Cheese Straws

Total Time:
1 hr 30 min
30 min
40 min
20 min

4 dozen cheese straws

  • Three 10-ounce bricks sharp Cheddar cheese, shredded cold then left at room temperature
  • 1 cup (2 sticks) butter, softened
  • 4 cups sifted all-purpose flour
  • 2 teaspoons salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • Dash of garlic powder
  • Cooking spray
  • Special equipment: cookie press with a star tip
Watch how to make this recipe.
  • Preheat the oven to 325 degrees F.

  • Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.

  • In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.

  • Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.

  • With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

  • Cook's Note: If you don't have a cookie press, form the dough into 1-inch balls and flatten them with a fork.

View All

Cooking Tips
More Recipes and Ideas
4.4 34
<span>This is a really great recipe.  I don't have a cookie press and don't want to invest in one or mess with one, so I formed the dough into 1" balls and flattened them with a fork as the recipe advises (see "Cook's Note" at the end of the recipe).  They turn out exactly like little savory cookies.  You do have to cook them a lot longer than you do with straws - think double the time.  I bump up the heat to 350 or 375.</span><div><br /><div>I've made these about 6 times, with small adjustments here and there.  One thing I'm surprised few people have mentioned was that the original recipe seemed very salty.  I halved the salt the second time on, and it's now perfect for my taste.  I use a couple of cloves of fresh garlic, smashed with a garlic press and rubbed into the flour, and that works fine (I don't prefer dehydrated garlic products).  I took the advice of others and added more cayenne, black pepper and dried mustard - all good.  Today, I made them with the cheese I had on hand: Smoked gouda, a wee bit of provolone and a lot of pepper jack.  They turned out great, and I didn't have to put all four cups of flour in as I had before (probably softer cheeses).  It's an easy, forgiving recipe.  Highly recommended!</div></div> item not reviewed by moderator and published
Very tasty! I halved the amounts of the ingredients and it still made plenty! I added a 1/2 teaspoon of mustard powder and about a tablespoon of yellow hot pepper sauce. ( I am from the caribbean - not sure what the pepper sauce elsewhere is like in terms of spiciness so you may need less or more depending on the brand). These were a big hit! Thanks so much for sharing the recipe with us! item not reviewed by moderator and published
Took the advice of the reviewers and made sure the butter and cheese were room temperature, used the Cuisinart instead of my Kitchenaid mixer. Making the dough was very easy and it was soft enough to handle. Made a half recipe. I used a zip lock bag like another reviewer suggested and piped the dough on to sheets lined with silicon mats. They cooked slightly faster than the 20 minutes but I was watching it like a hawk and switching the pans from upper to lower shelves although one batch still had some overdone ones. They ended up more like miniature surfboards than straws because they spread so much. Next time I will cut a smaller hole in the corner of the zip lock bag to make smaller strips of dough. Tastes good. (By the way, that's how I transport deviled eggs - put the filling in a zip lock bag and bring the egg white halves in a separate bag. When I'm at my destination I cut the corner and pipe the filling into the egg whites that are now arranged on a platter). item not reviewed by moderator and published
I used pre-grated cheddar cheese which was helpful. I also used a KitchenAid mixer, it took just 15 minutes to whip the butter and cheese. I added almost the full extra cup of flour but the dough was still too soft to make a good straw with my old Mirro cookie press. It was too stiff to use a pastry bag. I ended up making wafers which was time consuming but turned out well. They are delicate in taste and good, not great. They could use a boost in seasoning. Another reviewer suggested 1/4 tsp garlic and 1/2 tsp each of black pepper and cayenne pepper. I'll try that next time. I made a holiday box of them to include with a gift of wine as a hostess gift. item not reviewed by moderator and published
Counld'nt wait to try these. Very labor intensive. I only had 3-8oz pkgs of sharp cheese so assumed I would need less flour. I ended up using the full 4 cups. Since I had three full trays to bake, I used my convection oven. They took a full 40 minutes. The taste is bland but shame on me for not reading the reviews first. Not sure I will try these again. We'll see how well they go over. item not reviewed by moderator and published
My husband has a new hobby - cooking. So, he got a Kitchen Aid mixer for Christmas. I requested that he make Cheese Straws and he has made this recipe and variations 4 times in the past couple of months. It is fabulous. He adds more spice. I think the favorite so far is a mix of Asiago, Extra Sharp Cheddar. Unfortunately, his new hobby is not helping our diets. This is a great base recipe that can be easily altered. The stand mixer makes it all pretty easy. item not reviewed by moderator and published
