1 cup (200 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
1 large egg (50 grams)
1 teaspoon (6 grams) vanilla bean paste
1¼ cups (156 grams) all-purpose flour
½ cup (36 grams) plus 1 tablespoon (4.5 grams) ground apple-cinnamon cereal*, divided
1 teaspoon (2 grams) ground cinnamon, divided
¼ teaspoon (1.25 grams) baking soda
¼ teaspoon (1 gram) cream of tartar
Cereal Milk Glaze (recipe follows)
Instructions
Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 cup (200 grams) sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla bean paste.
In a medium bowl, whisk together flour, ½ cup (36 grams) ground apple-cinnamon cereal, ½ teaspoon (1 gram) cinnamon, baking soda, and cream of tartar. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
In a small bowl, stir together remaining 2 tablespoons (24 grams) sugar, remaining 1 tablespoon (4.5 grams) ground cereal, and remaining ½ teaspoon (1 gram) cinnamon. Using a 1½-tablespoon spring-loaded scoop, scoop dough into mounds (about 30 grams each). Roll each mound into a smooth ball, and toss balls in sugar mixture. Place at least 2 inches apart on prepared pans.
Bake until lightly golden, 8 to 10 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Drizzle with Cereal Milk Glaze.
Notes
*We used Kellogg’s Apple Jacks.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/apple-cinnamon-cereal-snickerdoodles/