Maple Crisp Treats (Print Version)
# Ingredients:
→ Dough Mix
01 -
½ cup unsalted butter (1 stick)
02 -
1 teaspoon instant yeast
03 -
½ cup + 1 tablespoon whole milk
04 -
1 ½ cups all-purpose flour
05 -
¼ teaspoon salt
06 -
1 teaspoon maple flavoring
→ Sugar Coating
07 -
1 ½ cups coarse white sugar
# Instructions:
01 -
Using an electric stand mixer, toss in the flour, milk, yeast, salt, and maple flavoring. Cut the butter into small chunks and add them one piece at a time, running the mixer for a minute between additions. The texture will go from crumbly to sticky, then smooth and stretchy. Cover it up in plastic wrap and let it chill in the fridge overnight.
02 -
Heat your oven to 275°F (135°C). Cut a couple of parchment sheets to fit your baking pans. Spread out ½ cup of sugar on one of the parchment sheets. Split the dough into two pieces, keeping one in the fridge. Place the other half on the sugared paper and sprinkle more sugar on top. Roll it into a rough rectangle about 1/16 inch (1.5 mm) thick, making sure to press sugar onto both sides while rolling. Slice the dough with a sharp knife or pizza cutter into diamond or square shapes around 1 ½-2 ½ inches (4-6 cm) wide.
03 -
Position the parchment paper on a baking tray and pop it into the oven. Let the cookies bake for 60-75 minutes until they’re golden brown—just don’t let them burn. That deep golden shade means they’re crisp and the sugar has caramelized perfectly. Once done, immediately place them on a cooling rack.
04 -
Store them in something airtight so they stay crispy for up to 2 weeks. Moisture can make them soft, but they’ll still taste amazing.
# Notes:
01 -
Stack the cookies in pairs or small groups, wrap them tightly in plastic, and then seal them inside a ziplock or airtight container to keep them fresh.