Cheese Straw Cookies

Easy Cheese Straw Cookies on a cooling rack

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4.57 from 53 votes

Prep Time 20

Cook Time 30

Total Time 50

Servings cookies

Calories 118kcal

Author Stacey Little

Ingredients

1 (8-ounce) block sharp cheddar cheese
3/4 cup unsalted butter (softened)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 to 1 teaspoon cayenne powder (use more or less to taste)
2 cups all-purpose flour

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Use a box grater to shred the cheese.
Use a mixer to blend the cheese and butter together until smooth. Add the salt, garlic powder, and cayenne and mix to combine. Gradually add the flour and mix well.
Use a 1 1/2 tablespoon cookie scoop to scoop the dough out and place it about 2-inches apart on the prepared pan. If desired, use a fork to gently press the tines into the top of each cookie. Dipping the fork in water will help if the dough sticks.
Bake for 20 to 30 minutes or until golden brown. Bake shorter for a crispy exterior and chewy interior. Bake longer for crispy throughout. Cool for about 10 minutes on the baking sheet before moving to a cooling rack. Work in batches until all the dough has been cooked. Store on the counter in an airtight container for up to a week.

Notes

If your butter is too cold, you might end up with a dough that is a little dry or crumbly. A few teaspoons of water or milk (added one-at-a-time while mixing) should give you a dough that is more scoopable.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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