Description
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.
Ingredients
½ cup oil
1 egg
2 tsp vanilla (or 1 tsp vanilla & ½ tsp almond extract*)
½ tsp salt
½ tsp baking soda
1 cup sugar
1 ½ cups flour
Rainbow sprinkles
Instructions
- Preheat oven to 350 degrees. Cover a sheet pan or cookie sheet with parchment paper.
- In a large bowl, combine oil, egg, vanilla, and salt.
- Stir in baking soda, sugar, and flour
- 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
