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

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.

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4.3 33
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
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

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