Shimmering Maple Crisps

Shimmering Maple Crisp Cookies

Adapted from King Arthur Flour
Makes 20 - 2 ½” cookies
Author Wendy Sondov


  • 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 and/or Demerara sugar I used both


  1. In the bowl of an electric mixer, combine flour, milk, maple flavoring, yeast, and salt.
  2. 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.
  3. Wrap the dough in plastic wrap and refrigerate overnight.
  4. WHEN READY TO BAKE: Preheat oven to 275 degrees F. Cut two sheets of parchment paper the size of your baking sheets.
  5. Place one sheet of parchment paper on the counter and sprinkle with about ½ cup of sugar.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Remove immediately from cookie sheet onto wire rack to cool.
  11. Store in an airtight container for at least 2-3 weeks. These cookies will get softer and loose their crispness if exposed to humidity but remain delicious.

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.