Maple Crisp Cookies (Print Version)
# Ingredients:
→ Dough Basics
01 -
1 teaspoon maple extract
02 -
1 ½ cups regular flour
03 -
½ cup unsalted butter (1 stick)
04 -
½ cup + 1 tablespoon full-fat milk
05 -
¼ teaspoon table salt
06 -
1 teaspoon quick yeast
→ Sweet Coating
07 -
1 ½ cups granulated sugar (coarse)
# Instructions:
01 -
Throw the flour, milk, maple extract, yeast, and salt into a stand mixer bowl. Take your butter, chop it into 8 chunks. Add those in one at a time, giving each piece a solid minute to mix in. The mixture starts off looking dry, goes sticky, and then transforms into a soft, stretchy dough. Wrap it snugly in plastic, then chill it in the fridge overnight.
02 -
Turn on your oven and set it to 275°F (135°C). Trim down two parchment sheets to fit your baking pans. Dust one sheet generously with ½ cup of sugar. Split the dough in two, putting one half back in the fridge. Lay the other half on the sugared parchment, sprinkle more sugar on top, and roll it out to about 1.5 mm (1/16 inch) thickness. Make sure both sides get coated with sugar as you go. Slice the dough into diamond or square shapes (around 4-6 cm or 1 ½-2 ½ inches) using a sharp knife or pizza cutter.
03 -
Place your parchment-and-dough setup on a baking tray and stick it in the oven. Let it bake for 60 to 75 minutes. Keep an eye out for a deep golden color—it means they're perfectly crispy and the sugar's caramelized just right. When done, pop them onto a cooling rack immediately.
04 -
Pop the cooled treats into a tightly sealed container for storage. They'll stay good for up to 2 weeks if kept dry. Humidity might ruin their crunch but don’t worry—they’ll still taste amazing.
# Notes:
01 -
Wrap a couple of cookies together in plastic wrap before sealing them in an airtight bag or container. This helps them stay fresh longer.