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Maple Rice Crisp Cookies

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Submitted by tamynet

Cinnamon-spiced maple cookies rolled in crispy rice cereal with chopped nuts. A crunchy, unique drop cookie with a sweet maple flavor and cereal coating.

YIELD

1 batch

PREP

30 min

COOK

15 min

READY

45 min

These cookies have a secret weapon: crispy rice cereal both inside the dough and coating the outside. The cereal baked into the batter adds pockets of crunch, while the outer layer creates a bumpy, textured shell that shatters when you bite through it.

Maple flavoring paired with cinnamon gives these a warm, autumnal sweetness that’s different from the usual vanilla cookie. It’s reminiscent of maple-flavored oatmeal in cookie form, but with a much more interesting texture.

The alternating method (dry ingredients and liquids added in turns) keeps the batter tender. Dumping everything in at once overdevelops the gluten and you end up with tough cookies instead of soft ones. Stir just until the dry ingredients are moistened. Visible streaks of flour are fine; they’ll disappear when you fold in the cereal and nuts.

Rolling each teaspoon of dough in extra rice cereal before baking is the step that gives these cookies their signature look and crunch. Press the cereal gently into the dough so it sticks.

Kitchen Tips

  • Cream the shortening and sugar until genuinely light and fluffy. This takes 3 to 4 minutes and creates the air structure that keeps the cookies from going flat.
  • Use rounded teaspoonfuls for uniform cookies. These spread during baking, so keep them small.
  • Don’t crush the cereal when rolling. You want whole pieces that stay crispy and visible on the surface.
  • Cool completely on a rack before storing. Warm cookies in a container create condensation that softens the cereal coating.

Variations

  • Use real maple syrup in place of the maple flavoring for a more natural, complex sweetness (reduce milk by 1 tablespoon to compensate).
  • Swap the chopped nuts for pecans or walnuts for a specific nutty flavor.
  • Add a pinch of nutmeg alongside the cinnamon for deeper warmth.

Ingredients

1 ¾ 414
CUPS ML ALL-PURPOSE FLOUR
sifted
¾ 3.8
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
ground
¼ 59
CUP ML MILK
1 1
LARGE EACH EGG
beaten
1 5
TEASPOON ML MAPLE FLAVORING *
½ 118
1 237
CUP ML SUGAR
1 237
CUP ML CRISP RICE CEREAL
pre-sweetened
½ 118
CUP ML NUTS
chopped
1 ½ 355

Directions

Preheat oven to 350℉ (180℃); grease cookie sheets.

Combine and sift flour, baking soda, salt and cinnamon. Combine milk, egg and flavoring.

Cream shortening and sugar until light and fluffy. Add dry ingredients and liquids alternately, one-half at a time.

Stir only until dry ingredients are moistened. Fold in 1 cup cereal and chopped nuts. Toll rounded teaspoonfuls of dough in additional rice cereal.

Place on prepared pans and bake for about 15 minutes. Remove from pans; cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 585 17% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 883mg 37%
Total Carbohydrate 37g 37%
Dietary Fiber 3g 14%
Sugars g
Protein 23g
Vitamin A 8% Vitamin C 7%
Calcium 5% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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