If you're looking for a delicious, easy-to-make treat that’s both fun to eat and perfect for dipping, then you’re going to love these cookie sticks. Not only do they taste amazing, but they also look great and are perfect for serving at parties or enjoying with coffee or tea.
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Ingredients you will need
Flour: Use all-purpose flour to make this cookie stick recipe.
White granulated sugar
Salt: Balances the sweetness and enhances the flavor.
Butter: Use unsalted butter at room temperature.
1 large egg yolk
Vanilla extract: You can use other flavorings such as almond or lemon essence.
Semi-sweet chocolate chips: You can also use a finely chopped chocolate bar.
Tips for perfect cookie sticks
Chill the dough: This step helps the dough hold its shape and makes it easier to cut into sticks. Don’t skip it!
Freezing before baking: Freezing the cookie sticks until firm helps them keep their crisp shape during baking.
Customize your toppings: You can experiment with different toppings like crushed nuts, coconut flakes, freeze-dried berries or sprinkles to fit your special occasion.
Are you looking for more quick and easy cookie recipes? I've got you covered! Check out these Matcha cookies, these quick-to-make Lemon Crinkle Cookies, or these chewy Chocolate Oatmeal Cookies.
How to make cookie stick recipe
Mix the dough: Start by combining the flour, sugar, and salt in a mixing bowl. Then, add in the butter and mix until the texture resembles sand. Add the egg yolk and vanilla extract, and keep mixing until the dough starts to come together. It will still look a little sandy - that’s okay!
Form and chill: Press the mixture together with your hands to form a dough. Wrap it in plastic wrap and let it chill in the fridge for about an hour.
Roll and cut: Once the dough has chilled, roll it out between two pieces of parchment paper until it’s about ⅓ to ½ inch thick. Using a sharp knife or a pizza cutter, slice the dough into long cookie sticks, about 1cm wide and 10cm long. Don’t worry if they’re not all perfectly uniform—that’s part of the homemade charm!
Freeze and Bake: Transfer your cookie sticks to a lined baking sheet and freeze them briefly while preheating your oven to 375F (190C). Once they’ve firmed up, bake them for about 10 minutes, or until the edges just start to turn golden.
Cool and dip: Let your cookie sticks cool completely before dipping them in melted chocolate. This is the part where you can really have fun—add sprinkles, crushed nuts, or drizzle with more chocolate.
Possible variations
Spices: You can incorporate a teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm, spiced cookie.
Chocolate variations: While semi-sweet chocolate is a great all-rounder, you can experiment with milk chocolate, or white chocolate for dipping or drizzling.
Add-ins: Mix in finely chopped nuts (like pecans, walnuts, or almonds) or dried fruit (like cranberries or raisins) to the dough for added texture and flavor.
Storing cookie sticks
Once the chocolate has fully set, your cookie sticks are ready to enjoy or store for later!
Store them in an airtight container at room temperature, and they’ll stay fresh for up to a week (if they last that long!). You can also make the cookie dough ahead of time and freeze it for up to 2 months. Thaw it in the fridge overnight before rolling it out.
Recipe card
Cookie Sticks
Equipment
- Digital kitchen scale
- Rolling Pin
- Parchment paper
- Pizza Cutter or a long sharp knife
Ingredients
- 250 g all-purpose flour
- 100 g white granulated sugar
- ½ teaspoon salt
- 150 g unsalted butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 150 g semi-sweet chocolate chips or a finely chopped chocolate bar
Instructions
- In a stand mixer fitted with a paddle attachment (or using a hand mixer and a mixing bowl), add the flour, sugar, and salt. Mix well.
- Add the butter and mix until the mixture resembles sand.
- Add the egg yolk and vanilla extract and mix until the mixture looks very wet but still sandy.
- Press the mixture with your hands to form the dough and wrap it in plastic wrap. Chill in the fridge for one hour.
- Roll the dough between two pieces of parchment paper until it’s ⅓ to ½ inch (approximately 1cm) thick.
- Cut the dough into cookie sticks that are ⅓ to ½ inch (1cm) wide and 4 inches (10cm) long.
- Gather the scraps, re-roll the dough, and cut out more cookie sticks. You should have approximately 30 sticks.
- Carefully transfer the sticks onto a baking sheet lined with parchment paper and place them in the freezer while preheating the oven to 375F (190C). If your baking sheet doesn’t fit into your freezer, use any flat board that fits. Once the cookies have hardened (but are not fully frozen), transfer them to the baking sheet for baking.
- Bake for 10 minutes or until the sticks just start turning golden on the sides.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
- Place 110g of the chocolate in a microwave-safe bowl. Heat in short increments, stirring well in between, until 85% of the chocolate has melted. Add the remaining 40g of chocolate and mix until fully melted and the mixture is smooth.
- Dip the tip of each cookie stick into the melted chocolate, shaking off any excess. Place the cookies on parchment paper to set. Optionally, sprinkle with crushed nuts, sprinkles, or freeze-dried berries before the chocolate sets. Alternatively, transfer the melted chocolate into a piping bag, snip off the tip, and drizzle it over the cookies as desired.
- Allow the chocolate to set at room temperature before serving.
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