Frosted Flakes Sugar Cookies are thin, crisp cookies coated in crushed cereal and sparkling sugar.
Why you'll love this recipe
Sugar cookies can be made as roll out-cookie cutter cookies, drop cookies, slice-and- bake cookies, or rolled in balls cookies. They can be baked soft and chewy or crisp and crunchy.
To create the crunchiest cookie possible, these cookies are scooped into balls then flattened over a mixture of crushed frosted corn flakes and large crystal decorating sugar. The embedded mixture gives the finished cookies a wonderful flavor and definite crunch.
Frosted Flakes Sugar Cookies are hot weather safe for military care packages . They're also a crisp delicious cookie for the cookie jar at home.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer, mix the shortening and sugar until creamy. Add egg, water, and vanilla. Beat until combined. Slowly add flour mixture until combined.
- Prepare the frosted flakes by chopping in a food processor until fine crumbs (but not powder). In a small bowl, mix equal amounts of crushed frosted flakes and sugar crysals.
- Using a small scoop or tablespoon, scoop out a ball of dough. Roll the dough into a ball, then flatten gently between palms.
- Put the flattened dough ball on top of a small square of parchment paper sprinkled with the frosted flake sugar mixture. Cover the dough ball with the other piece of parchment and use a rolling pin to flatten the dough disc (embedding the frosted flakes-sugar mix) to about ⅛ inch thickness.
- Peel off the top parchment and using a small spatula, gently transfer the flattened dough disc to the prepared cookie sheet, sugared side up. Repeat this process to fill the cookie sheet, placing the cookies 1 inch apart. Bake for 7-8 minutes
Storage
Store cookies in an airtight container at room temperature for up to 2 weeks.
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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 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, mix the shortening and sugar until creamy. Add egg, water, and vanilla. Beat until combined.
- Slowly add flour mixture until combined.
- Prepare the frosted flakes by chopping in a food processor until fine crumbs (but not powder).
- In a small bowl, mix equal amounts of crushed frosted flakes and sugar crysals.
- Cut two small rectangles of parchment paper to use for rolling out each cookie.
- Using a small scoop or tablespoon, scoop out a ball of dough. Roll the dough into a ball, then flatten gently between palms.
- Place one small rectangle of parchment on counter and sprinkle generously with the frosted flake-sugar mix.
- Put the flattened dough ball on top of the parchment. Cover the dough ball with the other piece of parchment and use a rolling pin to flatten the dough disc (embedding the frosted flakes-sugar mix) to about ⅛ inch thickness.
- Peel off the top parchment and using a small spatula, gently transfer the flattened dough disc to the prepared cookie sheet, sugared side up. Repeat this process to fill the cookie sheet, placing the cookies 1 inch apart.
- Bake for 7-8 minutes, until the edges begin to turn caramel brown.
- Allow cookies to firm on the baking sheet for about 2-3 minutes before transferring them to a wire rack to cool completely.
- When cooled, store cookies in an airtight container at room temperature for at least 2 weeks.
Notes
- Crispy cookies must be packed carefully in order to arrive intact. First, double wrap pairs of cookies, bottoms together, in plastic wrap. Then, place cookie bundles in an airtight plastic storage container.
- Fill the container so that when the container is closed, the cookies have absolutely no wiggle room.
- Place padding (bubble wrap or other packing material) around the container inside the shipping box.
- Never pack soft cookies in the same care package as crispy ones. Moisture from the soft cookies will cause the crispy cookies to get soft.
Nutrition
First Published: July 6, 2013. Last Updated: July 26, 2022. Updated for additional information and better reader experience.
Yvonne
I’m thinking of making this for the first time & sprinkling finely-chopped walnuts on top before baking along with the sugar. Do you think that would be ok?
Wendy Sondov
I think that would work out great. I'm allergic to tree nuts so I don't bake with them, but I think the crunch and flavor would go well with these cookies.