Southern cheese straws are crisp, buttery cheddar snacks with a little cayenne heat. This version starts with frozen grated butter and freshly grated sharp cheddar, then gets rolled and cut into long strips-no cookie press needed. They're just right for a party snack tray, a cheese board, or something savory alongside a bowl of soup.
The recipe makes approximately 8 dozen straws, with 30 minutes of prep and 10-12 minutes of baking per batch. Plan on about four batches of 24 straws, baking one standard rimmed sheet at a time: 40-48 minutes of baking plus 20-30 minutes for the final batch to cool, or approximately 1 hour 30 minutes to 1 hour 50 minutes total. Earlier batches cool while the remaining ones bake. If you enjoy these salty, cheesy bites, my Cheese Snaps are another homemade snack to try.
Ingredients You'll Need
Sharp cheddar and frozen salted butter give these cheese straws their rich flavor. The exact measurements are in the recipe card.
- Salted butter: freeze it before grating.
- Sharp cheddar cheese: grate it freshly from a block.
- All-purpose flour: for the dough and a light dusting on the work surface.
- Ground cayenne pepper: for a little heat.
- Garlic powder and onion powder: for savory seasoning.
- Ice water: add only as needed to bring the dough together.
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A Few Ingredient Notes
Freshly grated cheddar incorporates more easily than packaged shredded cheese. You can replace part or all of the sharp cheddar with extra-sharp cheddar; for milder heat, reduce the cayenne to ¼ teaspoon or leave it out.
Tools That Make It Easier
For Southern cheese straws, gather: baking sheets, parchment paper, a large mixing bowl, a box grater, measuring cups and spoons, a rolling pin, a sharp knife, a thin spatula, a wire cooling rack, and oven mitts. You'll also need an oven that heats to 425°F and refrigerator space if the dough softens; keep airtight storage containers and freezer bags handy for packing leftovers.
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Buy Now → How to Make Southern Cheese Straws
Grate the frozen butter, bring the dough together gently, and roll it evenly before cutting. The dough should begin to hold together when pressed before you decide how much water it needs.
Step 1 - Get ready and grate the butter. Heat the oven to 425°F and line baking sheets with parchment. Combine the flour, cayenne, garlic powder, and onion powder in a large bowl; grate the frozen butter through the large holes of a box grater, then toss it into the flour, separating any clumps.
Step 2 - Bring the dough together. Add the freshly grated cheddar and work the mixture with your hands until it begins to hold together when pressed. Add ice water only as needed, 1 tablespoon at a time, up to 3 tablespoons.
Step 3 - Roll and cut the straws. Divide the dough into manageable portions and roll each on a lightly floured surface to ¼ inch thick. Cut strips about ½ inch wide and 6 inches long; gather and reroll the scraps, handling them as little as possible.
Step 4 - Arrange and bake. Arrange the strips on the prepared sheets with about ½ inch between them; refrigerate briefly if the dough becomes soft or sticky. Bake for 10-12 minutes per batch until the edges are lightly golden, checking near the end and removing strips that brown ahead of the others.
Step 5 - Let them firm up and cool. Rest the cheese straws on the baking sheet for a few minutes, then transfer them carefully to a wire rack. Cool completely before serving or packing in an airtight container.
Tips for Crisp, Golden Cheese Straws
Even thickness and a close watch near the end of baking help the straws cook consistently. Keep the ¼-inch thickness as your guide rather than rolling some portions much thinner than others.
- Check before adding water: press a little dough together first, then add ice water 1 tablespoon at a time only if needed.
- Handle scraps gently: gather and reroll with as little handling as possible.
- Chill softened dough: a brief rest in the refrigerator makes soft or sticky strips easier to handle.
- Remove early-browning strips: don't leave a darker straw in the oven while the others finish.
- Wait before moving them: the brief baking-sheet rest lets the straws firm up for careful transfer.
Keeping Leftovers Fresh
Store completely cooled cheese straws in an airtight container at room temperature for up to 5 days. If they need crisping, place them in a 300°F oven for 5-8 minutes, then cool before serving.
