Description
These Croissant Cookies are a delightful twist on traditional croissants, combining flaky, buttery layers with the convenience of a cookie form. Made with cold butter, yeast, and a series of careful folds and rests, these cookies achieve a tender, light texture reminiscent of classic croissants but in a portable, bite-sized treat. Perfect for breakfast, snacks, or tea time, they offer a satisfying balance of crisp edges and soft, layered interiors.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon instant yeast
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 large egg (plus one egg for egg wash)
- 1 tablespoon water
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix the all-purpose flour, sugar, and salt thoroughly to create an even base for the dough.
- Cut in Butter: Incorporate the cold, cubed butter into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs with visible pea-sized butter pieces, essential for flaky layers.
- Activate Yeast: In a small bowl, gently combine milk with instant yeast. Let this sit for 5 to 10 minutes until frothy, indicating the yeast is active.
- Mix Wet Ingredients: Add vanilla extract, one large egg, and water to the frothy yeast mixture and whisk until well combined.
- Bring Dough Together: Create a well in the center of the flour and butter mixture and pour in the wet ingredients. Mix gently until the dough starts to form.
- Knead Dough: Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth and elastic, avoiding overworking the dough.
- First Rest: Shape the dough into a ball, cover it with a towel or plastic wrap, and let it rest at room temperature for 30 minutes to allow gluten development and yeast activity.
- Roll and Fold – First Turn: Roll the dough out into a 1/4 inch thick rectangle on a floured surface. Fold it in thirds like a letter, cover, and refrigerate for at least 30 minutes to relax the dough and keep butter cold.
- Repeat Rolling and Folding: Repeat the rolling and folding process two more times, with refrigeration between each fold, to create flaky layers characteristic of croissant dough.
- Final Roll and Cut: After the last fold and rest, roll the dough out to a 1/4 inch thickness. Cut into small squares or circles as preferred for your croissant cookies.
- Prepare for Baking: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the cut dough evenly spaced on the sheet.
- Egg Wash: Lightly beat the remaining egg and brush it over the tops of each dough piece to ensure a shiny, golden finish when baked.
- Bake: Bake the cookies for 12-15 minutes or until golden brown and puffed up, indicating fully cooked and flaky layers.
- Cool: Remove from oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Ensure the butter stays cold to create flaky layers; avoid overworking the dough to prevent tough cookies.
- The yeast can be substituted for active dry yeast but requires activation in warm water prior to use.
- Brushing with egg wash enhances browning and gives a glossy finish.
- Store cookies in an airtight container for up to 3 days to maintain freshness.
- Optional: sprinkle sugar on top before baking for added sweetness and crunch.
