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Yields:
18 - 22 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs
Cal/Serv:
299
No Hanukkah celebration is complete without a big plate of crispy, craggly latkes. Serve them with some sour cream or applesauce, and you’re ready to bring on the Festival of Lights. But if you have a sweet tooth and don’t want any sufganiyot, then these latke-inspired cookies may be your best bet!
When developing this recipe, I took inspiration from three things: 1) one of my favorite cookies, the Samoa, 2) crumbly, buttery pecan sandies, and 3) my long love of potato sticks. Remember potato sticks? They're those little thin potato chips that kinda look like match sticks. They're salty, crunchy, and work great in this recipe. If you can't find them, feel free to use crushed potato chips.
I had this idea in a fever dream of hunger where I imagined a caramely cookie similar to a Samoa, but instead of using toasted coconut, I would use toasted potato sticks that would resemble the golden brown grated potato of a latke. Then when tasked with deciding what cookie I wanted for the base, I had just tried Taylor Ann’s incredible pecan sandy and wondered if I could swap the pecans for more potato sticks. And voila, this latke cookie was born!
My favorite part of this recipe? The apple caramel that nods to the applesauce that you might drizzle over your latkes. Feel free to melt down some caramel candies, but I promise this extra bit of effort is worth it for that fruity, tart bite.
Tried this recipe? Let us know how it came out in the comments below!
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Ingredients
Apple Caramel
- 2 pt.
apple cider
- 1 cup
(215 g.) packed light brown sugar
- 3/4 cup
heavy cream
- 5 Tbsp.
unsalted butter
- 1/4 tsp.
kosher salt
- 1/4 tsp.
ground cinnamon
Cookies
- 2 1/2 cups
potato sticks
- 1 cup
(2 sticks) cold unsalted butter, cut into 1/4" cubes
- 1/2 cup
(100 g.) granulated sugar
- 1/2 cup
(65 g.) powdered sugar
- 1 tsp.
kosher salt
- 1 1/2 tsp.
vanilla extract
- 2 1/4 oz.
(270 g.) all-purpose flour, plus more for dusting
Directions
Apple Caramel
- Step 1In a medium saucepan over medium-high heat, bring cider to a boil and cook, stirring often, until liquid is significantly reduced and becomes syrupy, 15 to 20 minutes (you should have about 1/3 cup).
- Step 2Reduce heat to low. Add brown sugar, cream, butter, and salt. Thoroughly whisk to combine and increase heat to medium-high. Cook, stirring occasionally, until caramel is thickened and is a darker, richer brown, about 6 to 8 minutes. Whisk in cinnamon. Remove from heat and let cool. As caramel cools, it will thicken.
- Step 3Make Ahead: Caramel can be made 3 weeks ahead. Transfer to an airtight container and refrigerate. Reheat on stove or in the microwave.
Cookies
- Step 1Preheat oven to 350°. On a parchment-lined baking sheet, spread potato sticks and bake until darker and golden brown, 5 to 6 minutes. Let cool.
- Step 2In the large bowl of a stand mixer fitted with the whisk attachment, beat butter, granulated sugar, powdered sugar, and salt on medium speed until a paste forms (we aren’t looking for full creaming here). Mix in vanilla until combined.
- Step 3Add flour and mix on low speed, scraping down sides of bowl, just until a dough forms. Crush enough potato sticks to get 1 cup and mix into dough (it should be crumbly but form a dough when squeezed together).
- Step 4Turn out dough onto a lightly floured surface and roll into a log about 2" in diameter. Wrap with plastic wrap and refrigerate until cold, about 1 hour.
- Step 5Cut log into rounds about 1/4" thick. Arrange rounds on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies until golden brown on the edges, 12 to 14 minutes.
- Step 6Let cool completely. Warm up caramel so it can be drizzled.
- Step 7Working one at a time, dip cookie into caramel, top with remaining potato sticks, then drizzle with a bit more caramel. Let caramel set about 10 minutes and serve.
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