Step aside, cookie cutters. There’s a new sugar cookie in town and your services will no longer be needed. Introducing the latest, greatest, straightest holiday cookie: Sprinkle Sugar Cookie Sticks.
This creation starts with my go-to sugar cookie dough (of Homemade Samoas Cookies fame), which is mixed, chilled, rolled and then sliced into strips. Of course a few simple tips can mean the difference between sugar cookie success and a festive failure. But my number one tip for getting sugar cookies to keep their shape?
A quick trip to the freezer! Once you’ve cut out sugar cookies, be it into strips, snowmen or any other shape, arrange them on a baking sheet and then pop the baking sheet in the freezer for 5 minutes. Baking the cookies while they’re still chilled helps them retain their shape and minimizes spreading while in the oven.
Ready to kick those cookie cutters to the curb? Preheat your oven for Sprinkle Sugar Cookie Sticks then check out 25 more of my favorite holiday cookie recipes.
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Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- Assorted sprinkles, toast coconut flakes or chopped nuts
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper or a Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as needed. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
- Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour.
- Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Using a sharp knife or pizza wheel, cut the dough into strips measuring 1/2-inch wide by 4 inches long. Place the cut-out cookie sticks on the prepared baking sheet and repeat with remaining dough. (Scraps can be re-rolled, but if they get too soft, re-wrap them in plastic wrap and refrigerate them until firm.)
- Place the baking sheet in the freezer for 5 minutes to firm up the cookies.
- Remove the baking sheet from the freezer then bake the cookies for 12 to 14 minutes, rotating the baking sheet half-way through until the cookies are pale golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes then transfer them to a wire wrack to cool completely.
- Line a baking sheet with parchment paper. While the cookies cool, melt the chocolate in the microwave or a double boiler, stirring until smooth. Dip the completely cooled cookies in the chocolate and garnish with assorted sprinkles or toppings. Place the dipped cookie sticks on the baking sheet and allow the chocolate to set until it's fully hardened. Remove the cookie sticks from the baking sheet and serve or store in an air-tight container.
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Just found your app on FB going to make some today ,like your idea of the sticks and your Cinnamon rolls thank you for sharing a great recipes merry Christmas stay safe and enjoy this blessed holidays thank you
I hope you enjoy the recipe, Sandi! Welcome to Just a Taste!
Delicious cookies and so fun to make
I’m so glad you enjoyed the recipe, MP!
This is the BEST recipe EVER! Thank you! Is it possible to do the same recipe for chocolate sugar cookie sticks? This is the lightest most buttery tasting cookie ever!
Hi Janel! I haven’t tried that with this particular recipe, however, I do have a Chocolate Sugar Cookies recipe that could work. Here’s the link in case you’re interested: https://www.justataste.com/chocolate-sugar-cookies-recipe/ Let me know if you give it a shot!
Easy to follow recipe with great end results! Thanks, Kelly!
Hi Kelly,
I just saw your posting and love the idea. I am making these for my nieces and nephews to add to their Easter baskets. They are so festive and perfect for Spring. Thank you for sharing your recipe and beautiful picture to go with.
Stephany
You are so welcome, Stephany! Enjoy :)
Thank you so much for sharing this recipe! It’s brilliant to make cookie sticks and the ideas I’m thinking of is growing by leaps and bounds! I like to make goodies for the people at work and this is going to make a lot of great treat days!
You are so welcome, Wendy! Enjoy :)
Instead of using whole milk could I use 2% instead?
Can’t wait to try them out! <3
Hi Jessica! I haven’t tried that substitution so I can’t say for certain how they will turn out. Let me know if you give it a shot!
I’m about to make these and I want to double check- no eggs in the recipe? Thanks.
Correct! Enjoy the cookies, Caroline :)
The recipe its great but I made a terrible mistake I put liquid milk!!!! ???????? I write the recipe in a notebook since I don’t have a printer at home and it’s was sooo liquid and I have to put xtra flour but they were great ???????????? thanks for sharing!
I just finished making these, and they are delightful! I must say, mine don’t look as nice as the ones in the pictures, but they’re pretty cute to my standards ;) AND they taste amazing too!! Very easy and fun to make! Because I was short on sprinkles, I crushed some oreos and covered the cookies. Thank you so much for this recipe, Kelly! I will definitely make them again.
So glad you enjoyed the recipe, Rachel!
se les ve deliciosos¡¡¡¡¡¡
I drizzled the chocolate instead of dipping. My kids we’re too smart and we’re biting off the end with chocolate.
Just think — dipping them in melted caramel THEN in chocolate THEN adding sprinkles, nuts, etc……..YUM!!!
Is cutting the strips 1/2 inch wide correct? Does the dough spread a lot? These sound like cookie twigs instead of sticks! :-)
I made these yesterday! They turned out really well and were even close to as pretty as yours! I’ve just got to remember to be gentle when I dunk them in the chocolate….I broke one or two that way, but it gave me an excuse to eat them before the chocolate set ;) thanks!!
Awesome! So glad you enjoyed the recipe, Mary!
Sounds so easy. Could I substitute Splenda for the sugar. Would they have the same texture?
Thanks, Angela! Substituting Splenda would alter the consistency of the dough and the cookies would bake at the same rate or turn out the same as in the photos, so I wouldn’t recommend it.
These look fabulous and so CUTE! This is genius!
Kelly, I love these!! I love that they are cookie sticks, what a great idea!! my kids will flip over these!! Happy holidays to you and your husband!! (loved your wedding photos by the way .. you were a stunning bride!)
How creative, these look amazing! Pinned!
I just made these for our boy scout troop. They are delicious and super simple.
Awesome! So glad you enjoyed the recipe, Susan!
Thats a great idea. I never thought about that. Think the kids and myself will be trying these out this weekend. Thanks for sharing!
I absolutely love these – I’ve got to recreate these asap!
Love the idea of “cookie-cutter-less” sugar cookies! And those chocolate dipped tips are genius! Yum!
Beautiful! What a welcome change from the usual sugar cookie!
Love these sticks with cute green/red sprinkles. So adorable:) Pinned it!
I love this idea. Sugar cookies is a must every Christmas but I tell you come to the last tray of frosting and I always have had enough.
Such a great idea! Way easier to decorate and more fun to eat, if you ask me!