Cookie Sticks: 14 Dunkable Christmas Cookies That Beat Round Ones in Every Mug of Hot Cocoa

Cookie sticks are the clever shape home bakers are switching to this Christmas, and one cranberry cookie stick reel on Instagram has passed 158,000 likes. Instead of rolling dozens of round balls, you press, pipe or roll the dough into long fingers that bake evenly and stack neatly in holiday tins. A cookie stick video on Facebook drew about 484,000 reactions, and it is easy to see why: the shape is made for dunking into milk or hot cocoa without soggy fingertips. Do they really beat round cookies? Dip one and decide. Bakers have been making long, crisp biscuits for centuries, from Finnish almond sticks to ladyfingers. Below are cranberry, peppermint, gingerbread, eggnog and more, with US measures and simple steps. Grab a ruler and a sharp knife..

Cranberry Butter Cookie Sticks

The viral reel shows the trick: press buttery dough into a pan, chill it, then slice it into neat sticks studded with ruby cranberries. Chop the dried cranberries small so every stick cuts clean without tearing. A dip in milk or cocoa makes them melt in your mouth. Love cranberry baking? See cranberry orange bread too. Which mug will you dunk them in..

You will need: 1 cup unsalted butter (softened), 1/2 cup powdered sugar, 1 large egg yolk, 1 tsp vanilla extract, 2 cups all-purpose flour, 1/4 tsp salt, 3/4 cup dried cranberries (finely chopped), 1 tsp orange zest

How to make it: 1. Beat butter and powdered sugar until creamy, then add yolk and vanilla. 2. Mix in flour and salt, then fold in cranberries and zest. 3. Press into a lined 8×8-inch pan, chill 1 hour and cut into 1/2 x 4-inch sticks. 4. Space 1 inch apart on lined sheets. 5. Bake at 325F for 15 to 18 minutes until lightly golden.

Orange Butter Fingers Dipped in Dark Chocolate

These piped butter fingers are soft, tender and scented with fresh orange zest, then sandwiched with a thin layer of orange marmalade and half dipped in glossy dark chocolate. Orange and dark chocolate is a classic holiday pairing, and the ridges from the piping bag catch every bit of chocolate. Set the dipped cookie sticks on parchment and chill 10 minutes so the chocolate sets with a snap. Love citrus at Christmas? See these bright citrus desserts too. Would you add a pinch of sea salt?

You will need: 1 cup unsalted butter (very soft), 1/2 cup powdered sugar, 1 tbsp orange zest, 1 tsp vanilla extract, 2 cups all-purpose flour, 2 tbsp cornstarch, 1/4 tsp salt, 1/3 cup orange marmalade, 6 oz dark chocolate (melted)

How to make it: 1. Rub zest into powdered sugar, then beat with butter and vanilla until fluffy. 2. Mix in flour, cornstarch and salt. 3. Pipe 3-inch lines with a large star tip onto lined sheets. 4. Chill 15 minutes, then bake at 350F for 12 to 14 minutes until pale golden. 5. Cool, sandwich pairs with marmalade and dip one end in melted chocolate.

Peppermint Chocolate Dipped Cookie Sticks

A buttery stick dipped in chocolate and rolled in crushed candy cane is pure Christmas in cookie form. The cool peppermint and rich chocolate make it taste like a cup of peppermint cocoa. Crush the candy canes in a zip-top bag with a rolling pin for even pieces. Dip and sprinkle one stick at a time so the candy sticks before the chocolate sets. For more peppermint treats, try peppermint treats. Red or green candy canes?

You will need: 1 cup unsalted butter (softened), 1/2 cup powdered sugar, 1 large egg yolk, 1 tsp vanilla extract, 2 cups all-purpose flour, 1/4 tsp salt, 1/4 tsp peppermint extract, 6 oz semisweet chocolate (melted), 1/2 cup crushed candy canes

How to make it: 1. Beat butter and powdered sugar, then add yolk, vanilla and peppermint extract. 2. Mix in flour and salt. 3. Press into a lined 8×8-inch pan, chill 1 hour and cut into 1/2 x 4-inch sticks. 4. Bake on lined sheets at 325F for 15 to 18 minutes and cool fully. 5. Dip one end in chocolate and sprinkle with crushed candy cane.

