Cheddar Cheese Straws

by Haley // November 25, 2025

This post may contain affiliate sales links. Please see my privacy policy for details.

Cheddar cheese straws are the ultimate savory treat, crisp, cheesy, and completely irresistible. They bake up light and golden with a warm hint of spice that keeps everyone reaching for just one more. Bring them to a holiday gathering or enjoy them with a cozy cocktail hour and watch them disappear in minutes.

Cheddar cheese straws sticking up out of a small glass.

Cheese straws make such a fun snack, especially on game days when everyone’s grazing and cheering and looking for something easy to grab between plays. I can barely get them off the baking sheet before they start disappearing. They fit right in with our usual lineup of snacks, especially when I set them out next to a batch of my soft homemade pretzels and warm beer cheese dip. They always round out the snack table in the best way and somehow vanish faster than anything else I make.

Table of Contents

Why You’ll Love This Recipe

Bold, savory flavor. The sharp cheddar and smoky paprika create a rich, satisfying taste that everyone loves.
Crispy, golden perfection. Each straw bakes up with a delicate crunch that’s impossible to resist.
Versatile for any occasion. Serve them at holiday gatherings, game day, or alongside cocktails, they always elevate the snack table.
Keeps well. Stored in an airtight container, these straws stay crisp for up to three weeks.

Ingredient Notes

Bowls with shredded cheese, butter, flour and spices.

All-purpose flour: Forms the structure of the cheese straws.
Kosher salt: Enhances all the flavors and balances the richness of the cheese and butter.
Cayenne pepper: Adds a gentle kick; adjust to taste depending on how spicy you like your snacks.
Smoked paprika: Contributes a subtle smoky warmth that complements the sharp cheddar.
Sharp orange cheddar: The star of the recipe! It provides bold, cheesy flavor. Use freshly grated for the smoothest texture.
Unsalted butter: Adds richness and helps the dough come together; make sure it’s at room temperature for easy mixing.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Cheese. Swap the sharp cheddar for Gruyère, Fontina, or a smoked cheddar for a different flavor profile.

Seasonings. Add garlic powder or onion powder for an extra savory boost. You can also mix in fresh herbs like thyme, rosemary, or chives.

Shapes. Cut the dough into mini twists, sticks, or even lattice shapes for a fun presentation. You could also roll into thin crackers.

Serving ideas. Enjoy alongside soups, chili, or cheese dips for an elevated snack experience. These are also great paired with wine or cocktails for a festive appetizer option.

How to Make Cheddar Cheese Straws

Process of mixing and rolling out ingredients to make cheese straws.

In the bowl of a stand mixer fitted with a paddle attachment, add the grated cheese and butter.
Mix on medium-high speed until smooth, about 2-3 minutes. In a separate bowl, whisk together the flour, salt, cayenne pepper and paprika.
Add this spice mixture to the butter and cheese mixture, and mix just until combined.
Form the dough into a log and wrap in plastic wrap. Let the dough sit for 20 minutes or store in the refrigerator for up to 48 hours. Roll dough 1/8-inch thick.

Showing how to cut cheese dough into strips and twist.

Use a pizza cutter or sharp knife to cut into 6-inch long strips about 1/2-inch wide.
Transfer strips to prepared baking sheet and gently twist. Re-roll scraps and repeat with remaining dough.
Bake at 375℉ for 12 to 14 minutes or until the edges start to turn golden brown. Cool completely before storing before serving or storing.

Expert Tips

Use room-temperature butter and cheese. This ensures the dough comes together smoothly and mixes evenly.

Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect texture.

Don’t over-mix the dough. Overworking can make the straws tough instead of light, flakey and crisp.

Chill the dough if needed. If it feels too soft, a short rest in the fridge makes rolling and cutting easier.

Roll evenly. Aim for about 1/8-inch thickness so the straws bake consistently.

Twisted cheese straws scattered on a white serving plate.

Make Ahead and Storage Tips

To make ahead. Prepare the dough as directed, form it into a log, and wrap tightly in plastic wrap. Refrigerate for up to 48 hours before rolling, cutting, and baking.

To freeze unbaked dough. Wrap the dough log tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight, roll to 1/8 inch, cut into strips, twist, and bake as directed.

To store baked cheese straws. Store completely cooled straws in an airtight container at room temperature for up to 3 weeks. They taste best within the first couple of days but stay crisp for weeks if sealed well.

To freeze baked cheese straws. Cool fully, then place in an airtight container or wrap in plastic wrap and foil. Freeze for up to 2 months. When ready to serve, let them come to room temperature, no reheating needed.

Recipe FAQ

Can I make the dough ahead of time?

Yes! You can form the dough into a log, wrap it tightly, and refrigerate for up to 48 hours before rolling and baking.

What’s the best way to cut even strips?

A pizza cutter or pastry wheel makes it fast and helps keep the strips uniform in size for even baking.

Why did my straws turn out soft instead of crispy?

This usually happens if the dough was too thick, they weren’t baked long enough or they baked at too low a temperature. Roll evenly to 1/8-inch thickness and watch the baking time closely.