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Yeast Crisps

Yeast Crisps

Yeast Crisps

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Yeast Crisps
4.7 rating based on 12,345 ratings
4.7/5 (7)
Course: Grandma Evelyn’s Recipes, Rolled CookiesDifficulty: Medium



This is a cookie that was handed down by my grandmother who was born in 1904. It has been in the family forever and it was a must every Christmas! These are very thin, rustic-looking sugar cookies that are wonderfully flakey and light. They have a yeasty flavor like a glazed donut, and I’ve never encountered anything else like them.


  • 1 (8-ounce) packet active dry yeast (2-1/4 teaspoons)

  • 1/3 cup warm water

  • 1 cup butter or margarine, softened (the original recipe called for margarine)

  • 1/8 teaspoon salt

  • 2 cups all-purpose flour

  • 1 cup granulated sugar


  • Put warm water in a small bowl and stir the yeast into the water. Set aside. Mix together butter/margarine, salt and flour. Stir in yeast and water until well blended. Chill for 1 hour.
  • Put the sugar in a small bowl. Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes.
  • Preheat oven to 350°F. Line cookie sheets with parchment paper (VERY IMPORTANT! Cookies will stick badly, otherwise. If you don’t have parchment, then use aluminum foil sprayed with non-stick cooking spray).
  • Dust a work surface and rolling pin with a mixture of flour and sugar for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking.
  • Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3”x2”, then cut in half crosswise. Pick up the very thin dough with a sharp wide knife such as a chef’s knife and place it on your prepared cookie sheet.
  • Let rest for 30 seconds (note: I don’t know the purpose of this but the instruction is in the original recipe) then bake for 6-8 minutes or until crisps are golden brown. Remove from oven and let cool one minute. Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.


  • Variations: roll the balls of dough in cinnamon sugar or vanilla sugar. You can also use colored sugars for a festive look.
  • Very old family recipe of the webmaster.


Name & Location
(example: Sue in LA)

Cant wait till Christmas!!!
- Sheila in AZ

I was looking for a cookie recipe and lord almighty i found one, this cookie looked unusual with the name and i made it and feel in love. making this for my grand kids next week, i'm going to put food coloring in them so its the kids favorite colors.
- cindy

very good. will make them again
- A Baker

WOW! What an unusual cookie. I've never before made anything so light, flakey, and crispy. This is truly a unique recipe and a keeper in my book. Will be making this for Christmas. Next time I'm going to try making them with vanilla sugar.
- A Baker

Tried the recipe but used butter inplace of margarine. Delicious! A modification of the recipe, adding some sultanas (raisins) works very well, also. Greetings and happy baking, Herbert
- A Baker

Every once in a while you come across a recipe that sounds so unlikely that you just have to try it out to see if it works. This one does! The cookies are thin, light, and flaky - delicious!
- Rita Cummins

This is one of my favorite cookies. They are very light and incredibly flakey (the yeast makes them flakey), with a very slight yeasty taste like a glazed doughnut. This is one of those cookies that appears humble but is absolutely amazing to eat because of the wonderful flavor and texture.
- A Baker
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