Brown Sugar Caramel Dunkers

Here is the trick that makes cookie sticks so easy: bake the dough as one sheet, then cut it into neat fingers while it is still warm. With just four pantry ingredients, these brown sugar dunkers taste like buttery caramel in every bite. Use dark brown sugar if you can, since it has more molasses and a richer caramel taste. They are crisp outside with a tender snap, made for coffee or cocoa. If you love caramel, look up these gooey caramel desserts too. How many could you eat with one cup?

You will need: 1 cup salted butter (softened), 3/4 cup packed dark brown sugar, 1 tsp vanilla extract, 2 cups all-purpose flour

How to make it: 1. Beat butter and brown sugar until fluffy. 2. Mix in vanilla, then flour until a soft dough forms. 3. Press into a lined 9×13-inch pan and prick with a fork. 4. Bake at 325F for 25 to 30 minutes until golden. 5. While warm, cut into 1 x 3-inch sticks and cool in the pan.

Chocolate Chip Cookie Sticks

Your favorite chocolate chip cookie, reshaped for dipping. Pressing the dough into a pan and cutting it into sticks gives you crisp edges on every side and a soft, chewy middle. Use mini chips so the knife slides through cleanly. Chocolate chip fans should also see grandma’s chocolate chip cookies. Crisp or chewy, how do you like yours?

You will need: 1 cup unsalted butter (softened), 3/4 cup packed brown sugar, 1/2 cup granulated sugar, 1 large egg, 2 tsp vanilla extract, 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 cups mini chocolate chips

How to make it: 1. Cream butter and sugars, then beat in egg and vanilla. 2. Mix in flour, baking soda and salt, then fold in chips. 3. Press into a lined 9×13-inch pan, chill 1 hour and cut into 3/4 x 4-inch sticks. 4. Space 2 inches apart on lined sheets. 5. Bake at 350F for 10 to 12 minutes until golden at the edges.

Chocolate-Coated Biscuit Sticks

Remember the boxed chocolate sticks from the corner store? These homemade ones are crisp, thin biscuit sticks coated almost to the end in dark chocolate, leaving a plain handle so fingers stay clean. A simple dough cut into pencil-thin strips bakes up crunchy in minutes. Stand a jar of these cookie sticks next to the mugs at your next hot cocoa bar and watch them disappear. Would you add sprinkles before the chocolate sets?

You will need: 1 1/4 cups all-purpose flour, 2 tbsp sugar, 1/4 tsp baking powder, 1/4 tsp salt, 3 tbsp unsalted butter (melted), 1/3 cup milk, 8 oz dark or milk chocolate (melted), sprinkles (optional)

How to make it: 1. Mix flour, sugar, baking powder and salt, then stir in butter and milk to a firm dough. 2. Rest 15 minutes, then roll into a 1/8-inch sheet and cut 1/4-inch strips 6 inches long. 3. Bake on lined sheets at 350F for 15 to 18 minutes until crisp and cool. 4. Dip three-quarters of each stick in chocolate. 5. Set on parchment and chill until firm.

Gingerbread Cookie Sticks With Royal Icing Stripes

All the warm spice of a gingerbread man, shaped into neat sticks with candy cane stripes of white icing. They are easy for kids to decorate and look adorable standing up in a mug. Roll the dough between parchment sheets to an even 1/4-inch thickness for clean edges. Let the icing dry for 2 hours before stacking. For more spice-season bakes, see gingerbread treats. Who in your house will decorate?

