Can’t get enough of your cinnamon cereal in the morning?
Bake it into cookies for a treat later in the day.
Cinnamon Cereal Cookies
- 1 cup butter softened
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoon cinnamon
- 2-1/2 cups flour
- 3 cups cinnamon toast cereal divided
Preheat oven to 350°F.
Combine butter and both sugars in bowl of stand mixer. Mix on speed 2 for 4 minutes.
Add eggs, one at a time, mixing until incorporated and scraping sides, if necessary.
Add vanilla, baking soda, salt, cinnamon, and flour, mixing until combined.
Take 2 cups of cereal and crush into small pieces.
Add to dough, stirring until combined.
Scoop heaping teaspoon of dough onto tray.
Flatten with hand.
Crush remaining cup of cereal into tiny pieces.
Sprinkle 1/2 teaspoon crushed cereal on each cookie. Press gently to adhere.
Bake for 12 minutes.
I created this recipe over two years ago and had thought that I would play with other cereal versions in the near future. Apparently, the near future was two years. However, I think it was worth the wait to create Fruity Cereal Cookies, which I shared on Monday. While those cookies are all about childhood indulgences and sweetness, these cookies are more refined. Yes, they’re still full of cereal, but it’s done in a more subdued way. If you’re feeling a bit more adult-like but still want some sugary cereal goodness, these are the cookies you need to try.
To learn more about this recipe, originally published in May 2018, keep reading.
I enjoy most food documentaries. When I discovered that there was a new season of Chef’s Table, I eagerly watched the first episode. I was delighted to see that Christina Tosi was the subject of this show. Although I haven’t been to Milk Bar, I like seeing her culinary creations online and in TV shows. She is a gifted baker. In this episode she talked about cereal cookies. I had not considered putting cereal into cookies.
After the show I wondered what cereals would work well. I figured it should be something lavorful and leaning toward sweet, but none that came to mind sounded good to me. So, I asked my daughter what cereal she would want in a cookie. Her answer, “Cinnamon Toast Crunch.” This was a cereal I hadn’t considered and definitely sounded like a good ingredient.
The type of cereal chosen, I began to think about how I would create this cookie. I never searched for Ms. Tosi’s version, as I wanted it to be my own. As I thought about this cookie, I brainstormed the qualities I would want. It needs to be a soft cookie to allow the crunch of the cereal to be prominent. I also wanted the cookie to have cinnamon flavors to truly announce itself as a cinnamon cookie.
As I tested various versions of this recipe, I made a couple discoveries that revolved around texture. First, the crumbled cereal that is added to the dough becomes softer. That should have been a no-brainer, as the cereal is being placed into a moist dough. Second, adding extra crumbled cereal to the top is key. It adds an additional layer of flavor plus a delightful amount of crunch.
Since my daughter is away on an internship this summer, I mailed most of the batch to her for taste testing. Even after two days in transit, she loved them! Yay for yummy cookies that ship well!
For those of you who aren’t inclined to eat cinnamon or who just want to try something else, there’s a whole cereal aisle waiting to be explored. In fact, I think in the coming months there may be more versions of this cookie to be shared. My eyes now opened to this style of cookie, I have visions of future variations.