Cereal & Cinnamon Cookies

Name: Cereal & Cinnamon Cookies
Yield: 18-24
Ingredients: Cookie dough:; 1 1/4 cup (155 g) all-purpose flour; 1/2 tsp (2.5 g) baking soda; 1/2 tsp. (2.5 g) salt; 1/2 cup (115 g) unsalted Canadian butter (at room temperature); 1/2 cup (100 g) white sugar; 1/4 cup (50 g) brown sugar; 1 egg; 1 teaspoon (5 ml) vanilla extract; 1/3 cup (45 g) cinnamon cereal; Icing:; 2/3 cup (120 g) powdered sugar; 3 to 4 tablespoons (45 to 60 ml) Canadian milk; ½ teaspoon (2.5 ml) vanilla extract

Our cinnamon cereal cookies are a perfect blend of nostalgia and indulgence. The combination of the rich buttery goodness of the cookies and the warm, comforting flavours of cinnamon cereal will take you back to your childhood. These cookies are sure to bring a smile to your face!

Prep: 10-15 minutes
Cooking: 12-15 minutes

Yields 18-24

Ingredients

Cookie dough:
1 1/4 cup (155 g) all-purpose flour
1/2 tsp (2.5 g) baking soda
1/2 tsp. (2.5 g) salt
1/2 cup (115 g) unsalted Canadian butter (at room temperature)
1/2 cup (100 g) white sugar
1/4 cup (50 g) brown sugar
1 egg
1 teaspoon (5 ml) vanilla extract
1/3 cup (45 g) cinnamon cereal
Icing:
2/3 cup (120 g) powdered sugar
3 to 4 tablespoons (45 to 60 ml) Canadian milk
½ teaspoon (2.5 ml) vanilla extract

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Preparation

Preheat your oven to 350°F (180°C ) and line a baking sheet with parchment paper.

Crush the cereal in a freezer bag or a blender into pieces the size of chocolate chips.

In a medium bowl, sift the flour, baking soda, and salt.

Set aside.

In a large bowl, beat the softened Canadian butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Gradually incorporate the dry ingredients into the butter mixture until the dough is uniform.

Fold the crushed cereal pieces into the cookie dough and mix until evenly distributed. Keep some for decorating the cookies!

Using an ice cream scoop or spoon, drop cookie dough balls onto the baking sheet lined with parchment paper, spacing them about 5cm (1.97 inches) apart.

Bake the cookies in the oven for 10 to 12 minutes at 350°F (180°C ).

While the cookies are baking, prepare the icing:

In a medium bowl, sift the powdered sugar to remove any lumps. Add 3 tablespoons of milk and the vanilla extract to the sifted powdered sugar. Mix well until the icing is smooth and uniform. If the icing is too thick, add a fourth tablespoon of milk, a little at a time, until the desired consistency is achieved.

Once the cookies are completely cooled, drizzle the icing over them with a spoon or dip into the icing to cover the top of your cookies.

Let the icing set for a few seconds to harden slightly. Sprinkle some additional cinnamon cereal pieces over the icing for a decorative and extra flavour touch.

Let the icing harden completely before handling or storing the cookies.

Enjoy!