Apple Cinnamon Cereal Snickerdoodles

Apple Jacks has always been our editor-in-chief’s favorite cereal. He ate it for breakfast most mornings growing up, and as an adult he always enjoys it on the morning of his birthday. With crushed cereal in the dough and a Cereal Milk Glaze, these chewy cookies are an ode to that, but you can make these delicious cookies far more often than just on a birthday.

Apple Cinnamon Cereal Snickerdoodles
Makes about 18 cookies
  • 1⁄2 cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 1 large egg (50 grams)
  • 1 teaspoon (6 grams) vanilla bean paste
  • 1¼ cups (156 grams) all-purpose flour
  • ½ cup (36 grams) plus 1 tablespoon (4.5 grams) ground apple-cinnamon cereal*, divided
  • 1 teaspoon (2 grams) ground cinnamon, divided
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon (1 gram) cream of tartar
  • Cereal Milk Glaze (recipe follows)
  1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 cup (200 grams) sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla bean paste.
  3. In a medium bowl, whisk together flour, ½ cup (36 grams) ground apple-cinnamon cereal, ½ teaspoon (1 gram) cinnamon, baking soda, and cream of tartar. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
  4. In a small bowl, stir together remaining 2 tablespoons (24 grams) sugar, remaining 1 tablespoon (4.5 grams) ground cereal, and remaining ½ teaspoon (1 gram) cinnamon. Using a 1½-tablespoon spring-loaded scoop, scoop dough into mounds (about 30 grams each). Roll each mound into a smooth ball, and toss balls in sugar mixture. Place at least 2 inches apart on prepared pans.
  5. Bake until lightly golden, 8 to 10 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Drizzle with Cereal Milk Glaze.
*We used Kellogg’s Apple Jacks.

Cereal Milk Glaze
Makes ⅔ cup
  • ½ cup (15 grams) apple-cinnamon cereal*
  • ¼ cup (60 grams) whole milk
  • 1½ cups (180 grams) confectioners’ sugar
  1. In a small bowl, soak apple-cinnamon cereal in milk for 15 minutes. Strain milk through a fine-mesh sieve into a medium bowl. Gradually add confectioners’ sugar, whisking until smooth. Use immediately.
*We used Kellogg’s Apple Jacks.


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