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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.

5 from 3 votes

Cheese Straws Recipe

Appetizers 32 mins

Prep Time 20 mins
Cook Time 12 mins
Servings 36
Course Appetizer
Cuisine American
Author Robyn Stone | Add a Pinch
Cheese straws are a classic Southern delicacy perfect for serving when entertaining, showers, or other special events.


  • 1/2 pound sharp Cheddar cheese
  • 1/2 cup 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.

Nutritional Information

Calories: 68kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 127mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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Southern Favorites Recipes

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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Recipe Review


  1. 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!

  2. 5 stars
    These are delicious, thank you. I’ve made other recipes and they always seemed to “Flour-y” or off in some way. These are savory goodness.

    I have used a cookie press, but Its easier to use a churro press with a star tip. The cylinder is wider than a cookie press and I pipe out long rows on the cookie sheet, bending at the turns. I cut into 2” strips when they are still hot.

    This is my go to cheese straw recipe. Thanks again!

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