Homemade Cheese Straws: 12 Savory Nibbles That Vanish From the Holiday Tin Before the Cookies Do

Homemade cheese straws are the savory surprise every holiday cookie tin is missing, and they are often the first thing to vanish when the lid comes off. Most tins are packed with sugar cookies, fudge and gingerbread, so a few crisp, buttery, cheesy bites feel like a gift inside the gift. Better still, these nibbles are made for planning ahead: baked until fully crisp, most keep for a week or more in an airtight tin and freeze beautifully for months. Below are 12 savory ideas, from classic Southern cheddar straws and pimento cheese sticks to pecan wafers, everything bagel crisps, Dutch cheese sticks and seeded crispbread tied up with twine. Each one comes with a short shopping list and easy steps, so you can bake two or three on a quiet weekend and fill every tin on your list..

Homemade Cheese Straws, the Classic Southern Way

Ask anyone raised in the American South about the holiday tin and they will mention homemade cheese straws before cookies. The dough is simple: sharp cheddar, butter, flour, salt and a pinch of cayenne, pressed through a star tip into long ridged ribbons. Cheese straws are a savory snack made from pastry dough and cheese, and the Southern version is famous at weddings, showers and Christmas parties. Grate the cheese yourself, because bagged shreds are coated in starch that makes the dough dry and crumbly..

You will need: 8 ounces extra sharp cheddar (finely grated, at room temperature), 1/2 cup softened butter, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon cayenne pepper, 1 tablespoon cold water if needed.

How to make it: 1. Beat the cheese and butter until smooth and creamy. 2. Mix in the flour, salt and cayenne until a soft dough forms, adding water only if it is too stiff to pipe. 3. Pipe 3 inch ribbons through a cookie press or a bag with a large star tip onto parchment lined sheets. 4. Bake at 350 F for 12 to 15 minutes, until golden at the edges. 5. Cool completely on the pan, then store in an airtight tin.

Pimento Cheese Straws That Taste Like the Party Spread

If your family never throws a party without a bowl of pimento cheese, these homemade cheese straws are for you. Finely chopped, well drained pimentos go straight into the cheddar dough, adding sweet red flecks and a gentle pepper flavor. A spoonful of mayonnaise keeps the texture tender, and a little smoked paprika deepens the color. Serve them beside a crock of the real thing, and if you need more ideas for that table, our roundup of retro cheese spreads has plenty of crowd favorites to pair with them.

You will need: 8 ounces sharp cheddar (finely grated), 1/2 cup softened butter, 2 tablespoons drained and patted dry diced pimentos, 1 tablespoon mayonnaise, 1 1/2 cups flour, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne, 1/2 teaspoon salt.

How to make it: 1. Blot the pimentos very dry on paper towels and chop them finely. 2. Beat the cheese, butter and mayonnaise until smooth, then fold in the pimentos. 3. Add the flour, paprika, cayenne and salt and mix into a soft dough. 4. Pipe or roll and cut into 3 inch sticks on parchment. 5. Bake at 350 F for 14 to 16 minutes, then cool fully before packing.

Puff Pastry Cheese Twists in 20 Minutes

When there is no time for homemade cheese straws from scratch, a sheet of store bought puff pastry turns into a whole tray of flaky savory twists. Brush it with egg, shower it with finely grated Parmesan and a little cracked pepper, then cut long strips and twist them like ribbons. Some cooks add crumbled crisp bacon or a dusting of paprika, as in this photo, for a smoky version. They puff up dramatically in the oven and shatter when you bite in. For the tin, bake them a shade darker than you think, so they stay crisp for days.

You will need: 1 sheet puff pastry (thawed), 1 egg beaten with 1 tablespoon water, 3/4 cup finely grated Parmesan, 1/2 teaspoon cracked black pepper, optional 2 slices crisp crumbled bacon, pinch of paprika.

How to make it: 1. Roll the pastry lightly on a floured surface and brush with egg wash. 2. Sprinkle half the Parmesan and pepper over it and press it in with a rolling pin. 3. Flip, repeat with the rest of the cheese and the bacon if using. 4. Cut 1 inch strips, twist each one several times and set on a lined sheet. 5. Bake at 400 F for 12 to 15 minutes until deep golden, then cool on a rack.

Pecan Cheese Wafers, the Round Cousin of Homemade Cheese Straws

Cheese wafers are the round, buttery cousin of homemade cheese straws, and pressing a toasted pecan half on top makes them look festive with zero extra effort. Older Southern recipes often add a handful of crisp rice cereal to the dough, which gives the wafers a light snap. Roll the dough into logs, chill, slice and bake, so you can keep a log in the freezer and bake a fresh batch whenever a neighbor drops by. They taste even better the next day, once the pecan flavor settles in.

You will need: 8 ounces sharp cheddar (grated), 1/2 cup softened butter, 1 cup flour, 1 cup crisp rice cereal, 1/2 teaspoon salt, 1/4 teaspoon cayenne, about 36 pecan halves (lightly toasted).

