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Classic Southern Cheddar Cheese Straws Recipe

A pile of golden, flaky, twisted cheese straws recipe baked to perfection, served on a white plate.
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Make these classic Southern cheese straws from scratch for a crispy, savory snack perfect for parties or entertaining. This recipe uses sharp cheddar for a rich flavor.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 large egg white, lightly beaten

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter until smooth.
  3. In a separate bowl, whisk together the flour, salt, cayenne pepper, black pepper, and paprika.
  4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
  5. Add the grated sharp cheddar cheese and mix until the dough comes together. Do not overmix.
  6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This makes the dough easier to handle.
  7. Divide the chilled dough in half. On a lightly floured surface, roll each half out to about 1/8-inch thickness.
  8. Use a pizza cutter or knife to cut the dough into strips, about 1/2-inch wide and 4 to 6 inches long.
  9. Gently twist each strip several times to form a straw shape. Place the twisted straws onto the prepared baking sheets.
  10. Brush the tops of the straws lightly with the beaten egg white. This helps them brown and crisp.
  11. Bake for 12 to 15 minutes, or until the cheese straws are golden brown and crisp.
  12. Let the straws cool completely on the baking sheets before serving. They become crispier as they cool.

Notes

  • Use freshly grated sharp cheddar cheese for the best flavor and texture; pre-shredded cheese often contains anti-caking agents that affect the dough.
  • For extra flavor, add 1 teaspoon of dry mustard powder to the dry ingredients.
  • You can prepare the dough up to two days ahead of time; keep it tightly wrapped in the refrigerator.

Nutrition

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