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Preheat oven to 400˚F / 205˚C and set aside a few sheet pans. Do not use parchment paper on the sheet pans.
Using a stand mixer fitted with the paddle attachment, add in the cheddar, parmesan, butter, salt and pepper. Beat on medium speed until smooth and creamy, stopping to scrape down the sides as needed until all ingredients are well incorporated.
With the mixer on low speed, slowly add in the flour. Continue mixing, stopping to scrape down the sides as needed, until the dough is well mixed.
Transfer dough to your spritz cookie press fitted with the shape of your choice. Alternatively, you can place the mixture in a piping bag and pipe the dough into strips.
Bake the crackers for 8 minutes, until golden brown on the bottom. We bake them on the bottom rack of the oven for the first 5 minutes, then move them for the top rack for the last 3 minutes. This ensures the bottoms get crisp and golden brown, without drying out and burning the crackers. Remove from oven and transfer to a cooling rack to cool completely. Enjoy!