I really like the recipe but I changed everything except the amount of flour and butter. I just totally gave it a face lift or I am not sure if I should rate it since I changed so much but I did use it as a guide. It is really simple. I kept the time and temp the same but everything else I changed. So it is a good starting place. item not reviewed by moderator and published
I made these to go along with my tray of Christmas goodies for family and neighbors, hmmm, they may not get that many because these are really good. I had to buy a cookie press, I just wish the barrel held more dough so I didn't have to reload after every 3 rows. I used my big kitchen-aid food processor to shred the cheese and my big mixer to mix them up, took about 20-25 minutes and 3.5 cups of flour. While kraft cheese is on sale I think I may have to buy some more. I did use a little more pepper than the recipe called for I could not find the 1/8 tsp, lol. I have to say these are better than the cookies I made and I am a sweet a holic!! item not reviewed by moderator and published
Mine were Five Stars. This is a great base and technique but it needs A LOT more spice. Amp up the spice! I did start with Shredded cheese and it only took about 20 minutes in my Kitchen Aid Heavy Duty mixer to get to a good soft consistency. Total Spice: 3t salt 1/2 t black pepper 1/2 t cayenne 1/4 t garlic powder I used 3.5 c cake flour #8 disk with Pampered Chef Cookie Press sliced in half and scooted apart. on silpat/parchment paper. Awesome! item not reviewed by moderator and published
Made these tonight and was my first try with cheese straws. My Kitchen Aid Mixer handled the dough easily, but it did take a full 25 minutes to get the right consistency. I had read elsewhere that if you use pre shredded cheese it will be too dry. I bought the cheese blocks and used my trusty Salad Shooter to shred. The dough was perfect and come through my cookie press picture perfect. HOWEVER, the taste was a bit disappointing because there is way too little cayenne in this recipe for the volume of dough. I did more research after doing the entire batch (my mistake) and found that recipes that make half this much use 1/4 teaspoon cayenne! There is not even a hint of spice in these straws. If you like them that way that's great. I will stick with this recipe next time (probable halve it) and add more pepper and it will be wonderful!! item not reviewed by moderator and published
I had already bought ingredients for my aunt's recipe which only called for 16 oz of Extra Sharp Cheddar so I improvised by substituting the remainder with 8 oz Parmesan, 7 oz Five Counties, and 1 oz Parmigiano Reggiano. I also didn't have garlic powder or Cayenne pepper. I substituted 1/8 t of the salt with garlic salt. I substituted red pepper for the Cayenne and increased it to 2 t since red pepper is milder. I also used bread flour in place of all purpose because I have more of it. Lastly, I added 1/8 t smoked paprika just because I like it. Other than that I followed the recipe. I mixed the cheese and butter for 20 minutes in my KA Artisan mixer. The mixture is so fluffy. I used every bit of the 4th cup of flour. I used a cookie press with a star tip and piped them onto pans covered with cooking spray. The cheese straws are beautiful and came right off with no problem. They are very tasty and crunchy. I am so happy with the result. item not reviewed by moderator and published
This recipe is awesome. I made a half batch in my Kitchen Aid Artisan mixer because I didn't think the whole thing would fit, and I used a "pinch" measuring spoon for the peppers and garlic. I don't have a cookie press, so I tried a piping bag with a big tip, which didn't work. I changed to using a small cookie scoop to do about 1" balls and flattening them with a fork (like peanut butter cookies). Even with a half batch, I have 48 of the rounds. They are coming out great, and my husband has threatened to eat them all before Thanksgiving. I'll be making these again. item not reviewed by moderator and published Very good!!! My family requested that I make them again for our Christmas vacation. I used to have a press like the ones you used on the video, I wore it out making cheese straws . Could you tell me where can I purchase one or give me the address or company so I can get one. item not reviewed by moderator and published
Wow these are a lot of work!! I grated the cheese, and used a Kitchen Aid for the dough..... Make sure your cheese and butter are at room temperature. This is a heavy load on the mixer motor! I'm not sure that 325 is the correct temp to cook these things. Mine didn't really get crispy. Go ahead and roll them into ropes and save your forearms trying to push this out of a cookie press. I used 3.5 cups of flour. If I had used the entire 4 cups I wouldn't have been able to get them thru the cookie press! I did half the batch with the cookie press, and then gave up and made little balls and flattened them with a fork as suggested. After baking for 25 minutes, the bottoms were browning but they were still kind of soft. A guest described them as being like a cheese cookie. (think of a soft chocolate chip) I refrigerated the leftovers and am going to try reheating in a hotter oven to see if they crisp. Good flavor and I will definately retry this with tweeks to the temp. item not reviewed by moderator and published
