Rice Krispie Cookies are a nostalgic treat blending the buttery sweetness of a classic sugar cookie with the light crunch of puffed rice cereal. This vintage recipe from Grace combines Blue Bonnet margarine, sugar, and vanilla for a soft, flavorful base, then folds in Rice Krispies for a unique texture. Baked to a delicate golden finish, these cookies are crisp at the edges, tender in the center, and delightfully airy. Perfect for lunchboxes, bake sales, or holiday cookie trays, their charm lies in their simplicity and satisfying crunch, offering a comforting taste of mid-century home baking.
Ingredients
- 1 cup Blue Bonnet margarine (or unsalted butter)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 3 cups Rice Krispies cereal
Optional:
- ½ cup semi-sweet chocolate chips
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C).
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream together margarine and sugar until light and fluffy.
- Add vanilla extract and mix well.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and cream of tartar.
Step 4: Mix Wet and Dry Ingredients
- Gradually add the dry mixture to the creamed mixture, mixing until fully incorporated.
Step 5: Add Rice Krispies
- Fold in Rice Krispies gently to avoid crushing them.
- If desired, stir in chocolate chips.
Step 6: Shape Cookies
- Roll dough into small balls or drop by rounded teaspoons onto an ungreased baking sheet.
Step 7: Bake
- Bake for 8–10 minutes, or until edges are lightly golden.
Step 8: Cool and Serve
- Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack. Serve warm or store in an airtight container.
Tips
- Add mini chocolate chips as suggested on the card for a chocolaty variation.
- Substitute half the margarine with butter for a richer flavor.
- Gently crush Rice Krispies slightly if you prefer a smoother texture.
- Roll into 1-inch balls for uniform baking, or drop by teaspoon as noted.
- Chill dough 20 to 30 minutes for thicker, puffier cookies.
- Add a pinch of salt if using unsalted margarine for better flavor balance.
- Drizzle with melted chocolate for a decorative finish.
- Mix in chopped nuts (e.g., pecans or walnuts) for added crunch.
- Use vanilla bean paste instead of extract for deeper vanilla flavor.
- Bake one test cookie to check spread and adjust dough (chill or add flour as needed).
Nutrition
Calories: 125kcalCarbohydrates: 17gProtein: 1.5gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 85mgPotassium: 25mgFiber: 0.3gSugar: 9gVitamin A: 120IUCalcium: 3mgIron: 0.5mg
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