Ritz Cracker Cookies
Ritz Cracker Cookies recipe are one of the easiest desserts ever.
A version of this cookie with the crackers folded directly into the cookie dough has been in my life for a few decades now, and yet every time a batch comes out of the oven I fall in love all over again.
The butter-on-butter action of the sugar cookie base on the Ritz crackers is the exact right amount of over-the-top with some milk powder to round out the edges.
These cookies are downright great on their own, but I wouldn’t be mad if you smeared them on a jam or subbed them into your cheese plate.
This recipe for old-fashioned Ritz Cracker Cookies will translate with other crackers. But let’s get serious, is there really a BETTER cracker than the Ritz? I’d be super impressed if you subbed in some Ritz PB sandwich crackers, though.
Ingredients:
226g unsalted butter, softened 2 sticks (16 T)
350g sugar 1¾ cups
1 large egg
215g flour 1½ cups
20g milk powder ¼ cup
6g kosher salt 1½ tsp
3g baking powder ¾ tsp
1.5g baking soda ¼ tsp
116g Ritz crackers, crushed lightly
1 sleeve + 5 more (2n cups, crushed)
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 2 to 3 minutes until well combined.
Scrape down the sides of the bowl, add the egg, and mix for 2 more minutes.
Add the flour, milk powder, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
Add the crackers and mix until well incorporated. You want your crackers to break down into smaller pieces as you mix, but you don’t want cracker dust.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. 6. Bake at 350°F until golden around the edges, 8 to 10 minutes.
Let the cookies cool briefly on the pans. Share immediately unless you have enviable self-control.
If you do have cookies left over, store them in an airtight container with a slice of bread for up to 5 days for maximum fudginess.
Post A Comment: