Best 7 Slice N Bake Rice Krispies Cookies Recipes

SANTA SLICE-AND-BAKE COOKIES

Steps:

• For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
• Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
• Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
• Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
• Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
• Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
• Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
• Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
• For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
• Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES

Steps:

• Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
• Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

SLICE 'N' BAKE RICE KRISPIES COOKIES

Steps:

• Mix all ingredients well, stirring in Rice Krispies last.
• Shape into long, thin rolls, double wrap in plastic wrap, and freeze.
• To bake, slice very thin while frozen, place on ungreased cookie sheet.
• Bake at 375 degrees F for 8 to 10 minutes until lightly browned.
• Keep the dough frozen and slice off the amount needed.

COCONUT KRISPIE COOKIES (SLICE AND BAKE)

Steps:

• In a mixing bowl, combine sugars,butter, shortening, eggs and vanilla, blend well.
• Add in flour mixture (flour,salt,baking soda), mix until just blended, add coconut, and oatmeal, blend, then add rice krispies.
• Roll mixture in 3 rolls;about 2 1/2" size, squeezing to form a solid roll, wrap in plastic wrap. (Don't stress if the rolls aren't perfectly round,cookies turn out roundish anyway). If you will be freezing for a long period of time, wrap again in wax paper and place in a freezer bag.
• Slice cookies (about 1/4") place on ungreased cookie sheet bake at 375 for 8-10 minutes, until cookies are lighlty brown (if you like a less crispy cookie) or medium brown (for a more crispy cookie).
• Grab the milk and chow down.

COOKIES 'N CREAM RICE KRISPIES® TREATS™

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec.
• Add cereal and 1 cup chopped cookies; mix well.
• Press onto bottom of 13x9-inch pan sprayed with cooking spray. Sprinkle with remaining chopped cookies; press lightly into cereal mixture to secure. Cool completely before cutting into squares.

VERSATILE SLICE 'N' BAKE COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Divide into three portions. If desired, add candied fruit to one portion. Shape each into a 5-in. roll; place in a freezer bag. Seal and freeze for up to 3 months., To use frozen dough: Remove from the freezer 1 hour before baking. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Sprinkle with nonpareils and jimmies if desired. , Bake at 350° for 12-14 minutes or until set. Remove to wire racks to cool. Frost with melted chocolate chips and sprinkle with nuts if desired.

SLICE-AND-BAKE PEANUT BUTTER COOKIES

Steps:

• Set out four 12x14-inch long pieces of waxed paper or plastic wrap.
• Cream shortening, white sugar, brown sugar, and peanut butter in a large bowl with an electric mixer. Beat in vanilla extract and eggs until light and fluffy.
• Mix together flour and baking soda in a separate bowl until well combined. Gradually add flour mixture into the egg mixture, stirring until blended.
• Divide dough into 4 pieces and form each piece into an 8 to 10-inch roll. Wrap rolls in prepared waxed paper or plastic wrap and place in the freezer until ready to bake.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Remove dough from freezer and cut into 1-inch thick slices. Cut each slice into quarters and roll each piece into a ball. Place on the prepared baking sheet and use a fork to flatten with a nice crisscross design.
• Bake in the preheated oven until lightly brown around the edges, 8 to 10 minutes. Cool on racks.