Grandma always kept a tin of these on the counter and we devoured them instantly. They are dangerously good and use only 4 ingredients.

These Southern 4-Ingredient Cheddar Cheese Straws are a beloved entertaining staple, offering a sophisticated, sharp-edged crunch that occupies the perfect middle ground between a cracker and a savory shortbread. By using extra-sharp cheddar and a high ratio of butter, you create a dough that is rich in milk solids, which caramelize in the oven to produce a deep, toasted-gold color. The key to their signature “snap” is the brief chilling period, which allows the flour to fully hydrate and the butter to firm up, ensuring the straws maintain their delicate fluted ridges during the 350°F bake.

Southern Cheddar Cheese Straws

Ingredients:

Step-by-Step Directions:

Step 1: The Cheese Prep: Grate your cheddar on the small holes of a box grater.

Tip: Avoid pre-shredded bagged cheese for this recipe! Bagged cheese is coated in potato starch or cellulose to prevent clumping, which will make your dough grainy and prevent the butter and cheese from emulsifying into a smooth, “melt-in-your-mouth” paste.

Step 2: The Creamy Base: In a large bowl, beat the softened butter until creamy. Add the finely shredded cheddar and continue to beat until the mixture is well combined and looks like a thick, orange spread. Sprinkle in the salt.

Step 3: The Shaggy Dough: Add the flour 1/2 cup at a time, stirring gently. The mixture will look dry and “shaggy” at first, but keep working it with a wooden spoon or your hands until it forms a smooth, pliable dough. If it feels too crumbly, give it a few extra kneads to let the warmth of your hands soften the butter.

Step 4: The Firming Chill: Divide the dough into two disks, wrap in plastic, and refrigerate for 30 minutes.

Tip: This rest is non-negotiable! Chilling the dough prevents the straws from “slumping” or spreading in the oven, ensuring those beautiful star-shaped ridges stay sharp and crisp.

Step 5: The Star Press: Preheat your oven to 350°F. Fit a cookie press with a star disk and load it with the chilled dough. Press long, thin strips directly onto parchment-lined sheets and cut them into 3/4-inch lengths. (If you don’t have a press, roll the dough to 1/4-inch thickness and cut into narrow strips with a knife).

Step 6: The Golden Bake: Bake for 14–18 minutes, rotating the pans halfway through. You are looking for a deep golden-orange hue and lightly browned bottoms. Let them cool on the pan for 5 minutes to firm up before transferring to a wire rack.