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

These classic Southern cheddar cheese straws are a go-to for gatherings, known for their crisp texture and rich, savory flavor. They strike a perfect balance between a cracker and a buttery shortbread. Using extra-sharp cheddar along with plenty of butter creates a dough packed with milk solids that brown beautifully in the oven, giving the straws their signature deep golden color. A short chilling step is essential—it helps the dough firm up so the straws hold their shape and develop that satisfying snap when baked.

Ingredients

• 2 cups extra-sharp cheddar cheese, finely shredded
• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• ½ teaspoon kosher salt

Instructions

Step 1: Prepare the Cheese
Grate the cheddar using the fine side of a box grater.
Tip: Skip pre-shredded cheese—it contains additives that can affect texture and prevent a smooth dough.

Step 2: Make the Base
In a large bowl, beat the softened butter until smooth. Add the shredded cheese and mix until fully combined into a thick, spreadable consistency. Stir in the salt.

Step 3: Form the Dough
Gradually add the flour, about ½ cup at a time, mixing gently. The dough may seem dry at first, but continue mixing or kneading until it becomes smooth and pliable. If it feels crumbly, knead it a bit longer to help the butter soften.

Step 4: Chill the Dough
Divide the dough into two portions, wrap them, and refrigerate for 30 minutes.
Tip: Don’t skip this step—it helps the straws keep their shape during baking.

Step 5: Shape the Straws
Preheat your oven to 350°F (175°C).
Using a cookie press with a star-shaped disk, press thin strips of dough onto parchment-lined baking sheets and cut into short lengths.
(If you don’t have a press, roll the dough to about ¼-inch thick and slice into narrow strips.)

Step 6: Bake
Bake for 14–18 minutes, turning the pans halfway through. The straws should be deep golden with lightly browned bottoms. Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.