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Aunt Debbie’s sprinkle cookies
By Henny Shor, Jerusalem Post, September 27, 2025
I love bringing these cookies into the sukkah, not only because they’re delicious but because they look as festive as the decorations themselves. They add a playful, decorative touch to the table, and for me they carry the sweetness of cherished family memories.
Yields 2-3 dozen cookies.
Ingredients:-
1 cup flour
½ cup confectioners’ sugar
½ cup cornstarch
1½ sticks margarine or butter
Melted chocolate, for dipping (optional)
Sprinkles or chopped nuts, for decorating (optional)
In a mixing bowl, combine the flour, confectioners’ sugar, cornstarch, and margarine or butter, blending with an electric mixer until a soft dough forms. Chill the dough in the refrigerator for 1 hour. When ready to bake, preheat the oven to 170°C (350°F). Roll the dough into logs about 1 inch thick, then cut into 3-inch pieces. Arrange the cookies on a baking sheet, leaving space between them, as they will spread while baking. Bake for 12-15 minutes, until the edges are just turning golden. Allow the cookies to cool completely before decorating.
For a festive finish, dip one end of each cooled cookie into melted chocolate and top with sprinkles or nuts before the chocolate sets. Let them harden on a wire rack or tray, then serve – preferably in the sukkah, where their cheerful colors fit right in.
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| Enjoy! |
