Granny’s Crunchy Cheese Straws
- 20m Prep Time
- 18m Cook Time
- 38m Ready In
These crunchy cheese straws are a Southern classic, perfect for parties and gatherings. Made with extra-sharp cheddar and a hint of smoked paprika and cayenne, they have a bright cheese flavor and satisfying crunch.
Ingredients
- 1/2 lbs extra-sharp cheddar cheese grated
- 1/2 cup unsalted butter
- 2 tbsp unsalted butter
- 1 1/2 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- cayenne
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 64.8 mg
- Iron: 8.87 mg
- Magnesium: 46.8 mg
- Phosphorus: 242 mg
- Potassium: 271 mg
- Zinc: 1.48 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 cup unsalted butter
- 2 tbsp unsalted butter
- 1 1/2 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp smoked paprika
- cayenne
Prepare
- Grate 1/2 lbs extra-sharp cheddar cheese
Let's Cook
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Step 1.
In a stand mixer fitted with the paddle attachment, cream the room-temperature grated cheddar cheese and room-temperature unsalted butter together on medium-high speed until smooth and well combined, about 2 minutes.
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Step 2.
In a small bowl, sift together the all-purpose flour, kosher salt, smoked paprika, and cayenne pepper.
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Step 3.
Add the flour mixture to the cheese and butter mixture, half at a time, mixing on low speed until combined, scraping down the sides of the bowl once or twice. The dough will look dry at first; continue mixing until it comes together, then turn it out onto a lightly floured work surface and knead briefly with your hands to incorporate any dry bits.
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Step 4.
Preheat the oven to 350°F.
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Step 5.
Fit a pastry bag or cookie press with a star tip. If using a disposable pastry bag, double up the bags and stagger the seams to prevent tearing. Fill the bag with the dough—this dough is stiff, so fill the bag in 3 or 4 batches for easier piping. Pipe the dough onto ungreased baking sheets in long straws or 2- to 3-inch bite-size pieces. Gently bend each piece into a crescent shape, or leave them straight. Arrange the cheese straws snugly on one or two baking sheets.
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Step 6.
Bake the cheese straws until the cheese appears just a bit darker in color, 17 to 18 minutes, rotating the sheets front to back and top to bottom halfway through baking.
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Step 7.
Cool the cheese straws completely on the baking sheets. Store leftovers in a lidded glass jar or ziplock bag for up to 1 week.