Sunday, October 1, 2023
HomeBakingFruity Cereal-Cardamom Sandwich Cookies - Bake from Scratch

Fruity Cereal-Cardamom Sandwich Cookies – Bake from Scratch


Fruity Cereal-Cardamom Sandwich Cookies baking recipe

These Fruity Cereal-Cardamom Sandwich Cookies will excite the child in you and nonetheless please your mature style buds. Utilizing a shiny and fruity crisp rice cereal offers fairly pops of shade and the addition of cardamom boosts the candy and fruity flavors. We stuffed these with White Chocolate Buttercream to permit the cookie to shine, however be happy to make use of any filling you need!

Fruity Cereal-Cardamom Sandwich Cookies

  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ¼ cup (55 grams) firmly packed mild brown sugar
  • 1 giant egg (50 grams), room temperature
  • 1½ teaspoons (9 grams) vanilla bean paste
  • 1¼ cups (156 grams) all-purpose flour
  • ½ cup (36 grams) plus 1 tablespoon (4.5 grams) floor fruity crisp rice cereal *, divided
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) floor cardamom
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon cream of tartar
  • White Chocolate Buttercream (recipe follows)
  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, ¾ cup (150 grams) granulated sugar, and brown sugar at medium pace till fluffy, 2 to three minutes, stopping to scrape sides of bowl. Beat in egg and vanilla bean paste.
  3. In a medium bowl, whisk collectively flour, ½ cup (36 grams) floor cereal, salt, cardamom, baking soda, and cream of tartar. Add flour combination to butter combination all of sudden; beat at medium-low pace simply till mixed.
  4. In a small bowl, stir collectively remaining 2 tablespoons (24 grams) granulated sugar and remaining 1 tablespoon (4.5 grams) floor cereal.
  5. Scoop dough by 1½ tablespoonfuls (about 26 grams every), and roll into clean balls; toss in sugar combination. (Add extra floor cereal to sugar combination for remaining few dough balls, if desired.) Place not less than 2 inches aside on ready pans.
  6. Bake, one batch at a time, till frivolously golden, edges and tops are simply set, and facilities nonetheless appear barely underdone, 8 to 10 minutes, rotating pan midway by means of baking. Let cool on pan for five minutes. Take away from pan, and let cool utterly on wire racks.
  7. Spoon White Chocolate Buttercream right into a pastry bag fitted with a medium open star piping tip (Wilton 1M). Pipe buttercream onto flat aspect of half of cookies. Place remaining cookies, flat aspect down, on prime of buttercream.

*We used Fruity Pebbles Cereal.


White Chocolate Frosting

  • 6 ounces (170 grams) white chocolate baking bars*, finely chopped (about 1 cup)
  • ½ cup (113 grams) unsalted butter, softened
  • ⅛ teaspoon kosher salt
  • 1 cup (120 grams) confectioners’ sugar
  • 1 teaspoon (6 grams) vanilla bean paste
  1. Within the prime of a double boiler, warmth white chocolate over simmering water, stirring ceaselessly, till melted and clean. Take away from warmth.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium pace till clean, 30 seconds to 1 minute. Beat in melted white chocolate, stopping to scrape sides of bowl. Scale back mixer pace to low; steadily add confectioners’ sugar, beating till mixed. Add vanilla bean paste; enhance mixer pace to medium, and beat till mild and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use instantly.

*We used Ghiradelli White Chocolate Premium Baking Bars.






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