Food Recipes Soft-Baked Froot Loops Sugar Cookies 4.1 (28) Though everyone has their own cookie preferences (Thin and crispy! Chewy through and through!), a soft-baked cookie is always hard to pass up. With a barely-done texture and super-soft center, these treats will have you returning for seconds before you've finished your first. Their puffy centers beg for a mix-in, and what better choice than colorful Froot Loops cereal? These cookies make a great alternative to classic chocolate chips and would be a fun treat for kids' birthday parties or school parties. For an eye-catching finishing touch, roll each ball of dough in crushed up Froot Loops before baking, giving them a colorful, almost sparkly exterior. Serve with a glass of cold milk, of course. By Grace Elkus Grace Elkus Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR Real Simple's Editorial Guidelines Updated on September 8, 2022 Print Share Share Tweet Pin Email Though sugar cookies are often seen as boring (or reserved for holiday baking), this Froot Loops-studded variety is anything but. Refrigerating the dough before baking helps the cookies hold their shape, and ensures each one bakes up into soft and puffy perfection. Feel free to swap in any colorful cereal: Fruity Pebbles or Trix would be just as fun. Get the recipe: Soft-Baked Froot Loops Sugar Cookies. Photo: Grace Elkus Hands On Time: 15 mins Total Time: 1 hrs 25 mins Yield: 15 cookies Ingredients ¾ cup granulated sugar 4 ounces (½ cup) unsalted butter, softened 1 large egg 1 teaspoon vanilla extract 1 ½ cups all-purpose flour 1 ½ teaspoons cornstarch ½ teaspoon baking soda ½ teaspoon salt 1 ¼ cup Froot Loops, divided Directions Combine the sugar, butter, egg, and vanilla in the bowl of a stand mixer. Beat on medium speed until fluffy, about 3 minutes. Add the flour, cornstarch, baking soda, and salt; beat until just combined. Pulse the Froot Loops in a food processor until crumbled. Remove 1 cup of crumbles, then continue pulsing the remaining pieces until very finely ground and powdery. Fold the crumbled pieces into the dough and stir to combine. Pour the Froot Loops powder into a small bowl. Form the dough into 15 balls, then roll each ball in the Froot Loops powder. Place on two parchment-lined baking sheets and refrigerate for at least 1 hour, or overnight. Heat oven to 350°F. Bake cookies until puffy and just barely golden, about 11 minutes. Let cool for 30 minutes, then serve. Print