Cheddar Cheese Straws
Crispy, buttery, and irresistibly cheesy, these Cheddar Cheese Straws are a savory snack you won’t be able to put down. Made with sharp cheddar cheese, a hint of cayenne for a subtle kick, and paprika for added depth, this easy recipe delivers a perfect balance of bold flavors. The dough comes together quickly with just a handful of pantry staples, then gets rolled out and cut into thin strips for an elegant, homemade touch. Bake until golden and crunchy, and you’ve got the ultimate crowd-pleaser, perfect for parties, game days, or even as a side to soups and salads. With a prep time of just 20 minutes, these cheese straws are a breeze to make and store beautifully for days of snacking delight.
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Recipe Information
Ingredients
- 225 grams shredded sharp cheddar cheese
- 113 grams unsalted butter, softened
- 125 grams all-purpose flour
- 0.5 teaspoons cayenne pepper
- 0.5 teaspoons paprika
- 0.25 teaspoons salt
- 1 tablespoon cold water
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, combine the shredded cheddar cheese, softened unsalted butter, and salt. Cream them together using a hand mixer or stand mixer until the mixture is smooth and well combined.
Add the all-purpose flour, cayenne pepper, and paprika to the cheese mixture. Mix on low speed until the dough starts to come together. If the dough feels too dry, add the tablespoon of cold water and mix until it forms a cohesive ball.
Transfer the dough onto a lightly floured surface and knead it gently for 1-2 minutes to bring it together. Shape it into a disk and cover it with plastic wrap. Chill in the refrigerator for 15 minutes to make it easier to handle.
After chilling, roll the dough out into a rectangle about 1/4 inch thick using a rolling pin. Use a sharp knife or a pizza cutter to cut the dough into thin strips approximately 1/2 inch wide and 6-8 inches long.
Carefully transfer the strips to the prepared baking sheets, leaving about 1/2 inch of space between each strip. You can twist the strips slightly for a decorative look if desired.
Bake in the preheated oven for 12-15 minutes, or until the cheese straws are golden and crisp. Rotate the baking sheets halfway through to ensure even baking.
Remove the cheese straws from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the cheddar cheese straws as a snack, appetizer, or alongside soups and salads. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 0.6 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1653 mg | 127% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