How to make it: 1. Beat the cheddar and butter together until creamy. 2. Stir in the flour, salt and cayenne, then gently fold in the rice cereal. 3. Shape the dough into two logs about 1 1/2 inches thick, wrap and chill for 1 hour. 4. Slice into 1/4 inch rounds, set on parchment and press a pecan half on each. 5. Bake at 350 F for 15 to 18 minutes, until the edges are golden.

Rosemary Sea Salt Cheese Crackers

Bake them alongside homemade cheese straws and these little squares smell like a holiday kitchen the moment they hit the oven. Finely chopped fresh rosemary is worked into a cheddar and Parmesan dough, which is rolled thin, cut into bite size pieces with a pizza cutter and finished with flaky sea salt. Because each piece is tiny, they bake quickly and stay crisp longer than larger crackers. Pack them in small cellophane bags tied with ribbon for teachers, coworkers and hosts. A bowl of them on the coffee table disappears faster than chips.

You will need: 1 cup grated sharp cheddar, 1/2 cup grated Parmesan, 4 tablespoons cold butter (cubed), 1 cup flour, 1 tablespoon finely chopped fresh rosemary, 1/4 teaspoon salt, 2 to 3 tablespoons cold water, flaky sea salt for topping.

How to make it: 1. Pulse the flour, salt, rosemary and butter in a food processor until crumbly. 2. Add both cheeses and pulse again, then drizzle in water until the dough clumps. 3. Roll 1/8 inch thick between sheets of parchment. 4. Cut into 3/4 inch squares, separate them slightly and sprinkle with sea salt. 5. Bake at 375 F for 12 to 15 minutes, until golden and firm.

Everything Bagel Cheese Crisps With Just Two Ingredients

If homemade cheese straws feel like a project, this is the easiest recipe in the tin and one of the most addictive. Small mounds of grated Parmesan or a Parmesan and cheddar mix melt in the oven into lacy golden crisps, and a pinch of everything bagel seasoning on top adds sesame, poppy seed, garlic, onion and salt in one step. They are naturally free of flour, which makes them a handy choice for low carb guests. Let them cool fully on the pan so they firm up, then layer them between sheets of parchment so they do not break.

You will need: 2 cups finely grated Parmesan (or half Parmesan, half sharp cheddar), 2 tablespoons everything bagel seasoning, parchment paper.

How to make it: 1. Heat the oven to 400 F and line two sheets with parchment. 2. Drop tablespoon mounds of cheese about 2 inches apart and flatten them slightly. 3. Sprinkle each mound with a pinch of everything seasoning. 4. Bake 5 to 7 minutes, until bubbling and golden at the edges. 5. Cool completely on the pan, then store in a tin lined with paper towel.

Cracked Pepper and Gruyere Straws

For grown up guests, give homemade cheese straws a makeover: swap the cheddar for nutty Gruyere and add a generous grind of black pepper. The dough is the same easy butter and flour base, but it is rolled into thin ropes and twisted, which gives each one a crunchy spiral and plenty of browned edges. Gruyere melts smoothly and tastes deeper the longer it bakes, so let these go until they are a rich amber color. They pair wonderfully with a glass of sparkling cider and a bowl of olives on a party table.

You will need: 6 ounces Gruyere (finely grated), 2 ounces Parmesan (grated), 1/2 cup softened butter, 1 1/4 cups flour, 1 teaspoon coarsely cracked black pepper, 1/2 teaspoon salt, 1 egg yolk.

How to make it: 1. Beat the cheeses, butter and egg yolk until smooth. 2. Mix in the flour, pepper and salt to form a firm dough, then chill 20 minutes. 3. Roll into pencil thin ropes about 5 inches long. 4. Fold each rope in half and twist the two strands together, pinching the ends. 5. Bake at 375 F for 14 to 16 minutes until amber, then cool on a rack.

Homemade Cheese Straws With a Dutch Twist: Kaasstengels

In Indonesia and the Netherlands, holiday jars are filled with kaasstengels, short cheese sticks with Dutch roots that are especially popular during big family celebrations. The dough is rich with aged Edam or Gouda and egg yolk, brushed with more yolk and topped with extra grated cheese before baking, which gives that shaggy golden crust you see here. Compared with Southern homemade cheese straws, they are tender and crumbly rather than snappy, almost like cheesy shortbread. Families bake them by the hundreds and store them in clear lidded jars, so guests can see the treats waiting inside.

You will need: 1 cup softened butter, 2 egg yolks plus 1 yolk for brushing, 2 cups grated aged Edam or Gouda (divided), 1/2 cup grated Parmesan, 2 1/4 cups flour, 2 tablespoons milk powder or cornstarch.

