These Easy Cheese Straw Cookies have all the great flavor of classic Southern cheese straws, but with a fraction of the work.
Do you love the taste of homemade southern style cheese straws but hate all the fussiness involved with making them?
Whether you’re slicing and baking for perfectly round wafers or using a cookie press or pastry bag for dainty, thin straws, there’s certainly a degree of difficulty involved when making cheese straws.
Sure, they’re a classic when it comes to bridal and baby showers. And I’d bet you’d be hard pressed to find an afternoon wedding in the South that didn’t present some form of cheese straws on the menu. But, dang they can be a pain to make.
I absolutely love the Pimento Cheese Crisps in my cookbook made with that slice and bake method, but they take some serious time and a little finesse. So, we set out to share a recipe that gives you all the great flavor of traditional cheese straws, but with a fraction of the work.
This method starts with a pretty classic cheese straw dough – much like the one in my book. But this dough is simply scooped out with a cookie scoop. Once baked, the result is a perfectly crisp cheese wafer cookie with that distinct toasted cheese flavor. (Is there anything more delicious than nearly burnt cheese? I think not.)
You can even give these babies a little pizzazz but using the tines of a fork to gently press into the top of each dough ball giving you a little design and texture. If you find the fork starts sticking to the dough, just dip it in a little water or flour to help.
When we were working on this recipe, Heather kept calling them “Cheese Happies.” I just love that name and it kinda stuck! Each little cookie IS a little bite of happiness, so it’s the perfect nickname. And while “cheese happies” won’t show up in search results when you’re looking for the recipe, I did add it to the title because I just couldn’t resist.
Regardless of what you name them, I guarantee you’re going to call them delicious!
Do I really need to grate my own cheese?
The short answer is yes. Packaged pre-shredded cheese is a great shortcut product that I use all the time. However, the shredded cheese is coated in a cornstarch and/or cellulose powder to keep the cheese from sticking together in the package. That anti-caking agent prevents the cheese from blending into the dough as it should in this recipe. This is also the reason I suggest shredding your own cheese for my pimento cheese recipe.
Whether you serve these up for your next shower, party, family gathering, or as a simple snack to have on-hand, I know you’re going to love how tasty these are – as well as just how easy they are to make! Y’all enjoy!
Cheese Straw Cookies
- 1 (8-ounce) block sharp cheddar cheese
- 3/4 cup unsalted butter, room temperature
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 to 1 teaspoon cayenne powder (use more or less to taste)
- 2 cups all-purpose flour
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Use a box grater to shred the cheese.
- Use a mixer to blend the cheese and butter together until smooth. Add the salt, garlic powder, and cayenne and mix to combine. Gradually add the flour and mix well.
- Use a 1 1/2 tablespoon cookie scoop to scoop the dough out and place it about 2-inches apart on the prepared pan. If desired, use a fork to gently press the tines into the top of each cookie. Dipping the fork in water will help if the dough sticks.
- Bake for about 30 minutes or until golden brown. Cool for about 10 minutes on the baking sheet before moving to a cooling rack. Work in batches until all the dough has been cooked. Store on the counter in an airtight container for up to a week.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Do you have a good recipe for French apple pie?
I don’t but I’ll put it on our working list. 🙂
Much easier than using a cookie press to make “straws” !!!!
These are disgusting. Followed the recipe and all they taste like is flour. Threw them in the garbage.
I’ve been doing this for nearly 14 years but I’m still amazing at the number of grown folks who’ll say something like “this is disgusting” on a free recipe someone shared with them.
I add a pouch of Lipton dip/soup mix to mine. We have been making it for 55 yrs now 😎
I’ve never hear of that, but I love the flavor of Lipton onion soup mix!
30 minutes at 350 F?
Yes, that’s correct. I know it seems like a long time, but that was how we enjoyed these most in testing. The cheese gets a great toasty flavor.
I made 2 of your recipes today…..chocolate chess pie and cheese straw cookies. Both were 5 out of 5!! Will likely try more of your recipes soon. So glad to find recipes with my family’s taste!
Awesome! So glad y’all enjoyed both recipes!
Charles Hill Spaulding
Have not made yet. Sounds delicious. Wondering if anyone has made them with almond flour?
I’ve not tried that, but maybe someone else has and can chime in to help…
Thank you so much for sharing the cheese straw cookie recipe.
My great uncle commented on these cookies, saying my great aunt (who passed away this summer) used to make this recipe every Christmas and he wish he knew how to make them. Thank you for making it easy to find on Pinterest. I plan on making these for him for Christmas. 🥰God Bless, Merry Christmas
Hi Stacey! I am Stacey and I absolutely love your cheese straw cookies. And they are a hit with the family and friends. Thank you so much for the delicious recipe 🙂
Made these over the weekend and oh so good !!!
Glad you enjoyed them!
Can these be frozen after they are made
I don’t see why not.
Perfect. Easy and super good. Pretty, too, baked with a pecan half on top.
Excellent with wine or hot tea.
Wonderful! The pecan sounds great!
These are unbelievably tasty and easy. I plan to make these often. Thank you for another keeper.
I’m so glad you found them easy!
Hey Stacey! Will the texture be the same if I refrigerate the dough before baking?
Yep. It should work just fine.
If using salted butter, would you omit the salt entirely, or just use less?
In reply to Leanne, I only use salted butter in all of my recipes. I find the salt in it to be negligible. This may not be to every ones taste but it works for me. The amount of salt might be reduced a bit but I find it unnecessary.
I would just use less, maybe a half teaspoon or even a quarter teaspoon!
I put room temp. grated extra sharp cheese, softened butter and everything else in my food processor. May have to do 1/2 a batch at a time. Makes it quick and easy to mix. I have also found if you don’t use a good quality cheese they will have no taste. I only make them for special occasions as I can eat them like potato chips!
Totally agree! No cheese straw is safe in our house!
Hey Stacey!Could I use a mixture of cheddar&pepper jack cheese?I like the little bit of heat from the peppers!Planning on making these,now!
I certainly don’t see why not! Let me know how they’re turn out for you.