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Sparkling Coin Cookies Recipe- Happy Holidays from Purl Soho!

Sharing a holiday cookie recipe with our readers has become something of a Purl Bee tradition. This time of year can slip into a frantic blur of hurried knitting, sewing and finishing, so it’s nice to take a little break from the stress in order to come together to create something simple and tasty. Recently, Joelle, Page, Laura and I met up to make these delightful little Coin Cookies, to talk about our holiday plans, and yes, we’ll admit it, to weave in the ends on a last minute baby sweater too!

Last year's Glittering Sandwich Cookies were so sparkly and special that, this year, we turned again to brightly colored sanding sugar. This stuff is like fairy dust! It takes a simple (but delicious!) sugar cookie and turns it into something spectacular! We also decided to try a healthier whole wheat flour variation, in addition to a traditional white flour version. Both were great! The whole wheat cookies were nutty with a gorgeous parchment color that set off the glittering sugar beautifully, while the white flour cookies were sweet, decadent and classic.  Either kind will make a lovely last minute gift all stacked up in a pretty tower of coins and slipped inside a cellophane bag. 

We used Martha Stewart's Icebox Butter Cookie recipe and substituted almond extract for the vanilla extract.  We like that you can make this dough ahead and keep it in the freezer for up to three weeks before baking it.

Sparkling Coin Cookies

(adapted from the Icebox Butter Cookies in Martha Stewart's Baking Handbook)

Makes approximately 5 dozen


2 Sticks unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

1 teaspoon almond extract

2 1/2 cups plus 2 tablespoons sifted all-purpose flour (or whole wheat flour)

1 teaspoon salt

1/2 cup sanding sugar of each color for rolling

You will also need:

Parchment paper

Electric mixer

To make cookies:

With electric mixer, beat butter and sugar until fluffy.  Add egg and almond extract and mix to combine.  Add flour and salt and mix on low until combined.

Divide dough into quarters and roll each piece into a log approximately 1 1/2 inches in diameter.  Wrap each log in parchment and refrigerate until firm.  If freezing, wrap well in plastic and parchment.

Preheat oven to 350 degrees.

Line baking sheets with parchment.  Let dough stand at room temperature until soft enough to slice, but firm enough that it won't lose it's round shape when cutting.  Roll logs in sanding sugar until they are thoroughly coated and slice into 1/4-inch-thick rounds.  Place the rounds approximately 1 inch apart on baking sheets. Bake for 15-20 minutes until slightly golden on edges and bottoms.  Remove and place on cooling racks.

We hope your holiday is filled with friends, family, fun, and sweet treats like these. From all of us at Purl Soho to all of you, Happy Holidays! - Molly

Reader Comments (12)

These cookies look amazing! Thanks for sharing!
December 25, 2011 | Unregistered CommenterMiezelbags
i made mine with 2 tsp lemon essence instead of almond (and a little less salt) and rolled the logs in chopped pecans before refrigerating. i love all things almond too but was having a hankering for toasted pecans and thought lemon might be a better match... they are very tasty indeed. thanks for the recipe!
December 27, 2011 | Unregistered Commentermsally
Ooooooooooo cant wait to try:))))
Im sure those colours would make my insides happy‚ô•
Best wishes
December 27, 2011 | Unregistered CommenterIssy gardiner
I so wish I had seen this before Xmas. I am sure I can make them for another occasion next year though.
Could we get the whole wheat recipe?
January 1, 2012 | Unregistered CommenterCindy
Hi Cindy-

The whole wheat recipe is included in the recipe above, you just switch out the white flour for the whole wheat as instructed.

Thanks for your comment!

January 2, 2012 | Registered Commenterpurl bee
Hi.. these cookies look SO delicious! can you tell me which brand or where you gotth different colored sanding sugars from? Thank you!
January 2, 2012 | Unregistered CommenterRoxy
January 2, 2012 | Registered Commenterpurl bee
As always, Molly, it's the colours! Up here in Canada it costs a fortune to buy from Williams Sonoma, but a tip to my compatriots: the bulk barn has decorating sugars in an array of lovely colours. Great idea as always.
January 2, 2012 | Unregistered CommenterFlying Squirrel
So cute! Thanks for the recipe and thank you Flying Squirrel for the tip about Bulk Barn.
January 4, 2012 | Unregistered CommenterAnya @ SAS-does
my dough is super crumbly is that normal before refrigeration? Can't wait for the finished product but want it to be right.
December 30, 2012 | Unregistered CommenterKelly
Hi Kelly-

it can be slightly crumbly, but if it won't stick together at all before refrigeration then there may be something wrong. Unfortunately you can't really fix cookie dough once it's mixed- so I hope that's not the case.

Please let us know how they turned out.


December 30, 2012 | Registered Commenterpurl bee

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