Guardar Buttery cookie sticks with a chewy nougat-inspired (turrón) center and colorful sprinkles, combining festive fun with nostalgic flavor.
I first made these turrón cookie sticks for a birthday party, and they quickly became everyone's favorite. The blend of funfetti and almond filling feels comfortingly retro, yet totally new.
Ingredients
- Cookie Dough: 1 cup (225 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar, 1 large egg, 2 tsp vanilla extract, 2 1/2 cups (310 g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/3 cup (60 g) rainbow sprinkles
- Turrón-Inspired Filling: 1 cup (100 g) blanched almonds, finely chopped, 1/2 cup (60 g) powdered sugar, 2 tbsp honey, 1 tbsp water, 1/4 tsp almond extract, pinch of salt
- Decoration: 1/4 cup (40 g) white chocolate, melted, 2 tbsp rainbow sprinkles
Instructions
- Prep Sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Make Cookie Dough:
- Cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine Dry Ingredients:
- Whisk flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
- Add Sprinkles & Chill:
- Fold in 1/3 cup rainbow sprinkles. Chill dough in refrigerator for 15 minutes.
- Make Turrón Filling:
- On low heat, warm honey and water in a small saucepan. Stir in powdered sugar, chopped almonds, almond extract, and salt until thick paste forms. Let cool.
- Shape Cookie Sticks:
- Divide dough into 18-20 pieces. Roll into logs about 4 inches (10 cm) and flatten each slightly.
- Fill & Seal:
- Spoon turrón filling down the center of each log. Fold dough over filling and seal edges. Roll gently to reform stick shape. Arrange seam-side down on baking sheets.
- Bake:
- Bake for 12-14 minutes, until edges turn golden. Let cool on trays for 5 minutes, then transfer to wire racks.
- Decorate:
- Drizzle cooled sticks with melted white chocolate and top with extra rainbow sprinkles. Allow chocolate to set before serving.
Guardar My younger cousin loves helping add the rainbow sprinkles right before baking. Sharing these homemade treats creates colorful memories for our whole family.
Required Tools
Electric mixer or sturdy whisk, mixing bowls, saucepan, baking sheets, parchment paper, wire rack
Allergen Information
Contains eggs, wheat (gluten), dairy, almonds (tree nuts). Sprinkles or chocolate may contain traces of soy. Always double-check labels.
Nutritional Information
Per stick (approx.): 160 calories, total fat 8 g, carbohydrates 20 g, protein 2 g
Guardar Serve these cheerful cookie sticks for dessert or as a playful snack. They're sure to add a burst of fun to any occasion.
Preguntas frecuentes sobre recetas
- → What gives these cookie sticks their chewy texture?
The chewy texture comes from the turrón-inspired almond and honey filling nestled inside the buttery cookie dough.
- → Can I make these nut-free?
Yes, you can skip the almond filling or substitute with a seed butter mixture to make the sticks suitable for those with nut allergies.
- → What makes these cookie sticks festive?
Rainbow sprinkles both inside the dough and on top give the sticks a fun, colorful appearance while adding crunch and sweetness.
- → How should I store the sticks?
Keep them in an airtight container at room temperature for up to a week to maintain freshness and texture.
- → What flavors are featured in the filling?
The filling blends almonds, honey, powdered sugar, and almond extract, creating a soft, candy-like center inspired by Spanish turrón.
- → What tools are necessary to make these?
You’ll need an electric mixer or sturdy whisk, mixing bowls, a small saucepan, baking sheets, parchment paper, and a wire rack for cooling.