Sugar Cookie Sticks dipped in chocolate

An easy springtime idea for sugar cookies . . .

Sugar Cookie Sticks dipped in chocolate

1 cup (2 sticks) butter, at room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons whole milk

1/2 teaspoon vanilla 

1 cup dark chocolate chips

Sprinkles

1. In the bowl of a stand mixer, fitted with the flat blade attachment, cream together the butter and sugar until light and fluffy.
   
2. In a separate bowl, whisk together the flour, baking powder and salt. In three batches, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as needed.
   
   
   

   

   The dough is slightly crumbly after the flour mixture has been added.
3. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
   
4. 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.
   
   
   
   
5. Preheat the oven to 350º and line a baking sheet with parchment paper or a Silpat liner.
6. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about ¼” thick.
7. Using a sharp knife or pizza wheel, cut the dough into strips measuring ½ to ¾” wide x 3” long. Place the 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.)

   

   I used a commercial cutter to cut the dough into sticks.

8. Place the baking sheet in the refrigerator for about 15 minutes or in the freezer for 5 minutes to firm up the cookies.
9. Remove the baking sheet from the refrigerator/freezer and then bake the cookies for 8 to 10 minutes , rotating the baking sheet half-way through until the cookies are pale golden brown and set.

   

   Ready to go into the oven.

10. Allow the cookies to cool on the baking sheet for 10 minutes then transfer them to a wire wrack to cool completely.
    
11. Place a sheet of wax paper on the counter or on a baking sheet.
12. While the cookies cool, melt the chocolate in the microwave or a double boiler, stirring until smooth.
    
13. Dip one end of each completely cooled cookies in the chocolate and then place on wax paper.
14. Sprinkle chocolate section of cookies with the candy sprinkles.
    

Recipe without photos . . .

Sugar Cookie Sticks dipped in chocolate

1 cup (2 sticks) butter, at room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons whole milk

1/2 teaspoon vanilla 

1 cup dark chocolate chips

Sprinkles

1. In the bowl of a stand mixer, fitted with the flat blade attachment, cream together the butter and sugar until light and fluffy.
2. In a separate bowl, whisk together the flour, baking powder and salt. In three batches, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as needed.
3. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
4. 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.
5. Preheat the oven to 350º and line a baking sheet with parchment paper or a Silpat liner.
6. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about ¼” thick.
7. Using a sharp knife or pizza wheel, cut the dough into strips measuring ½ to ¾” wide x 3” long. Place the 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.)
8. Place the baking sheet in the refrigerator for about 15 minutes or in the freezer for 5 minutes to firm up the cookies.
9. Remove the baking sheet from the refrigerator/freezer and then bake the cookies for 8 to 10 minutes, rotating the baking sheet half-way through until the cookies are pale golden brown and set.
10. Allow the cookies to cool on the baking sheet for 10 minutes then transfer them to a wire wrack to cool completely.
11. Place a sheet of wax paper on the counter or on a baking sheet.
12. While the cookies cool, melt the chocolate in the microwave or a double boiler, stirring until smooth.
13. Dip one end of each completely cooled cookies in the chocolate and then place on wax paper.
14. Sprinkle chocolate section of cookies with the candy sprinkles.