We love these crackers! We eat (try) a lot of crackers, and many are okay, some are good, rarely do they qualify as "betcha-can't-eat-just-one". All of these sweet and savory crackers do ...

Crackers, cookies, digestives, crisps, and knekkebrød all belong to the wide family of baked or fried snack foods, but they differ in ingredients, flavor, and purpose.

Crackers are thin, crisp, dry biscuits made mainly from flour and water, usually savory or neutral in flavor, and often eaten with cheese or spreads.

Cookies (in American English) are sweet, rich baked treats made with sugar and fat, ranging from soft and chewy to crisp. In the U.K., what Americans call cookies are generally known as biscuits, and digestives are a mildly sweet, wholemeal variety with a coarse, crumbly texture—somewhere between a cookie and a cracker.

Crisps (British English for what Americans call potato chips) are thin slices of potato that are fried or baked until crunchy, making them quite different from flour-based crackers.

Knekkebrød, or Scandinavian crispbread, is a traditional Norwegian and Swedish staple made from whole grains—often rye—mixed with water and salt, then baked until extremely dry and crisp. It has a nutty, hearty flavor and a long shelf life, making it ideal as a bread substitute served with cheese, butter, or cold meats.

Unlike cookies or digestives, knekkebrød contains little to no sugar or fat, resembling a rustic, whole-grain cracker more than a sweet biscuit.

The main distinctions come down to sweetness, grain type, and texture: crackers and crispbreads are savory and dry; cookies and digestives are sweet and richer; and crisps are fried, potato-based snacks rather than baked grain products.