Christmas Coin Cookies
A tender, buttery cookie rolled in festive, holiday sprinkles. Perfect for making ahead, then baking right when you're ready for them.
Yield: 96 cookies
Calories: 29kcal
Materials
- 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
Calories: 29kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 10mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 49IU | Calcium: 1mg | Iron: 0.1mg