Looking for a party appetizer that'll actually get people talking? These cheddar cheese straws are the answer.
I've been making these crispy, flaky cheese straws for years now, and they've never failed me. The first time I brought them to our neighborhood potluck, three different people asked for the recipe before the night ended. Emily was so proud (she helped roll out the dough), and honestly? I felt pretty good about it too.
What makes these homemade cheese straws special is the combination of sharp cheddar with fresh herbs and just a touch of red pepper flakes. They're buttery without being heavy, crispy without being dry, and they taste way better than anything you'd buy at a store. Plus, you can make the dough ahead and freeze it, which is a total game-changer for busy weeks.
If you're planning a party or just want something special to go with your favorite soup, these cheese straws are where it's at.
Jump to:
- Why You'll Love This Cheddar Cheese Straws Recipe
- Ingredients For The Best Cheese Straws
- How To Make Cheese Straws From Scratch
- Storage & Reheating For Cheese Straws
- Tips For Making The Best Cheddar Cheese Straws
- Variations On This Cheese Straws Recipe
- Cheese Straws Faqs
- Recipes You May Like
- Conclusion
- Cheddar & Herb Cheese Straws
Why You'll Love This Cheddar Cheese Straws Recipe
- Super buttery and flaky - The texture is just right, with layers that break apart when you bite into them
- Takes about 30 minutes from start to finish (not counting cooling time)
- Make-ahead friendly - The dough freezes really well for up to 3 months
- Great for parties - Makes about 55 cheese straws, so plenty to share
- Customizable herbs - Use rosemary, thyme, or whatever fresh herbs you've got
- Kid-approved - Emily loves helping roll these out, and she actually eats them too!
Ingredients For The Best Cheese Straws
- 8 ounces (2 packed cups) grated extra-sharp cheddar cheese - Don't use the pre-shredded stuff if you can help it. Freshly grated cheese makes such a difference
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off, plus more for dusting
- 1 teaspoon kosher salt
- Scant teaspoon crushed red pepper flakes - Just enough for a subtle kick
- 1½ tablespoons roughly chopped fresh herbs - I usually go with rosemary and thyme, but use what you like
- ½ cup (1 stick) cold unsalted butter - Keep it cold!
- 6 tablespoons heavy cream
How To Make Cheese Straws From Scratch
Getting Started
- Preheat your oven to 400°F (205°C). Set two oven racks in the center position. Line two baking sheets with parchment paper. (Trust me on the parchment paper - cleanup is so much easier.)
Making The Dough
- Add the cheese, flour, salt, red pepper flakes and herbs to your food processor. Pulse everything until it looks like coarse crumbs. It should take maybe 8-10 pulses.
- Cut the butter into ½-inch chunks and add them to the flour mixture. This is important - you want the butter cold and in chunks. Pulse until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. Those little butter bits are what make the cheese straws flaky!
- Pour in the heavy cream and pulse until the dough starts to come together. It'll look a bit shaggy at first, but keep pulsing until it forms a mass.
Rolling The Dough
- Dump the dough onto a lightly floured work surface. Dust the top with more flour and use your hands to shape it into a rectangle about 1 inch high. Cut the rectangle in half. (I learned this trick from a baking class I took years ago - working with smaller portions makes rolling so much easier.)
- Dust your work surface with more flour and roll each block of dough into an 8 x 10-inch rectangle. Aim for about ⅛-inch thickness. Keep turning the dough as you roll and add more flour if it starts sticking.
Cutting And Baking
- Use a pizza cutter or sharp knife to trim the edges straight. Then cut the dough into thin strips about ¼-inch wide. I usually get around 25-30 strips from each piece of dough.
- Transfer the strips to your prepared baking sheets. Leave about a ¼-inch of space between them so they don't stick together.
- Bake for 10 to 12 minutes. You want them lightly golden on top and a rich golden color on the bottom. Rotate the pans from top to bottom and front to back halfway through baking.
- Let them cool on the baking sheets for a few minutes, then carefully transfer to a plate. They'll crisp up even more as they cool.
Storage & Reheating For Cheese Straws
These cheddar cheese straws keep really well if you store them right.
Once they're completely cool, put them in a covered container. They'll stay crispy for 3-4 days at room temperature. Just don't seal them up while they're still warm, or they'll get soggy.
