Looking for easy and kid dessert recipes that are delicious and simple to bake? This homemade Milkbar Dive into a bowl of nostalgia with these Milkbar-inspired Cereal Milk Cookies! Imagine your favorite childhood cereal transformed into a soft, chewy cookie that both kids and adults will love. It’s like Saturday morning cartoons in dessert form, perfect for family baking adventures.
The Story Behind These Cereal Milk Cookies
These aren’t your average cookies, folks. We’re talking about a flavor explosion that’ll transport you straight back to your childhood kitchen table. Remember the sugary milk at the bottom of your cereal bowl? Now you can relive that sweet memory in every bite!
These cookies are inspired by the culinary genius of Christina Tosi, the mastermind behind Milk Bar. Tosi revolutionized the dessert world with her cereal milk creations, and now we’re bringing that magic right into your home kitchen. No need to book a flight to NYC – just preheat that oven and get ready for a taste adventure!
What Makes These Cookies Special
Picture this: the comforting flavors of cereal-infused milk, wrapped up in a perfectly baked cookie. It’s like your favorite breakfast and dessert joined forces to create something truly extraordinary. These cookies are a little bit nostalgic, a little bit innovative, and incredibly delicious.
Whether you’re a baking pro or just starting out, this recipe is your ticket to impressing everyone from your picky kids to your foodie friends. Plus, it’s a great excuse to buy that box of colorful cereal you’ve been eyeing in the grocery store. You know, for “recipe testing” purposes.
Tips for Perfect Cereal Milk Cookies Every Time
- Choose Your Cereal Wisely: While Trix is our go-to, feel free to experiment with other kid-friendly cereals like Fruity Pebbles or Cap’n Crunch for different flavor profiles.
- Make It a Family Activity: Get the kids involved in crushing the cereal or decorating the cookies. It’s a great way to spend quality time and teach basic baking skills.
- Storage Secrets: Store assembled cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unfrosted cookies for up to 1 month.
- Serving Suggestions: These cookies are perfect with a glass of cold milk or, for a real treat, use them to make ice cream sandwiches!
Frequently Asked Questions About Cereal Milk Cookies
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure your chosen cereal is also gluten-free for a completely gluten-free treat.
How long does cereal milk last?
Cereal milk can be stored in an airtight container in the refrigerator for up to 3 days. It’s great in coffee too!
Can I make the dough ahead of time?
Absolutely! The cookie dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month. Perfect for busy families or last-minute dessert needs!
Recommended Baking Tools
Enhance your baking with these essential tools:
- Escali Primo Kitchen Scale: Known for its precision and user-friendly design, the Escali Primo scale is perfect for home and professional use. It offers accurate measurements in grams, ounces, and pounds, and its compact size makes it easy to store. The scale’s sealed buttons and large LED screen make it durable and easy to clean. This was the first purchase I made for myself when I wanted to be taken seriously as a home baker. Its industry standard and they have fun colors!
- Lakeland Professional Piping Nozzles & Reusable Bag: It’s been a game-changer for me in the kitchen. I love that the nozzles slip directly into the piping bag—no coupler needed—making it so easy to switch things up. The bags are also the perfect size, which has really helped me avoid overfilling and messy spills as I’m learning. If you’re looking to create beautiful cakes and cupcakes, this set is a must-have!
Affiliate Disclaimer
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Cereal Milk Cookies
Ingredients
Cereal Milk
- 1¼ cups Trix cereal *see afterword
- 2 cups milk (16 oz)
Cookie Dough
- 1½ cups Trix cereal *see afterword
- 12 tbsp unsalted butter -softened (170 g)
- ⅓ cup powdered sugar (35 g)
- ½ tsp salt
- 1½ cups ap flour (180 g)
Cereal Milk Glaze
- 1 cup cereal milk (8 oz)
- 1½ cups powdered sugar (62 g)
Cereal Milk Buttercream Frosting * see afterword
- 2 cups powdered sugar, sifted (224 g)
- 5 tbsp unsalted butter, softened (70 g)
- 2 tbsp cereal milk
Instructions
Cereal Milk
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Toast the Cereal: Spread 1 cup of Trix cereal on a baking sheet and toast in the oven for 10-12 minutes.
- Combine with Milk: Remove the toasted cereal from the oven, let it cool, and then stir in 2 cups of milk.
- Infuse: Let the mixture sit for 10 minutes. Strain to reserve the milk and discard the cereal.
- Store: Keep the cereal milk in the fridge while you prepare the cookie dough.
Cookie Dough
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour and salt. Whisk to evenly combine.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and powdered sugar together using a stand mixer with a paddle attachment or a wooden spoon.
- Incorporate Dry Ingredients: Gradually add the flour mixture while mixing at low speed until the dough resembles wet sand.
- Add Cereal: Dump the sandy dough onto a lightly floured work surface. Add the crushed Trix cereal and mix for about 1-2 minutes until the dough is smooth and the cereal is evenly dispersed.
- Chill the Dough: Divide the dough in half, form each half into discs, and wrap in plastic wrap. Chill in the freezer for 30 minutes or in the fridge for 1 hour.
Baking the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough until it is ¼ inch thick (approximately 6 mm).
- Cut Shapes: Use cookie cutters to cut out shapes from the dough and place them on a parchment-lined baking tray.
- Bake: Bake the cookies for 14-16 minutes, or until golden brown.
- Cool: Allow the cookies to cool on a wire rack.
Cereal Milk Buttercream Frosting
- Mix Sugar and Butter: While the cookies are baking, beat together 2 cups of powdered sugar and 5 tablespoons of softened butter on medium-low speed until well combined.
- Add Cereal Milk: Reduce the mixer speed and gradually add 2 tablespoons of cereal milk, incorporating it a couple of teaspoons at a time.
- Whip Until Fluffy: Increase the mixer speed to high and continue beating until the frosting is light and fluffy, at least 5 minutes.
Cereal Milk Glaze
- Combine Ingredients: In a bowl, whisk together 1½ cups of powdered sugar and 1 cup of reserved cereal milk. Add more cereal milk if needed, 1 tablespoon at a time, to achieve a thick glaze.
- Glaze the Cookies: Dip half of the cooled cookies, top side down, into the glaze. Carefully set aside to allow the tops to dry.
- Optional Decoration: If desired, crush ½ cup of Trix cereal and dust the tops of the glazed cookies.
Assembly
- Frost the Cookies: Using a piping bag with your desired tip, pipe frosting onto each unglazed cookie.
- Top with Glazed Halves: Place the glazed halves on top of the frosted cookies.
Notes
Share Your Cereal Milk Cookie Creations!
I’d love to see your Cereal Milk Cookie masterpieces! Share your photos and tag me on social media. Don’t forget to rate this recipe and let me know how it turned out in the comments below.
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