Fruity Cereal-Cardamom Sandwich Cookies

Fruity Cereal-Cardamom Sandwich Cookies baking recipe

These Fruity Cereal-Cardamom Sandwich Cookies will excite the kid in you and still please your mature taste buds. Using a bright and fruity crisp rice cereal gives pretty pops of color and the addition of cardamom boosts the sweet and fruity flavors. We filled these with White Chocolate Buttercream to allow the cookie to shine, but feel free to use any filling you desire!

Fruity Cereal-Cardamom Sandwich Cookies
 
Makes 10 sandwich cookies
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 1 large egg (50 grams), room temperature
  • 1½ teaspoons (9 grams) vanilla bean paste
  • 1¼ cups (156 grams) all-purpose flour
  • ½ cup (36 grams) plus 1 tablespoon (4.5 grams) ground fruity crisp rice cereal *, divided
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cardamom
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon cream of tartar
  • White Chocolate Buttercream (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ¾ cup (150 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla bean paste.
  3. In a medium bowl, whisk together flour, ½ cup (36 grams) ground cereal, salt, cardamom, baking soda, and cream of tartar. Add flour mixture to butter mixture all at once; beat at medium-low speed just until combined.
  4. In a small bowl, stir together remaining 2 tablespoons (24 grams) granulated sugar and remaining 1 tablespoon (4.5 grams) ground cereal.
  5. Scoop dough by 1½ tablespoonfuls (about 26 grams each), and roll into smooth balls; toss in sugar mixture. (Add more ground cereal to sugar mixture for final few dough balls, if desired.) Place at least 2 inches apart on prepared pans.
  6. Bake, one batch at a time, until lightly golden, edges and tops are just set, and centers still seem slightly underdone, 8 to 10 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
  7. Spoon White Chocolate Buttercream into a pastry bag fitted with a medium open star piping tip (Wilton 1M). Pipe buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream.
Notes
*We used Fruity Pebbles Cereal.

White Chocolate Frosting
 
Makes 2 cups
Ingredients
  • 6 ounces (170 grams) white chocolate baking bars*, finely chopped (about 1 cup)
  • ½ cup (113 grams) unsalted butter, softened
  • ⅛ teaspoon kosher salt
  • 1 cup (120 grams) confectioners’ sugar
  • 1 teaspoon (6 grams) vanilla bean paste
Instructions
  1. In the top of a double boiler, heat white chocolate over simmering water, stirring frequently, until melted and smooth. Remove from heat.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth, 30 seconds to 1 minute. Beat in melted white chocolate, stopping to scrape sides of bowl. Reduce mixer speed to low; gradually add confectioners’ sugar, beating until combined. Add vanilla bean paste; increase mixer speed to medium, and beat until light and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.
Notes
*We used Ghiradelli White Chocolate Premium Baking Bars.

 

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