You will need: 3 cups all-purpose flour, 1 tbsp ground ginger, 1 1/2 tsp cinnamon, 1/4 tsp cloves, 3/4 tsp baking soda, 1/4 tsp salt, 3/4 cup unsalted butter (softened), 3/4 cup packed brown sugar, 1 large egg, 1/2 cup molasses, 1 cup powdered sugar, 1 tbsp meringue powder, 2 tbsp water

How to make it: 1. Whisk flour, spices, baking soda and salt. 2. Cream butter and brown sugar, add egg and molasses, then mix in dry ingredients and chill 1 hour. 3. Roll 1/4 inch thick and cut into 3/4 x 4-inch sticks. 4. Bake at 350F for 8 to 10 minutes and cool. 5. Beat powdered sugar, meringue powder and water and pipe stripes.

Finnish Almond Sticks With Pearl Sugar

Scandinavian grandmothers have baked these little almond sticks, called Finska pinnar, for generations. Ropes of buttery almond dough are brushed with egg, rolled in chopped almonds and pearl sugar, then cut into short sticks before baking. The pearl sugar stays crunchy and white, like a dusting of snow. Tuck these cookie sticks into a cellophane bag tied with ribbon for an easy gift. For more, see these European almond desserts. Have you tried pearl sugar?

You will need: 1 cup unsalted butter (softened), 1/3 cup sugar, 1 tsp almond extract, 2 1/4 cups all-purpose flour, 1/3 cup finely ground almonds, 1 egg (beaten), 1/3 cup chopped almonds, 3 tbsp pearl sugar

How to make it: 1. Beat butter, sugar and almond extract until creamy. 2. Mix in flour and ground almonds, then chill 30 minutes. 3. Roll into 1/2-inch ropes, brush with egg and sprinkle with chopped almonds and pearl sugar. 4. Cut into 2-inch sticks. 5. Bake at 350F for 10 to 12 minutes until light golden.

Cinnamon Sugar Snickerdoodle Sticks

Snickerdoodles are a grandma-style classic, and as sticks they get even more of that crinkly cinnamon sugar coating. Cream of tartar gives them their signature tang and soft chew. Roll the cut sticks in cinnamon sugar on every side before baking for the best crust. These taste wonderful with warm apple cider or a mug of milk. They also freeze well for up to 2 months, so you can bake early. For more old-fashioned favorites, browse snickerdoodle twists. Is snickerdoodle your family favorite?

You will need: 1 cup unsalted butter (softened), 1 1/2 cups granulated sugar, 2 large eggs, 1 tsp vanilla extract, 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, 1/4 tsp salt, 1/4 cup sugar mixed with 1 tbsp cinnamon

How to make it: 1. Cream butter and sugar, then beat in eggs and vanilla. 2. Mix in flour, cream of tartar, baking soda and salt. 3. Press into a lined 9×13-inch pan, chill 1 hour and cut into 3/4 x 4-inch sticks. 4. Roll each stick in cinnamon sugar and space 2 inches apart. 5. Bake at 350F for 9 to 11 minutes until set.

Chocolate-Tipped Rolled Wafer Sticks

Thin, crisp wafer batter rolled around the handle of a wooden spoon makes elegant hollow cookie sticks that shatter when you bite them. Dip each end in chocolate and they look like they came from a fancy bakery box. Work fast, because the wafers only stay bendy for about 20 seconds out of the oven. They are wonderful stirred into a mug, just like the hot chocolate desserts kids beg for. Could you roll them fast enough?

You will need: 2 large egg whites, 1/2 cup sugar, 1/2 cup all-purpose flour, 1/4 cup unsalted butter (melted), 1 tsp vanilla extract, pinch of salt, 4 oz dark chocolate (melted)

How to make it: 1. Whisk egg whites and sugar, then stir in flour, butter, vanilla and salt. 2. Spread 1 tbsp batter into a thin 4-inch circle on a lined sheet. 3. Bake at 375F for 5 to 6 minutes until the edges turn golden. 4. Roll each warm wafer around a spoon handle. 5. Dip both ends in melted chocolate and set on parchment.

Pistachio Cranberry Cookie Sticks

Green pistachios and red cranberries give these buttery sticks natural Christmas colors without any food coloring. Every slice shows off little jewels of fruit and nut. Use shelled, unsalted pistachios and chop them coarsely so they show in the cut sides. They keep for a week in a tin and travel well to holiday parties. If you love that red and green combo, see pistachio desserts too. Would you give these as a gift?

