Soft and buttery with a sharp kick, these traditional Southern cheese straws are a must for any gathering. Essentially homemade cheese crackers, they are simple to make with only five ingredients. This recipe makes a huge batch, so they’re easy to share.
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About this recipe for Cheddar Cheese Straws
Cheese straws are an absolute staple in my family. In my opinion, it’s important to have a bowl of these cheesy crackers out at holiday gatherings and parties throughout the year. They also make a great gift for friends, teachers and neighbors.
Every woman in my family has her own recipe for cheese straws. My recipe is based on my mom’s delicate, flaky recipe. Butter and flour make them melt-in-your-mouth soft. Sharp grated cheddar brings the cheesy flavor. The biggest difference is I make mine a little spicier than my mom would!
Wait… You’ve never heard of cheese straws? Sorry about that. I mean, yes, I’m sorry I’m sitting here rambling on about how great they are, but I’m more sorry you’ve never had one!
Cheese straws are essentially small cheese wafers or crackers. They can be spicy or mild, crunchy or flaky. A very popular recipe in the South! Let me tell you all about this cheese straw recipe and why it’s going to be your new favorite, easy party treat to add to your next charcuterie board.
Why you’ll love this recipe
- Cheese straws are delicious. Period. If you like cheese, you’ll love these soft, cheesy crackers.
- They are an easy treat to make. If you can make sugar cookie cutouts, you can make these.
- The recipe makes a ton. Which means they’re great for sharing at an event or you can bag/box them up to share with friends and neighbors.
Tools & equipment
To make cheese straws, I recommend grating your own cheese with a cheese grater *. A hand mixer * or stand mixer * is helpful, but you can make the dough with a wooden spoon. You will also probably want to get out a rolling pin, but that depends on how you want to shape them!
Why are they called cheese straws? Often, the dough is put in a piping bag * with a star tip * and piped into long, skinny straw-like shapes, similar to a churro. But there are many ways to make them, including:
- pressed through a cookie press * into shapes
- rolled out and cut into rectangles or long strips with a pastry wheel *
- rolled out and cut into circle shapes with biscuit cutters *
In other words: We Southerners have a lot of ways to make them. There’s no right way, either. (I’m in the pastry wheel camp, by the way.)
cheese straw essentials
french rolling pin & silicone baking mat
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Ingredients
You only need five ingredients to make these cheesy crackers! Here’s what you’ll want to snag at the store:
- unsalted butter: Salted works too, but you may need to cut back on the salt.
- sharp cheddar cheese: Ideally, get a block that you grate yourself.
- all-purpose flour: You can probably try this with a 1:1 gluten-free flour blend.
- salt: I use sea salt in my kitchen, but kosher salt will also work her. Omit, or use less, if you use salted butter.
- cayenne pepper: You can add more or less depending on how spicy you like them, or leave it out completely. Chipotle chile powder is a good substitute.
Some people like to add garlic powder, thyme, paprika or black pepper for extra flavor. It’s important to have fun, so play around. After all, having your own recipe for cheese straws is what makes the recipe so special!
How to make cheese straws
Making homemade cheese straws is quick and simple — let’s get started!
- Preheat oven to 350°F (177°C). In the bowl of a stand mixer *, cream the butter until light and fluffy. Mix in the cheese until just combined. Mix in flour, salt and cayenne pepper.
- Divide the dough into two balls and cover with plastic wrap. Chill for 1 hour.
- On a lightly floured surface, use a floured rolling pin to roll out dough ¼-inch thick.
- Cut into 1-inch wide ribbons, then crosswise into long strips with a pastry wheel *.
- Place on parchment paper *-lined baking sheet * and bake for 10-12 minutes. Cool on a wire rack. Store in an airtight container for up to one week.
Tips & tricks
- Don’t skip chilling the dough. It helps the straws to hold their shape.
- The cayenne pepper adds a gentle kick. Add more or less as you like.
- Grate a block cheese. Pre-shredded contains preservatives and doesn’t melt as nicely as freshly-grated cheese.
Food pairings
Every year at the holidays, you can bet my family will make three things: My mom’s cranberry apple casserole always makes an appearance and my great-grandmother’s Russian tea is usually simmering on the stove. And there will be cheese straws.
Cheese straws aren’t just for the holidays, though. Store-bought or homemade, my family eats cheese straws by the dozen any time of year. My grandmother would eat these for a snack — they are so decadent and delicious.
Wine and cheese always go together, and so do wine and cheese straws. They’re an excellent addition to a Christmas charcuterie board, perfect for holidays or a simple cocktail hour at home.
FAQ
Well-mixing the dough and chilling it beforehand are key to helping the cheese straws hold their shape.
Sharp cheddar cheese is traditional, as it has the perfect bite for cheese straws. Extra-sharp cheddar will also work well, but mild cheddar’ is a tad too soft’s flavor is a tad too soft. You can also experiment with other cheeses, like pepper jack cheese or flavored cheddar cheese.
Definitely! Freeze the balls of dough, wrapped in plastic wrap and placed in an air-tight container, for up to three months. Let it thaw in the fridge, then roll it out when you’re ready. You can also freeze already-baked cheese straws in a freezer bag or other freezer-safe container, separated by layers of parchment.
Cheese Straws
ingredients
- 1 cup butter softened
- 2 cups grated sharp cheddar cheese
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cayenne pepper omit or use less if sensitive to spice
instructions
- Preheat oven to 350°F (177°C). In the bowl of a stand mixer, cream butter and cheese together. Mix in flour, salt and pepper. Divide the dough into two balls and cover with plastic wrap. Chill for 1 hour.
- On a lightly floured surface, use a floured rolling pin to roll out dough ¼-inch thick. Cut into 1-inch wide ribbons with a pastry wheel. Place on parchment-lined baking sheet * and bake for 10 minutes. Cool on a wire rack. Store in an airtight container for up to one week.
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Annette says
My favorite family recipe to make at Thanksgiving and Christmas is Cornbread Dressing.