Elf on the Shelf Cereal Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings: cookies

Calories: 157kcal

Author: Lord Byron's Kitchen

Elf on the Shelf Cereal Cookies are prepared with a delicious sugar cookie base which has finely crushed cereal incorporated into the batter. Next, the cookies are glazed and topped with lots of broken cereal bits. These cookies are super crunchy and super flavourful!

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Ingredients

For the Cookies:

3/4 cup butter, softened
1 1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon salt (do not add salt if using salted butter)
1/2 teaspoon baking powder
1/2 cup cereal dust,

For the Glaze:

2 cups confectioner's sugar
2 tablespoons milk
2 cups cereal crumbs,

Instructions

You will need a half cup of cereal dust and two cups of cereal crumbs for this recipe. The easiest way to get both is with a food processor. Add three cups of cereal to your food processor and pop on the lid. Pulse just twice – two very short pulses! Transfer the cereal to a fine mesh colander with a large bowl underneath.
Tap the colander against the bowl, allowing the cereal dust to fall through. Essentially, you are separating the larger crumbs from the smaller, dust-like crumbs. Once done, you should have a half cup of dust, or at least very close to it. If you don’t have a full half cup, don’t worry about it. Whatever you do, do not exceed half cup. It will make the cookie dough too soft and it will spread very flat when baked.
Next, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, use a mixer to beat together the butter and sugar until creamy and light yellow in colour. (About 4-5 minutes.)
Add the eggs one at a time and beat into the butter and sugar mixture.
Finally, beat in the vanilla extract.
Next, add in the flour, salt, baking powder, and cereal dust. Beat into the wet mixture until well combined.
Portion the cookie dough into heaping tablespoons.
Roll into a ball and place onto the prepared baking sheet. Press down on each ball until ball is flattened to just over 1/4 inch thick. (I used the bottom of a drinking glass.)
Bake for 10 minutes. Remove from oven and allow to cool for 2-3 minutes before transferring to a wire cooling rack to finish cooling.
Once completely cooled, stir the milk into the confectioner’s sugar until a thin, smooth frosting is formed.
Lay the cookies face up onto a wire cooling rack with a baking sheet underneath to catch any dripping frosting.
You can use a fork to drizzle the frosting over the cookies, but I like to transfer the frosting to a small Ziploc bag and cut off a little bit of one of the lower corners of the bag. Then, working in a zigzag motion, drizzle the frosting over the cookies.
Once the cookies are frosted, sprinkle over the cereal crumbs. Allow frosting to fully dry before packaging cookies.

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