Dipped Sugar Cookie Sticks
These dipped sugar cookie sticks are crisp and buttery with a rich chocolate finish. They are easy to customize and perfect for decorating with kids. Serve them at parties or gift them during the holidays for a sweet homemade treat.
Servings: 16
Equipment
- Electric Mixer or Stand Mixer with Paddle Attachment
- Silicone Mat
- Sharp Knife or Pizza Wheel
Ingredients
- 2 ¼ Cups all purpose flour
- ½ Teaspoon baking powder
- ¼ Teaspoon salt
- ¾ Cup unsalted butter at room temperature
- ¾ Cup granulated sugar
- 1 egg
- 2 Teaspoons vanilla extract
- 1 Cup semisweet chocolate chips
Optional Decorations
- assorted sprinkles
- toasted coconut flakes
- chopped nuts
Instructions
- In a bowl, whisk the flour, baking powder, and salt together. Set aside.
- In another bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy.
- Add the egg, and vanilla and beat on high speed until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft for rolling, add a small amount of flour.
- Divide the dough into 2 parts. Place each part on a piece of floured parchment paper or a floured silicone mat. Flour your rolling pin and roll the dough out to a ¼ inch thick rectangle.
- Lightly dust one of the rolled dough pieces with flour. Place a piece of parchment on top. Place the 2nd rolled dough piece on top. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Once chilled, preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- Remove the top dough piece from the refrigerator.
- Using a sharp knife or pizza wheel, cut the dough into strips measuring ½ inch wide by 4 inches long. Repeat with other piece of dough.
- Arrange cookies on baking sheets. Bake for 8 to 10 minutes or until lightly golden around the edges. Rotate the baking sheet after 4 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, line a baking sheet with parchment paper. Melt the chocolate in the microwave or a double boiler, stirring until smooth.
- Dip the cookies in the chocolate and garnish with assorted sprinkles or toppings before the chocolate sets. Place the dipped cookie sticks on the baking sheet and allow the chocolate to set until it's fully hardened.
Notes
Use parchment paper: Make sure you’re using parchment paper on the baking sheets, so the Christmas cookie sticks don’t stick.
Slice evenly: Use a sharp knife or pizza cutter to slice the cookies into the stick shape. Make sure the cookie shape is made into equal sizes so they bake consistently.
Don't skip the chilling time: Don’t omit the chilling in the refrigerator and later in the freezer. The chocolate dipped cookie sticks will only be cookie exchange worthy if they look good! Skip the chilling and they’ll spread out while baking in the oven and not look as neat.
Adding the decorations: Only add the melted chocolate to completely cooled cookies. Add the sprinkles while the melted chocolate is still wet so they stick.
Slice evenly: Use a sharp knife or pizza cutter to slice the cookies into the stick shape. Make sure the cookie shape is made into equal sizes so they bake consistently.
Don't skip the chilling time: Don’t omit the chilling in the refrigerator and later in the freezer. The chocolate dipped cookie sticks will only be cookie exchange worthy if they look good! Skip the chilling and they’ll spread out while baking in the oven and not look as neat.
Adding the decorations: Only add the melted chocolate to completely cooled cookies. Add the sprinkles while the melted chocolate is still wet so they stick.
Nutrition
Calories: 192kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 9mg | Potassium: 23mg | Fiber: 1g | Sugar: 8g | Vitamin A: 355IU | Calcium: 12mg | Iron: 1mg
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