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4.5 from 4 votes

Southern Cheese Straws

Cheese Straws — crispy, buttery, homemade cheese straws are easy and a great appetizer!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 36 pieces
Calories: 133
Author: Lucy Brewer


  • 1 pound sharp Cheddar cheese
  • 3 cups all-purpose flour
  • 2 sticks unsalted butter diced
  • 1/2-1 teaspoon Cayenne pepper


  • Preheat oven to 375. Butter two large baking sheets. Grate cheese in bowl of food processor and remove to another bowl.
  • Place flour and Cayenne pepper in food processor and pulse to combine. Add cheese and butter to food processor and run until well mixed and a ball of dough forms. If you don't have a food processor, just use a fork and stir until well mixed.
  • Press dough through cookie press onto cookie sheets. Bake at 375 for about 14 minutes or until golden brown.
  • You can also wrap the dough in wax paper and chill for thirty minutes, then slice thinly (about 1/4 inch) into cookies and bake. Or you can freeze the dough until needed.


Tips for Making Cheese Straws

  • Use cold, unsalted butter. 
  • If you don't have a food processor, then use a fork and your hands until everything is very well mixed.
  • Dough can be made 3-4 days in advance. Roll into logs, wrap in wax paper, and chill.
  • If you want to bake immediately, then cookie press is the way to go. If you don't have a cookie press and want to slice, then you'll need to chill the dough for at least thirty minutes.

How to Freeze Cheese Straws

  • Dough: Wrap logs in wax or parchment paper, then wrap again in foil, then place in large freezer bags. The cheese straw dough will keep in the freezer for 3-4 months. 
  • You can also freeze the cheese straws after you've baked them. Place the crackers on a baking sheet for a couple of hours until frozen, then place them all in a freezer bag. Freezing first on the baking sheet prevents them from sticking together in the bag.