Real Recipes From Real Home Cooks ®

cheese straws

Recipe by
Beth Pierce
Old Monroe, MO

Homemade Cheese Straws are made with eight simple ingredients, most of which you may already have on hand. These are so much better than store-bought with a rich, sharp cheddar taste and no preservatives or artificial anything. Roll them and cut them with a pizza cutter for your typical cheese straws or use a cookie press and turn that same dough into cheese crackers.

yield 36 Straws
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For cheese straws

  • 2 ¼ c
    all-purpose flour
  • 1 tsp
  • ¼ tsp
  • ¼ tsp
    fresh ground black pepper
  • ¼ tsp
    ground cayenne pepper
  • dash garlic powder
  • ¾ c
    unsalted butter, softened (12 tablespoons)
  • 3 c
    finely grated extra sharp cheddar cheese

How To Make cheese straws

  • 1
    Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper.
  • 2
    In a medium bowl, whisk together the flour, salt, paprika, fresh ground black pepper, cayenne pepper, and garlic powder.
  • 3
    Using a stand mixer with the paddle attachment or a handheld electric mixer, on medium speed, cream the butter and cheddar cheese until light and fluffy. This will take 10-15 minutes.
  • 4
    Reduce the speed to low and add the flour mixture in several increments beating until well combined after each addition. Scrape down the sides of the bowl and beater when needed. At first, the dough will be crumbly, but it will pull together.
  • 5
    Dust your work surface well with flour and work the dough into a rectangle that is about 3/4 inch thick. Then roll the dough out into a larger, thinner rectangle. I usually roll it into about a 10×13. Use a pizza cutter to cut the dough into long thin strips. Use a long spatula to help lift them one at a time off the work area.
  • 6
    Gently place them on the prepared baking sheet. Leave a little space between each strip of dough. If desired, gently twist the dough on each end.
  • 7
    Bake for 15-20 minutes or until lightly browned. Let them cool on the baking sheet for 10 minutes before moving them to wire racks to cool.