Maple Crisps

Real maple syrup and maple extract give these rolled cookies a deep, woodsy sweetness that’s nothing like vanilla sugar cookies. They bake thin, crisp up fast, and shatter when you bite into them.

The dough needs a long chill, at least four hours or overnight. This firms the butter so you can roll it paper-thin without the dough sticking or spreading in the oven. Roll to about ⅛ inch thick on a floured surface and cut with your favorite cookie cutters. These are great for holidays or gifting because of how clean and detailed the cut shapes stay.

Watch the oven closely during those 6 to 8 minutes. The sugar and maple syrup brown fast, and the line between lightly golden edges and burnt is razor thin. Pull them off the baking sheet immediately after removing from the oven, or they’ll keep cooking on the hot pan.

Kitchen Tips

• Chill the dough overnight for the easiest rolling. Four hours is the minimum, but longer is better.
• Roll on a floured pastry cloth, not directly on the counter. The cloth prevents sticking without needing to add too much extra flour, which toughens the cookies.
• Transfer to wire racks immediately. These are thin enough that residual heat from the pan will overbake them in under a minute.
• Flaked coconut pressed onto unbaked cookies sticks without an egg wash, so no extra step needed.

Variations

• Spread cooled cookies with soft cream cheese and top with candied citrus peel for an elegant finish.
• Sandwich two cookies together with lemon curd, jam, or chocolate ganache.
• Drizzle with a thin maple glaze (powdered sugar and maple syrup) for double maple intensity.