Snickerdoodle biscuits with glass of milk

    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
    Skill Level
    Serving Size


    • 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


    • 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.