Triple Cheese Straw Recipe

Cheddar Cheese, butter and cayenne pepper make these savory cheese spoons a big hit anytime you serve them.  Also known as cheese straws these crispy treats can be pressed from a cookie press in the various shapes or rolled and cut into spoons.  Very festive and crisp to eat with salads, soups, dips or just served alone on a large platter.  

Cheese filled dough is rolled into a log and placed inside a cookie press container and pressed into whatever decorative design you choose.   If you don’t have a cookie press, you can easily roll the dough into a log with parchment or wax paper , refrigerate and slice and bake it as you would refrigerated cookies or roll out dough on a floured surface and cut into spoons or various shapes using cookie cutters.   A spoon cookie cutter was used to cut out these cheese straws.

Sharp cheddar cheese with cayenne pepper is a great combination.  I have also used white cheddar with the sharp cheddar with a touch of blue cheese to make the straws really burst with flavor.  The cayenne pepper is a must though, they would not taste the same if you didn’t have a little bit a cayenne.

Cheese Straw Spoons



Triple Cheese Straw Recipe
  • Author: Liz Bushong
  • Cook Time: 10-12 minutes
  • Total Time: 10-12 minutes
  • Yield: 40- spoons 1x


16 ounces extra-sharp cheddar cheese, grated

4 ounces sharp white cheddar cheese, grated

4 ounces Parmesan cheese, grated

1 stick butter- land a lakes

¼ teaspoon cayenne pepper or more as desired

½ teaspoon salt

2 cups all purpose flour

Garnish:   white sesame seeds-optional



In food processor with steel blade, or with a mixer, cream the butter and cheeses until fluffy and smooth. Add cayenne, salt and flour and process the dough until the dough gathers inside the bowl.

Preheat oven to 325.

Remove dough and wrap in plastic wrap, refrigerate for 25 minutes or longer. When ready to roll out, the dough should be pliable and easy to roll. You might need to knead the dough to make it pliable and easier to roll.

Roll dough on flour surface to a little more than 1/8 inch thick – these will puff slightly during baking. (¼ inch is to thick, unless you want a thicker spoon)

Cut desired shapes using cookie cutters or a spoon cut out.

On a parchment lined double baking sheet space each spoon 1/4 inch apart. Brush spoon with water then sprinkle with sesame seeds or other grain. Bake in oven for 10-12 minutes or until puffed and brown. Allow to cool on pan before removing to avoid breakage.


Store in airtight container after cooled.  This dough can be pressed from a cookie press for a festive shapes using a shell disc or preferred design.  Adjust baking time if using small shapes to 8 minutes.

These freeze well. Serve with soups, salads or as an appetizer.

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