Southern Cheese Straws

Get ready to discover your new favorite party trick! These crispy, buttery Southern cheese straws are what happens when sharp cheddar meets perfectly flaky pastry. They’re impossibly addictive and guaranteed to disappear faster than you can say “y’all want some more?”

These golden beauties pack a serious flavor punch with their combination of aged cheddar, smoky paprika, and just the right kick of cayenne. They’re crispy on the outside, tender on the inside, and have that unmistakable cheese-forward taste that’ll make you wonder how you ever lived without them.

Ingredients

• 3 cups sharp or extra sharp cheddar cheese, finely grated
• 3/4 cup unsalted butter, softened
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic or garlic powder
• 1/2 teaspoon onion powder

Steps

1. Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper – this prevents sticking and ensures even browning.
2. Using an electric mixer with the paddle attachment, beat the cheese and butter together at medium-high speed for 10-15 minutes. Don’t rush this step – you want the mixture super creamy and fluffy with no visible cheese pieces.
3. In a separate bowl, whisk together the flour and seasonings. This ensures even distribution of spices and prevents clumping.
4. Lower the mixer speed to medium-low and gradually add the dry ingredients. Mix just until combined – overmixing can make your straws tough.
5. Transfer the dough to a cookie press fitted with a star attachment (or use a pastry bag with a jumbo star tip). Pipe 3-inch strips onto the prepared baking sheets, leaving about 1 inch between each straw.
6. Bake for 10-12 minutes or until the edges are lightly golden. Watch carefully after 8 minutes – they can go from perfect to overdone quickly. Cool on the pan for 5-10 minutes before transferring to a wire rack.

Smart Swaps

• Substitute whole wheat pastry flour for up to half the all-purpose flour
• Try different hard cheeses like Gruyere or aged Gouda
• Use gluten-free flour blend (1:1 ratio) for a GF version

Make It Diabetes-Friendly

• Use almond flour in place of 1 cup of all-purpose flour (reduces carbs by 50%)
• Make thinner straws (2-inch length) to reduce portion size
• Add 1/4 teaspoon xanthan gum if using alternative flours
• Pair with protein to slow glucose absorption

Pro Tips

• Grate cheese when cold but let it warm up before mixing
• Chill dough for 30 minutes if it becomes too soft to pipe
• Store with a slice of bread to maintain crispness
• Freeze unbaked straws for up to 3 months