Crispy Cookie Fries: Sweet and Crunchy Snack

5 from 2 votes

Crispy Cookie Fries: Sweet and Crunchy Snack

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.

Prep Time10

Cook Time25

Time in the freezer2

Total Time2 35

Course: Cookies, Snack

Cuisine: American

Servings: Cookie Fries

Calories: 41kcal

Author: Chula King

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

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.

Nutrition