Soft-Baked Froot Loops Sugar Cookies
Though everyone has their own cookie preferences (Thin and crispy! Chewy through and through!), a soft-baked cookie is always hard to pass up. With a barely-done texture and super-soft center, these treats will have you returning for seconds before you’ve finished your first. Their puffy centers beg for a mix-in, and what better choice than colorful Froot Loops cereal? These cookies make for a great alternative to classic chocolate chip, and would be a fun treat for kids birthday parties or school parties. For an eye-catching finishing touch, roll each ball of dough in crushed up Froot Loops before baking, giving them a colorful, almost sparkly exterior. Serve with a glass of cold milk, of course.
Ingredients
¾ cup granulated sugar
4 ounces (½ cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1½ teaspoons cornstarch
½ teaspoon baking soda
½ teaspoon salt
1¼ cup Froot Loops, divided
Directions
Combine the sugar, butter, egg, and vanilla in the bowl of a stand mixer. Beat on medium speed until fluffy, about 3 minutes. Add the flour, cornstarch, baking soda, and salt; beat until just combined.
Pulse the Froot Loops in a food processor until crumbled. Remove 1 cup of crumbles, then continue pulsing the remaining pieces until very finely ground and powdery. Fold the crumbled pieces into the dough and stir to combine. Pour the Froot Loops powder into a small bowl.
Form the dough into 15 balls, then roll each ball in the Froot Loops powder. Place on two parchment-lined baking sheets and refrigerate for at least 1 hour, or overnight.
Heat oven to 350°F. Bake cookies until puffy and just barely golden, about 11 minutes. Let cool for 30 minutes, then serve.
Yields: Makes 15 cookies
