Cheese straws and the South just go hand-in-hand. Well, at least they always have in my family.

Cheese Straws |

My Mama has always made the most amazing cheese straws. I remember as a little girl sitting at the bar, perched up high on my bar stool as she’d use her cookie press to make long lines of cheese straws onto her baking sheets.

Cheese Straws |


Sometimes, they’d become a bit squiggly as she’d make them, the cheesey dough deciding the shape it would take rather than following directions very well, I thought. The more curvy the shape, the more desirable the cheese straw in my opinion.


Cheese Straws |


Usually, Mama would make her cheese straws before a big family shower, reunion, or a special meal – like Easter or Christmas.

I think everyone must have just associated cheese straws with Mama since that seemed to be one of the designated dishes she would prepare for her events.

That, her chicken cheese ball, punch, and cucumber sandwiches to name just a few.

She has always been able to throw the best parties!


Cheese Straws |


But sometimes, when we were really, really lucky, she’d make them just because.

I think those were my favorite.


CheesCheese Straws | addapinch.come Straws |


Finally, the other day, I decided that Little Buddy and I needed to have the same sort of cheese straw filled memories. And so, we whipped these up.

I will say, I sure do miss Mama’s cookie press. I think I need to order a new one.

Here’s my recipe for cheese straws. I hope you love it as much as we do.


Cheese Straws Recipe

Cheese straws are a classic Southern delicacy perfect for serving when entertaining, showers, or other special events.
5 from 2 votes

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Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 3 dozen
Author: Robyn Stone | Add a Pinch


  • 1/2 pound sharp Cheddar cheese
  • 1/2 cup 1 stick butter, softened
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • pinch garlic powder


  • Preheat oven to 375º F. Line baking sheets with parchment paper or non-stick silicon baking sheets. Set aside.
  • Grate cheddar cheese and place all but 1 cup into the bowl of a stand mixer. Add butter and cream butter and cheese together until it reaches a smooth, creamy consistency, about 5-10 minutes.
  • In a large bowl, sift together flour, salt, cayenne pepper, paprika, black pepper and garlic powder. Gradually add flour mixture into cheese and butter mixture by large spoons full, taking care to fully incorporate after each addition.
  • Once all flour has been incorporated and dough is smooth, stir in final cup of grated cheddar cheese.
  • Place portions of dough into cookie press or large piping bag fitted with large star piping tip. Slowly pipe long strands of cheese straw dough onto prepared baking sheets about 1 - 1 1/2-inches apart. Then, cut into 6-inch lengths.
  • Bake cheese straws for 10-12 minutes, until edges just begin to turn golden brown. Remove from oven and allow to cool. Store in an airtight container, layering between parchment paper to keep fresh.
  • Best eaten the day they are made, but will keep up to 3 days in an airtight container.
  • Note that cheese straws are extremely delicate and will break easily. This is part of their charm and character.
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Robyn xoxo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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25 Comments Leave a comment or review

    1. I would say you are way off. They are nothing like Cheetos. It’s kind of hard to think of something to compare them to. Maybe like a Slightly crunchy cookie for texture with a bold cheese flavor hinted with spice/heat. They are amazing!!!! My step-mom makes them at Christmas and its my favorite treat!

  1. do they hold up ok for dipping and if so, is there a particular dip you could suggest that goes well with them…thank u

    1. They are very tender and I’m not sure that I would plan to use them for dipping. They are delicious right by themselves though! xo

  2. I don’t know what went wrong.  My dough was lovely, but far too thick to pipe.  I know because I tried.  I rolled it out and cut it like shortbread, and it was ok, but I imagine that I did something terribly wrong, and that they should have been so much better.  

    Any ideas?

    1. Hi Jennifer,
      I’m so sorry your dough was too thick. I’ve always used White Lily flour, which results in very light and fluffy baked goods. It could be that the flour you used was a more dense, but can’t be sure. Hope this helps Jennifer. Thanks!

    2. Hi Jennifer, I just read your comment. When prepared correctly, cheese straws will nearly melt in your mouth because of the light texture they have. I would suggest three things that my grandmother taught me: 1.) When measuring your flour, always use the largest measuring cups you can, so for this recipe you’ll need a 1 cup and a 1/2 cup measuring cup. The smaller the measuring cups the more flour you will wind up measuring. 2.) Don’t pack the flour into the measuring cups. Lightly spoon large heaping spoonfuls of sifted flour into your measuring cups, then use a knife to slide the excess off the top. 3.) BEFORE measuring the flour, sift it. If you don’t have a flour sifter, you can use a fine meshed strainer and a spoon to sift small amounts. Then measure the sifted flour into your largest measuring cups. It’s not necessary to sift it again after measuring. The idea is to aerate the flour to make it light. Since you really can’t aerate the seasonings, I just add the remaining dry ingredients directly to the sifted and measured flour and then use a whisk to incorporate them into the flour. I sure hope this helps. These are a wonderful Southern snack we’ve enjoyed for years!

  3. It said add the butter and the cream butter but doesn’t say anything about cream butter in the list. Did you cream half the total butter required before adding both to the recipe? How did that work?

    1. Hi Amy
      It’s just one type of butter. I am using the baking term, or an action where using the word “cream”. You’ll mix butter and cheese together in the mixer until both are creamy. That word in baking is just to mix until creamy and fluffy. I hope that helps and that you enjoy the cheese straws. They are truly delicious! Thanks! xo

  4. Hi. Maybe my brain isn’t working, but….the recipe lists 1/2 pound of cheese, which is 8oz. or one cup. So, the 1 cup of cheese to be added later is an additional 1 cup? Thanks.

  5. I tried this and I also had dough that was stiff as Play-do. I foolishly tried my pastry bag and got no where. I ended up rolling them out into long “worms”. I friends loved them. But I’m sure they were no where near the taste of What they should be. I bought a cookie press hoping that it would make life easier so I didn’t have to roll worms and have pretty designs from the press – no luck. Play-do once again and nearly broke my press. I’m going to try sifting then measuring and hoping that works. Can you compare the dough consistency to anything so we have a better idea of our success?  Thanks 

    1. Hi David,
      I am happy your friends enjoyed these! I’m sorry the dough was turning out too stiff for you. From your comment, I think the issue may be the flour you are using – I think it may be a more dense flour than what I use. I only use White Lily Flour which is light and fluffy and makes light baked goods. The only other type of dough I can compare this to would be a stiff cookie dough, but it should not be the consistency you describe. I hope this helps! Thanks!

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