I love sprinkle cookies and I found a shortcut!! Sprinkle cookies were always one of my favorite cookies to get when I’d go to the Kosher bakery as a kid. I’ve made plenty of sprinkle cookies, but they have so many steps. Chilled the dough, rolled it into balls, rolled the balls in sprinkles. I don’t have time for this and there’s no way my kids are going to help with all this repetition.
Two months ago I found this amazing technique from Bakes and Steaks. She has shared her recipe for Chipstick recipe. It’s a chocolate cookie in stick form. They come together so easily and quickly, that I’ve made her recipe and my varieties over eight times in the last two months. I’ve used it for teacher gifts, an oneg at temple, and just as an activity to do with my kids.
This is the basic technique the who recipe is here.
- Mix the dough. This dough uses oil instead of butter, so you don’t have to plan ahead and soften butter. It also means the whole thing can be mixed with a spoon.
- Split the dough in half and place on the sheet pan. Form the dough into 2 long thin logs, the full length of the pan.
- Coat top and sides with sprinkles. Don’t hold back, the cookies will expand and so will the spaces between the sprinkles.
- Bake about 16 minutes
- Slice into sticks and let cool completely
- This time around I actually doubled the recipe an coated some with Mini-M&M’s. We also made a batch for the original Chipstick recipe with chocolate chunks. Then we bagged them up is these great spotted bags from Michael’s and gave them out as teacher gifts.