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Crispy Rice Cookies

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Servings: Makes About 6 dozen cookies

Cook Time: 8 minutes

Prep Time: 30 minutes


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


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

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
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%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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