☕✨ Melt-in-Your-Mouth Cream Sticks
Prep Time: 10 minutes
Bake Time: 12–15 minutes
Makes: ~20–24 sticks
⭐ Ingredients
- 120 g butter (softened — about ½ cup)
- 80 g sugar (⅓ cup + 1 tbsp)
- 1 egg
- 100 ml heavy cream OR sour cream (about ½ cup)
- 1 tsp vanilla extract
- 250 g all-purpose flour (about 2 cups)
- 60 g cornstarch (½ cup)
- 1 tsp baking powder
- 1 pinch salt
- Powdered sugar for dusting (optional)
🍪 Instructions
1. Prepare the dough
- In a mixing bowl, beat soft butter + sugar until creamy and pale.
- Add the egg, vanilla, and cream, then whisk until smooth.
- In another bowl, mix together:
- flour
- cornstarch
- baking powder
- pinch of salt
- Add the dry ingredients to the wet mixture.
- Mix with a spatula until a soft, smooth dough forms.
- Dough should be soft but not sticky.
- If too sticky: add 1–2 tbsp of flour.
2. Shape the cream sticks
You can shape them two ways:
Option A — Traditional sticks
- Roll dough into a long rope about 1.5 cm thick.
- Cut into small sticks (6–8 cm long).
Option B — Piped sticks
- Place dough into a piping bag with a star tip.
- Pipe long strips directly onto a parchment-lined baking sheet.
- This creates beautiful ridged cookies.
3. Bake
- Preheat oven to 350°F (175°C).
- Place sticks on a baking sheet lined with parchment paper.
- Bake 12–15 minutes, or until the bottoms are lightly golden.
- Tops should remain pale for the soft “melt-in-your-mouth” texture.
4. Cool & serve
- Let cool completely on a rack — they firm up as they cool.
- Dust with powdered sugar if desired.
- Serve with coffee, tea, or hot chocolate.
💡 Tips & Variations
- Lemon version: add 1 tsp lemon zest.
- Chocolate-dipped: dip ends into melted dark or white chocolate.
- Extra-cream version: replace butter with half butter + half mascarpone.
- Coffee lover’s version: add 1 tsp instant espresso powder to the dough.