Cheese Straws

Melt in your mouth buttery and super cheesy Cheese Straw snacks made with freshly shredded cheddar cheese, paprika, and cayenne pepper.

Course Appetizer

Cuisine American

Keyword cheddar cheese straws, cheddar straws, cheese straws recipe, how to make cheese straws

Prep Time 30

Cook Time 15

Servings straws

Calories 101kcal

Author Beth Pierce

Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, salt, paprika, fresh ground black pepper, cayenne pepper, and garlic powder.
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.
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.
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 10x13. 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.
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.
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.

Use good quality sharp or very sharp cheddar cheese. Finely shred it using the small side of a box grater. Shred it will it is cold and then let it sit on the cutting board loosely covered with a paper towel, and let it come to room temperature. This will help with the creaming of the butter and cheese.
Soften the butter to room temperature for the same reason
Creaming the butter and cheddar cheese will take several minutes at medium speed. Scrape down the bowl and beater several times.
Fresh chopped herbs like rosemary and thyme can be added to the dough.
The cheese straws have a hint of spice and heat from cayenne pepper. If you have a sensitive palate, you can omit it.
Add the flour mixture in several small intervals. At first, it will seem dry and crumbly, but it will pull together for a soft dough.
Do not get too wrapped up in the exact size or the uniform size of the cheese straws. There is a lot of wiggle room in that area of the recipe.
If the cheese straw breaks while twisting them, pinch them back together.
Store the cheese straws at room temperature in an airtight container for up to a week.