Looking for a simple, delicious appetizer that will please adults and kids alike? These crispy Southern cheese straws are so popular that they won't last long!
Want more cheesy appetizers? Don't miss these recipes for sloppy joe sliders and buffalo chicken dip.
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About
Some food historians think that this snack is based on the British biscuit (cookie in the US) or the Italian biscotti. Many people make them with puff pastry, but the Southern way to do it is to make a cheesy dough that's rolled or pressed into sticks.
Supposedly, Southern housewives would make them to preserve the cheese. Whatever their origins, they are a delightful appetizer that's easy to make!
Ingredients
Curious what you need to make these cheese straws? Fortunately, you'll only need 3 key ingredients and 4 simple spices.
- Flour: Regular, all-purpose flour is a fine choice for this recipe.
- Butter: We recommend using unsalted butter, as it's typically fresher than salted butter. Using unsalted allows us to adjust the salt to our preferences as well.
- Cheese: Make sure to use freshly grated extra sharp cheddar for the best flavor. Pre-grated won't work as well here.
- Spices: We chose to flavor the dough with salt, paprika, garlic powder, and cayenne, which complement the cheesy flavor well.
How to Make
Gather the ingredients before you get started.
- Whisk the flour and spices together.
- Beat the butter and cheese together with a handheld electric mixer or stand mixer until well blended.
3. Add the flour mixture to the mixture and mix and knead until a dough forms. If it's dry, add another tablespoon of softened butter to bring it together.
4. Roll the dough into ⅓ inch (1 centimeter) ropes and cut into 6-inch lengths. Place them about an inch apart on two parchment-lined cookie sheets.
5. Bake at 375°F for 15-18 minutes per tray, until slightly puffed, crispy, and golden on the bottom.
6. Let cool briefly on a wire rack, then enjoy. If you need a crunchy, cheesy appetizer for company, this recipe should be your go-to!
Recipe FAQs
No one knows the exact origins of cheese straws, but we do know that they're named this because of their straw-like shape and the fact that they contain a lot of cheese.
Let them cool completely on a wire rack, then store them in a metal cookie tin to keep them crispy and fresh. Don't store them in a plastic container, as that will make them go soft.
It's good to budget about 3-5 cheese straws per person, depending upon how much other food is being served with them.
Any sturdy cookie press will work well. This device is cylindrical with a handle at the top and a plate with holes punched in it at the bottom. When you press the handle, it forces the dough through the holes, giving it a distinctive shape.
Serve
You can serve cheese straws with almost any appetizer, but they are particularly delicious when served with a tasty dip, like this dill pickle dip, buffalo chicken dip, or Chipotle queso.
Store
Leftovers: They will keep at room temperature for about a week if they're sealed in a metal cookie tin, but they taste best if eaten within 24 hours.
Freezing: Freeze baked ones in an airtight container or zip-top freezer bag for up to 3 months. Bake them at 350°F for a few minutes to make them warm.
Expert Tips
- Make sure the cheese and butter are at room temperature before you start. Cold ingredients will make a lumpy dough.
- Use freshly grated cheese. The pre-grated kind is coated with cellulose to prevent clumping, and that will make the dough more dry.
- Is the dough too dry? Don't add any liquid to the dough; it will negatively affect the texture. Add another tablespoon of softened butter and mix until a dough has formed.
- Squeeze the dough through a cookie press to make the straws look more fancy.
- Save time by making the dough ahead. Just wrap it tightly in plastic wrap and refrigerate until needed.
Other Appetizers You'll Enjoy
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Recipe
Easy Southern Cheese Straws
Ingredients
- 3 cups extra sharp cheddar, grated and at room temperature
- ⅔ cup unsalted butter, softened
- 2 cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
Equipment
Instructions
- Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
- Whisk together the flour, salt, smoked paprika, cayenne pepper, and garlic powder in a medium bowl and set aside.
- Beat ½ cup (115g) of softened butter and the grated cheese in the bowl of a stand mixer until well blended, then scrape down the sides of the bowl with a silicone spatula. Reserve the other tablespoon of butter for the next step.
- Dump in the dry ingredients all at once and beat until thoroughly combined. The mixture will be dry at first, and will take a minute or two to become a play dough-like consistency. If the mixture doesn't come together after a minute or two of beating, add the tablespoon or two of reserved butter, which should bring the mixture together. Don't add any liquid, as it will affect the texture of the dough.
- Knead the dough for a minute or two to combine, then roll the dough into ropes about ⅓ inch (1 centimeter) in diameter. Cut the ropes into 6-inch lengths, then place the straws about an inch apart on the prepared cookie sheets. (You can also use a cookie press instead of rolling them.)
- Bake at 375°F for 15-18 minutes per tray, until crispy and golden brown on the bottom. Transfer the straws to wire racks to cool before serving.
- Store completely cooled straws in a metal cookie tin at room temperature for up to 1 week, or freeze for up to 3 months. However, for best freshness, consume within 24 hours of baking.
Notes
- It's very important that both the cheese and butter be at room temperature. Cold ingredients will not incorporate as well as room-temperature ones.
- Be sure to grate your own cheese. Pre-grated cheese is coated with cellulose, which will prevent it from mixing well with the other ingredients.
- Is the dough too dry? Don't add any liquid to the dough; it will negatively affect the texture. Add another tablespoon of softened butter and mix until a dough has formed.
- Squeeze the dough through a cookie press to make the straws look more fancy.
- Short on time? Make the dough up ahead of time, wrap it tightly in plastic wrap, and refrigerate until you're ready to roll and bake the straws.
Nutrition
This post was originally published on April 13, 2018 and was republished on January 18, 2019 and on December 30, 2022 with resized images and refreshed content.
Beth
These cheese straws are so crispy and taste almost like Cheez-it's! I love to bite into one of them.
Emma
I agree--these cheese straws do taste like Cheez-its. So yummy!