Want to freeze them? You've got two options. You can freeze the unbaked dough (wrap it tight in plastic wrap, then put it in a freezer bag) for up to 3 months. When you're ready to bake, just thaw it until it's pliable and follow the recipe from there.
Or freeze the baked cheese straws in an airtight container with parchment paper between the layers. They'll keep for 3 months. Let them come to room temperature before serving - they don't need reheating.
Tips For Making The Best Cheddar Cheese Straws
- Use extra-sharp cheddar for the most flavor. I've tried this with mild cheddar, and it just doesn't have the same punch.
- Keep everything cold. Cold butter is what makes these flaky. If your kitchen is warm, pop the dough in the fridge for 10 minutes before rolling.
- Don't overwork the dough. Once it comes together, stop mixing. The more you handle it, the tougher it gets.
- Watch them carefully near the end of baking. They can go from perfect to too dark pretty quickly.
- Try different herb combinations. I've done sage and thyme for Thanksgiving, and it was amazing.
- Make them thicker or thinner depending on your preference. Thinner ones are crispier, thicker ones have more chew.
Why do my cheese straws always seem to brown unevenly? Rotate your pans halfway through baking - ovens have hot spots, and this helps them bake more evenly.
Variations On This Cheese Straws Recipe
Want to mix things up? Here's what works:
Different cheese: Try Gruyère instead of cheddar for a more sophisticated taste. Parmesan works too, but use half cheddar and half Parmesan so they're not too salty.
Spice it up: Add ½ teaspoon of smoked paprika or cayenne pepper for extra heat. Or try everything bagel seasoning sprinkled on top before baking.
Herb changes: Use dried herbs if fresh ones aren't available - just use about half the amount since dried herbs are more concentrated.
Make them cheesy twists: Before baking, twist each strip a few times. They look fancy and kids think they're fun.
Add bacon: Mix in ¼ cup of crumbled cooked bacon to the dough. Because everything's better with bacon, right?
Cheese Straws Faqs
Yes! Baked cheese straws keep well in a covered container for several days, or freeze the unbaked dough for up to 3 months.
Extra-sharp cheddar provides the best flavor, but you can substitute with sharp cheddar or Gruyère for variation.
Absolutely! Store cooled cheese straws in an airtight container with parchment between layers and freeze for up to 3 months.
Cheese straws are perfect as party appetizers, alongside soups and salads, or with wine and cocktails.
Recipes You May Like
- Spinach Artichoke Dip In Bread Bowl - Another crowd-pleaser for parties
- Bacon Wrapped Jalapeño Poppers - If you like a little heat with your appetizers
- Stuffed Mushrooms With Cream Cheese - These pair really well with cheese straws
Conclusion
These cheddar cheese straws have been a staple in my recipe collection for years, and I think they'll become one of yours too. They're crispy, buttery, packed with cheesy goodness, and way easier to make than people think.
The best part? You can make them ahead, freeze them, and have impressive appetizers ready whenever you need them. Whether you're hosting a party, bringing something to a potluck, or just want a special snack, these cheese straws deliver every single time.
Make sure to save this recipe to Pinterest so you can find it later. And if you try these, let me know what you think!
Cheddar & Herb Cheese Straws
Equipment
- Food Processor
- Pizza Cutter or Sharp Knife
Ingredients
- 8 ounces extra-sharp cheddar cheese 2 packed cups, grated
- 1½ cups all-purpose flour spooned into measuring cup and leveled-off, plus more for dusting
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes scant
- 1½ tablespoons fresh herbs such as rosemary and/or thyme, roughly chopped
- ½ cup unsalted butter 1 stick, cold
- 6 tablespoons heavy cream
Instructions
- Preheat the oven to 400°F (205°C). Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.
- In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.
- Cut the butter into ½-inch (13-mm) chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.
- Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch (2.5-cm) high. Cut the rectangle in half.
- Dust the work surface with more flour and roll each block of dough into an 8 x 10-inch (20 x 25-cm) rectangle about ⅛-inch (3-mm) thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about ¼-inch (6-mm) wide.
- Transfer the strips to the prepared baking sheets, leaving about a ¼-inch of space between them. Bake the straws for 10 to 12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through.
- Remove the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve.
