If you're looking for a fun and delicious twist on traditional cookies, crispy cookie fries are the perfect treat! These delicious cookie fries are baked to perfection and only require four ingredients. They're a hit for kids and adults and are great for dipping in one's favorite sauces.
Whether you're hosting a party or just want a unique snack, this easy recipe will help you make the best crispy cookie fries at home.
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Why You'll Love This Recipe
- Unique and Fun: Cookie fries are a creative way to enjoy cookies, making them perfect for parties and gatherings.
- Easy to Make: With only four simple ingredients and straightforward steps, you can whip up a batch of cookie fries in no time.
- Versatile Dipping Options: Pair these cookie fries with a variety of dipping sauces like chocolate ganache (my favorite), peanut butter, caramel sauce, strawberry sauce, or even vanilla cream for an extra layer of flavor.
- Kid-Friendly: Kids love the fun shape and the dipping options, making this a great activity.
Ingredients - Here's What You'll Need
This recipe uses basic shortbread ingredients: Unsalted butter, confectioners' sugar, vanilla extract, and all-purpose flour.
Simple ingredients for an amazing taste!
Making the Dough for the Cookie Fries - Step-by-Step Directions
- I added the room-temperature unsalted butter, confectioners' sugar, and vanilla extract to a medium bowl. Then, I beat the ingredients together just until they were creamy. This took about a minute.
- Next, I added the all-purpose flour and beat the mixture at a low speed until the flour disappeared into the mixture.
- After that, I transferred the shaggy dough to a gallon Ziploc bag.
- I placed the bag on a flat surface. Leaving the top partially open, I rolled the dough into a ¼-inch thick rectangle that completely filled the bag. As I rolled, I occasionally turned the bag and lifted the plastic from the dough so it didn't cause creases.
- Once the bag was completely filled, I sealed it. I placed the dough in the freezer for around 2 hours to harden. That's it for the dough!
Making the Cookie Fries
- Once the dough was hard, I removed it from the freezer, cut away the Ziploc bag with kitchen shears, and discarded the bag.
- I placed the cookie dough block on a piece of parchment paper on a cutting board. Using a ruler as a guide, I cut the dough into 1 cm strips with a fluted pastry wheel. I thought ¼ inch was too narrow, and ½ inch was too wide, so I settled on 1 cm.
- Then, I rotated the dough 90° and cut the strips into 3 ½-inch lengths.
- I transferred the cookie fries to a parchment-lined baking sheet and baked them at 325°F for around 25 minutes.
- After 25 minutes, I removed the cookie fries from the oven and transferred them to a wire rack to cool completely.
Crispy cookie fries were a delicious and innovative way to enjoy a classic treat. With their fun shape and endless dipping possibilities, they are sure to be a hit at any gathering or as a special snack at home. Yum!
Frequently Asked Questions
One of the beauties of making cookie fries is that you can use many different cookie doughs, including store-bought cookie dough. However, one thing to be careful about is choosing a dough that doesn't spread much if you want the cookie fries to retain their shape and characteristics.
Yes, salted butter can be used in place of the unsalted butter.
You should start with a cookie dough that creates crispy cookies, like the one included here. Then, you should make sure to bake the cookie fries long enough for the interior to be nice and crispy.
Recipe Tips and Tricks
- Rolling the cookie dough in a Ziploc bag is easier than rolling it on a floured surface. I learned this trick a long time ago, and it has never failed me!
- One key to success in this recipe for cutting the cookie fries is ensuring the cookie dough is very cold. Once I cut away the Ziploc bag, I'll put the cookie dough back in the freezer for about 15 minutes to firm it up. Also, the firmer the dough, the easier to transfer the cut cookies to the baking sheet.
- Another key to success in this recipe is to weigh the ingredients. I include the weights in the recipe below.
- Once you have rolled the cookie dough in the Ziploc bag, you can freeze it for up to 3 months for later use.
Cookie Fry Variations
Here are some other recipes that would work well as cookie fries.
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Crispy Cookie Fries: Sweet and Crunchy Snack
Equipment
- Electric hand mixer
- Gallon Ziploc Bag
- Fluted Pastry Wheel or Pizza Cutter
- half-sheet pan
Ingredients
- 1 cup (8 ounces, 227 grams) unsalted butter (See Tip 1)
- ¾ cup (3 ounces, 85 grams) confectioners' sugar
- 1 Tablespoon (0.5 ounces, 15 ml) vanilla extract
- 2 cups (10 ounces, 284 grams) all-purpose flour
Instructions
- Place butter, confectioners' sugar, and vanilla in a medium bowl. Beat together on medium speed until smooth, about 1 minute. Do not beat until light and fluffy. Mix the flour at low speed until it disappears into the dough, about 1 minute. Don't work the dough much once the flour is incorporated. (See Tip 2)
- Transfer the dough to a gallon-size Ziploc bag using a spoon or spatula. Put the bag on a flat surface. Leaving the top open, roll the dough into a ¼-inch thick rectangle that completely fills the bag. As you roll, turn the bag occasionally and lift the plastic from the dough so that it doesn't cause creases. Seal the bag, and place it in the refrigerator or freezer for at least 2 hours or up to 2 days. (See Tip 3)
- Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats.
- Put the Ziploc bag on a cutting board and cut it open with kitchen shears. Discard the bag and turn the firm dough onto a parchment-lined board or counter. Using a ruler as a guide and a fluted pastry cutter or pizza cutter, cut the dough into 1 cm strips. Rotate the dough 90° and cut the strips into 3 ½-inch pieces. Transfer the cookie fries to the baking sheets.
- Bake in a 325°F preheated oven for 20 to 25 minutes or until golden brown.
- Remove from the oven and transfer to a wire rack to cool completely.
- Store in an airtight container for up to a week.
- Yield: 72 cookie fries.
Video
Tips/Notes
- May substitute salted butter for the unsalted butter.
- You should only beat the dough ingredients enough to combine them. If you beat too much air into the cookie dough, the cookie fries will puff up and lose shape.
- The dough should be very cold and firm when working with it. If it becomes soft, return the dough to the refrigerator or the freezer for 15 to 20 minutes to allow it to firm up.
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