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


I try to always have homemade cookies so that my children can take them for breakfast at the second recess. I hardly ever make the same ones, but I am sure that I will repeat this recipe for extra crunchy cookies, as they have liked it a lot.

The only thing we have to be careful with with this recipe is conservation. As this dough is very crispy, so that it does not soften it is necessary to store the cookies in an airtight container. They keep a week perfectly.


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

How to make extra crunchy cookies

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

We start by putting the butter softened at room temperature with the sugar in a bowl and beat with the electric rods until we 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, while stirring. We arrange the dough on a flat surface, between two sheets of greaseproof paper and stretch it with the roller. We keep it in the fridge for 1 hour.

Cut the dough with the chosen pasta cutter. Arrange the cookies on a greased lined baking tray, separated, and bake them in a preheated oven at 170ºC for about eight minutes or until golden brown. We wait for them to warm, we peel them off the parchment paper and let them cool on a rack.

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