Shimmering Maple Crisp Cookies (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
1 ½ cups all-purpose flour
02 -
½ cup + 1 tablespoon whole milk
03 -
1 teaspoon maple flavoring
04 -
1 teaspoon instant yeast
05 -
¼ teaspoon salt
06 -
½ cup unsalted butter (1 stick)
→ Topping
07 -
1 ½ cups coarse white sugar
# Instructions:
01 -
In the bowl of an electric mixer, combine the flour, milk, maple flavoring, yeast, and salt. Cut the butter into 8 pieces and add one piece at a time to the dough, mixing for 1 full minute before adding the next. The dough will transition from crumbly to wet and sticky before becoming smooth and stretchy. Wrap the dough in plastic wrap and refrigerate overnight.
02 -
Preheat the oven to 135°C (275°F). Cut two sheets of parchment paper to match the size of the baking sheets. Sprinkle about ½ cup of sugar on one sheet of parchment paper. Divide the dough in half, refrigerating one half. Place the other half on the sugar-dusted parchment paper and sprinkle additional sugar on top. Roll out the dough into a rough rectangle 1.5 mm (1/16 inch) thick, coating both sides in sugar as you roll. Use a sharp knife or pizza wheel to cut the dough into diamonds or squares, approximately 4-6 cm (1 ½-2 ½ inches).
03 -
Slide a baking sheet under the parchment paper and transfer to the oven. Bake for 60-75 minutes until deep golden brown, ensuring they do not burn. This color ensures the crisp texture and caramelized sugar flavor. Immediately transfer cookies to a wire rack to cool.
04 -
Store the cookies in an airtight container for up to 2 weeks. They must be kept dry to maintain crispness, as humidity will soften them, though they will remain delicious.
# Notes:
01 -
Double wrap pairs or stacks of cookies in plastic wrap before placing them in an airtight container or zip lock bag to preserve freshness.