The Ghost’s Cereal Cookies

If you read my recent post about going to Milk Bar, you may be interested in my cereal cookies. Well, inquire no further because you are about to get a sugar rush my friends. Keep in mind you can use whatever cereal you find handy, though I have used Lucky Charms, Fruit Loops with Marshmallows and even Cheerios. Experiment with what works best for you but I’ll give you some tips on what worked for me.

What you will need:

16 Tbs Butter (I like to use European butter) – I like the fatty butter
1 Cup Sugar
1/2 Cup Brown Sugar
1 Egg
Splash Vanilla
Whiskey or Vodka (I use Glazed Donut Vodka – don’t ask)
1 1/3 Cup All-Purpose Flour (King Arthur please)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2 Cups Cornflakes
2 Cups Lucky Charms or other cereal

  • Start by mixing up your butter and sugar – I mix it in a KitchenAid mixer on low until you have the crumb-like texture.
  • Crack your egg into the mixture with the splash of vanilla and a shot of whatever alcohol you are using. Mix until the egg has worked in.
  • Next take your flour, baking powder, baking soda, and salt and work that into a dough. You should see a ball of dough start to form. This is going to be a sticky ball of dough.
  • Finally, your cereals. Make sure you mix one at a time and slowly so as not to get cereal all over.

After you have a cereal dough, place it in the refrigerator for at least an hour to firm. I try to make bread dough or something else while waiting for this task to complete since I’ll be in the kitchen for a while.

You will want to pre-heat your oven to 350 degrees and make sure that you use a piece of parchment paper on your cookie sheet or a Silpat. You don’t want your cookie dough to stick – because it will.

These cookies take roughly 10 minutes depending on your oven. They flatten out like chocolate chip cookies or any other cookies, you just want to make sure you don’t burn them. Once you start to see them flatten out, pull the tray out of the oven and let them rest for a moment on top of the oven.

Once they’ve firmed up, let them cool on a cooling rack and be warned – they are sweet but they are worth the wait.