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Holiday Cruncherdoodles

Holiday Cruncherdoodles
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 36
Looking for a new twist on a snickerdoodle cookie? Try this fun version with crushed cereal that is sure to be a hit.
May 14, 2018

Ingredients

  • 2 1/2 cups Cinnamon Toast Crunch™ cereal, finely crushed
  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 teaspoon ground cinnamon

Steps

  • 1
    Heat oven to 350°F. Place 1/2 cup of the finely crushed cereal in a small bowl; set aside. In large bowl, stir cookie mix, remaining finely crushed cereal, the butter and egg until dough forms.
  • 2
    Shape dough into 1-inch balls. In small bowl, mix reserved 1/2 cup finely crushed cereal and the cinnamon. Roll balls in cereal-cinnamon mixture. Place 2 inches apart on ungreased baking sheets.
  • 3
    Bake 8 to 10 minutes or until set. Cool 1 minute. Remove from baking sheets. Cool completely, about 20 minutes.

Nutrition Facts

Serving Size: 36 cookies
Calories
90
Total Fat
4g
Saturated Fat
0g
Trans Fat
0.5g
Cholesterol
10mg
Sodium
75mg
Total Carbs
13g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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