Thin and crispy maple espresso cookies from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More (page 49) by Yossy Arefi

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Notes about this recipe

  • et12 on May 18, 2025

    These are tasty, good looking cookies. Like previous comments, mine were only crispy around the edges and soft in the centre - but I prefer it this way

  • gootenbeez on February 15, 2025

    Easy and delicious made with pantry staples. I used a 1 tbsp scoop and got 18 cookies. Cooked them for the written time. They are delicious (kind of remind me of molasses cookies?) but not thin and crispy. I'm not sure if it comes down to baking longer. I've found everything I've made needs to bake longer than is written in the book. Unsure if my oven isn't as hot as it says or her is hotter. Easy adjustment nonetheless.

  • averythingcooks on February 19, 2024

    Perhaps I didn't leave them in the oven long enough as they are not as thin as the book pic and are crispy on the edges but softer in the middle. Having said that, we both agree that, despite skipping the glaze this time, they are quite tasty. I agree with the author that these would likely be excellent for ice cream sandwiches.

  • Zosia on November 16, 2023

    We really enjoyed these. The maple syrup didn't seem to add much maple flavour to the cookies but it was noticeable in the icing and it complemented the cinnamon and coffee flavours in the cookie nicely. They weren't quite as thin as I expected but they had good crunch.

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