Cookie fries are the ultimate mashup of two of the best junk foods, and we've figured out a way to make them at home. Created by The Cookie Joint and popularized at the Texas State Fair, these crinkle-cut cookies are the next food trend anyone with a sweet tooth needs to try. The original cookie fries are baked, but we've taken them a step further by deep-frying them, because it makes them that much better.
- 1 3/4 cups all-purpose flour
2 tablespoons semolina flour
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons sprinkles
Oil for frying
- For the raspberry ketchup:
6 ounces raspberries
1 tablespoon water
1/4 cup raspberry jam
- Special equipment:
- To make the cookies: Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a bowl, mix together flour, semolina flour, and salt until incorporated. Use a fork to cut the butter into the mixture, like you would a shortbread cookie until it's mixed in.
- In a second bowl, whisk together eggs and powdered sugar until it gets light and fluffy. Add the vanilla extract and continue mixing until incorporated. Slowly mix in the flour mixture until a sticky dough forms. Add sprinkles and continue mixing.
- Roll the dough out and use a crinkle cutter to cut french fries out of the dough. Place cookies on the baking sheet and bake for 5 minutes. Remove from the oven and let sit for 3 minutes to cool slightly.
- Meanwhile, heat oil in a heavy-bottomed stockpot to 350ºF. Fry cookies until the outside is just turning golden brown. Remove from the oil and let drain on a paper-towel-lined plate.
- To make the ketchup: Add raspberries and water into a pot over medium heat. Stir the raspberries until they boil and soften. Add the jam and continue mixing until warmed through and incorporated. Strain the mixture through a sieve to remove the seeds.
- Desserts, Cookies
- 4 to 6 servings
- Total Time
- 29 minutes, 59 seconds