Coconut Ginger Sticky Rice Jumbles
These simple drop cookies feature hints of Thai influence from coconut, candied ginger and sesame seeds. Crispy rice cereal adds a playful twist on "sticky rice."
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups light brown sugar, packed
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup shredded unsweetened coconut
- 1 cup candied ginger pieces, diced*
- 4 cups crispy rice cereal
- 2 tablespoons sesame seeds, optional
* Candied ginger (also called crystallized ginger) can be found in many supermarket produce or spice sections or in a health or gourmet store.
- Heat oven to 350 degrees F.
- In a mixing bowl, beat together butter, sugars, vanilla and salt until light and fluffy.
- Add eggs one at a time and beat until smooth.
- In a separate bowl, whisk together the flour and baking powder
- Add the flour mixture to the butter mixture and beat until blended.
- Stir in coconut, ginger and cereal, mixing until just blended.
- Using a teaspoon, drop the dough onto parchment-lined cookie sheets about 1/2 inch apart.
- Sprinkle the top of each cookie with sesame seeds, if desired.
- Bake until edges just start to turn golden but centers are still moist, 10 to 12 minutes.
- Remove to a cooling rack to cool completely.
- Store in an airtight container for up to 1 week.
Yield: 3 dozen
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin.