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Shimmering Maple Crisp Cookies are so light and airy they practically float! These crunchy squares of pastry dough are crusted with sparkling sugar for sparkle and touch of sweetness.
Why you'll love this recipe
Maple Crisp Cookies are made with crunchy and the flakey puff pastry dough. The warm caramelized sugar flavor infused with buttery richness is pure cookie comfort.
This recipe is adapted from a King Arthur Flour recipe for Maple Crisp Cookies . It's an easy recipe to follow, but may have some elements that surprise you.
These cookies include instant yeast, but don't let that scare you. There is no rising and kneading involved. The yeast just gets added to the dough like any other ingredient, then forget about it.
There is no sugar in the dough itself. It's not an omission or typo. Though it's unusual, the sugar is added to the outside of the dough while rolling out and provides plenty of sweetness.
The order of mixing the ingredients is also unexpected. As with most pastry dough recipes, the butter is added last.
Follow the simple instructions for these light and crisp cookies that make a special, sparkling treat. They will surprise you with puffy texture and delightful flavor.
These are the kind of cookies you will want to have on hand. Not only do Maple Crisp Cookies make great care package cookies, but they are a delicious decoration in a bowl of ice cream and delightful with a cup of tea.
Instructions
This is an overview of the instructions.The full instructions are in the recipe card below.
- In the bowl of an electric mixer, combine flour, milk, maple flavoring, yeast, and salt.
- Cut butter into 8 pieces. Add one piece at a time to the dough, mixing each piece in for 1 full minute before adding the next. Wrap the dough in plastic wrap and refrigerate overnight.
- Place one sheet of parchment paper on the counter and sprinkle with about ½ cup of sugar.
- Divide the dough in half. Refrigerate one half until ready to use. Place the other half on the sugar sprinkled parchment paper. Sprinkle additional sugar on top of the dough.
- Roll out into a rough rectangle about 1/16” thick. Add additional sugar to the top of the dough so that the entire surface is coated and the rolling pin gently embeds the crystals.
- Using a pizza wheel, cut the dough into 1 ½”- 2 ½” diamonds or squares.
- Slide a cookie sheet under the parchment paper and bake until deep golden brown.
Storage
Store in an airtight container for up to 2 weeks. These cookies will get softer and loose their crispness if exposed to humidity but remain delicious.
Related recipes
Chocolate Maple Banana Bread is a flavorful quick bread that is a delicious snack any time of day.
Maple Biscotti has maple flavor in the cookie and in the icing for a tea time treat you will love.
Maple Oatmeal Biscotti taste warm and toasty with the luscious flavors of maple and cinnamon.
Maple Syrup Blondies are chewy blondies enriched with chunks of maple syrup candy.
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Shimmering Maple Crisp Cookies
These light and airy squares of crunchy pastry dough are crusted with sparkling sugar for sparkle and touch of sweetness.
5 from 1 vote
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Course: King Arthur Flour
Cuisine: American
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Chill time: 1 day day
Total Time: 1 day day 2 hours hours
Servings: 20
Calories: 135kcal
Author: Wendy Sondov
Adapted From: KingArthurFlour.com
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
- 1 ½ cups coarse white sugar
Instructions
Prepare dough
In the bowl of an electric mixer, combine flour, milk, maple flavoring, yeast, and salt.
Cut butter into 8 pieces. Add one piece at a time to the dough, mixing each piece in for 1 full minute before adding the next. The dough will start out crumbly, then start to look wet and sticky before finally becoming smooth and stretchy.
Wrap the dough in plastic wrap and refrigerate overnight.
When ready to bake
Preheat oven to 275 degrees F. Cut two sheets of parchment paper the size of your baking sheets.
Place one sheet of parchment paper on the counter and sprinkle with about ½ cup of sugar.
Divide the dough in half. Refrigerate one half until ready to use. Place the other half on the sugar sprinkled parchment paper. Sprinkle additional sugar on top of the dough.
Roll out into a rough rectangle about 1/16” thick. As you roll add additional sugar to the top of the dough so that the entire rolled out surface is coated and the rolling pin gently embeds the crystals. Also gently lift the edges of the dough, periodically as you roll, to add additional sugar under the dough to cover the bottom surface.
Using a sharp knife or pizza wheel (recommended) cut the dough into 1 ½”- 2 ½” diamonds or squares. Smaller sized cookies end up more evenly crunchy.
Slide a cookie sheet under the parchment paper and bake for 60-75 minutes or until deep golden brown. They must be deep brown (but not burnt) to remain crispy and obtain the best caramelized sugar flavor.
Remove immediately from cookie sheet onto wire rack to cool.
Store in an airtight container for at least 2 weeks. These cookies will get softer and loose their crispness if exposed to humidity but remain delicious.
Notes
Packing tips
Double wrap pairs of cookies (with bottoms together) or stacks of cookies in plastic wrap, then place in an airtight container or zip lock bag.
Nutrition
Calories: 135kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 17mg | Fiber: 1g | Sugar: 15g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!
First Published: September 21, 2013. Last Updated: May 23, 2023.Updated for additional information and better reader experience.
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Reader Interactions
Comments
SoniSue
Hello, Wendy. I came across this recipe on Pinterest today and am excited to try it. I just have one question though. Does the butter need to be soft or cold when mixing it into the dough? I didn't notice it mentioned in the article. I may have overlooked it. Thank you for answering.
Reply
Wendy Sondov
Hi, Sue. That is a VERY good question and you are correct that it isn't mentioned anywhere in my version of the recipe. I need to correct that. The recipe (Crystal Diamonds) is no longer on the King Arthur website. I found my original printout from when I first made these cookies in 2013 ( The miracle isn't that I kept the printout. The miracle is that I was actually able to locate it!) and there is no mention of the butter temperature. My best guess is that the butter should be cold because it forms a pastry-like dough. As soon as I have a chance to make these again, I will update the recipe. Sorry I can't be more helpful at this time!
Reply
April J Harris
What a fantastic experience you had travelling in Europe! That must have been amazing. I've never made a cookie with yeast before but I'm excited to give it a try. Your Shimmering Maple Crisps look so light and tasty, Wendy. Sharing around. Thank you so much for being a part of Hearth and Soul. Hope to 'see' you again this week!
Reply
The Monday Box
Thank you, April! The yeast (and the maple!) is what attracted me to this unique recipe. I had never made a cookie with yeast before either! I was delighted with the crisp, flaky results! Thanks for sharing and thank you for hosting Hearth and Soul!
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