Elf Sized Cookies
Looking to add some holiday fun to your elf shenanigans? These elf sized cookies perfect for bringing some fun and cheer in the form of a bite sized cookie.
Servings: 100 cookies
Calories: 35kcal
Cost: Recipe $3.29 / Serving $0.16
Equipment
Ingredients
- ½ cup granulated sugar ($0.18)
- 1 cup unsalted butter, softened ($1.98)
- ½ teaspoon vanilla extract ($0.01)
- 2 cups all-purpose flour ($0.26)
- ⅛ teaspoon salt ($0.01)
Cookie Add-ins
- 2 drops red food coloring ($0.02)
- 2 drops green food coloring ($0.02)
- ½ cup powdered sugar ($0.18)
- 1 tablespoon mini chocolate chips ($0.07)
- 1 tablespoon festive sprinkles ($0.16)
- ¼ cup jam ($0.40)
Instructions
- Make dough. In a large bowl, cream together the granulated sugar, butter, and vanilla extract until light and smooth. Add the flour and salt and mix just until combined.
- Chill. Press the dough into a disc on plastic wrap, wrap tightly, and refrigerate for 30 minutes.
- Portion. Divide the chilled dough into 4 equal pieces. Cut one portion in half so you have 2 small pieces and 2 large pieces. Keep dough refrigerated while working.
- Prep oven. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Tiny Christmas crinkles. Tint the two small dough pieces with red and green food coloring, kneading until evenly colored. Scoop dough using a ¼ teaspoon, roll into balls, and coat in powdered sugar. Place 1 inch apart on the baking sheet. Bake for 8 minutes. Let rest 1 to 2 minutes, then roll again in powdered sugar. Cool completely.
- Mini chocolate chip cookies. Mix most of the mini chocolate chips into one large dough portion. Scoop using a ¼ teaspoon and place 1 inch apart on the baking sheet. Press a few extra chips on top if desired. Bake for 8 minutes. Cool 2 to 3 minutes before transferring.
- Mini sprinkle cookies. Mix most of the sprinkles into the remaining large dough portion. Roll dough to ¼-inch thickness and cut tiny circles using a frosting tip or scoop with a ¼ teaspoon. Top with extra sprinkles. Bake for 8 minutes and cool briefly.
- Tiny thumbprints. Scoop dough using a ½ teaspoon, roll into balls, and place 2 inches apart on the baking sheet. Bake for 8 minutes. Immediately press an indent into the center and fill with jam. Cool completely before storing.
Notes
- Texture. Cookies soften by the next day after baking.
- Spacing. These cookies spread very little; 1 inch spacing is sufficient.
- Make ahead. Dough can be refrigerated for up to 3 days.
- Storage. Store cookies in an airtight container for up to 7 days. Thumbprints are best within 4 days.
- Freezing. Freeze baked cookies for up to 3 months with parchment between layers.
Nutrition
Serving: 5cookies | Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 4mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
