If there’s one thing that feels like a Southern holiday hug, it’s a batch of cheddar cheese straws fresh from the oven. These golden, buttery little bites are crunchy, cheesy, and just the right kind of spicy. Around here in Nashville, they’re a staple for any Christmas Eve luncheon, tucked neatly into a napkin lined basket, next to Aunt Susie’s sausage balls and a jar of homemade pickles. Whether you’re hosting a big family feast or nibbling your way through a tray of easy cute Christmas appetizers, this one earns its spot at the table.
Why You’ll Crave These Cheddar Cheese Straws
- They’re unapologetically rich and packed with sharp cheddar flavor.
- Easy to bake ahead perfect for Christmas Eve appetizer ideas.
- Pairs like a dream with wine, cocktails, or sweet tea.
Gather Your Flavor Makers
This recipe’s got just a handful of ingredients, but each one pulls its weight in flavor. Think of them like your holiday choir each voice, big and small, singing in harmony.
Sharp cheddar cheese: This is the lead singer. Don’t skimp get the good, block-style kind and grate it yourself for maximum melt and bite.
Unsalted butter: The backbone of Southern baking. Gives that flaky, shortbread-style texture we love in Christmas hor dourves.
All-purpose flour: Holds it all together. Southern folks swear by White Lily for its low protein and tender crumb.
Cayenne pepper: Adds a wink of heat. Just enough to make your guests reach for another sip.
Salt: Keeps the balance just right, pulling the flavors into focus.
Let’s Make Magic in the Kitchen
This is where the fun happens. Roll up your sleeves we’re gonna get flour on the counter, and it’ll be glorious.
Start by blending the shredded cheddar, flour, cayenne, and salt in a food processor. Add cubed, cold butter and pulse until the dough resembles coarse crumbs. If it’s dry, a tablespoon or two of cold water brings it together. Don’t overwork it this ain’t pie crust, but you still want tender straws.
Gather that dough into a ball, wrap it in plastic, and chill it for 30 minutes. This rest lets the flour hydrate and makes rolling easier.
On a floured surface, roll out the dough into a rectangle about 1/4-inch thick. Slice into strips with a sharp knife or pizza cutter thin, thick, curly, or straight make ’em yours. Carefully transfer them to a parchment-lined baking sheet, spacing them just enough so they don’t touch while baking.
Bake at 350°F for about 12–15 minutes, until the edges go golden. Let them cool completely (if you can wait) before transferring to a tin. They’ll crisp up as they cool and stay fresh for a week… if they last that long.
Common Pitfalls to Sidestep
Even the best bakers trip over a cheese straw or two. Here’s what to avoid so your cheddar cheese straws turn out just right:
Using pre-shredded cheese: It’s coated in anti-caking agents that mess with texture. Shred your own.
Overworking the dough: Treat it like a biscuit. Gentle hands = flaky results.
Rolling too thick or thin: Go for 1/4-inch just right for that crispy snap without breaking teeth.
Serving Ideas to Make Spirits Bright
Serve these straws warm or room temp in a tall mason jar or tied with twine for gifting. They’re a perfect partner for chilled rosé, holiday punch, or part of a Xmas dips spread. I’ve even crumbled them over soup for a salty crunch now that’s holiday magic.
Cheddar Cheese Straws
Equipment
- Food Processor
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Cheddar Cheese Straws Dough
- 2 cups sharp cheddar cheese grated
- 1 cup all-purpose flour
- 1/2 cup unsalted butter cold, cut into cubes
- 1/4 tsp cayenne pepper adjust to taste
- 1/2 tsp salt
- 1–2 tbsp cold water as needed to bring dough together
Instructions
- Combine shredded cheddar, flour, cayenne, and salt in a food processor. Pulse to mix.
- Add cold cubed butter and pulse until the mixture resembles coarse crumbs.
- Add cold water, one tablespoon at a time, until dough just comes together. Do not overmix.
- Gather the dough into a ball, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Roll dough to 1/4-inch thickness on a floured surface.
- Cut into strips with a knife or pizza cutter. Transfer to a parchment-lined baking sheet.
- Bake for 12–15 minutes until golden around the edges. Let cool completely before serving.
Notes
- Shred your own cheese for best results.
- Dough can be piped with a star tip for a ruffled look or cut for rustic strips.
- Freeze unbaked strips between parchment for future baking.
FAQs
Why did my cheese straws turn out soft?
It could be the dough was rolled too thick or underbaked. You want them golden on the edges and baked long enough to crisp as they cool. Store uncovered for the first hour to keep them from softening with steam.
Can I make them without a food processor?
Absolutely. Use a pastry blender or your fingers to cut the butter into the flour and cheese. It takes a bit longer, but it’s therapeutic kind of like folding laundry with jazz on. Old school, but it works.
How spicy are they?
Just a gentle warmth, thanks to the cayenne. If you’re feeding spice-sensitive guests, ease up. Or, for the heat-lovers, add a dash of hot sauce right into the dough.
Can I use puff pastry for cheddar cheese straws?
You can, but they’re technically not the same. Puff pastry cheese twists are lovely, but real-deal Southern straws, like the ones in this recipe, are more cracker-like with that signature snap.
The Last Bite
There’s something deeply nostalgic about cheddar cheese straws. They whisper of family gatherings, clinking glasses, and Grandma’s voice calling “y’all come eat.” Whether you serve them at a Christmas Eve luncheon or stash them away for your midnight snack, these little golden sticks are more than a recipe—they’re tradition, packed with flavor, and joyfully Southern.
If you’re curious about the history of cheese straws, this article on Gastronomica gives a deep, fascinating look into how these Southern staples came to be.
