Grandma always had a tin of these sitting on the counter, and they never lasted long in our house. We’d grab them one after another—they’re just that irresistible. The best part? They’re made with only 4 simple ingredients.

 

Southern 4-Ingredient Cheddar Cheese Straws

A beloved Southern classic, these crispy, buttery cheese straws sit somewhere between a cracker and a savory shortbread. Extra‑sharp cheddar gives them a rich, tangy flavor and deep golden color. Chilling the dough is the secret to a perfect snap.

Yield: About 4–5 dozen, depending on size
Prep time: 20 minutes
Chill time: 30 minutes
Bake time: 14–18 minutes

Ingredients

• 2 cups extra‑sharp cheddar cheese, finely shredded (freshly shredded)

• 2 cups all‑purpose flour

• 1 cup unsalted butter, softened

• ½ tsp kosher salt

Instructions

1. Shred the cheese
Grate the cheddar on the fine side of a box grater.
Tip: Avoid pre‑shredded cheese – it contains anti‑caking agents that can make the straws gritty and dry.

2. Cream the butter and cheese
In a large bowl, beat the softened butter with a mixer or wooden spoon until smooth. Add the shredded cheese and salt, and mix until well combined into a thick, creamy paste.

3. Add the flour
Gradually add the flour, about ½ cup at a time, mixing gently after each addition. The dough may look crumbly at first, but continue mixing (or knead by hand) until it comes together into a soft, workable dough.

4. Chill the dough
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
Tip: Chilling firms the butter, which helps the straws hold their shape and bake up crisp.

5. Shape the straws
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

• Using a cookie press: Fit the press with a star tip. Fill with chilled dough and pipe thin strips directly onto the baking sheets. Cut into 2–3 inch lengths.

• Using a rolling pin: Roll the dough to ¼‑inch thickness on a lightly floured surface. Slice into narrow strips about ½‑inch wide and 3‑4 inches long.

6. Bake
Bake for 14–18 minutes, rotating the pans halfway through, until the straws are golden brown with lightly crisp edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

Serving & storage

Serve at room temperature. Store in an airtight container for up to 1 week (if they last that long). For extra heat, add a pinch of cayenne or smoked paprika to the dough.

Why this recipe works:
The high ratio of butter and sharp cheddar creates a tender but crispy texture, while chilling prevents spread. Freshly shredded cheese is non‑negotiable for that authentic Southern snap.