Mix 'em up with what's on hand. These spicy little cookies melt in your mouth!
Bake-Off® Contest 47, 2014
East Hanover, New Jersey
roll Pillsbury™ refrigerated sugar cookie dough
cup Cheerios™ cereal, finely crushed
tablespoons Pillsbury BEST® All Purpose Unbleached Flour
teaspoon Watkins™ Ground Saigon Cinnamon
teaspoon Watkins™ Imitation Vanilla Extract
cup powdered sugar
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Line large cookie sheet with Reynolds® Parchment Paper.
In large bowl, break up cookie dough. Add remaining ingredients except powdered sugar. Mix with wooden spoon, or knead with hands until well blended. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on cookie sheet.
Bake 12 to 18 minutes or until tops are set. Cool 5 minutes. In small bowl, place powdered sugar; roll cookies in powdered sugar to coat. Cool completely on cooling rack, about 15 minutes. Roll in powdered sugar again. Store loosely covered.
To crush cereal, place cereal in resealable food-storage plastic bag; crush with rolling pin.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc.
Bake-Off is a registered trademark of General Mills ©2014
Watkins is a registered trademark of The J.R. Watkins Company
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