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Crispy Potato Flake Cookies

Modified: · Published: by · This post may contain affiliate links · 11 Comments

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Crispy Potato Flake Cookies is a recipe I posted as part of a Hungry Jack Potato Flakes giveaway. The giveaway ended many years ago, but the recipe is here to stay. It's a good one!

The Hungry Jack Giveaway is still on, so be sure to leave a comment on the giveaway page for a chance to win the prize pack.  It includes several goodies from Hungry Jack, plus a $75 gift certificate from Williams Sonoma! In the meantime, here are some Potato Flake Cookies.

Potato Flake Cookies

Potato Flake Cookies are light, crispy coconut cookies with extra flavor from toasted pecans, and both almond and vanilla extract.  As written, the recipe makes a ton of cookies.  You may want to halve or quarter it just to make sure you like it. I added notes on how much egg to use, if you do wish to scale it down.

Recipe

Potato Flake Cookies

Crispy Potato Flake Cookies

Anna
Light and crispy cookies made with potato flakes
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 60 -72

Ingredients
 

  • 1 cup all-purpose flour (125 grams)(
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon salt**
  • 2 cups Hungry Jack instant potato flakes
  • 2 sticks unsalted butter, room temperature (230 grams)
  • 1 ½ cups granulated sugar (300 grams)
  • 3 large eggs room temperature
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 cup lightly packed Angel Flake coconut flakes
  • ⅔ cup toasted and finely chopped pecans

Instructions
 

  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or nonstick foil
  • In a bowl, stir together flour, cream of tartar, baking soda and salt. Make sure they are well mixed, then stir in the potato flakes and set aside.
  • In a mixing bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and creamy. Gradually beat in the eggs. Beat in both extracts.
  • By hand or using lowest speed of paddle attachment (if using handheld mixer, do it by hand), stir the flour mixture into the creamed mixture. When mixed, stir in coconut and pecans.
  • Using a rounded teaspoons or a little less than a level tablespoon, shape dough into small balls. Arrange two inches apart on baking sheets and press tops down slightly. Sprinkle with a little extra granulated sugar and bake for 8 to 10 minutes or until edges are browned.
  • Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to finish cooling.

Notes

**If using salted butter, reduce salt to about ⅜ teaspoon. I don't recommend margarine because it usually makes a softer cookie and these need butter for crispness.
To make half of the recipe, use 1 large egg plus 2 tablespoons of lightly beaten egg and halve all the other ingredients. If you want to make a quarter batch, use ¼ of all ingredients and 3 tablespoons of egg.
Makes sure pecans are toasted. To toast pecans, lay on a baking sheet and bake at 350F for about 6 or 7 minutes or until they begin to release their oil. Let cool, then chop.
Keyword Potato Flakes
Tried this recipe?Let us know how it was!

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Comments

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  1. Anna says

    Hello Kathleen,
    Happy New Year! Thanks for commenting on this recipe and bringing it to my attention. This is an old one which needs a new photo or two, so I'll make some today and new photos. I put some gram amounts in the recipe card as well, so hopefully that will be helpful. Hopefully you will find this recipe to be as good as the one your mom used.

  2. Kathleen Dungan says

    My mom use to make these cookies when I was in kid in the 70s. The recipe was on the back of a package of instant potatoes. So years ago I went looking for the recipe online and couldn’t find it until now. Thank you so much for bringing back some delicious memories.

  3. Anna says

    Hi Linda! Thanks for your review. I messaged you to get more info so that we can figure out what went wrong.

  4. Linda says

    Really messy to roll into balls and didn’t hold shape, just blended into each other.

  5. Anna says

    Thanks for trying them, Catherine! Glad the baking time was accurate for you and also happy to hear scaling down to 1/3 didn't cause any problems.

    This is one of my older recipes and I'd kind of forgotten about it, so thanks again for taking the time to comment.

  6. Catherine Maxey says

    5 stars
    Great recipe. Edges are crispy. I made a 1/3 of a batch so I didn't have to divide egg . used walnuts. Used really cheap mashed potato flakes. Baking time spot on.

  7. Sue says

    Gloria. If you're following up here, I thought I'd let you know that I found the Lemon Twist Oreos at Rainbow Foods in Maple Grove. They're on a special display not on the shelves.
    Anna. Hope you don't mind me leaving a message for Gloria here!

  8. Anna says

    Gloria, I didn't taste the potatoes at all.

  9. Gloria says

    Those cookies look crispy and delicious. I also like how you included instructions on how to use salted butter and make fewer cookies. Did they taste like potatoes at all?

  10. Sue says

    Those look like they would have a GREAT texture!!

  11. Cookie Sleuth says

    Yum! Very creative!