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Crispy Rice Cookies

  • Servings:

    Makes About 6 dozen cookies as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    8 minutes

Ingredients

This recipe, submitted by reader Jennifer McCoy, won honorable mention in the 2016 Hannaford "fresh" Holiday Cookie Contest.
1 cup (2 sticks) unsalted butter, softened
1 cup sugar, plus extra for coating
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
2 cups Hannaford Crispy Rice Cereal
Crispy Rice Cookies

Directions

1. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees.
2. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add flour, baking soda, cream of tartar, and salt and mix until just incorporated. Using a stiff spatula, fold in cereal.
3. Roll heaping teaspoon-sized portions of dough into balls and place onto two parchment-lined baking sheets. Wet the bottom of a drinking glass, dip into extra sugar, and gently press down on each cookie to flatten. Bake until lightly golden around edges, about 8 minutes.
Source: Hannaford Fresh Magazine, November - December 2016

Nutrition

Nutritional Facts
Servings Makes About 6 dozen cookies
Base Nutrients
Calories 40 kcal (2%)
Calories from Fat 23 kcal (0%)
Total Fat 3 g (3%)
Saturated Fat 2 g (7%)
Cholesterol 5 mg (1%)
Sodium 10 mg (0%)
Total Carbohydrates 5 g (1%)
Dietary Fiber 0 g (0%)
Protein 0 g (0%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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