Cereal Recipes
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
- 1 h
- Cooking Time
- 10 min
- Cooling Time
- 0
- Skill Level
- Medium
- Serving Size
- 24
Ingredients
- 2 cups of Curiously Cinnamon Cereal
- 85 g cream cheese, softened
- 2 tablespoons sugar
- 150 g sugar
- 113 g butter, softened
- 1 egg
- 163 g flour
- 0.5 teaspoon baking soda
- 0.175 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar
Instructions
- 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.