You will need: 1 cup unsalted butter (softened), 1/2 cup powdered sugar, 1 large egg yolk, 1 tsp vanilla extract, 2 cups all-purpose flour, 1/4 tsp salt, 1/2 cup shelled unsalted pistachios (chopped), 1/2 cup dried cranberries (chopped)

How to make it: 1. Beat butter and powdered sugar until creamy, then add yolk and vanilla. 2. Mix in flour and salt, then fold in pistachios and cranberries. 3. Press into a lined 8×8-inch pan, chill 1 hour and cut into 1/2 x 4-inch sticks. 4. Space on lined sheets. 5. Bake at 325F for 15 to 18 minutes until light golden.

Piped Butter Spritz Sticks

If Grandma owned a cookie press, she knew this trick: swap the star plate for the ridged bar plate and you get long buttery spritz sticks in seconds. They bake fast, melt on the tongue and dunk beautifully in warm milk. Press long ribbons straight onto an ungreased sheet, then cut them into 3-inch sticks before baking. These cookie sticks are perfect for filling out a Christmas cookie box. Did your family have a cookie press?

You will need: 1 cup unsalted butter (softened), 2/3 cup sugar, 1 large egg, 1 tsp vanilla extract, 1/2 tsp almond extract, 2 1/4 cups all-purpose flour, 1/4 tsp salt, colored sugar (optional)

How to make it: 1. Beat butter and sugar until fluffy, then add egg and both extracts. 2. Mix in flour and salt. 3. Load a cookie press with the bar plate. 4. Press long strips onto ungreased sheets and cut into 3-inch sticks. 5. Bake at 375F for 8 to 10 minutes until light golden.

Eggnog Cookie Sticks With Nutmeg Glaze

These soft-centered sticks taste like a mug of holiday eggnog, made with store-bought non-alcoholic eggnog and fresh nutmeg. A simple eggnog glaze drizzled on top adds sweetness and a creamy finish. Grate the nutmeg fresh if you can; the flavor is much warmer than the jar. Let the glaze set for 30 minutes before packing them up. For more eggnog flavor, see family eggnog recipes. Would you serve them with cocoa?

You will need: 1 cup unsalted butter (softened), 3/4 cup granulated sugar, 1 large egg yolk, 1/4 cup non-alcoholic eggnog, 1 tsp vanilla extract, 2 1/2 cups all-purpose flour, 1/2 tsp ground nutmeg, 1/4 tsp salt, 1 cup powdered sugar, 2 tbsp non-alcoholic eggnog for glaze, pinch of nutmeg

How to make it: 1. Cream butter and sugar, then beat in yolk, eggnog and vanilla. 2. Mix in flour, nutmeg and salt. 3. Press into a lined 8×8-inch pan, chill 1 hour and cut into 1/2 x 4-inch sticks. 4. Bake on lined sheets at 325F for 15 to 18 minutes and cool. 5. Whisk powdered sugar, eggnog and nutmeg and drizzle.

Lemon Ladyfinger Sticks

Ladyfingers are the original dunking cookie, light and spongy outside with a crisp sugar crust. Adding lemon zest turns them into bright little sticks that taste like sunshine next to all the rich holiday sweets. Dust them twice with powdered sugar before baking for the classic crackly top. Dip these cookie sticks into warm tea or cocoa and they soak it up in a second. Lemon fans, keep going with these winter lemon desserts. Tea or cocoa?

You will need: 3 large eggs (separated), 1/2 cup sugar, 1 tbsp lemon zest, 1 tsp vanilla extract, 3/4 cup all-purpose flour, pinch of salt, powdered sugar for dusting

How to make it: 1. Beat egg whites to soft peaks, then add half the sugar and beat until glossy. 2. Beat yolks with remaining sugar, zest and vanilla until pale, then fold into the whites. 3. Sift in flour and salt and fold gently. 4. Pipe 4-inch lines on lined sheets and dust twice with powdered sugar. 5. Bake at 350F for 10 to 12 minutes until lightly golden.