Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cookie Fries
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- Level: Easy
- Total: 2 hr
- Active: 15 min
- Yield: 75 fries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 75 servings
- Calories
- 67
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 8 mg
These cute treats are perfect for French fry lovers with a sweet tooth!
- Level: Easy
- Total: 2 hr
- Active: 15 min
- Yield: 75 fries
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 75 servings
- Calories
- 67
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 10 mg
- Sodium
- 8 mg
Ingredients
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Directions
Special equipment:
a crinkle cutter- Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 12-by-9-by-1/2-inch jelly roll pan and line it with parchment paper, then butter the paper.
- Whisk the flour, cornstarch and salt in a bowl. Beat the butter and sugar in an electric stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork. Stir in the sprinkles to incorporate.
- Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a crinkle cutter into approximately 3-by-1/2-inch fries, leaving the fries in place in the pan.
- Bake, rotating the pan from front to back halfway through, until golden, 50 to 60 minutes. Let cool for 5 minutes in the pan, then re-cut the bars with the crinkle cutter along the previous cuts. Carefully lift the fries off the parchment with a small spatula and transfer to a wire rack to cool completely. Serve with warmed chocolate sauce or strawberry sauce for dipping.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
