Cookie Sticks
User Reviews
5
Cookie Sticks
Description
These Cookie Sticks start with a creamed mixture of softened butter and sugar, combined with vanilla, salt, and a large egg yolk. A flour and cornstarch blend is gradually incorporated, yielding a relatively dry dough that holds shape when rolled. Mini chocolate chips are folded in for bursts of sweetness. Dough is shaped into tight balls, then rolled into sticks coated optionally in turbinado or coarse sugar for a sparkly exterior.
Baked at 375°F, the sticks develop a lightly golden exterior with a tender crumb inside. After cooling, they can be dipped into melted dark chocolate and sprinkled for a finished look. The texture is firm enough to hold the stick shape, while the chocolate chips add occasional melty pockets.
These cookies keep well in an airtight container for about 10-11 days. They can also be frozen for months if stored carefully to avoid breakage. Due to their shape, a sturdy container is recommended for freezing rather than a bag. Their classic butter cookie base with chocolate chips pairs nicely with tea or coffee.
Ingredients
- 1 cup butter softened to room temperature, unsalted
- ¾ cups sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 large egg yolk
- 2 ⅔ cups flour
- 1 Tablespoon corn starch
- ½ cup mini chocolate chips
- ½ cup turbinado sugar or coarse sugar, optional
- 8 oz melting chocolate I use Ghirardelli dark chocolate melting wafers, you could instead use melted chocolate chips it will just take longer for the chocolate to become firm
- ⅓ cup Sprinkles optional
Instructions
- Preheat oven to 375F (190C).
- Combine butter, sugar, vanilla extract, and salt and beat with a stand mixer or an electric mixer until light and fluffy.
- Stir in egg yolk and scrape down the sides of the bowl using a rubber spatula to ensure ingredients are well-incorporated.
- In a separate bowl, whisk together flour and cornstarch.
- With mixer on medium-low speed, gradually add flour mixture in 3-5 parts, stirring until almost completely combined before adding more. You will need to occasionally scrape the sides and the bottom of the bowl several times for this, as the mixture is fairly dry and crumbs tend to settle at the bottom of the bowl. Stir until all ingredients are combined and dough is beginning to cling together.
- Stir in mini chocolate chips.
- Pour your coarse sugar into a shallow dish (I used a plate for ease of rolling) and set nearby.
- Scoop a level tablespoon of cookie dough and roll it into a tight, smooth ball.
- Lightly flour your hands and, using your palms (not your fingers or the sticks will be lumpy), gently roll the dough out until it is about 6" long.
- Briefly roll your cookie "stick" in the coarse sugar on the plate, and transfer to a wax paper lined plate or baking sheet. Make sure the stick is as straight as possible.
- Transfer to your freezer and freeze for at least 15 minutes (to help keep the cookies from spreading). Meanwhile, preheat oven to 375F (190C).
- Once oven is preheated and dough has chilled, remove cookie sticks from the fridge and carefully place on an ungreased cookie sheet, spacing at least 1-2" apart. Bake on 375 (190C) for 14 minutes or until edges are beginning to turn golden brown (do not place any subsequent batches of dough on hot pans or they will melt and spread).
- Allow cookies to cool completely before dipping in chocolate.
Chocolate & Sprinkles
- If desired, once cookies are cooled dip in melted chocolate and decorate with sprinkles.
- Allow chocolate to cool and harden before serving.
Notes
- Store cookie sticks up to 1.5 weeks in an airtight container to maintain freshness.
- Freeze in a sturdy container rather than a bag to prevent breakage during freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookie sticks
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1stick | |
| Calories | 110kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 81mg | 3% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 170IU | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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