How to make extra crispy cookies, recipe to accompany your breakfasts and snacks

I try to always have homemade cookies made, so that my children can take them for breakfast at the second recess. I almost never make the same ones, but I am sure I will repeat this recipe for extra crispy cookies, as they liked it a lot.

The only thing we must be careful with this recipe is in conservation. As this dough is very crisp, so that it does not soften it is necessary to store the cookies in a tightly closed container. They keep perfectly for a week.


For 30 units
  • Sugar 150 g
  • Butter at room temperature 160 g
  • Eggs 1
  • Pastry flour 375 g
  • Chemical yeast 4 g
  • Milk scoops 2

How to make extra crispy cookies

Difficulty: easy
  • Total time 35 m
  • Elaboration 25 m
  • Cooking 10 m

We start by putting the softened butter at room temperature with the sugar in a bowl and beat with the electric rods until you get a whitish mixture. Add the egg and stir until it is integrated.

We sift the flour with the yeast and add it to the previous mixture, with the milk, without stopping stirring. We have the dough on a flat surface, between two sheets of parchment paper and stretch it with the rolling pin. We keep it in the fridge for 1 hour.

We cut the dough with the chosen cookie cutter. We have the cookies on a greased lined tray, separated, and we bake them in a preheated oven at 170ºC for about eight minutes or until they are golden brown. We wait for them to temper, we take them off the sulfurized paper and let them cool on a rack.

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