Frosted Flakes Sugar Cookies are thin, crisp cookies coated with crushed cereal and sparkling sugar for a sweet, crunchy finish.
Why you’ll love this recipe
Sugar cookies come in many forms — roll-out cutouts, drop cookies, slice-and-bake, or rolled-and-pressed balls — and can be soft or crisp. These Frosted Flakes Sugar Cookies are deliberately made thin and crunchy. The dough is portioned into small balls, flattened, and pressed into a mixture of finely crushed frosted corn flakes and large crystal decorating sugar. The result is a cookie with a bright sweet flavor and a satisfying, delicate crunch.
Because they stay crisp, these cookies are a good choice for packaging and shipping in warm conditions and are an easy, delicious addition to the cookie jar at home.
Instructions
This is a concise overview of the method. The full instructions and exact quantities are provided in the recipe card below.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
- In a mixer bowl, beat the butter-flavored shortening and sugar until creamy. Add the egg, water, and vanilla; mix until combined. Gradually add the flour mixture until the dough comes together.
- Pulse the frosted flakes in a food processor to create fine crumbs but not a powder. In a small bowl, combine equal parts crushed frosted flakes and sparkle sugar crystals.
- Cut two small rectangles of parchment for each cookie. Scoop a small portion of dough, roll it into a ball, then flatten it slightly between your palms.
- Place one parchment rectangle on the work surface, sprinkle with the frosted flake-sugar mixture, and set the flattened dough ball on top. Cover with the second parchment piece and use a rolling pin to press the dough to about 1/8-inch thickness, embedding the cereal-sugar mixture into the surface.
- Remove the top parchment and transfer the flattened, sugared side up dough disc to the prepared baking sheet using a small spatula. Space cookies about 1 inch apart. Repeat to fill the sheet.
- Bake for 7–8 minutes, until the edges begin to turn a light caramel brown.
- Let the cookies rest on the baking sheet for 2–3 minutes so they firm up, then transfer to a wire rack to cool completely.
Storage
Store completely cooled cookies in an airtight container at room temperature. Properly stored, they will stay crisp for up to two weeks.
Related recipes
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Mexican Sugar Cookies (Polvorones) are thick, crumbly delights commonly found in Mexican bakeries.
Sprinkle Sugar Cookies are fun and crunchy, coated in nonpareil sprinkles—choose colors to match the occasion.
Funfetti Sugar Cookies are colorful and crunchy, with sprinkles folded into the dough for a festive look.
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Frosted Flakes Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter-flavored vegetable shortening
- 1 cup sugar
- 1 large egg
- 2 tablespoons water
- 1 tablespoon vanilla paste or extract
- 2 cups frosted flakes
- ½ cup sparkle sugar crystals
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In an electric mixer bowl, beat shortening and sugar until creamy. Add the egg, water, and vanilla; mix until combined.
- Gradually add the flour mixture and beat until the dough forms.
- Chop the frosted flakes in a food processor into fine crumbs, taking care not to over-process.
- Combine equal parts crushed frosted flakes and sparkle sugar in a small bowl.
- Cut two small rectangles of parchment for rolling each cookie.
- Scoop small portions of dough, roll into balls, and flatten slightly between your palms.
- Place one parchment rectangle on the counter, sprinkle with the cereal-sugar mix, and set the dough on top. Cover with the second parchment and use a rolling pin to press the dough to about 1/8-inch thickness, embedding the mix into the surface.
- Remove the top parchment and transfer each flattened disc, sugared side up, to the prepared baking sheet, spacing cookies 1 inch apart.
- Bake 7–8 minutes, until the edges start to caramelize.
- Let cookies rest on the baking sheet 2–3 minutes to firm up, then move to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature; they will remain crisp for up to two weeks.
Notes
- To protect crisp cookies during shipping, double-wrap pairs of cookies, bottoms together, in plastic wrap, then place bundles in an airtight plastic container.
- Fill the container so cookies cannot shift when closed. Add padding around the container inside the shipping box.
- Do not pack soft cookies with crispy cookies; moisture will soften the crisp cookies.
Nutrition
Carbohydrates: 19 g |
Protein: 1 g |
Fat: 6 g |
Sugar: 9 g
First Published: July 6, 2013. Last Updated: July 26, 2022. Updated for clarity and an improved reader experience.