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.
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.
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.
More Slice and Bake Cookies
- Cherry Pecan Shortbread Rounds – The cookie gets its pretty color from cherries.
- Peppermint Candy Wheels – A festive cookie for the holidays.
- Chocolate Butter Pecan Cookies – A shortbread cookie drizzled with chocolate.
- 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
- 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.
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