Easy, No-Roll Fudgy Pesach Crinkle Cookie Sticks

The delicious taste of crinkle cookies, minus the rolling and the mess, for no-fuss Pesach crinkle cookie sticks that make a perfect dessert or snack.

When I cook and bake, I like to make quick, easy recipes so I can quickly cross off menu items while still making delicious food. When it comes to Pesach, I feel the same way and make the same style desserts I do all year round: Easy, simple baked goods. That’s what my family likes — they don’t go for fancy chiffon cakes or souffles. 

With this recipe, I took a classic rolled crinkle cookie and revamped it into a cookie stick. It doesn’t get easier than this! No scooping or rolling necessary. All you have to do is make the batter, shape it into a log, bake, and slice. I posted a similar recipe in a chametzdig version last summer and everyone went crazy over it! I told myself back then that I must try it in a Pesach version. I was dancing around my kitchen when these Pesach crinkle cookie sticks came out of the oven and were finally cool enough to try. They were perfect — exactly what I envisioned!

When I came out with my Pesach cookbook, My Pesach Kitchen (ArtScroll), in 2021, one of my biggest fears was printing a recipe with a typo or an unclear instruction. Chasdei Hashem, 99.9% of my recipes were so well received — except for one: the crinkle cookies. My nightmare came true and 1 cup of sugar was accidentally omitted from the recipe. Ironically, this particular recipe was one of my most tested ones, so I was shocked that it included such a glaring mistake! 

This recipe is based on that crinkle cookie recipe (with the sugar included!), only easier. The batter itself is extremely quick to put together. It is my usual dump-and-mix type of recipe. When you start mixing, you may think there’s something wrong, as it will seem dry, but don’t worry. Keep mixing, and the oils from the almond flour will get released and the batter will come together beautifully.

Trust the process — as you mix, the batter will look dry like this and you will think something is wrong.
Keep mixing and it will become a perfect batter!

I usually start mixing with a wooden mixing spoon or spatula and then switch to a gloved hand. I don’t bother using an electric mixer. You can use one if you want, but as soon as the batter comes together, you should stop mixing or it will become too sticky to work with. 

If you don’t use powdered sugar on Pesach, you can skip it and just call these brownie bars!

We like these Pesach crinkle cookies sticks super fudgy, so I bake them for only 15 minutes. If you like them a bit more dry, you can bake them for closer to 20 minutes. In any case, note that when they come out, they will be very soft, but they will harden as they cool. 

These freeze beautifully.

crinkle cookie log pesach
5 from 1 vote

Easy, No-Roll Fudgy Pesach Crinkle Cookie Sticks

The delicious taste of crinkle cookies minus the rolling and the mess for a no-fuss Pesach dessert.
Print Recipe


  • 1 cup potato starch
  • 1 cup almond flour
  • 1 cup sugar
  • ½ cup cocoa
  • tsp baking powder
  • ¼ cup oil
  • 2 eggs
  • 1 tsp imitation vanilla
  • Confectioners' sugar, for sprinkling


  • Preheat oven to 350°. Line a baking sheet with parchment paper.
  • Place all ingredients besides confectioners' sugar in a large mixing bowl. Using a wooden spoon or spatula, mix to combine. It will seem dry at first; keep going and it will come together.
  • Shape batter into a log. Sprinkle generously with confectioners' sugar.
  • Bake for 15 minutes for fudgy sticks, up to 20 minutes for drier sticks.
  • Allow to cool for a few minutes and then slice into sticks. Let cool completely before storing.


Freezes well.

Recipe by Faigy Murray | https://mykitchenmystudio.com/pesach-crinkle-cookie-sticks/

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  1. 5 stars
    I used this recipe to form into individual cookies. Formed balls of dough and rolled each in conf sugar. Baked at 350 for 8-10 min. Doubled it and it made around 60 cookies. Came out gorgeous and yum! I was looking for a Pesach crinkle cookie that didn’t need to be refrigerated overnight and would have dough that is easy to form into balls. The dough was thick and easy to work with. Thanks for a great recipe!

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