Name: Homemade Cheese Straws
Prep time: 15 min
Cook time: PT-484911H48M52S
Total time: PT-484911H48M52S
Cuisine: American
Ingredients: 3 cups shredded sharp cheddar cheese (freshly grated); 3/4 cup unsalted butter, softened; 2 1/4 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp cayenne pepper; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder

These crispy, savory cheese straws are the perfect appetizer or snack for any occasion. With their rich cheesy flavor and subtle spice, they’re guaranteed to disappear quickly at your next gathering.

Why You’ll Love This Recipe

These homemade cheese straws combine the sharp richness of cheddar with a perfect blend of spices for an irresistible savory treat. They’re surprisingly easy to make with simple ingredients you likely already have in your pantry. The finished straws have a delicate crunch and melt-in-your-mouth texture that store-bought versions simply can’t match. Plus, they make your kitchen smell amazing while baking! Perfect for parties, holiday gatherings, or whenever you want to elevate your snack game.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sharp cheddar cheese provides the star flavor in these straws. Freshly grating your own cheese is highly recommended as pre-shredded varieties contain anti-caking agents that can affect the texture. The sharper the cheddar, the more pronounced the cheese flavor will be in your finished straws.

Unsalted butter creates the rich, tender texture in these cheese straws. Make sure it’s properly softened to room temperature for easy creaming with the cheese. Using unsalted butter allows you to control the salt content in the recipe.

All-purpose flour forms the structural base of the dough. It combines with the fat from the cheese and butter to create that perfect crisp-yet-tender texture. For best results, measure your flour by spooning it into measuring cups and leveling off with a knife.

Salt enhances all the flavors in the recipe, especially bringing out the cheesiness. If you’re using salted butter, you might want to reduce this slightly.

Cayenne pepper adds a gentle heat that complements the cheese perfectly. You can adjust the amount to your preference—more for spicier straws, less for milder ones.

Smoked paprika contributes a subtle smokiness that adds depth to the flavor profile. Regular paprika works in a pinch, but you’ll miss that distinctive smoky note.

Garlic powder and onion powder round out the savory profile with their aromatic qualities. These dried versions blend seamlessly into the dough while providing maximum flavor.

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Beat cheese and butter together until creamy and fluffy. This incorporation of air will help create the light texture of your cheese straws.
In a separate bowl, whisk together all dry ingredients: flour, salt, cayenne pepper, smoked paprika, garlic powder, and onion powder.
Gradually add the dry ingredients into the cheese mixture and mix until fully combined. Be careful not to overmix, which can lead to tough cheese straws.
Pipe the dough into strips using a star-tipped pastry bag or cookie press. If you don’t have either, you can roll the dough out to 1/4-inch thickness and cut it into strips with a sharp knife.
Cut the dough into 3-inch pieces and arrange them on the prepared baking sheets, leaving a little space between each straw.
Bake for 10-12 minutes or until lightly golden. Watch carefully as they can brown quickly.
Allow to cool completely before serving. The straws will crisp up further as they cool.

Servings and Timing

This recipe yields approximately 24 cheese straws, making it perfect for a small gathering. Each straw contains about 80 calories. Preparation takes around 15 minutes, with baking time of 10-12 minutes, bringing the total time to about 25-27 minutes. You can easily double the recipe for larger parties, though you may need to work in batches depending on your oven size.

Variations

Herb-Infused: Add 1 tablespoon of finely chopped fresh rosemary, thyme, or sage to the dough for an aromatic twist.

Parmesan Version: Substitute half of the cheddar with freshly grated Parmesan for a more complex cheese flavor.

Spicy Kick: Double the cayenne pepper and add a pinch of crushed red pepper flakes for heat lovers.

Black Pepper & Sea Salt: Add 1 teaspoon of freshly ground black pepper to the dough and sprinkle the tops with flaky sea salt before baking.

Whole Wheat Option: Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.

Storage/Reheating

Store completely cooled cheese straws in an airtight container at room temperature for up to 5 days. For longer storage, place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months.

If your cheese straws lose some of their crispness, you can refresh them by placing them on a baking sheet in a 300°F oven for about 5 minutes. Let them cool completely before serving to restore their crunch.

For make-ahead convenience, you can prepare the dough up to 3 days in advance and store it wrapped tightly in plastic wrap in the refrigerator. Bring to room temperature before piping and baking.

FAQs

Why did my cheese straws spread too much while baking?

If your cheese straws spread more than expected, your butter may have been too warm or the dough was overworked. Chilling the piped dough for 15-20 minutes before baking can help maintain their shape. Also, make sure you’re using freshly grated cheese rather than pre-shredded, which contains anti-caking agents that can affect texture.

Can I make these cheese straws ahead of time for a party?

Absolutely! These cheese straws can be made 2-3 days in advance and stored in an airtight container. You can also freeze the baked straws for up to 3 months. For the freshest taste, you can prepare the dough ahead of time, refrigerate it, and bake just before your event.

My dough seems too stiff to pipe. What should I do?

If your dough is difficult to pipe, it might be too cold or dry. Let it sit at room temperature for 10-15 minutes to soften. If it’s still too stiff, you can work in 1-2 tablespoons of softened butter or even a tablespoon of milk to achieve the right consistency.

What can I use if I don’t have a piping bag or cookie press?

No piping bag? No problem! You can roll the dough into a log, chill it, and slice into discs for cheese coins instead of straws. Alternatively, roll the dough to ¼-inch thickness and cut into strips with a pizza cutter or knife, then transfer to your baking sheet.

Can I use different types of cheese in this recipe?

Yes! While sharp cheddar provides the classic flavor, you can experiment with Gruyère, Gouda, or a mixture of cheeses. Just make sure to use firm cheeses that can be grated and have similar melting properties to cheddar.

Why are my cheese straws not crispy?

Insufficient baking time or cooling time can result in less crispy straws. Make sure to bake until the edges are golden and allow them to cool completely on the baking sheet. The straws will continue to crisp as they cool. If your kitchen is humid, they may also lose some crispness over time.

How thin should I pipe or cut the cheese straws?

For the best texture, aim for straws about ½-inch in diameter when piping. If rolling and cutting, about ¼-inch thickness works well. Too thin, and they may burn; too thick, and they may not cook through properly.

Can I add other seasonings to customize the flavor?

Absolutely! These cheese straws are very adaptable. Try adding Italian seasoning, Cajun spice mix, everything bagel seasoning, or even a touch of curry powder to create your own signature flavor profile.

My cheese straws browned too quickly. What went wrong?

Ovens can vary significantly in temperature. If your straws are browning too quickly, your oven may be running hot. Try reducing the temperature by 25°F and keeping a close eye on them. You can also position the rack in the middle rather than the top of your oven.

Can I make these cheese straws gluten-free?

Yes, you can substitute the all-purpose flour with a cup-for-cup gluten-free flour blend. The texture may be slightly different, but they will still be delicious. Adding ¼ teaspoon of xanthan gum can help with the texture if your flour blend doesn’t already contain it.

Conclusion

These homemade cheese straws elevate the humble cheddar cheese into an elegant appetizer that’s sure to impress. The combination of sharp cheese and warming spices creates a perfectly balanced savory treat that’s crisp on the outside and tender within. Whether served alongside a bowl of soup, offered as a pre-dinner nibble with cocktails, or packaged as a thoughtful homemade gift, these cheese straws prove that sometimes the simplest recipes are the most satisfying. Once you’ve mastered this basic version, don’t be afraid to experiment with different cheeses and spice combinations to make the recipe your own. Happy baking!