Best 5 Crispy Rice Drop Cookies Recipes

RICE KRISPIE COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
• Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
• Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
• Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
• Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
• Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
• Remove from oven and transfer cookies to wire racks to cool.
• When cool, store in an airtight container.

RANGER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.

CRISPY RICE DROP COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Lightly grease two baking sheets.
• Beat together the butter, sugars, vanilla, salt, baking soda, and baking powder until well combined.
• Add the egg and mix well.
• Add the flour, combine, and then fold in the rice cereal.
• Drop by tablespoons onto the greased baking sheets, spacing them about two inches apart.
• Bake the cookies for 14 to 16 minutes until light golden brown and a little dark around the edges.
• Remove from oven and cool on baking sheets.

CRUNCHY DROP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

CRISPY KITCHEN SINK COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add in eggs, one at a time, beating well after each addition. Mix in peanut butter and vanilla until well combined.
• Combine flour, oats, baking soda, baking powder, and salt in a bowl. Gradually add to the wet ingredients until incorporated. Stir in rice cereal, chocolate chips, and raisins.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in batches in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.