Sugar Cookie Fries
These sugar cookie fries take everything you love about a classic sugar cookie and turn it into a playful, dippable treat. Each “fry” has soft, chewy centers with rainbow sprinkles throughout. Flavored with vanilla and a hint of almond extract, they’re perfect for serving with caramel, chocolate sauce, or cream cheese frosting for dipping.
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
- ¼ teaspoon almond extract
- 320 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ 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, ¼ 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, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ 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 8×12" rectangle about ½" 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 350°F.
- Once the dough is chilled, remove it from the refrigerator. Cut lengthwise into strips about ¼" 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!
Notes
Freezing Baked Cookie Fries: Let the cookies cool completely, then place them in a single layer on a baking sheet. Freeze for 2 hours or until frozen solid, then transfer to a freezer-safe bag or container and freeze for up to 2 months.
Freezing Cookie Dough (Uncut): After shaping the dough into the rectangle, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator until firm but sliceable, then cut and bake as directed.
Freezing Cookie Dough (Cut into Fries): Cut the dough into strips, then freeze them in a single layer until solid. Transfer to a freezer-safe container and freeze for up to 2 months. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
Nutrition
Serving: 1cookieCalories: 130.5kcalCarbohydrates: 16.4gProtein: 1.4gFat: 6.6gSaturated Fat: 4.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.7gTrans Fat: 0.2gCholesterol: 28.1mgSodium: 85.8mgPotassium: 16.5mgFiber: 0.3gSugar: 8.2gVitamin A: 204.8IUCalcium: 9mgIron: 0.6mg
Tried this recipe?Let us know how it was!