Curiously Cinnamon Double Snickerdoodle Crunch Cookies
For melt-in-the-mouth crumbly cookies that the kids will love making, as much as they will love eating.
- Preparation Time
- 60 min
- Cooking Time
- 10 min
- Skill Level
- Serving Size
|2||cups of Curiously Cinnamon Cereal|
|85 g||cream cheese, softened|
|113 g||butter, softened|
|0.5 tsp||baking soda|
|1 tsp||ground cinnamon|
- Heat oven to 200° C.
- In food processor or blender, place 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.
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