This post may contain affiliate links.
Cheese Straws are the crispy, cheesy, slightly spicy Southern snack that disappears the second you set them out. I pipe a batch of these for every game day and holiday party, and the sharp cheddar with a kick of chipotle keeps everyone coming back. If you love an easy crowd-pleaser, our cheddar bacon ranch celery sticks are another party favorite.
Buttery, sharp cheddar dough piped into long crispy straws and baked golden, these are the ultimate make-ahead party snack.
Cheese Straws Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Serving: 24 pieces
- ⚡ Calories: 101kcal
- 🌶️ Flavor Profile: Sharp, buttery cheddar with a smoky chipotle kick
- ✋ Difficulty: Easy, a fun piped snack like our baked asparagus fries
Quick Answer
To make Cheese Straws, beat softened butter and sharp cheddar until light and fluffy, then mix in flour seasoned with chipotle powder, garlic powder, salt, and pepper to form a soft, pipeable dough. Pipe long straws through an open star tip onto a baking sheet and bake at 325 degrees for 18 to 20 minutes until crisp and golden. Cool completely before serving.
Jump to:
Why This Recipe Works
Click to see the technique science
- Whipping the cheese and butter is the secret. Beating the butter and cheddar for a full 10 to 15 minutes makes the dough light and airy, which gives the straws their signature crispy, melt-in-your-mouth texture.
- Sharp cheddar brings bold flavor. Good sharp cheddar packs the most cheese flavor, so every crispy bite tastes rich and savory.
- Chipotle adds a smoky kick. A little chipotle powder gives these a warm, smoky heat that sets them apart from plain cheese straws.
- Piping makes them pretty and even. An open star tip gives the straws their classic ridged shape and bakes them up extra crisp.
- They are make-ahead friendly. The dough can be made in advance, and baked straws keep their crunch for days, so they are perfect for party prep.
- Just a handful of ingredients. Butter, cheese, flour, and a few spices are all it takes for a snack that tastes like much more.
Why You’ll Love This Recipe
- They are a make-ahead party favorite, perfect for game day, holidays, and potlucks.
- They are crispy, cheesy, and a little spicy, a grown-up snack that pairs perfectly with our easy olive tapenade.
- They use just a handful of pantry ingredients and come together in about 40 minutes.
Key Ingredients
Just a few simple ingredients make these crispy Southern snacks. Here are the ones that matter most.
- Sharp cheddar cheese: Shred it yourself from a block for the best melt and flavor, and bring it to room temperature so it whips smoothly.
- Butter: Softened unsalted butter whips with the cheese into a fluffy base that bakes up light and crispy.
- All-purpose flour: Flour gives the straws structure, add it gradually so the dough is pipeable but not wet.
- Chipotle powder: This is the smoky, spicy star, adjust the amount up or down to suit your heat preference.
- Garlic powder: A little garlic powder rounds out the savory, cheesy flavor.
See recipe card for exact quantities.
Variations and Substitutions
These straws are easy to customize. A few favorite spins:
- Dial the heat: Use more chipotle or add a pinch of cayenne for spicier straws, or swap in smoked paprika for smoky flavor without the kick.
- Change the cheese: Try a mix of cheddar and parmesan, or use pepper jack for extra spice.
- Make crackers instead: Roll out the dough and cut it into squares or sticks if you do not have a piping bag.
- Add seeds: Sprinkle the piped straws with sesame or poppy seeds before baking for a little crunch.
How to Make Cheese Straws
- In a stand mixer, beat the butter and cheddar for 10 to 15 minutes, until light and fluffy like whipped cream.
- Combine half the sifted flour with the chipotle powder, garlic powder, salt, and pepper.
- Mix the seasoned flour into the cheese, then add the remaining flour a little at a time until you have a soft, pipeable dough.
- Pipe long straws through an open star tip onto a greased tray and bake at 325 degrees for 18 to 20 minutes until golden, then cool completely.
Recipe Tips & Tricks
- Whip the butter and cheese long enough, a full 10 to 15 minutes is what makes the straws crisp and tender instead of dense.
- Shred your own cheese from a block, pre-shredded cheese has anti-caking agents that keep it from whipping smoothly.
- Add the flour gradually, you may not need it all, stop when the dough is soft and pipeable but not sticky.