i made them for a pot luck at work and they were a hit. i used a KitchenAid mixer but it was still a workout. if i make them again, i would mix the spices into the softened butter then add storebought grated cheese a little at a time then the 3.5 cups of flour, a little at a time. i sprayed my cookie press with Pam before putting in the mixture. i found it easier and quicker to crank out one continuous strip instead of rows. baked one sheet at a time. lots of people asked me for the recipe. should be called "cholesterol stix". nothing healthy about them but they sure are tasty! item not reviewed by moderator and published
OMG, these are so good, my family is eating them faster then I can cook them. Delicious and what a great snack for the kids to take to school and eat when they get home. This is a definite keep recipe. YUM!!!!! item not reviewed by moderator and published
Wow oh Wow these are so good! I have the heavy duty 6qt Kithen Aide mixer and it worked fine. I could tell it's something that a smaller motor would really stuggle with. I did add a bit more pepper after reading the other posts. I took the dough and rolled by hand into long ropes on the counter and baked them that way. Kids can roll into letters and spell their names. I even thought you could use a cookie cutter and make seasonal shapes, press them a tad thinner once on the cookie sheet and make like a snack cracker for dips and toppings for partys. I'm thinking superbowl would be awesome! Anywhoo, I highly recommend this recipe! item not reviewed by moderator and published
There are a couple of tips to make these come out right. After grating the cheese put it in a ziploc bag and leave until very soft at room temp. Same with the butter- has to be very soft. Don't add the flour all at once. I find the best way to mix everything is with the food processor. Once you have baked these you can freeze for several months. They are DEFINITELY WORTH THE EFFORT! item not reviewed by moderator and published
Ok, I was so excited to try these... BUT, it wasn't that "great" recipe that I really thought it was going to be. First, I have a Kitchen Aid mixer and it was struggling with the dough. Second, it was a huge amount and this should be cut in 1/2 unless you're feeding an entire Wedding. Third, using the cookie press added about 20 minutes extra to the preparation time, which was already taking forever - just roll them into balls! I'm giving it 3 stars because it did taste good... not great, but I don't know that I would make them again. item not reviewed by moderator and published
Very, very tasty, but altered the recipe a bit. I added more Cayenne than it called for since my family likes a "kick" in their cheese crackers/straws. Though a bit disappointed and not sure what went wrong. I followed the directions as they were and had a mess with the dough. It was extremely crumbly. I had to add about 1 1/2 cups of water to the recipe to get a dough that was still extremely stiff. I used my cookie press and my son-in-law used a pastry bag/tip (which split because the dough was so so so very stiff. It was really hard to make these and ended up using a flat disc from my cookie press and made bar looking crackers. item not reviewed by moderator and published
It tastes wonderful. Everybody loved them. Had so much neighbors got to take home some. Opted to great the cheese myself, took time and effort. Next time will buy shredded cheese. Definitely need a kitchen aid or similar mixer. Followed the direction as is. I even bought a cookie press (used this recipe to justify my purchase. However, I think a pastry bag with a star tip would suffice. I did not need to add more flour, 3C was sufficient. Dough was manageable. Will definitely make it again item not reviewed by moderator and published
Love these Cheese Straws. My childen and grandchildren try to eat them up brfore I get one so I make double. Great for my husband and I or a family gathering. We eat them for a snack and end up eating all of them. Excellent easy cooking that taste like it takes a long time to make. Love them!!! item not reviewed by moderator and published
I made these for a New Year's Eve Party and they were gone in a flash! My cookie press is the type that doesn't make straws, so I made different designs instead. I used all the different plates. Next time, I will sprinkle some sea salt on the tops before baking, so they will taste just like a cheese-it cracker. I also didn't taste any of the red pepper, so I will use more next time. I will make these again. Many of my friends said their mom's used to make these. Comfort food for sure. Thanks Trisha! item not reviewed by moderator and published
