Easy Southern Cheese Straws
These easy Southern cheese straws are a finger food recipe made with cheddar, butter, garlic powder, salt, paprika, and cayenne pepper. This crispy appetizer is perfect for a crowd. Serve them with dip for an easy appetizer!
Servings: 48 straws
Calories: 56kcal
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
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
Serving: 1straw | Calories: 56kcal | Carbohydrates: 3.7g | Protein: 1.7g | Fat: 3.7g | Cholesterol: 10.8mg | Sodium: 67mg | Fiber: 0.1g | Sugar: 0g | Vitamin C: 0mg | Calcium: 35.1mg | Iron: 0.2mg
