Crispy Cookies Recipes

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CRISPY BUTTER COOKIES



Crispy Butter Cookies image

These cookies are easy to make and taste so good. They're very crisp and light, perfect with milk or coffee.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 8

1 cup butter, softened
1-1/2 cups confectioners' sugar
2 egg whites
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Sugar

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 145 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

THE BEST CRISPY CHOCOLATE CHIP COOKIES



The Best Crispy Chocolate Chip Cookies image

These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield about 36 cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour (see Cook's Note)
2 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
One 12-ounce bag semisweet chocolate chips

Steps:

  • Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
  • Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
  • Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

CRISPY COFFEE COOKIES



Crispy Coffee Cookies image

I created this recipe because I wanted an easy-to-make cookie that folks can't resist. These tempting treats have a hint of coffee flavor and aren't overly sweet.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 9

1 cup sugar
3/4 cup vegetable oil
1/3 cup instant coffee granules
2 tablespoons hot water
2 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
Additional sugar

Steps:

  • In a bowl, combine sugar and oil. Dissolve coffee in water; add to sugar mixture and mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to the sugar mixture., Roll into 3/4-in. balls, then roll in additional sugar. Place 2 in. apart on lightly greased baking sheets; flatten with a fork. Bake at 400° for 8-10 minutes or until edges are firm. Remove to wire racks to cool.

Nutrition Facts : Calories 118 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 84mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.

THIN AND CRISP CHOCOLATE CHIP COOKIES



Thin and Crisp Chocolate Chip Cookies image

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Steps:

  • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CRISPY KITCHEN SINK COOKIES



Crispy Kitchen Sink Cookies image

Crispy rice cereal, oats, chocolate chips, and raisins abound in these peanut butter-flavored cookies which can be customized with just about everything but the kitchen sink!

Provided by Joy in Cooking

Time 40m

Yield 96

Number Of Ingredients 14

2 cups unsalted butter, softened
2 cups brown sugar
2 cups white sugar
4 large eggs
1 cup peanut butter
2 teaspoons vanilla extract
4 cups all-purpose flour
2 cups rolled oats
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 cups crispy rice cereal (such as Rice Krispies®)
½ cup semisweet chocolate chips
½ cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
  • Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 14.6 g, Cholesterol 17.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 96.7 mg, Sugar 8.4 g

CRISPY CHOCOLATE COOKIES



Crispy Chocolate Cookies image

Not in the mood for chocolate chip, but still wanting chocolate cookies, I adapted a crispy ginger recipe (231798) beyond recognition. I make half recipes usually so that's why some of the measurements look a little bit wonky. These taste just like chocolate graham crackers to me.

Provided by Blue Eyes Willow

Categories     Drop Cookies

Time 27m

Yield 3 dozen small cookies

Number Of Ingredients 11

1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 small egg
1/4 cup honey
1 teaspoon vanilla
1 3/8 cups all-purpose flour
1/2 teaspoon baking soda (heaping)
1/4 teaspoon salt
1/3 cup cocoa powder
raw sugar (optional)

Steps:

  • Pre-heat oven to 350 degrees Fahrenheit
  • cream together butter and sugars.
  • add honey, egg and vanilla.
  • Mix dry ingredients.
  • slowly add dry ingredients to wet, mixing thoroughly (I usually do this in 2 or three stages).
  • Using two spoons, scoop desired amount of dough onto one spoon, dunk in raw sugar (if desired), then use the second spoon to slide the dough onto your pan, sugar side up.
  • Bake 10-12 minutes for softer cookies, longer for crispier cookies.

BENNE COOKIES



Benne Cookies image

Emily Meggett, who published her first cookbook, "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," at 89, learned how to make these crisp wafer cookies from her grandmother who learned from generations before. Benne seeds, sesame seeds that enslaved Africans brought with them to the southeastern shores of America, have long been a staple in Gullah Geechee cooking. They are an important component in rice dishes and savory crackers and are the stars of these buttery wafers. Regular sesame seeds will work fine, especially if you toast them in butter, but Mrs. Meggett suggests you try to buy benne seeds, an heirloom seed that is available online. They have a nutty, almost burned honey flavor and bring out the umami in the cookies.

Provided by Kim Severson

Categories     snack, cookies and bars, dessert

Time 1h

Yield About 40 cookies

Number Of Ingredients 9

1/2 cup plus 1 tablespoon/129 grams unsalted butter, at room temperature, plus more for greasing
1 cup/140 grams benne seeds or sesame seeds
1 cup/125 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
  • Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely.
  • Whisk the flour, baking soda and salt together in a medium bowl.
  • In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture.
  • Drop rounded teaspoonfuls of the cookie dough at least 2 1/2 inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it's cool, if needed.