This is an old recipe from my childhood (born in 1963 my mom used to make for parties. She couldn't remember it anymore, so I was so glad to have her present it (and with the extra cheese Mom did, too!. item not reviewed by moderator and published
Hmmmm... No KitchenAid Mixer.... Don't make this in a regular doesn't work. Added the 3 cups of flour and then about 1/4 cup more thinking the consistency was good. It wasn't. When the straws baked they flattened out, obviously not enough flour. But... The taste? Like flour. Obviously I did something wrong... I'm blaming it on the tools not the recipe... but until I have hundreds of dollars for a new mixer, I'm not going to make these again. Trust me, don't make this recipe unless you have a mixer with a paddle attachment. Disappointed but I'm going to try one of the other recipes. item not reviewed by moderator and published
Yum, yum!!! It did not take long for them to be gone....easy to make and sooooooo tasty!!!! item not reviewed by moderator and published
I made these last night for a party today, what a waste of time and money, followed the directions exactly and even used a cookie press, they came out terrible and were unfit to eat, I dont know what happened, I wont be making this recipe again. item not reviewed by moderator and published
I bought a new Kuhn Rikon cookie press just so I could make these and it worked very well. Grating all that cheese by hand was a workout, but I wanted to follow the recipe exactly instead of buying cheese that was already grated. Next time I'll use the food processor for that! I only used half of the fourth cup of flour and don't know if I even needed that. The dough already seemed stiff enough with just the three cups of seasoned flour. Next time I'll skip it. These are very good, but I'd add a little more cayenne the next time around as I like that little kick to my cheese straws. Trisha's show is a nice new addition to the Food Network lineup. item not reviewed by moderator and published
I made these to snack on while watching the Blackhawks hockey game and they were delicious. item not reviewed by moderator and published
Very good and easy to make. I had never made these but she made it look so easy and I thought, I can do that. No cookie press but loved the hint to flatten with fork. Do I still call them straws? I will be making these again. item not reviewed by moderator and published
Very easy and tasty , Never had these before or heard of them ???? Trisha made me think this would be the 1st one to try . Love them and so does the family ! Thanks so very much for sharing. Can't wait to make them again maybe today !!! item not reviewed by moderator and published
very easy and very tasty item not reviewed by moderator and published
Easiest ever made. Really good. You can put in a ziplock bag, nip the corner and pressout. Run a fork down the top. item not reviewed by moderator and published
My family loved these... Served with homemade tomato soup. Perfect cant wait to make them again... item not reviewed by moderator and published
I baked them at 325 for 15-17 minutes. They did not brown but are lightly crispy. item not reviewed by moderator and published
I have never understood why people leave a review on a recipe they didn't follow. Not having enough cheese would have certainly altered the goodness of the recipe considerably. item not reviewed by moderator and published
Next time, do us all a favor and get the correct ingredients instead of making up things as you go along. It's a RECIPE, created by a great home cook. She deserves more than you give when you don't follow instructions. item not reviewed by moderator and published
Forgot to say - our Vintage Mirro Cooky and Pastry press also is a help. item not reviewed by moderator and published
Why did you rate a recipe you didn't make? item not reviewed by moderator and published
I agree about needing more spice. I'll try this again with your measures. item not reviewed by moderator and published
You can get the press at and prob many other stores. item not reviewed by moderator and published
Get a Mirro press on ebay for almost nothing! item not reviewed by moderator and published
A drawback with pre grated cheese is it's covered in an anticaking agent to keep it from sticking. It will keep the cheese from adhering as dough. I'd definitely pregrate the cheese blocks though! item not reviewed by moderator and published
store bought grated cheese will not be as good. I don't know what they put on it it to keep it from sticking together but I would not risk it. I cannot find a cookie press with the correct size star disc. item not reviewed by moderator and published
What a great idea! Wish I had read it before spending hours fooling with cookie press tonight! It was a real pain! This sounds simple! Loved the taste of the cheese straws but hated the time and intense labor of pushing them through a cookie press! item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Entertaining