Cereal Milk Cookies
Cereal milk sandwich cookies with baker's choice of marshmallow fluff or cereal milk buttercream. These are a free time machine to your childhood!
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 oven to 325° f. Spread 1 cup Trix on a baking sheet and toast for 10-12 minutes. Remove from oven, let cool, and then stir in 2 cups milk. Let sit 10 minutes, strain to reserve milk, and discard cereal.
- Store milk in the fridge while you work on the cookie dough.
Cookie Dough
- Combine flour and salt in a bowl. Whisk to evenly combine.
- In a separate bowl, cream butter, and powdered sugar in your stand mixer with the paddle attachment. Or flex those muscles and use a wooden spoon. While mixing at low speed, gradually add in flour mixture and combine until the dough looks like wet sand.
- Dump sandy dough on to a lightly floured work surface. Add crushed cereal and combine for about 1 to 2 minutes until the dough is smooth and cereal is evenly dispersed. Divide dough in half, form into discs and wrap in plastic wrap. Chill in the freezer for 30 minutes or in the fridge for 1 hour.
- In the meantime let’s make the cereal milk frosting! Recipe below ~
- Welcome back!
- Preheat oven to 350° f
- Roll out the dough on a lightly floured surface. Roll out until it is 1/4” thick. Cut out shapes using a cookie cutter. Place on a parchment paper-lined baking tray.
- Bake for 14-16 minutes until golden brown. Allow to cool on a wire rack.
Cereal Milk Buttercream Frosting
- While the cookies bake, beat two cups powdered sugar and five tablespoons butter together on medium-low speed until the mixture comes together and is well mixed.
- Turn the mixer down to a slower speed, and add two tablespoons of cereal milk into the butter mixture a couple teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
- Continue beating until the frosting is light and fluffy, at least five minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Cereal Milk Glaze
- While the cookies cool, take a bowl and whisk to combine powdered sugar and 1/4 cup reserved cereal milk, adding more if needed -1 tablespoon at a time to make a thick glaze.
- Dip half of the cookies, top side down into the bowl, and carefully set aside so the tops can dry. If you’re feeling fancy you can crush ½ cup of cereal and dust the tops of the glazed cookies.
- Using a frosting bag with your desired tip, pipe frosting onto each unglazed cookie and top with their decorated halves.
- Voila!
Notes
Check out the afterword!