Can’t get enough of your cinnamon cereal in the morning?
Bake it into cookies for a treat later in the day.
These were fun cookies to create. I love texture, and the cereal topping definitely added a nice crunch. Although I have made only other cookie of this type, Fruity Cereal Cookies, there definitely is huge potential for creativity. Maybe I’ll need to explore the cereal aisle and consider other possibilities!
The original post from May 2018
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 flavorful 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 but 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. While 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! Also, for students with internships, they may be happy to know about original essays for sale. Check out AdvancedWriters to learn more.
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.
Cinnamon Cereal Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoon cinnamon
- 2-1/2 cups all-purpose flour
- 3 cups cinnamon toast cereal divided
Instructions
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Preheat oven to 350°F.
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Combine butter and both sugars in bowl of stand mixer. Mix on speed 2 for 4 minutes.
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Add eggs, one at a time, mixing until incorporated and scraping sides, if necessary.
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Add vanilla, baking soda, salt, cinnamon, and flour, mixing until combined.
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Take 2 cups of cereal and crush into small pieces.
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Add to dough, stirring until combined.
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Scoop heaping teaspoon of dough onto tray.
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Flatten with hand.
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Crush remaining cup of cereal into tiny pieces.
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Sprinkle 1/2 teaspoon crushed cereal on each cookie. Press gently to adhere.
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Bake for 12 minutes.
