Double Snickerdoodle Cookies Recipe

Heat oven to 200° C.

In food processor or blender, place the CURIOUSLY CINNAMON cereal.

Cover; process until cereal is finely crushed.

Remove 1/2 cup of the finely crushed cereal; set aside.

Add cream cheese and 2 tablespoons sugar to remaining cereal in food processor.

Cover; process until combined.

Drop mixture by measuring teaspoonfuls onto cookie sheet; shape into balls.

Refrigerate or freeze while making cookie dough.

In large bowl, beat 150 g sugar and the butter with electric mixer on medium speed, or spoon.

Add egg; mix well.

Stir in flour, baking soda and salt; set aside.

In another bowl, mix reserved 1/2 cup crushed cereal with topping ingredients.

Measure 1 tablespoon cookie dough; flatten in the palm of your hand.

Place 1 of the refrigerated truffles in center of dough, and wrap dough around truffle, covering completely.

Roll dough in topping mixture; place 6 cm apart on ungreased cookie sheet.

Flatten dough balls slightly.

Bake 8 to 10 minutes or until light golden brown around edges.

Cool 1 minute; remove from cookie sheet to cooling rack.