If you’re a cheese fan like me, you probably jump at the chance to eat something cheesy. Nachos covered with crispy golden cheddar, jalapeño cheddar cornbread, or even smoked Gouda, potato, and ham soup (which is extremely tasty, by the way). There’s few dishes that can’t be improved by the addition of a good cheese. Even appetizers and snacks deserve a healthy dose of cheese–like these easy Southern cheese straws.
These straws are so easy, that your kids will have a blast helping you make them. The dough has a playdough-like consistency that kids will love! And, you can eat it raw, too, while you’re rolling out the straws. Did you know that these cheese straws taste like Cheez-It crackers once they’re baked? Everyone in my family is a big fan of these cheese crackers, so having something homemade that tastes similar is a win-win.
If you need a quick, crunchy, cheesy appetizer for company, this recipe should be your go-to. It would also be perfect for game day along with our easy baked jalapeño poppers and some creamy spinach dip. 😍 Can you imagine how yummy that would be?
Hungry for more crowd-pleasing appetizers? Look no further.
Easy Baked Jalapeño Poppers: this super-easy appetizer is sure please guys and gals alike.
Creamy Spinach Dip: this delightful dip is ready to eat in 15 minutes.
Quick and Easy Dill Pickle Dip: this is the creamy, tangy dip all the pickle fans will rave about at your next party.Print
These easy Southern cheese straws are a finger food recipe made with cheddar cheese, butter, garlic powder, salt, paprika, and cayenne pepper. These crispy cheese straws are the perfect low carb appetizer for a crowd on game day or at a party. Serve them with dip for an easy appetizer!
- 8 ounces extra-sharp cheddar cheese, at room temperature (226g)
- 1/2 cup + 1 tablespoon unsalted butter, softened (129g)
- 2 cups all-purpose flour (240g)
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- Preheat the oven to 375 F. Line three cookie sheets with parchment paper.
- Grate the room-temperature cheddar to get 2 cups of grated cheese.
- Whisk together the flour, salt, smoked paprika, cayenne pepper, and garlic powder in a medium bowl and set aside.
- Beat 1/2 cup (115g) of softened butter and grated cheese in the bowl of a stand mixer until well blended, then scrape down the sides of the bowl with a silicone spatula. Reserve the other tablespoon of butter for the next step.
- Dump in the dry ingredients all at once and beat until thoroughly combined. The mixture will be quite dry at first, and will take a minute or two to become a playdough-like consistency. If the mixture doesn’t come together after a minute or two of beating, add the tablespoon of reserved butter, which should bring the mixture together. Don’t add any liquid, as it will affect the texture of the dough.
- Roll the dough into ropes about 1/3 inch (1 centimeter) in diameter, then cut the ropes into 6-inch lengths. Place the cheese straws about an inch apart on the prepared cookie sheets.
- Bake at 375 F for 15-18 minutes per tray, until crispy and golden brown on the bottom. Transfer the straws to wire racks to cool completely before serving.
- It’s very important that both the cheese and butter be at room temperature. Cold cheese will not incorporate as well as room-temperature cheese.
- Leftover cheese straws keep well on the counter in an airtight container.