The rich, fudgy flavor of crinkle cookies—without the rolling or the mess—made into easy Pesach crinkle cookie sticks that are perfect for dessert or a snack.
I prefer recipes that are quick, reliable, and produce great results without a lot of fuss. For Pesach, I stick to the same approach I use year-round: straightforward, simple baked goods that taste homemade and satisfying. My family enjoys treats that are approachable rather than elaborate, so I developed these crinkle cookie sticks as an easy, no-roll version of a classic favorite.
This recipe transforms the traditional rolled crinkle cookie into a log that you bake and slice, eliminating scooping and rolling entirely. The method is intentionally simple: combine the ingredients, shape the batter into a log, dust with confectioners’ sugar, bake, then slice into sticks once cooled. I originally posted a similar chametz version that readers loved, and I knew a Pesach adaptation would be popular. The moment they came out of the oven and cooled enough to try, they matched exactly what I had imagined—fudgy, chocolatey, and easy to make.
This recipe is adapted from the crinkle cookie in my Pesach cookbook, My Pesach Kitchen (ArtScroll), published in 2021. When the cookbook was released, I was careful about accurate recipes; one early printing error accidentally omitted a cup of sugar from the crinkle cookie recipe. That experience taught me to double- and triple-check recipes, and it also inspired this clearer, even easier version that restores the correct proportions. The batter is a classic dump-and-mix type: it may look dry at first, but as you continue mixing the almond flour releases its oils and the dough comes together into a moist, workable consistency.
I typically start stirring with a wooden spoon or spatula and finish by kneading briefly with a gloved hand to ensure everything is evenly combined. An electric mixer is not necessary; if you do use one, stop as soon as the dough comes together to avoid overmixing, which can make the batter too sticky. If you don’t use confectioners’ sugar on Pesach, you can skip the dusting and simply serve these as brownie bars—the texture and flavor will still be delicious.
I bake these sticks for 15 minutes when I want a very fudgy center. For a firmer, drier texture, bake closer to 20 minutes. Keep in mind they will be very soft right out of the oven but will firm up as they cool. Once cooled, slice into sticks and store in an airtight container. They also freeze beautifully, making them ideal to prepare in advance for holiday gatherings.
Easy, No-Roll Fudgy Pesach Crinkle Cookie Sticks
Ingredients
- 1 cup potato starch
- 1 cup almond flour
- 1 cup sugar
- ½ cup cocoa
- 1½ tsp baking powder
- ¼ cup oil
- 2 eggs
- 1 tsp imitation vanilla
- confectioners’ sugar for sprinkling
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Combine all ingredients except the confectioners’ sugar in a large mixing bowl. Stir with a wooden spoon or spatula until the mixture begins to come together. It may look dry at first; continue mixing and the oils in the almond flour will help the batter form a cohesive dough.
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Shape the dough into a single log on the prepared sheet, about 2–3 inches wide depending on how thick you want the sticks. Generously dust the log with confectioners’ sugar so it forms a crackled coating as it bakes.
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Bake for 15 minutes for very fudgy sticks or up to 20 minutes for a drier, firmer texture. The edges will set while the center remains tender; the pieces will firm further as they cool.
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Let the log cool for a few minutes, then slice into sticks with a sharp knife. Allow the sticks to cool completely before storing in an airtight container. These freeze well and can be thawed at room temperature when needed.
Notes
Recipe by Faigy Murray | Source: My Pesach Kitchen (ArtScroll)