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Cookie Fries

These cute treats are perfect for French fry lovers with a sweet tooth!
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  • Level: Easy
  • Total: 2 hr
  • Active: 15 min
  • Yield: 75 fries
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1 1/2 cups unsalted butter, at room temperature, plus more for the pan

3 cups all-purpose flour (see Cook's Note)

6 tablespoons cornstarch

1/4 teaspoon fine salt

3/4 cup sugar

1/2 cup rainbow nonpareil sprinkles

Jarred chocolate or strawberry sauce, warmed, for serving


Special equipment:
a crinkle cutter
  1. 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.
  2. 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.
  3. 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. 
  4. 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.)