Lady Bird Johnson’s Go-To 'Ranch Snack' Is So Simple and Deliciously Cheesy

I’m usually open to making just about any recipe. But when I was asked to try Lady Bird Johnson’s famous Cheese Wafers, I hesitated. Nothing against the former first lady, but I wasn’t sure how I felt about pairing crispy rice cereal with Cheddar cheese, butter, and flour. Could that combination actually result in something I’d want to eat? Turns out, it did.

Lady Bird Johnson took pride in her role as first lady, working hard to implement services to beautify and protect America’s landscape. Originally hailing from Texas, she also loved Southern-style cuisine. One recipe she made was Cheese Wafers. The wafers were a “ranch staple” according to her recipe on the LBJ Presidential Library website and were “served on all occasions: with salads, with cocktails, etc., or just when one of the grandchildren gets the ‘munchies!’” If the grandchildren liked them, then what was my hesitation?

How to Make Lady Bird Johnson's Cheddar Wafers

I followed her recipe as written, working softened butter into the flour, before adding a bit of cayenne pepper, salt, and shredded Cheddar. Next, I folded in the crispy rice cereal and added little spoonfuls of the mixture to a parchment-lined baking sheet. I baked them for 12 minutes at 350 degrees F (175 degrees C), until the edges were lightly browned and the tops golden.

I waited a few minutes before sampling, then took a bite. They were delicious. I loved the minimalism of the recipe and how such simple ingredients could make such a fun and enjoyable snack. I used sharp Cheddar, which gave my wafers a delightfully bold and tangy flavor. I also went with a good quality butter which made the wafers creamy and rich.

Tips for Making Cheddar Wafers

Before you make these delicious wafers, I have a few tips. First, wait until the wafers have fully cooled before removing them from the baking sheet. The edges are delicate and will break off easily if still warm. Second, use your favorite flavorful cheese. I enjoyed sharp Cheddar, but a smoked Gouda or Fontina would also be lovely. Finally, this recipe makes many cheese wafers, so unless you’re feeding a crowd, I recommend making half a batch.

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