Pinipig Cookies

Bring a little Filipino influence into your baking repertoire this holiday season. Executive Chef Jeffrey Salazar, most recently of B3, pays homage to his roots with this treat that’s traditional in the Philippines during Christmas. At first glance — at the recipe and the cookies themselves — they resemble simple sugar cookies. But take a second look, there’s a unique addition: Rice Krispies, which make for a treat that’s crunchy, crispy and chewy all at the same time.

See more holiday cookie recipes here.


Yields: 12 cookies


  • 4 ounces unsalted butter, softened
  • 3/4 cups sugar
  • 2 each eggs, large
  • 1/2 teaspoon lemon zest
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups Rice Krispies cereal


  1. Preheat oven to 350 degrees Fahrenheit and grease two baking sheets.
  2. Cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time and beat until incorporated.
  4. Beat in the lemon zest.
  5. In a separate bowl, sift all purpose flour, baking powder & salt until well incorporated.
  6. Gradually add dry ingredients to the wet and stir until combined.
  7. Stir in the Rice Krispies.
  8. Drop teaspoons of batter two inches apart on greased baking sheets.
  9. Bake the cookies on low fan for 12 minutes, making sure to rotate the cooking sheet after 6 minutes.
  10. Once done cool on the cookie sheet for 5 minutes then transfer to a wire rack.
Looking for more holiday treats (with less actual baking)? Get to the Cambridge School of Culinary Arts’ annual charity bake sale on Saturday, December 15th. All the proceeds will benefit two local non-profits: Community Cooks & Women’s Lunch Place. Get all the sweet deets here.

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