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Southern Cheese Straws
These quick and simple Southern Cheese Straws are a classic, crisp, buttery, and cheese snack or appetizer you can whip up in only 30 minutes.
A CLASSIC, CHEESY SNACK
These Southern Cheese Straws are an easy snack or appetizer and they’re full of flavor. The great thing about this recipe is that they’re easier to make than the traditional, classic cheese straws. Traditionally, you make these using a piping bag, but with my recipe, there’s no piping bag needed! Plus, these make a great host/hostess gift to give to friends and family!
FREQUENTLY ASKED QUESTIONS:
How do I serve these? They don’t need to be served with anything. They are perfect as-is! But you could serve them with some Pepper Jelly, or add them to your charcuterie boards for a little twist. What do I do if the dough is too soft? If dough feels too soft to roll, chill for 10-15 minutes. How long do you bake Cheese Straws? Bake until just golden; over baking them can make them too dark and bitter. Can I still use a press or piping bags? Feel free to use a cookie press or heavy-duty piping bag if you prefer to pipe the straws. If you aren’t confident using a piping bag, I would stick with making them this way as there is a bit of a learning curve with piping. Any tips for giving these as edible gifts? Line tins or jars with parchment or wax paper and cover cheese straws, or package in clear cellophane bags tied with holiday ribbon and a gift tag with storage instructions. How to store leftover Southern Cheese Straws? The Cheese Straws that you make should be stored in an airtight container for up to 1 week.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
freshly grated sharp cheddar cheese– Freshly grated cheese works best with these. I am always fine use pre-shredded cheese for most recipes but with this one, the cheese is the star of the show and it really turns out best with freshly shredded.
unsalted butter– You can use these Tips to Soften Butter Fast if needed. If you use salted butter, just cut back the amount of salt added later to ¼ teaspoon. I don’t think there is much salt in salted butter. Personally, I just use salted butter and add some salt since there is such a small amount actually in the butter. But I know some people are more sensitive to it than I am, so that’s why I suggested cutting it back if you are. You can NOT use margarine in place of butter. This recipe will not turn out properly if you make that mistake.
all-purpose flour
smoked paprika– or you could use regular paprika. The smoked flavor just adds a nice touch to the usual cheese straw flavor.cayenne pepper– this is optional and you can adjust the amount that you use to suit your taste. For spicier straws, increase cayenne to ½ tsp or leave it out altogether.water – as much needed to form dough. Please use my photos below to get an idea of how the dough should look. This is actually a really forgiving recipe.
HOW TO MAKE SOUTHERN CHEESE STRAWS:
Preheat oven to 350°F . Line 2 baking sheets with parchment paper. In a large bowl, beat together grated cheddar and softened butter with an electric mixer until smooth and well combined.
Add flour, salt, paprika, and cayenne. Mix until crumbly.
Add water, 1 tablespoon at a time, just until the dough holds together. Dough should be firm but pliable.
Roll dough into a rectangle about 6×12 inches and ¼-inch thick (traditional Southern style) (traditional Southern style) on a lightly floured surface. Use a bench scraper, sharp knife, or pizza cutter to cut strips about ½-inch wide and 6 inches long.
Cut each strip in half to make 3-inch straws. This should yield about 48 straws (4 dozen) from one batch.
Drag the tines of a fork lightly down each strip to imprint ridges. This not only gives the straws a traditional look but also helps them bake up extra crispy. Transfer cheese straws to the prepared baking sheets, spacing them slightly apart.
Bake on the middle rack, one sheet at a time, for about 12–14 minutes, until golden at the edges. Cool on a wire rack. Once fully cooled, store in an airtight container for up to 1 week.
CRAVING MORE RECIPES?
Pimento Cheese
Carrot Raisin Salad
Corn Fritters
Southern Fried Apples
Mississippi Sin Dip
Print
Southern Cheese Straws
A salty and savory snack that would make a great gift as well.
Course Appetizer, SnackCuisine American
Prep Time 15 minutes minutesCook Time 14 minutes minutesTotal Time 29 minutes minutes
Servings 48
Calories 50kcal
Author Brandie Skibinski
Ingredients2 cups freshly grated sharp cheddar cheese½ cup (1 stick) unsalted butter, softened1 ½ cups all-purpose flour½ teaspoon salt½ teaspoon smoked paprika (or regular paprika)¼ teaspoon cayenne pepper (optional, adjust to taste)2-3 Tablespoons water (as needed to form dough)
InstructionsPreheat oven to 350°F. Line 2 baking sheets with parchment paper.In a large bowl, beat together 2 cups freshly grated sharp cheddar cheese and ½ cup (1 stick) unsalted butter, softened with an electric mixer until smooth and well combined.NOTE: This is easiest with an electric hand mixer but you can do it by hand. You'll just need a bit of elbow grease. Add 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper (if using). Mix until crumbly. Add water, 1 Tablespoon at a time, just until the dough holds together. Dough should be firm but pliable. Roll dough into a rectangle about 6×12 inches and ¼-inch thick (traditional Southern style) (traditional Southern style) on a lightly floured surface. Use a bench scraper, sharp knife, or pizza cutter to cut strips about ½-inch wide and 6 inches long. Cut each strip in half to make 3-inch straws. This should yield about 48 straws (4 dozen) from one batch. Drag the tines of a fork lightly down each strip to imprint ridges. This not only gives the straws a traditional look but also helps them bake up extra crispy. Transfer cheese straws to the prepared baking sheets, spacing them slightly apart. Bake on the middle rack, one sheet at a time, for about 12–14 minutes, until golden at the edges. Cool on a wire rack. Once fully cooled, store in an airtight container for up to 1 week.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 50kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Sodium: 55mg | Fiber: 0.1g | Sugar: 0.03g
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