- Use an open star tip for the classic ridged shape that bakes up the crispiest.
- Watch them closely at 18 minutes, you want golden edges and a crisp bite, not browned and dry.
- Cool them completely on a rack so they firm up and reach maximum crunch before serving.
Serving Ideas and Suggestions
These Southern Chipotle Cheese Straws are made for snacking and entertaining. Pile them in a glass or fan them on a platter and watch them vanish at your next gathering. Their crispy texture and smoky-cheesy flavor make them irresistible right out of hand.
Serve them as part of an appetizer spread with dips, olives, and our olive tapenade, or set them out next to a cheese board. They are also a fun, unexpected partner for a bowl of Southern gumbo or chili.
They make a thoughtful homemade gift, too, just stack them in a cellophane bag or tin tied with ribbon. Add them to a holiday cookie box for a savory surprise alongside something hearty like our Southern fried chicken at a get-together.
Cheese Straws FAQs
Cheese Straws are a classic Southern snack made from a buttery, sharp cheddar dough that is piped or rolled into long, thin straws and baked until crispy. They are a staple at parties, holidays, and tailgates, and this version adds smoky chipotle powder for a little kick.
Beating the butter and cheddar for 10 to 15 minutes incorporates air and makes the mixture light and fluffy, which is the key to crispy, tender cheese straws. Rushing this step leads to dense, heavy straws, so give it the full time.
Yes, they are a great make-ahead snack. You can refrigerate the dough for up to two days before piping and baking, or bake the straws ahead and store them in an airtight container. They keep their crunch for several days.
Store cooled cheese straws in an airtight container at room temperature for up to five days. If they soften, crisp them back up in a 300 degree oven for a few minutes. Avoid refrigerating baked straws, which can make them lose their crunch.
Absolutely. Freeze the baked, cooled straws in an airtight container with parchment between layers for up to three months. Thaw at room temperature and re-crisp in a low oven if needed. You can also freeze the raw dough.
If you do not have a piping bag, simply roll the dough out on a lightly floured surface and cut it into thin sticks or squares to make cheese crackers. A cookie press also works beautifully for the classic ridged shape.
Need more easy snacks? Try our cheddar bacon ranch celery sticks or crispy baked asparagus fries next.
Southern Chipotle Cheese Straws
Ingredients
- 8 tablespoons unsalted butter room temp
- 6 ounces shredded sharp cheddar cheese room temp
- 2 cups all-purpose flour sifted and divided
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Pinch of black pepper or more to taste
Instructions
- Preheat the oven to 325 degrees. In a stand mixer with the paddle attachment, beat the butter with the cheddar cheese until light and fluffy and resembles whipped cream, 10-15 minutes. Scrape down the sides of the bowl every few minutes to evenly incorporate.8 tablespoons unsalted butter, 6 ounces shredded sharp cheddar cheese
- Taking half of the sifted flour, place it in a medium-sized bowl. Add the chipotle powder, garlic powder, salt, and pepper and mix to combine. Slowly add the mixture to the butter/cheese mix one large spoonful at a time.2 cups all-purpose flour, 1/2 teaspoon chipotle powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, Pinch of black pepper
- Scrape down the sides as needed. Once this is all mixed in, add in the remaining flour little by little until you get a consistency that will be able to be piped but not wet. You might not need all of the flour. It will be a soft dough that is not sticky.
- Place mixture into a piping bag with an open star tip (alternatively, you can use a cookie press or even roll out the dough, cut, and make crackers), pipe out long straws onto a sheet tray sprayed with cooking spray. Bake for 18-20 minutes until lightly golden brown on the edges and crispy.
- With an offset spatula, carefully transfer straws to a cooling rack. Cool completely, serve, and enjoy!
Notes
- We like sharp cheddar for this recipe but you can use your favorite cheese for a different flavor.
- You can pipe these into smaller straws to have more to snack on.
- Double this recipe to have more on hand!
- Freshly shredded cheese is best for this recipe.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
My my, your cheese sticks look so good! I’ve never made them before, either, but I will now. Thanks so much for sharing your recipe. I’ll try to remember to pop in and rate it after I make them. Thanks again!
Have a great week!
Those look so tasty! I have actually never seen them before. But, I can see why they’d be so popular! Thanks for sharing!