Lemon and white chocolate Chex snacks

Ingredients

  • 12 ounce box Rice Chex cereal
  • 2 cups powdered sugar
  • 1 1/4 cups white chocolate chips
  • 1/4 cup unsalted butter
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice

Instructions

  • Pour cereal into a large mixing bowl and set aside.
  • Pour the powdered sugar into a 2-gallon re-sealable food storage plastic bag and set aside.
  • Place white chocolate chips, butter, lemon zest, and lemon juice in a microwave-safe bowl; microwave on high for 45 seconds; stir. Continue to microwave in 15 second intervals until the chocolate has melted and the mixture can be stirred smooth.
  • Pour half the melted chocolate mixture over the top of the cereal, gently fold with a spatula. Poor the remaining mixture over the top and fold gently to combine (doing this in two steps helps make sure all the cereal is evenly coated.)
  • Transfer the coated cereal to the bag with the powdered sugar; seal bag and gently toss until all the cereal is well-coated.

3 ingredient quick sugar cookie

Ingredients

  • 1 cup unsalted butter , room temperature
  • 2/3 cup + 3 tablespoons granulated sugar , divided
  • 2 cups + 1 tablespoon all-purpose flour , spooned and leveled
  • 1 teaspoon vanilla (optional, but recommended)
  • rainbow sprinkles or nonpareils(optional, but recommended)

Instructions

  • Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper.
  • In a medium bowl, using a handheld electric mixer, beat together butter and 2/3 cup sugar until combined. (It will be a little gritty – that’s ok.)
  • Add in flour and blend well (then blend in the vanilla, if using.)
  • Using a cookie scoop, roll the dough into 1-inch balls.
  • Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated; transfer to the baking sheets 2 inches apart.
  • With the bottom of a measuring cup or glass, press down on the balls to flatten. Sprinkle with some nonpareils (if using) and lightly press down again just so they stick. (The dough should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. They will look pretty small in circumference, but they will spread a bit to a normal size cookie.)
  • Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom.
  • Remove form the oven and let rest on the baking sheets for at least 10-15 minutes (don’t skip this step!) Then eat or transfer to a cooling rack to cool completely.
  • Enjoy!

Instructions

Can this recipe be used for cut-out cookies? Unfortunately, no. Since the recipe doesn’t include any eggs, the dough doesn’t bind well enough and the cookies could end up crumbling when you use a cookie cutter.
Can these be frosted? Yes, you can definitely frost these with royal icing or drizzle a simple icing on top. Whisk together some powdered sugar, milk, and vanilla until you get the desired consistency. Drizzle and allow to set.
Decorate with sprinkles or nonpareils: Feel free to gently press some sprinkles or nonpareils onto the cookies before baking them.
How many calories in a sugar cookie? One of these sugar cookies is only 90 calories. Great with a cup of coffee.

  • Use a cookie scoop: Using a small cookie scoop is best for ease and cookie uniformity, so they all cook at the same rate.
  • The thickness matters: Once the raw dough balls are flattened, they should end up being between an 1/8-1/4 inch thick, so 3/16 to be exact. (They will look pretty small in circumference, but they will spread to a normal size cookie.)
  • Leave space in between: Cookie dough should be placed on the cookie sheet at least 2 inches apart, because they do spread while baking.
  • Cool properly: After baking, these cookies need to remain on the cookie sheet for at least 10-15 minutes before moving them to cool completely, because they are fragile at first. Once cooled, though, they’re sturdy.