Christmas Coin Cookies
You can thank Santa this year by leaving him some scrumptious Christmas Coin Cookies on Christmas Eve. They’re a buttery little cookie that’s rolled in holiday sprinkles or nuts, then baked to perfection. Don’t forget the milk and something for the reindeer.
These cookies are great for munching on and giving to friends and family as gifts.
They’re super easy to make, and you can even make them ahead of time, then bake them at the last minute. In fact, they also freeze well, too. Let’s just say they’re a great all-around cookie…period.
Making Christmas Coin Cookies
Start by measuring out the flour and salt, whisking them together, then set aside.
Next, in a large bowl, beat the butter for about a minute, until it’s light and fluffy. Add in the sugar and continue beating for another two minutes scraping sides as necessary.
Then, beat in the egg yolks and vanilla until combined. Easy so far, right?
Lastly, mix in the flour mixture. I like to do this by hand, at first anyway. There’s so much dust that kicks up even when the beaters are on LOW that my kitchen looks like it’s having a white Christmas.
Once the flour mixture is mostly mixed in, I use the beaters to bring the dough together a little more thoroughly. It still looks crumbly, but that’s ok.
Divide the Dough
Have four small sheets of waxed paper ready to go, then divide the crumbly batter into four. This is a messy process, but it plays out well in the end.
Using your hands, make each portion into a log approximately six inches long. Flatten the ends, because these are going to be coins after all.
Ok, once you have all four portions rolled into logs with flat ends, it’s time to roll them in the sprinkles. Yay!
Bust out the sprinkles!
As shown in my pictures, the red and green cookies were rolled in sanding sugar, or sugar crystals. Sanding sugar works best with these cookies, but you can also use finely chopped nuts or tiny sprinkles.
The red, green, and white tiny balls had a little bit harder time sticking into the dough, but they still came out great.
When using nuts, make sure you chop them, then chop them some more. The smaller the pieces, the better they stick.
Ok, so get yourself a small plate, something barely bigger than your cookie logs. This way the sprinkles don’t go everywhere.
Add the sprinkles to the plate, then roll the cookie logs into the sprinkles. Press down slightly if they’re having trouble sticking. Once covered in sprinkles, place back on its waxed paper and roll it up, one log at a time.
Place the wrapped logs in the fridge for at least two hours, or overnight, which is my favorite.
Time to Bake
Preheat the oven to 350° and have your cookie sheets out. No need to butter or spray the cookie sheets.
Take out one roll at a time, unwrap them, and slice them into 1/4″ or 1/3″ coins. I think mine were thicker, because I eye-balled everything, but it works. Place each coin on the ungreased cookie sheet 2″ apart, so they have room to spread out.
Bake for 13 – 15 minutes, or until just slightly golden around edges. Let cookies cool completely on a wire rack, and that’s it. You are now the proud owner of Christmas Coin Cookies.
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Christmas Coin Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1 tsp. vanilla extract
- sanding sugar, small sprinkles, and/or finely chopped nuts for rolling edges in
Instructions
- In small bowl, whisk together the flour and salt. Set aside.
- In large bowl, beat butter until light and fluffy. Beat in sugar for another 2 minutes. Add yolks and vanilla, stir until combined. Stir in flour mixture until dough comes together. Dough will be crumbly.
- Divide dough into 4 portions. Roll each portion into a 6" log, 1" thick. On a flat plate with edges, spread sanding sugar out. Roll log in sanding sugar until entire edge is coated. Wrap log in plastic wrap or waxed paper.
- Repeat for each log using either sanding sugar, very small sprinkles, or very finely chopped nuts. Refrigerate logs for at least 2 hours, or overnight.
- Preheat oven to 350°. Remove one log at a time from refrigerator and unwrap. Cut 1/4" – 1/3" thick coins and place on ungreased cookie sheet at least 2" apart so they have room to spread. Bake for 12 – 15 minutes, or until just golden around edges. Let cool completely on wire racks. Enjoy!
Nutrition
Christmas Coin Cookies
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