Skip to main content


Crispy Rice Cookies
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
+ Add to Shopping List
Crispy Rice Cookies

Crispy Rice Cookies

Crispy Rice Cookies
  • Servings:Makes About 6 dozen cookies
  • Prep Time:30 minutes
  • Cook Time:8 minutes
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