Crispy Potato Flake Cookies is a classic recipe featuring instant potato flakes for a delicate, crisp texture. These cookies combine coconut and toasted pecans with both vanilla and almond extracts for a light, flavorful cookie that stays crisp. The original version makes a large batch, so the recipe includes guidance for halving or quartering the quantities if you prefer fewer cookies.
The cookies bake quickly and are ideal for holiday trays, parties, or whenever you want a crunchy, slightly chewy treat with nutty and coconut undertones. Below is a cleaned, easy-to-follow version of the recipe with clear ingredient and instruction sections, plus helpful notes on scaling, toasting nuts, and storage.
Recipe
Crispy Potato Flake Cookies
Light, crisp cookies made with instant potato flakes, coconut and toasted pecans.
Prep Time: 10 mins Cook Time: 12 mins Total Time: 22 mins
Course: Dessert Cuisine: American Servings: 60
Ingredients
- 1 cup all-purpose flour (about 125 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon salt**
- 2 cups instant potato flakes (such as Hungry Jack)
- 2 sticks unsalted butter, room temperature (about 230 grams)
- 1 ½ cups granulated sugar (about 300 grams)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup lightly packed sweetened or unsweetened coconut flakes (Angel Flake or similar)
- ⅔ cup toasted, finely chopped pecans
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or nonstick foil.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Stir in the instant potato flakes until evenly combined. Set the dry mixture aside.
- In a large mixing bowl, beat the room-temperature butter and granulated sugar on medium-high speed with an electric mixer until light and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Using a spatula or the lowest mixer speed, fold the dry flour and potato flake mixture into the creamed butter mixture just until combined. Then stir in the coconut flakes and toasted pecans by hand so they remain distributed without overmixing.
- Portion the dough using a rounded teaspoon or slightly less than a level tablespoon to form small balls. Place them about 2 inches apart on the prepared baking sheets. Press each ball slightly to flatten the top. Optionally sprinkle a little extra granulated sugar over the tops for extra sparkle and crunch.
- Bake for 8 to 10 minutes, or until the edges are lightly browned and the centers are set. Baking time will vary with the size of your cookies and your oven; watch closely toward the end of baking to avoid overbrowning.
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them carefully to a wire rack to cool completely. Cooling on a rack helps maintain the crisp texture.
Notes
Salted butter: If you use salted butter, reduce the added salt to about ⅜ teaspoon. I don’t recommend margarine for this recipe—these cookies rely on real butter for their crisp texture.
Scaling the recipe: This recipe produces a large batch. To make half the recipe, halve every ingredient and use 1 large egg plus 2 tablespoons of lightly beaten egg in place of the 3 whole eggs. For a quarter batch, use one-quarter of the ingredients and about 3 tablespoons of beaten egg (about half an egg plus additional beaten egg to reach the volume).
Toasting pecans: Toast pecans for better flavor and crunch. Spread them in a single layer on a baking sheet and toast at 350°F (175°C) for 6–7 minutes, or until fragrant and starting to release oils. Watch closely to avoid burning. Let cool, then chop finely before adding to the dough.
Texture tips: The potato flakes add a crisp, light structure to the cookie. Be careful not to overmix after adding the dry ingredients or the coconut and pecans, as overmixing can make cookies tougher. Pressing the dough balls slightly before baking encourages even spreading and a thin, crisp edge.
Storage: Store cooled cookies in an airtight container at room temperature for up to one week to preserve crispness. Place a piece of parchment between layers to prevent sticking. For longer storage, cookies freeze well—place them in a single layer on a tray to freeze, then transfer to a resealable freezer bag for up to three months. Thaw at room temperature; if they soften slightly, re-crisp in a 300°F (150°C) oven for a few minutes.
Variations and serving ideas: Swap pecans for walnuts or chopped almonds if preferred. For a more tropical flavor, use unsweetened coconut and add a teaspoon of lime zest. These cookies are excellent alongside coffee or tea and make a welcome addition to cookie exchanges and gift tins.