Ritz Cracker Cookie by Christina Tosi
A buttery, crispy-edged, sweet-salty, chewy-centered cookie, thanks to Ritz Crackers!
Course: cookies, Dessert, Snack
Cuisine: American
Keyword: Chewy Toasted Sesame Cookies, christina tosi, cookies, Crispy, Ritz Crackers, sweet-salty
Creamed Mixture
- 2 sticks unsalted butter (1 cup) at room temperature
- 1-3/4 cups granulated sugar
- 1 large egg
Dry Ingredients
- 1-1/4 cups all-purpose flour
- 1/4 cup nonfat milk powder
- 1-1/2 teaspoons kosher salt
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
The Star
- 2-1/2 cups or 1 sleeve + 5 Ritz crackers Break crackers into big pieces, once added to batter they will breakdown a bit more. Do not crush.
Preheat oven to 375°F.
Combine flour, milk powder, salt, baking powder, and baking soda in a small bowl. Set aside.
Combine the butter and sugar in the bowl, on medium speed, mixing until smooth about 1 -2 minutes. Add the egg, beat again until well combined.
Add flour mixture and beat on low speed just until it is blended. Do not overbeat.
Add the crackers and mix until fully incorporated. You want your crackers to break down into smaller pieces as you mix, but not to cracker dust stage. There should be small pieces of crackers in the dough.
Scoop dough on a greased baking sheet (or use parchment paper) 2 to 3 inches apart. The recipe calls for a 1/4 inch scoop which makes HUGE cookies and about 18 cookies. Use a 2-tablespoon or 4-tablespoon scoop which yields 24-36 cookies. You should have twice the number of cookies.
Bake for 10-12 minutes until the edges are a deep golden brown and the center a paler golden brown. The dough spreads quite a bit. Chilling the dough helps a bit, but my quick fix to rounding the cookies-as soon as the cookies come out of the oven. Use a spatula to push the edges to shape the cookies into circles. Conversely, use a glass slightly larger than the cookie, place over the cookie and swirl the cookie to round out the shape.
Remove cookies from oven and allow to cool. Enjoy!