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a glass holding cheese straws atop a white platter, with a few cheese straws in front and dipping sauce in the back

Crispy Cheddar Cheese Straws – Easy Recipe!

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5 from 1 review

These savory treats combine the rich flavors of Cheddar cheese, chili powder, and cumin with a delicate, flaky dough, resulting in a crispy mouthwatering delight that is both elegant and alluring in its simplicity. For a unique twist, serve spicy pepper jelly alongside as a dipping sauce!

  • Prep Time: 20 minutes
  • Dough Refrigeration and Resting Time: 75 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 75 to 80 (3 inch) straws 1x


  • 8 ounces (2 cups) sharp Cheddar cheese, shredded
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 8 tablespoons cold butter, cut into 1/4-inch cubes
  • 2 large egg yolks
  • 2 tablespoons water
  • Jalapeno or other pepper jelly, for serving


  1. Place cheese, flour, cheese, chili powder, and cumin in the large bowl of a food processor. Using the metal blade, mix the ingredients together. Blend until well mixed and the cheese is finely chopped.
  2. Add butter and process until the cheese mixture looks like wet sand. Add egg yolks and water; process until dough starts to hold together. Watch the dough carefully and stop the machine as soon as the dough starts to clump together; it will look rough.
  3. Pinch a piece of dough together with your thumb and index finger; if the dough holds together, it’s ready. If it isn’t clumping or looks too dry and crumbly, sprinkle in a small amount of water and pulse 1 to 2 more times.
  4. Remove the dough from the machine and place on a clean work surface. Using your hands, form into a tight ball, then press into a rectangle. Wrap and chill for at least 1 hour or until well chilled.
  5. Preheat oven to 350 degrees f. Line 3 half-sheet pans (or other large rimmed cookie sheets) with parchment paper.
  6. Remove dough from refrigerator and let sit at room temperature for 15 to 20 minutes or until soft enough to roll.
  7. Roll dough into a 1/4-inch thick rectangle. Cut into 1/2-inch wide strips. Cut strips into pieces 3 to 3 1/2 inches long. Twist pieces 2 to 3 times and place 1/2 inch apart on prepared sheet pans. Push down to flatten ends (this will keep the straws from unraveling).
  8. Bake for 15 to 20 minutes or until golden brown on the edges. If not baking in a convection oven, rotate the pans after 8 minutes.
  9. Remove from oven and let straws cool completely on the pan.
  10. Serve with pepper jelly as a dipping sauce.


Make ahead: Dough can be refrigerated for up to 4 days or frozen for up to 1 month. Baked straws can be prepared, baked, cooled, and stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. Bring to room temperature before serving.

  • Author: Lee Clayton Roper
  • Category: Make ahed
  • Method: Bake
  • Cuisine: American


  • Serving Size: 3 straws, excluding jelly for dipping
  • Calories: 101
  • Sugar: 0.1 g
  • Sodium: 87 mg
  • Fat: 7.2 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 6.1 g
  • Fiber: 0.2 g
  • Protein: 3.1 g
  • Cholesterol: 33.5 mg