Can You Make Cheese Straws Ahead?
You can freeze these cheese straws either baked or unbaked for up to 2 months. For baked straws, cool completely and separate layers with parchment in a freezer-safe container; thaw at room temperature and refresh in the oven if needed.
For unbaked straws, freeze the cut strips on a baking sheet first, then transfer them to a freezer bag. Bake from frozen, allowing a few additional minutes and watching closely for browning; there isn't one fixed extra baking time for every batch.
What to Serve with Cheese Straws
Serve cheese straws with Homemade Pimento Cheese, Pickled Okra, or as part of a charcuterie board. Their savory crunch also pairs nicely with Creamy Tomato Basil Soup or a green salad.
Southern Pimento Cheese
Pickled Okra
Creamy Tomato Soup
For more party-menu ideas, browse my Best Tailgate Recipes. Set out a manageable portion of straws and keep the rest sealed until you need them.
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Recipe
PrintSouthern Cheese Straws
Southern cheese straws bring sharp cheddar, buttery crunch, and a little cayenne heat to the snack table. Roll and cut the dough for a homemade party favorite.
- Prep Time: 30 minutes
- Cook Time: 48 minutes
- Total Time: 110 minutes
- Yield: Approximately 8 dozen cheese straws 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Southern
Ingredients
- 1 cup (2 sticks) salted butter, frozen
- 16 ounces sharp cheddar cheese, freshly grated from a block
- 3 ½ cups all-purpose flour
- ½ teaspoon ground cayenne pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Up to 3 tablespoons ice water, as needed
Instructions
- Heat the oven to 425°F and line baking sheets with parchment. Combine the flour, cayenne, garlic powder, and onion powder in a large bowl; grate the frozen butter through the large holes of a box grater, then toss it into the flour, separating any clumps.
- Add the freshly grated cheddar and work the mixture with your hands until it begins to hold together when pressed. Add ice water only as needed, 1 tablespoon at a time, up to 3 tablespoons.
- Divide the dough into manageable portions and roll each on a lightly floured surface to ¼ inch thick. Cut strips about ½ inch wide and 6 inches long; gather and reroll the scraps, handling them as little as possible.
- Arrange the strips on the prepared sheets with about ½ inch between them; refrigerate briefly if the dough becomes soft or sticky. Bake for 10-12 minutes per batch until the edges are lightly golden, checking near the end and removing strips that brown ahead of the others.
- Rest the cheese straws on the baking sheet for a few minutes, then transfer them carefully to a wire rack. Cool completely before serving or packing in an airtight container.
Equipment
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Buy Now → Notes
Timing: Plan on about 4 batches of approximately 24 straws, baking one standard rimmed sheet at a time. Prep and shaping: 30 minutes. Baking: 40-48 minutes total (10-12 minutes per batch). Allow 20-30 minutes for the final batch to cool completely; earlier batches can cool while later batches bake. Total: approximately 1 hour 30 minutes to 1 hour 50 minutes.
Substitutions: Replace part or all of the sharp cheddar with extra-sharp cheddar. Reduce cayenne to ¼ teaspoon for milder heat, or omit it. Freshly grated cheese incorporates more easily than packaged shredded cheese.
Serving: Serve with pimento cheese, pickles, or a cheese and charcuterie board. Pair with tomato soup or a green salad.
Storage: Keep completely cooled straws in an airtight container at room temperature for up to 5 days. Crisp in a 300°F oven for 5-8 minutes if needed, then cool before serving.
Freezing: Freeze baked, cooled straws in a freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature and refresh in the oven if needed. Alternatively, freeze unbaked strips on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, allowing a few additional minutes and watching closely for browning.
Tools and Equipment: Baking sheets; parchment paper; large mixing bowl; box grater with large holes; dry measuring cups and measuring spoons; rolling pin; sharp knife for cutting strips; thin spatula for careful transfer; wire cooling rack; oven mitts; oven capable of 425°F; refrigerator for briefly firming softened dough. For storage and freezing: airtight container, freezer-safe container or freezer bag, and parchment to separate layers.
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