Easy Spicy Cheddar Cheese Straws
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Spicy cheddar cheese straws are the perfect salty snack for your next gathering. They are super quick and easy to make, and you can bake them way ahead of when you need them.
I’m of the opinion that no cocktail party or friendly gathering of any kind where alcohol is served is complete without a salty snack. Something you can grab quickly and pop into your mouth between sentences, without breaking the flow of conversation.
I mean, something that won’t dribble down your chin, or force you to make awkward faces as you try to suck the remnants from between your teeth. Something that doesn’t require a napkin, or any assembly whatsoever.
You get the idea.
There are lots of possibilities here. Roasted almonds, crackers, pita chips, halloumi fries, caramel corn, trail mix. All great options, but these easy spicy cheese straws are one of my absolute favorites.
They bake up puffy, flaky, and buttery with just the right amount of kick, and they disappear from the platter faster than just about anything else I make.
The best part? You can make them a couple of days ahead of when you need them, which makes them one of my go-to make-ahead appetizer options for the holidays. Just maybe don’t leave them on the counter unattended, because they have a way of disappearing long before the party starts.
Why You’ll Love These Spicy Cheese Straws
A true crowd pleaser. These are the kind of savory snack that everyone reaches for first at a party, and the platter is always empty before the night is over.
Simple ingredients, big flavor. Just cheddar cheese, butter, flour, and a handful of spices. Nothing fancy, nothing hard to find.
Make-ahead friendly. They keep well for a couple of days in an airtight container, which makes them perfect for holiday entertaining when you want to get as much done ahead of time as possible.
Endlessly customizable. The spice level, the cheese, the shape – all of it is easy to adjust to suit your taste and your occasion.
Ingredient Notes
Extra Sharp Cheddar Cheese
Freshly shredded cheddar cheese is key here! Please don’t use the pre-shredded stuff from a bag. Pre-shredded cheese is coated in starch to prevent clumping, which affects how it incorporates into the dough.
A block of extra sharp cheddar, freshly shredded, gives you the best flavor and texture by far.
Unsalted Butter
The butter should be softened but still cool to the touch – not warm or greasy. Unsalted butter lets you control the salt level in the dough, and keeping it cool helps the cheese straws hold their shape and bake up flaky rather than spreading.
All-Purpose Flour
Standard all-purpose flour is all you need here. Measure it by spooning it into the cup and leveling-off with a knife, or weigh it out on a kitchen scale, to avoid adding too much and making the dough dense and difficult to work with.
Smoked Paprika
Smoked paprika adds a subtle smokiness and a beautiful color to these spicy cheese straws. Regular paprika works as a substitute if that’s what you have.
Cayenne Pepper
This is where the spicy in spicy cheese straws comes from. Half a teaspoon gives a noticeable but not overwhelming kick. Adjust up or down based on your spice tolerance. If you like things extra spicy, feel free to add some crushed red pepper to taste. This also gives the straws some pretty red specks.
Garlic Powder
Just enough to add a little savory depth without being front and center.
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Step-by-Step Instructions
- Line two large baking sheets with parchment paper.
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- Combine the cheddar cheese and unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fully combined.
- In a small bowl, whisk together the flour, salt, garlic powder, smoked paprika, and cayenne pepper.
- Add the dry ingredients to the cheese mixture on low speed until the dough begins forming large crumbs, then continue mixing until a firm dough forms. If the mixture seems too dry to hold together when pressed, add 1 teaspoon cold water at a time as needed.
- Transfer the dough to a lightly floured surface and shape into a rectangle. Roll to approximately ¼-inch thick (approximately 16 x 6 inches). Alternatively, roll the dough between two sheets of parchment paper.
- Use a sharp knife or pizza cutter to slice the dough into strips approximately ½-inch wide and 5-6 inches long. Transfer the straws to parchment-lined baking sheets (I use two half-sheet pans), leaving a little space between each straw.
- Refrigerate the baking sheets for 15-20 minutes, while you preheat the oven to 375F.
- Bake in the preheated oven for 12-15 minutes, rotating the pans halfway through, until the cheese straws are crisp and golden brown around the edges.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Recipe Tips for Success
Shred the cheese yourself. It makes a real difference here. Freshly shredded cheddar cheese incorpotates into the dough much more smoothly than the pre-shredded variety, giving you a better texture all around.
Keep the butter cool. Room temperature is fine, but if your butter is too warm and greasy going in, the straws will spread and lose their shape in the oven. Softened but still cool is the sweet spot.
Chill the shaped straws before baking. That 15-20 minutes in the fridge before they go into the oven helps them hold their shape and bake up tender and flaky.
Don’t skip rotating the pans. Rotating the baking sheets halfway through ensures even browning, especially if your oven has hot spots.
Watch them closely toward the end. They can go from perfectly golden brown to overdone quickly, so start checking at the 10 to 12-minute mark.
Recipe Variations
Dial up the heat. If you like things really spicy, increase the cayenne pepper or add a pinch of crushed red chilies for an extra fiery kick.
Try a different cheese. Extra sharp cheddar is my favorite here, but Gruyère, Monterey Jack, or asiago all work well. Any firm, grateable cheese with good flavor is fair game.
Change the shape. I see no reason why you couldn’t cut them into different cracker shapes too, if you’re not into straws. I used a pizza wheel to cut the dough quickly, but this little tool is handy for this, and for cutting crackers with scalloped edges.
Obviously you could use a knife for a straight edge as well. A cookie press fitted with a star disc is another fun option if you want a more decorative look.
I did try twisting the dough to make twisty straws but found the dough a little too delicate to hold that shape. If you want to give it a try, I recommend rolling the dough out between two pieces of parchment rather than on a floured surface, as the extra flour can make the dough too crumbly for twisting.
Add more spices. A little extra smoked paprika or a pinch of onion powder adds another layer of savory depth.
Storage Instructions
Store completely cooled cheese straws in an airtight container at room temperature for up to a week. Layer them between sheets of parchment paper if you need to stack them to prevent breakage.
The unbaked, shaped straws freeze really well. Arrange them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding a few extra minutes to the bake time (keep a close eye on them).
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Spicy Cheddar Cheese Straws
Ingredients
- 8 ounces extra sharp cheddar cheese freshly shredded (226 g)
- 1/2 cup unsalted butter softened but still cool
- 1 1/2 cups all-purpose flour 188 g
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Combine the cheddar cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fully combined.
- In a small bowl, whisk together the flour, salt, garlic powder, smoked paprika, and cayenne pepper. Add the dry mixture on low speed until the dough begins forming large crumbs, then continue mixing until a firm dough forms. If the mixture seems too dry to hold together when pressed, add 1 teaspoon cold water at a time as needed.
- Transfer the dough to a lightly floured surface and shape into a rectangle. Roll to approximately 1/4-inch thick (about 16×6. This can also be done by rolling the dough between two sheets of parchment paper.
- Use a sharp knife or pizza cutter to slice the dough into strips approximately 1/2 inch wide and 5-6 inches long. Transfer to the prepared baking sheets, leaving a little space between each one.
- Transfer the baking sheets to the refrigerator to chill for 15-20 before baking, while the oven preheats.
- Bake in the preheated oven for 12-15 minutes, rotating the pans halfway through, until the cheese straws are crisp and golden brown around the edges.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nice idea to treat yourself to some delicious cheese straws today. 🙂 Just love it!! Keep it up 🙂
Agree! It’s never a bad day for cheese straws 🙂