How to make it: 1. Beat the butter and 2 yolks until pale, then mix in 1 1/2 cups Edam and the Parmesan. 2. Add the flour and milk powder and knead briefly into a soft dough. 3. Roll 1/4 inch thick and cut into sticks about 2 1/2 inches long. 4. Brush with the remaining yolk and sprinkle with the rest of the Edam. 5. Bake at 325 F for 25 to 30 minutes, until golden and dry, then cool completely.

Slice and Bake Cheddar Thyme Shortbread Coins

Next to homemade cheese straws, savory shortbread is the secret weapon of holiday bakers because the dough lives in the freezer until you need it. Sharp cheddar, butter and fresh thyme leaves are mixed into a sandy dough, rolled into a log and chilled, then sliced into neat coins. The result is melt in your mouth tender with crisp edges and a hint of herbs. Stack a dozen coins, tie them with baker’s twine and you have an elegant little gift that costs very little to make.

You will need: 1 cup grated sharp cheddar, 1/2 cup cold butter (cubed), 1 cup flour, 2 teaspoons fresh thyme leaves, 1/4 teaspoon salt, pinch of black pepper, flaky salt for topping.

How to make it: 1. Pulse the flour, salt, pepper and thyme with the butter until sandy. 2. Add the cheddar and pulse just until the dough comes together. 3. Shape into a 1 1/2 inch log, wrap in parchment and chill 2 hours or freeze up to 3 months. 4. Slice into 1/4 inch coins and sprinkle with a little flaky salt. 5. Bake at 350 F for 14 to 16 minutes, until the edges turn golden.

Hungarian Cheese Pogacsa for a Heartier Basket

Pogacsa are small, layered savory pastries sold in bakeries and street markets all over Hungary, and the cheese version is a holiday favorite. The tops are scored in a crisscross pattern, brushed with egg and covered with grated cheese, so they bake into golden, crackly little towers. They are softer than crackers and closer to a flaky biscuit, so pack them apart from your homemade cheese straws, in a separate container or bag and enjoy them within a few days, or freeze them and warm them briefly in the oven before serving.

You will need: 2 1/2 cups flour, 1 packet (2 1/4 teaspoons) instant yeast, 1/2 cup sour cream, 1/2 cup warm milk, 1/2 cup cold butter, 1 egg plus 1 for brushing, 1 teaspoon salt, 1 1/2 cups grated hard cheese (divided).

How to make it: 1. Mix the flour, yeast and salt, then rub in the butter until crumbly. 2. Add the sour cream, milk, 1 egg and 1 cup cheese and knead into a soft dough. 3. Roll out, fold in thirds, chill 15 minutes, then roll and fold once more. 4. Roll 1 inch thick, score a crisscross on top and cut small rounds. 5. Brush with egg, top with cheese, rest 20 minutes and bake at 400 F for 18 to 20 minutes.

Gruyere Gougeres You Can Freeze and Reheat

Gougeres are French cheese puffs made from choux pastry, the same dough used for cream puffs, with Gruyere stirred in. They come out of the oven tall, hollow and golden, with a crisp shell and a soft, cheesy inside. They do not stay crisp in a tin for weeks, but they freeze perfectly: bake, cool, freeze, and reheat for five minutes at 350 F before serving. Tuck a bag of frozen puffs into a gift box with reheating instructions and you have the fanciest present on the block.

You will need: 1/2 cup water, 1/2 cup milk, 1/2 cup butter, 1/2 teaspoon salt, 1 cup flour, 4 eggs, 1 1/2 cups grated Gruyere, pinch of nutmeg and black pepper.

How to make it: 1. Bring the water, milk, butter and salt to a boil in a saucepan. 2. Add the flour all at once and stir until a smooth ball forms, then cook 1 minute more. 3. Cool for 5 minutes, then beat in the eggs one at a time. 4. Stir in the cheese, nutmeg and pepper and pipe small mounds onto lined sheets. 5. Bake at 400 F for 20 to 25 minutes, until puffed and deep golden.

How to Pack Homemade Cheese Straws So They Stay Crisp

With homemade cheese straws, the last step matters as much as the recipe. Always cool every batch completely before packing, because trapped steam is what makes crackers soft. Line tins with parchment or a paper towel, keep each recipe in its own layer or bag so flavors do not mingle, and store savory nibbles away from soft cookies. A sturdy stack of seeded crispbread tied with twine, like this one, makes a lovely topper for the tin. If anything loses its snap, five minutes in a 300 F oven brings it right back.

You will need: Airtight metal tins or glass jars, parchment paper or paper towels, small cellophane bags, baker’s twine or ribbon, gift tags and a marker for labels.

How to make it: 1. Cool every batch on a rack for at least 1 hour. 2. Line the tin with parchment and pack the sturdiest items on the bottom. 3. Separate layers with more parchment and keep soft pastries in their own bags. 4. Close tightly and store at cool room temperature for up to 1 to 2 weeks. 5. Label each tin with the contents and a reheating tip for anything that softens.