Total Time
Prep 30 mins
Cook 15 mins

Perfect for bake exchanges because it makes a huge batch! From Parents Magazine December 2003. Prep time does not include chilling the dough.

Ingredients Nutrition

  • 2 cups butter, softened
  • 2 14 cups sugar
  • 3 egg yolks
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 teaspoon salt
  • 5 14 cups all-purpose flour
  • 12 cup red colored crystal sugar
  • 12 cup orange colored crystal sugar
  • 12 cup yellow colored crystal sugar
  • 12 cup green colored crystal sugar
  • 12 cup blue colored crystal sugar
  • 12 cup purple colored crystal sugar


  1. In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add egg yolks, egg, vanilla, and salt, and beat well to combine.
  2. With mixer on low, gradually beat in flour. Divide dough into 6 equal pieces, roll each piece into an 8-inch log, and chill 15-20 minutes. Working with 1 roll at a time, roll in 1 color of crystal sugar and then wrap in saran wrap. Continue until all are rolled in colored sugar and wrapped.
  3. Refrigerate completed rolls for 3 hours or overnight.
  4. Heat oven to 350°F.
  5. Cut logs into 1/4 inch thick slices, and place on greased baking sheet 1/2 inch apart. Bake 12 to 16 minutes, until golden. Let cool 5 minutes on baking sheet, transfer to wire rack, and let cool completely. Repeat with remaining dough, Makes about 12 dozen cookies.
Most Helpful

These are great for cookie exchanges or bake sales! I coat the rolls in the coloured sugars or sprinkles before the dough rolls are chilled so that the sugar or sprinkles stick to them better, but that's the only change I make. I only get about 100 cookies from a batch because I like my cookies thicker and softer.

domesticgothess February 03, 2013

I love this recipe! The flavor is great and they're so pretty. The only problem I had was that my rolls got longer and narrower when I rolled them in the sugar, so I ended up with a lot more cookies in a smaller size. I kind of like them little like this for my Christmas trays, but when I make them next time, I'm going to refrigerate them longer before rolling, so I can make them the right size to see how they come out. Thanks for this new Christmas tray addition! :)

Karen=^..^= December 15, 2011

These are amazing!!! They taste EXACTLY like Pepperidge Farm Bordeaux cookies!!!!

cajun chef in Louisiana November 02, 2009