Southern 4-Ingredient Cheese Straws (Buttery, Crispy, and Irresistible)

 

The essentials:

• 1 cup all-purpose flour

• ½ cup (1 stick) unsalted butter, softened

• 1½ cups sharp cheddar cheese, finely grated (about 6 oz)

• ¼ teaspoon salt (skip if your cheese is very salty)

Optional add-ins (for variety—still simple):

• ¼ teaspoon cayenne pepper (for a spicy kick)

• ½ teaspoon smoked paprika (for a hint of smokiness)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 tablespoon poppy seeds (for texture)

• 1 tablespoon sesame seeds

Substitution notes:Gluten-free? Use a 1:1 gluten-free flour blend. Dairy-free? Use vegan butter and dairy-free cheese—the texture will be slightly different, but it works. Lower fat? Use reduced-fat cheese, but the texture won't be as crisp.

Let's Make Southern Cheese Straws (Step-by-Step)

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper—this is essential for easy cleanup and to prevent sticking.

Step 2: Mix the Dough

In a medium bowl, combine the flour, salt, and any spices you're using. Add the softened butter and grated cheese. Mix with a fork, a pastry blender, or your hands until the dough comes together. It should be smooth and pliable—not too sticky, not too dry.

If the dough seems dry, add a teaspoon of water. If it seems wet, add a little more flour.

Pro tip: The dough should be easy to work with. If it's too crumbly, keep kneading it with your hands. The warmth of your hands will help it come together.

Step 3: Shape the Cheese Straws

You have a few options for shaping.

Option 1: Pipe the dough. If you want classic, twisted cheese straws, use a cookie press or a piping bag fitted with a star tip. Pipe the dough into long strips onto the prepared baking sheet. Cut them into 3-4 inch lengths.

Option 2: Roll and cut. Roll the dough out on a lightly floured surface to about ¼ inch thickness. Cut into strips with a knife or a pastry cutter.

Option 3: Hand-roll. Roll small pieces of dough into thin logs with your hands. This gives a more rustic look.

Whichever method you choose, arrange the cheese straws on the baking sheet about 1 inch apart. If you're piping or rolling, you can leave them straight or twist them gently for a more decorative look.

Step 4: Bake Until Golden

Bake for 10-12 minutes, or until the cheese straws are golden brown and crisp. They should be firm to the touch and lightly browned around the edges.

Watch them carefully—they can go from golden to burnt in less than a minute.

Step 5: Cool and Serve

Allow the cheese straws to cool on the baking sheet for a few minutes before transferring to a wire rack. As they cool, they'll crisp up further.

Serve at room temperature. If you can resist eating them all.

Tips for the Perfect Cheese Straws

Use sharp cheddar. The sharper the cheese, the more flavor your cheese straws will have. Mild cheddar won't give you the same punch.

Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make the dough grainy. Grate the cheese yourself for the best texture.

Let the butter soften. Cold butter doesn't mix well. Let the butter sit at room temperature for 30 minutes before starting.

Don't overmix. The dough should just come together. Overmixing can make the cheese straws tough.

Use a cookie press. If you have one, it's the easiest way to pipe uniform, perfectly shaped cheese straws.

Watch them carefully. They go from perfectly golden to burnt very quickly. Stay nearby.

Store them properly. Once cooled, store them in an airtight container at room temperature. They'll keep for up to a week.

Variations to Make Them Your Own

Spicy Cheese Straws: Add ¼ teaspoon cayenne pepper and ¼ teaspoon smoked paprika to the flour mixture. These are perfect for people who like a little heat.

Herbed Cheese Straws: Add 1 tablespoon of dried herbs (rosemary, thyme, or oregano) to the flour mixture.

Parmesan and Black Pepper Cheese Straws: Replace half the cheddar with finely grated Parmesan. Add ½ teaspoon freshly cracked black pepper.

Everything Bagel Cheese Straws: Sprinkle Everything Bagel seasoning on top before baking. It adds a wonderful crunch.

Rosemary and Sea Salt Cheese Straws: Add 1 tablespoon chopped fresh rosemary and sprinkle with flaky sea salt before baking.

Chipotle Cheese Straws: Add ½ teaspoon chipotle powder to the flour mixture. The smokiness pairs beautifully with cheddar.

Bacon and Cheddar Cheese Straws: Add ¼ cup cooked, crumbled bacon to the dough.

What to Serve With Cheese Straws

These cheese straws are wonderful on their own, but they also pair beautifully with:

• A bowl of soup (tomato, vegetable, or chicken noodle)

• A crisp green salad

• Charcuterie boards (alongside cured meats and olives)

• Wine (a crisp Sauvignon Blanc or a light Pinot Noir)

• Sparkling water with lemon

• Tomato juice or a Bloody Mary

How to Store and Freeze

Storage: Store cooled cheese straws in an airtight container at room temperature for up to a week.

Freeze unbaked: The dough can be made ahead and frozen. Shape the cheese straws, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.

Freeze baked: Baked cheese straws can be frozen for up to 3 months. Thaw at room temperature and crisp in a 350°F oven for 3-5 minutes.

Frequently Asked Questions

Can I make these without a piping bag?Yes. Roll the dough into thin logs with your hands, or roll it out and cut it into strips. They won't be as uniform, but they'll still taste amazing.

Why are my cheese straws soft?They weren't baked long enough. Bake until they're golden brown and firm to the touch. They'll crisp up as they cool.

Why are my cheese straws too crumbly?The dough may be too dry. Add a teaspoon of water and mix until it comes together. Or, you might have used too much flour—measure carefully.

Can I use a different cheese?Yes. Parmesan, Gouda, Gruyère, and Monterey Jack all work well. Each cheese will give a slightly different flavor and texture.

Can I make these ahead of time?Yes. They store beautifully in an airtight container for up to a week. They're perfect for make-ahead entertaining.

A Final, Crunchy Thought

My grandmother used to make cheese straws for every family gathering. She'd set them out on a silver platter, and they'd disappear before the main course was even served. She never wrote down the recipe. She just knew it by heart, the way Southern cooks do.

I learned it from her, and now I'm sharing it with you.

There's something about cheese straws that makes people happy. They're simple. They're nostalgic. They're the kind of snack that brings people together—around a table, on a porch, at a party.

I hope you make them. I hope you share them. And I hope they become a part of your own traditions—a little piece of the South that finds its way into your heart.

Now go make some cheese straws. They're waiting for you.

Have you ever made cheese straws before? What's your favorite variation—spicy, herby, or classic cheddar? Share your tips and stories in the comments—I'd love to hear how you make this Southern classic your own! 🧀