There’s a particular kind of satisfaction that comes from cookies that snap crisply as you bite into them. These thin and crispy cookies manage to strike that balance between buttery richness and a delicate crunch that lingers just long enough before fading away. I remember the first time I baked them — the smell of butter and sugar mingling in the kitchen, the edges turning golden while the centers stayed perfectly set. I was halfway through a conversation with my partner, distracted by the aroma wafting through the house, and almost forgot to take them out of the oven. It’s the kind of moment that makes baking feel less like a chore and more like a small celebration.
They’re not about being soft and chewy, so if that’s your cookie style, these might not be your go-to. But if you prefer a crisp snap, these cookies deliver. They’re easy enough to whip up on a whim, with no complicated steps or unusual ingredients. Just simple, satisfying cookies that you can enjoy with a cup of tea or coffee.
- The perfect crunch without feeling dry or hard.
- Buttery flavor that’s rich but not overwhelming.
- Simple to make with straightforward pantry staples.
- They don’t keep forever — which is a nice excuse to bake more soon.
- It’s simple — and that’s kind of the point.
If you’ve been hesitant about baking cookies because of complicated recipes or long prep times, this one might be a welcome break. It’s straightforward, quick, and the results are reliable enough to please most cookie lovers. Just be mindful not to overbake, or you might end up with cookies that are a little too crunchy — but honestly, sometimes I like them that way anyway.
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Thin and Crispy Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These thin and crispy cookies are perfectly crunchy with a delightful buttery flavor. Easy to make and ideal for cookie lovers who enjoy a crisp texture.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter and sugar mixture, and beat until fully combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon or your fingers to encourage thinness.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
These cookies don’t require anything fancy equipment-wise, just a good baking sheet and maybe some parchment paper to keep things tidy. I usually like to pair them with a glass of milk or a hot cup of tea — the contrast between the warmth and the cookie’s crispness is wonderful. If you want to experiment, try adding a sprinkle of sea salt on top before baking, or press a few chocolate chips into the dough for a little extra indulgence. Sometimes I’ll swap part of the granulated sugar for brown sugar to get a slightly deeper flavor, but I haven’t tested all these variations thoroughly, so results may vary.
FAQ
Can I make the dough ahead of time? Yes, chilling the dough for a bit can help the cookies spread less, but they’re great fresh too.
How thin should I flatten the dough balls? Just gently pressing them down to encourage spreading is enough — no need to be perfect.
Can I freeze these cookies? Absolutely, they freeze well in an airtight container for a few months. Just thaw at room temperature.
What if I like softer cookies? This recipe leans toward crispiness, so it might not satisfy if you prefer chewy textures.
Ready to satisfy that crunchy cookie craving? Give these thin and crispy cookies a try and see how buttery, crunchy simplicity can bring a little joy to your day.