540 ice cookie recipes

Homemade Pecan Sandies copycat recipe with finely chopped pecans in a buttery shortening-based dough baked until golden. A spot-on clone of the classic Keebler cookie.

Making your own kimchi at home is totally easy, and the best of all is that you can adjust the seasonings to your own taste. Serve it with any your favorite Korean or other dishes.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

This is my rendition of a recipe from an old Campbell's Soup cook book.

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

Used snow peas, mushrooms and red peppers for the veggies, and didn't add any cashews. It still came out delicious.

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Rice Krispies treats elevated with nougat candy bars, marshmallows, toasted almonds, and butter. No-bake squares with chewy-crispy texture.

No-bake strawberry-shaped cookies made with dates, coconut, Rice Krispies, and nuts cooked in a skillet then rolled in red sugar. A fun, creative treat.

The cookies will keep, their flavor improving, for at least a week.

No-bake Halloween spider cookies with melted chocolate, crispy rice cereal, coconut, and chow mein noodle legs. A spooky-fun treat kids love to make and devour!

Buttery melt-in-your-mouth shortbread bars studded with chocolate chips. Made with rice flour for extra crumble, baked low and slow until golden. Just 5 ingredients and 8 minutes of prep.

Crispy, crunchy chocolate chip cookies with rice cereal folded right into the dough. Lighter and snappier than a traditional chocolate chip cookie. 30 minutes from bowl to cooling rack, and they freeze like a charm.