Super Crispy Sugar Cookies
Adapted from Tutu’s Super-Crispy Sugar Cookies Recipe from Food and Wine Magazine, January 2012 edition
Average Rating:
5 / 5, 2 votes

Servings: 24 2.5" cookies
Prep Time: 15 Minutes
Bake/Cook Time: 30 Minutes


2 sticks butter (8 oz), at room temperature

¾ cup sugar

¾ tsp Kosher salt

¾ tsp baking soda

2 tsp Authentic Foods Vanilla Powder

1 ½ cups Authentic Foods Multi-Blend Flour

1 egg

1 ½ cups Gluten Free Rice Krispies cereal

Decorative sugar (optional)


Preheat the oven to 300 degrees Fahrenheit.  Set aside 2 half cookie sheets, covered with parchment paper or lightly greased.


In a large bowl, beat the sugar and butter together for about 5 to 7 minutes, until very light and fluffy (The longer you beat the butter and sugar together, the crispier the cookie will be).  In another bowl, whisk together the Kosher salt, baking soda, Authentic Foods Vanilla Powder and Authentic Foods Multi-Blend Flour.  Mix in half of the flour mixture and keep beating until all of the flour has been incorporated.  Then beat in the egg, followed by the rest of the flour mixture (making sure each ingredient is completely incorporated before adding the next).  Then mix in the Gluten Free Rice Krispies cereal just until the cereal is evenly distributed throughout the cookie dough mixture.


Scoop tablespoonful drops of cookie dough onto the cookie sheets, spaced about 2 inches apart. Flatten the cookies slightly.  Then sprinkle decorative sugar on the cookies, if desired. Bake in the oven for about 35 minutes until the cookies are lightly cracked on top and golden brown on the bottom.  Let the cookies cool for about 5 minutes; then transfer them to wire racks to cool.


Reviewed on 12/23/2011 by Joan
My husband is allergic to dairy and eggs as well as gluten; I made this recipe substituting shortening and a combination of ground flax seed and agar agar mixed with water and whipped for the egg. The cookies are great, but they cooked in about 22 minutes instead of 35 as in the original recipe. Fortunately, I checked at 20 min:). I will definitely be making these again!

Reviewed on 2/1/2012 by laura
I am allergic to chocolate and gluten so these are the perfect thing for my sweet tooth! and they are so easy to make

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