These sugar cookie fries are a fun twist on a classic sugar cookie! They have chewy centers with crisp edges and are packed with rainbow sprinkles. They have that classic sugar cookie flavor thanks to vanilla and a little almond extract, and they're the perfect shape to dunk in salted caramel sauce, hot fudge, or vanilla icing.
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Why You'll Love This Recipe
- Fun, dunkable shape: These cookie fries are based on the viral TikTok chocolate chip cookie fry trend. They taste like classic sugar cookies but in a playful fry form that kids and adults love. Try dipping them in cream cheese frosting, white chocolate ganache, or a cold glass of milk!
- Bakery-style texture: Slightly underbaking the cookies gives them chewy, soft centers and crinkly edges everyone loves.
- Easy to customize: Not a sprinkle fan? Leave them out completely or mix in something else! I personally love these cookies with mini chocolate chips.
For more sugar cookie recipes, try these birthday cake cookies, lavender sugar cookies, and olive oil sugar cookies!
Ingredient Notes
- Make sure to use melted unsalted butter. Salted butter works too, but leave out the additional salt the recipe calls for if you use it. Let the butter cool slightly after melting it so it doesn't totally dissolve the sugar.
- Granulated sugar is needed to sweeten the dough and give the cookies their crisp edges.
- This recipe uses an egg for structure, plus an additional egg yolk for extra richness and chew.
- The classic sugar cookie flavor comes from vanilla extract and just a splash of almond extract. Don't overdo it with the almond because it's very strong!
- Make sure to measure the all purpose flour correctly so the cookies don't turn out dry. The best way is to measure it in grams with a kitchen scale. If you don't have a scale, fluff up the flour in the bag before gently scooping it into your measuring cup so it isn't compacted.
- Baking powder adds a bit of lift and makes the center soft and tender while the baking soda helps the cookie fries spread and get golden around the edges. Check the expiration date on both before using them!
For the full list of ingredients and measurements, see the recipe card below.
Step by Step Instructions
Step 1: Whisk the melted butter and sugar together in a large bowl until fully combined.
Step 2: Whisk in the egg, egg yolk, vanilla, and almond extract until the mixture is thick and glossy.
Make sure the eggs are room temperature so they blend in easily for a cookie dough that bakes up evenly. Pull them out of the fridge 1-2 hours before you start baking.
Step 3: Fold the flour, baking powder, baking soda, and salt into the wet ingredients. Once there are a few dry pockets remaining, fold in the sprinkles.
Step 4: Line a baking sheet with parchment paper, then press the cookie dough into a rectangle. Chill in the refrigerator for at least 2 hours.
While the dough chills, preheat the oven to 350ยฐF.
Fold the dough gently. After adding the sprinkles, stop mixing when the flour disappears to keep the cookie fries tender and soft.
Don't skip chilling the dough! Chilling firms the dough, making it easier to slice cleanly. It also keeps the dough from spreading too much in the oven.
Step 5: Once the dough has chilled, cut it into thin strips using a sharp knife or a bench scraper. They should be about ยผ-inch wide.
Step 6: Bake 8 cookie fries at a time (so they don't spread into each other) for 7-10 minutes. The middles will look puffy and slightly underdone, but the edges will be slightly golden and look set.
Let them cool on the hot pan for 5 minutes, then transfer them to a wire rack to cool completely.
Keep the fries evenly sized.ย Cutting them into uniform strips helps them bake at the same rate so you don't end up with some overdone and others underbaked.
Reshape immediately after baking. Right out of the oven, use a bench scraper or spatula to gently nudge and reshape the edges. This is what gives them that classic crinkled, fry-like look.
Storage
Store cooled leftover sugar cookie fries in an airtight container at room temperature for 3-4 days in a single layer so they don't stick together.
More Cookie Recipes to Try
๐ Recipe
Sugar Cookie Fries
Equipment
- 1 large mixing bowl
- 1 whisk
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 226 grams unsalted butter melted
- 200 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- ยผ teaspoon almond extract
- 320 grams all purpose flour
- ยฝ teaspoon baking powder
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 50 grams rainbow sprinkles
Instructions
- In a large mixing bowl, combine the melted butter and granulated sugar, whisking until fully combined.226 grams unsalted butter, 200 grams granulated sugar
- Whisk in the egg, egg yolk, vanilla extract, and almond extract until the mixture thickens and looks glossy.1 large egg, 1 egg yolk, 2 teaspoons vanilla extract, ยผ teaspoon almond extract
- Add the flour, baking powder, baking soda, and salt. Use a rubber spatula to gently fold the dry ingredients. When the dough is almost combined, fold in the sprinkles and mix just until no visible streaks of flour remain.320 grams all purpose flour, ยฝ teaspoon baking powder, 1 teaspoon baking soda, ยฝ teaspoon salt, 50 grams rainbow sprinkles
- Line a baking sheet with parchment paper and transfer the dough onto it using your spatula. Press and shape the dough into a roughly 8ร12" rectangle about ยฝ" thick. This can be done with your hands or a bench scraper, no rolling pin required. Try to keep the sides straight and the thickness even so the fries bake evenly.
- Chill in the fridge for at least 2 hours. While the dough chills, preheat the oven to 350ยฐF.
- Once the dough is chilled, remove it from the refrigerator. Cut lengthwise into strips about ยผ" wide using a sharp knife or bench scraper. Then make one cut down the middle, cutting the dough into about 30 fries.
- With your bench scraper or spatula, transfer 8 strips on a new lined baking sheet, leaving 1-2 inches between each one. Bake for 7-10 minutes, until the edges are set with a light golden color and the centers still look slightly puffed.
- Remove from the oven and immediately reshape into clean rectangles with your bench scraper or spatula. Let the fries cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve with caramel, fudge, or another dipping sauce or dunk them in a cold glass of milk!
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