Holiday coins are essentially a slice and bake butter cookie that’s rolled in festive colored sugar. They are perfect for gift-giving, a dessert table, or a holiday cookie tray.
Pin Holiday Coins to make later.
This post is sponsored in conjunction with #ChristmasCookies week. I received products from Sweets & Treats and Anolon for this post. All opinions are my own.
These are the best ever buttery, melt in your mouth cookies. They are easy to make. Mix it up and used different types of decorator sugars or sprinkles.
I like easy recipes that make many servings. This recipe will make about 6 dozen cookies. It’s economical too…the ingredients are not all that expensive. If you’re like me and hoard sprinkles, you probably have all the ingredients in your pantry.
Tips for making Holiday Coins
- The butter should be room temperature.
- Always measure carefully using the proper measuring cups and techniques.
- Make as many logs of dough as you feel comfortable with. The diameter of the cookies should be an inch to an inch and a half.
- Don’t skip chilling. The butter needs to chill again. You can keep this in the fridge for up to 2 days.
- Gently press the colored sugar into the dough. It’s easy to spread the sugar on a board and roll the dough into the sugar.
- Bake just until the edges begin to get golden in color. Cool completely before storing up to a week on your counter.
- The dough could be frozen for up to 2 months. Get a head start on your holiday baking!
These holiday coins could be considered a refrigerator cookie or slice and bake. If you love butter cookies, this holiday sugar sprinkled butter cookie is just as tender but does not need to be refrigerated. It’s a drop cookie versus a slice and bake.
Holiday coins are essentially a slice and bake butter cookie that's rolled in festive colored sugar. They are perfect for gift-giving, a dessert table, or a holiday cookie tray.
Because this recipe makes so many cookies, 6 dozen, it’s perfect for a bake sale. Use sugars in your school or organization colors and package them in cello bags tied with ribbon in those colors. Sweets & Treats has a variety of colors suitable for all occasions.
Wednesday Christmas Cookie Recipes
- Almond Shortbread Bites by A Day in the Life on the Farm
- Brown Sugar Ice Box Cookies by West Via Midwest
- Chocolate Dipped Cranberry Oatmeal Cookie by Lemon Blossoms
- Chocolate Pecan Cookie Crisps by Eat Move Make
- Christmas Checkerboard Cookies by Jolene’s Recipe Journal
- Christmas Chippity Chip Cookies by Daily Dish Recipes
- Christmas Tree Cookies by Swirls of Flavor
- Cinnamon Snowball Cookies by Jersey Girl Cooks
- French Toast Cookies by Hezzi-D’s Books and Cooks
- Frosty Ginger Cookies by Cindy’s Recipes and Writings
- Ginger Snap Cookies by Devour Dinner
- Holiday Coins by Family Around the Table
- Italian Christmas Cookies by Blogghetti
- Meringue Christmas Trees Two Ways by Art of Natural Living
- New York-Style Black & Whites by Kate’s Recipe Box
- Pecan Crescent Cookies by Palatable Pastime
- Pepparkakor by That Recipe
- Peppermint Cream Cheese Crushed Oreo Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Reindeer Haystacks by Leftovers Then Breakfast
- Salted Caramel Dark Chocolate Thumbprint Cookies by Sweet Beginnings
- Soft Italian Wedding Cookies by Making Miracles
- Sweet Potato Pecan Cookies by Karen’s Kitchen Stories
- Turtle Cookies by An Affair from the Heart
- Vegan Italian Wine Cookies by Frugal & Fit
- Whipped Chocolate Chip Shortbread Cookies by Cheese Curd In Paradise
- Zimstern – German Cinnamon Stars by A Kitchen Hoor’s Adventures
Holiday Coins
Holiday coins are essentially a slice and bake butter cookie that's rolled in festive colored sugar. They are perfect for gift-giving, a dessert table, or a holiday cookie tray.
Ingredients
- 2 cups flour
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3 tablespoons any color decorator's sugar
Instructions
- In a small bowl, whisk together flour and salt. In medium size bowl, beat butter until creamy, about 1 minute. Beat in sugar until fluffy, 2 minutes or so. Beat in yolks and vanilla. Stir in flour mixture until dough comes together. Divide dough into quarters.
- Roll each quarter of dough into a 6-inch log that is 1-inch thick. On a cutting board spread the decorator's sugar in a rectangle, about 7 x 5 inches. Roll 2 of the logs in colored sugar to evenly coat edge. Wrap each log in plastic wrap and refrigerate. Refrigerate 2 hours or overnight.
- Heat oven to 350 degrees F. Unwrap logs. Cut each log into 16 slices about ¼ inch thick. (Depending on your logs, you may get more or less.). Transfer slices to ungreased baking sheets.
- Bake cookies at 350 degrees F for 12 to 14 minutes or until just golden around the edges. Darker baking sheets will darken cookies more quickly than lighter ones, so keep an eye on them. Remove from cookie sheets to wire rack to cool completely. Store in airtight container for up to 2 weeks.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Christie
Sunday 22nd of November 2020
Such fun and festive cookies! I love those colored sprinkles around the edge. So cute.
Rebekah Hills
Friday 13th of November 2020
I love the way the sprinkles bake such pretty color into these cookies - they're beautiful!
Colleen - Faith, Hope, Love, & Luck
Wednesday 11th of November 2020
I have a recipe very similar to this called Polish Christmas Cookies...and it is beyond amazing...just like these I'm sure. So simple...so very yummy!