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Shimmering Maple Crisp Cookies Recipe

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★★★★★

4.7 from 92 reviews

Delight in Shimmering Maple Crisp Cookies, featuring a unique overnight refrigerated dough infused with maple flavoring and coated generously with coarse sugar for a perfectly caramelized crunch. These thin, crispy cookies bake low and slow to achieve a deep golden brown color and an irresistible texture, making them a standout treat perfect for sharing or savoring anytime.

Ingredients

Scale

Dough Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup + 1 tablespoon whole milk
  • 1 teaspoon maple flavoring
  • 1 teaspoon instant yeast
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter

Coating

  • 1 ½ cups coarse white sugar

Instructions

  1. Prepare Dough: In the bowl of an electric mixer, combine the flour, milk, maple flavoring, yeast, and salt to begin the dough base.
  2. Add Butter: Cut the unsalted butter into 8 pieces. Add one piece at a time to the dough, mixing each piece in for one full minute before adding the next. The dough will transition from crumbly to wet and sticky, then finally to smooth and stretchy.
  3. Refrigerate Dough: Wrap the prepared dough tightly in plastic wrap and refrigerate overnight to develop flavor and texture.
  4. Preheat Oven and Prepare Parchment: When ready to bake, preheat your oven to 275°F. Cut two sheets of parchment paper sized to your baking sheets.
  5. Sugar Base for Rolling: Lay one parchment sheet on the counter and sprinkle about ½ cup of coarse sugar evenly over the surface.
  6. Divide and Chill Dough: Divide the dough in half. Refrigerate one half for later use. Place the other half onto the sugar-coated parchment paper and sprinkle more sugar on top to cover the dough.
  7. Roll the Dough: Roll out the dough into a rough rectangle about 1/16 inch thick. Continuously add sugar to the top while rolling so that the sugar crystals embed gently into the dough. Lift the edges occasionally to sprinkle sugar underneath and coat the bottom side evenly.
  8. Cut Cookies: Using a sharp knife or pizza cutter, cut the dough into 1 ½ to 2 ½ inch diamonds or squares. Smaller cookies yield a more even crunch.
  9. Bake: Slide a baking sheet under the parchment paper loaded with cut dough. Bake for 60 to 75 minutes or until the cookies turn a deep golden brown but are not burnt. The deep color ensures crispness and caramelized sugar flavor.
  10. Cool Cookies: Immediately transfer the baked cookies from the baking sheet to a wire rack to cool, preserving their crisp texture.
  11. Store Properly: Store the cooled cookies in an airtight container. They will maintain freshness and crispness for at least two weeks but may soften if exposed to humidity.

Notes

  • Refrigerating the dough overnight enhances flavor development and dough texture.
  • Coating the dough generously with coarse sugar on both sides is essential for the signature caramelized crispness.
  • Bake at a low temperature for a long time to prevent burning while achieving a deep golden color.
  • Smaller cookies tend to have a more uniform crunch and are easier to enjoy in bites.
  • Store cookies in airtight containers to maintain crispness and prevent humidity from softening them.

Keywords: Maple cookies, crisp cookies, caramelized sugar cookies, crunchy maple biscuits, overnight dough cookies

Find it online: https://cookcrisis.com/shimmering-maple-crisp-cookies-recipe/