cravings
Despite the salt in the title, these crackers and cookies can go either way depending on what you serve them with. I love making a batch and building a grazing board around them. When I do, here’s what I usually include:
- Sweet spreads: Honey, fig jam, or peanut butter with banana slices.
- Savory dips: Hummus, tzatziki, or garlic yogurt dips.
- Nut toppings: A smear of almond butter and a few roasted cashews on top.
- Fruit and cheese: Grapes, dried apricots, and cubes of mozzarella or feta.
If you’re into flavor contrasts, serve these with a few no sugar energy bites or homemade crepes for a beautiful balance of savory and sweet.
How to Make Them Kid Friendly
This recipe is one of my favorites to make with kids. No raw eggs. No tricky mixers. Just soft dough and fun shapes. When little hands are helping, I often divide the dough and let them add their own toppings or press with forks to create texture.
- Add seeds or cheese: Let kids sprinkle sesame or grated cheese before baking.
- Use animal cutters: Let them choose shapes like stars, animals, or letters.
- Mini personal bakes: Let them shape and name their own “cookies.”
- Decorate with herbs: A sprig of rosemary pressed on top looks elegant and tastes amazing.
This is also a great way to get kids excited about baking it teaches them creativity, patience, and that food made at home always tastes better.
Storage Tips for Maximum Freshness
After testing dozens of batches, I’ve found that storage plays a huge role in maintaining crunch. You can get these to stay crisp for days with the right approach.
- Airtight container: Let the crackers cool completely, then store in a sealed tin or jar.
- Use paper towels: Place one layer of paper towel at the bottom to absorb any moisture.
- Do not refrigerate: This can make them soggy. Stick to cool, dry shelves.
- Freeze extra dough: Wrap in plastic and freeze for up to 2 months. Thaw and bake as needed.
If your kitchen runs humid like mine, a small silica gel pack or even a few grains of rice in a mesh bag can help absorb moisture inside your container.
When to Serve These and How to Impress Guests
These aren’t just everyday snacks. They’re secretly one of my most requested catering items for events especially when I season them differently across a single tray. Guests love the variety, and you can offer them alongside fancier options without them feeling out of place.
- Pre dinner nibbles: Serve before dinner with flavored olive oil or tapenade.
- Tea time treats: Add to your sweet biscuit platter for savory contrast.
- Movie night: Swap chips for these with a side of spicy tomato dip.
- Holiday boxes: Include them in homemade snack tins with shortbread cookies or mini cheesecake slices.
“Serve it simply, or plate it with flair. These little crackers hold their own on any table.” – @ElegantSnacksEveryday
Smart Swaps and Substitutions
Sometimes you’re out of one ingredient but that shouldn’t stop the bake. I’ve tested a few substitutions that keep the texture and flavor close to perfect.
| If You’re Missing | Swap With | Result |
|---|---|---|
| All purpose flour | Whole wheat flour | Slightly denser, nuttier flavor |
| Dry yeast | Instant yeast | Mix directly into flour no bloom step needed |
| Vegetable oil | Sunflower or olive oil | Olive oil adds depth, sunflower stays neutral |
| Sugar | Maple syrup or honey (for sweeter version) | Adds mild sweetness and golden color |
| Baking powder | ½ tsp baking soda + ½ tsp lemon juice | Still gives lift, slightly tangy |
And of course, don’t be afraid to get creative. These ingredients are basic for a reason they’re made to work together, but also adapt to whatever’s in your kitchen.
Frequently Asked Questions About Salt Crackers and Cookies
Can I make the dough in advance?
Yes. Wrap it tightly in plastic wrap and store in the fridge for up to 24 hours. Let it sit at room temperature for 10 minutes before shaping.
What’s the difference between the cracker and cookie versions?
Crackers are rolled thinner and baked longer for extra crunch. Cookies are shaped thicker and may stay slightly soft inside.
Can I use instant yeast instead of dry yeast?
Yes. You can mix instant yeast directly into the flour, but still give the dough time to rest and rise slightly before baking.
How do I make them gluten free?
Use a 1:1 gluten free flour blend with xanthan gum added. Texture may vary slightly but will still be crisp.
Can I freeze the baked crackers?
Yes. Once cooled, place in an airtight container or freezer bag and freeze for up to 2 months. Reheat in the oven for 5 minutes to crisp them again.
How can I ensure they stay crispy?
Let them cool fully before storing. Keep in a sealed container with a paper towel to absorb moisture.
Do these work in an air fryer?
Yes! Bake in batches at 160°C (320°F) for 10-12 minutes or until golden, flipping halfway through.
Can I add seeds or herbs to the dough?
Absolutely. Sesame seeds, nigella, thyme, or even fennel work beautifully when folded into the dough or sprinkled on top.
What kind of flour is best?
Use plain all purpose flour. Avoid self raising flour, which already contains leavening agents that may affect texture.
Do I need to rest the dough?
Yes. That 30 minute rest allows the yeast and gluten to relax, giving you better texture and less cracking when baked.