CRISPY COCONUT COOKIES



Crispy Coconut Cookies image

This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

Provided by Gerry

Categories     Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

1 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 teaspoon almond extract or 1 teaspoon coconut extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup desiccated coconut (Do not use flaked. As NOTED in the preamble you may use the fine coconut readily found in the baking)

Steps:

  • Cream shortening with sugar.
  • Add beaten egg and extract.
  • Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
  • Add the fine dessicated coconut and mix throughly.
  • Roll into small balls, put on a greased cookie sheet, press down with a fork.
  • Bake for 15 minutes at 325, cookie should be nicely colored.
  • A reminder that ovens vary, so do watch your cookies!
  • Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

THIN-AND-CRISP CHOCOLATE-CHIP COOKIES



Thin-and-Crisp Chocolate-Chip Cookies image

Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 24 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon Diamond Crystal kosher salt
14 tablespoons butter, melted
1/2 cup packed light brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
2 tablespoons milk
1 1/2 cups chopped bittersweet chocolate (peasize pieces and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

  • Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams

More about "crispy cookies recipes"

4 WAYS TO MAKE CRISPY COOKIES - WIKIHOW

From wikihow.com
100% (5)
Estimated Reading Time 8 mins
User Interaction Count 60
Views 328K
  • Gather your ingredients. Before you begin cooking, make sure that you have the following ingredients: 1 cup butter, 2 cups granulated sugar, 2 eggs, 1 teaspoon vanilla extract, 5 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ¼ cup 2% milk.
  • Preheat the oven. Turn on the oven and set it to 350 degrees Fahrenheit (177 degrees Celsius). If the oven is too hot or too cold, you will not get the crispy texture you desire.
  • Cream the butter and sugar. In a large bowl, mix the butter and sugar until light and fluffy. Once the butter is creamed, mix in the eggs one at a time, followed by the vanilla.
  • Mix your flour mixture. In small bowl, combine the flour, baking powder, baking soda, and salt. Once they are thoroughly mixed, add a little of it to the butter mix.
  • Refrigerate the dough. Leave the dough in the mixing bowl and cover it with a cloth or plastic wrap. Place it in the refrigerator for 15 to 30 minutes, or until it is easily malleable.
  • Shape the cookies. Remove the dough from the refrigerator and place it on a floured surface. Using a rolling pin, roll out the dough to a 1/8th inch thickness.
  • Place the cookies on a baking sheet. Grease a baking sheet or cover it in parchment paper. Then place the cut out cookies about two inches apart on the sheets.
  • Bake the cookies. Place the cookies in the oven for about 10 minutes or until the edges are light brown. Cooking time may vary depending on taste and oven.
  • Cool the cookies. Once baked, remove the cookies from the oven and leave them on the sheets to cool. This will ensure that they get nice and crispy. Once they have cooled, you can also ice the sugar cookies.


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From kodiakcakes.com


SPICY CHOCOLATE COOKIES RECIPE (THIN AND CRISPY!)
2022-03-16 Beat the butter and sugar, add the egg: In a stand-up mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed (start on low speed or else the sugar will fly out). Beat in the egg, vanilla, and molasses. (The mixture may look a little curdled, don't worry about it.)
From simplyrecipes.com


CRISPY BUTTERMILK COOKIE RECIPE - THERESCIPES.INFO
2 rounded cups powdered sugar. Mix butter in a mixing bowl on medium power for about 3 minutes, until whipped and light in color. Add in vanilla, milk and 1 cup of the powdered sugar. Mix for 1 minute. Add in the other cup of powdered sugar and mix on medium for 3-4 minutes.
From therecipes.info


THIN AND CRISPY OATMEAL COOKIES | MEL'S KITCHEN CAFE
2021-10-13 In a large bowl (of a stand mixer or with a handheld electric mixer), beat the butter, granulated sugar and brown sugar together until just combined, about 20 seconds. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the sides of the bowl with a rubber spatula.
From melskitchencafe.com


10 BEST CRISPY COCONUT COOKIES RECIPES | YUMMLY
2022-05-06 Almond, Coconut & Chocolate Muffins KitchenAid. coconut extract, large egg, plain greek yogurt, milk, semisweet chocolate chips and 8 more.
From yummly.com


CORNFLAKE COOKIES (CHEWY + CRISPY!) - MY BAKING ADDICTION
2020-12-13 Instructions. Preheat oven to 350° F. Line baking sheets with parchment; set aside. In a large mixing bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter; add the sugars, beating well. Add egg and vanilla; beat well.
From mybakingaddiction.com


10 CRISPY COOKIE RECIPES | ALLRECIPES
Oatmeal Crispies II. Credit: Ireneaga. If your ideal cookie gives a hearty snap when you bite into it, then you're sure to be a fan of these 10 crispy cookie recipes. Ranging from classic chocolate to cranberry pistachio biscotti, you're sure to find a new favorite among these cookie recipes. Start Slideshow.
From allrecipes.com


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