Cheese straw cookies are the savory cousin of the classic sugar cookie—crisp, buttery, and packed with sharp cheddar flavor. Unlike traditional cheese straws that are piped or twisted, these are rolled, chilled, and sliced into rounds, making them incredibly easy to handle and perfect for a tea party, a picnic, or a snack with a glass of wine. The dough comes together quickly, and the results are delightfully flaky and cheesy, with a satisfying crunch that keeps you reaching for just one more.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces sharp cheddar cheese, finely shredded (about 2 cups)
- 1 large egg yolk
- 1/2 teaspoon salt (or to taste, depending on cheese saltiness)
- 1/4 teaspoon cayenne pepper (optional, for a gentle kick)
- 1/2 teaspoon dry mustard powder
- 2 cups all-purpose flour
- 1-2 tablespoons cold water (only if needed)
Instructions
- In a large mixing bowl, beat the softened butter with an electric mixer until creamy and smooth, about 1 minute. Add the shredded cheddar, egg yolk, salt, cayenne (if using), and mustard powder. Mix until well combined.
- Gradually add the flour, mixing on low speed until the dough just comes together. It should look crumbly but hold together when pinched. If it’s too dry, add cold water a teaspoon at a time until it forms a cohesive dough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. Chilling is essential for clean slices.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Unwrap and slice into rounds about 1/4-inch thick. Place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops look dry. The cookies will puff slightly.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool.
Tips
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that can make the dough dry and less flavorful. Shredding your own block of sharp cheddar gives a better texture and more pronounced cheese taste.
- Chill the dough thoroughly: Don’t skip the chilling step. It firms up the butter, preventing the cookies from spreading too much and making slicing much easier. If the dough becomes too soft while slicing, pop it back in the fridge for a few minutes.
- Slice evenly: Aim for uniform thickness so the cookies bake evenly. A sharp knife works best; a serrated knife can also help if the dough is crumbly.
- Adjust the spice: The cayenne is optional, but it adds a lovely warmth that balances the richness. If you prefer a milder cookie, omit it entirely. For a spicier version, increase to 1/2 teaspoon.
Serving Suggestions
These cheese straw cookies are incredibly versatile. Serve them as an appetizer with a glass of chilled white wine or a light beer. They also make a wonderful addition to a cheese board, alongside grapes, nuts, and chutney. For a fun twist, crumble them over a bowl of tomato soup instead of croutons, or serve them with a green salad for a light lunch. They are equally delicious on their own as a savory snack any time of day.
Variations
- Herb and Garlic: Add 1 teaspoon of dried thyme or rosemary and 1/2 teaspoon of garlic powder to the dough along with the flour.
- Parmesan and Black Pepper: Replace half of the cheddar with grated Parmesan, and add 1 teaspoon of freshly cracked black pepper.
- Spicy Jalapeño: Finely mince 1-2 pickled jalapeños and pat them dry before adding to the dough. Reduce the salt slightly to account for the brininess.
- Smoked Paprika: Add 1 teaspoon of smoked paprika for a deep, smoky flavor that pairs beautifully with the cheddar.
- Rolled and Cut: Instead of slicing, roll the chilled dough out to 1/4-inch thickness and use cookie cutters to make fun shapes. Adjust baking time by a minute or two.
Storage and Reheating
Store baked cheese straw cookies in an airtight container at room temperature for up to 5 days. They will lose some crispness over time, but they remain delicious. To refresh them, place them on a baking sheet and warm in a 300°F (150°C) oven for 5 minutes, then cool completely. You can also freeze the unbaked dough log, wrapped tightly in plastic wrap and then foil, for up to 3 months. When ready to bake, slice the frozen dough (no need to thaw) and add 2-3 minutes to the baking time. Baked cookies can also be frozen for up to 2 months; thaw at room temperature and re-crisp in the oven as described.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely. While sharp cheddar is classic, you can use other hard cheeses like Gruyère, Gouda, or a mix of cheddar and Monterey Jack. Avoid very soft or high-moisture cheeses like mozzarella, as they can make the dough sticky and greasy.
Why did my cookies spread too much? This usually happens if the dough wasn’t chilled enough, or if the butter was too soft. Make sure to chill the dough for at least an hour, and if your kitchen is warm, you can chill the sliced cookies on the baking sheet for 15 minutes before baking.
Can I make the dough ahead of time? Yes, the dough can be refrigerated for up to 2 days before baking. Just keep it tightly wrapped. You can also freeze the dough log for up to 3 months—see the storage section above.
My dough is too crumbly to slice. What should I do? If the dough cracks when you slice it, it may be too dry. Try adding a teaspoon of cold water at a time and kneading gently until it holds together. Also, make sure your cheese is finely shredded and well incorporated. If the dough is too crumbly after chilling, let it sit at room temperature for 10 minutes to soften slightly.
Are these cookies gluten-free? Not as written, but you can substitute a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more delicate, so handle the dough gently and chill it well before slicing.
Can I make these without an electric mixer? Yes, you can mix by hand with a wooden spoon. Just make sure the butter is very soft. It will take a bit more elbow grease, but the results will be the same.