Tita Chelo’s Frosted Flake Cookies
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Ingredients
- 1 1/3 cups unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 3 eggs, at room temperature, cracked into a small bowl
- 1 tablespoon vanilla extract
- 1/8 teaspoon fine sea salt
- 3 cups all-purpose flour, plus an additional 1/4 cup for shaping the dough
- 4 to 5 cups frosted flakes cereal of your choice
To Prepare
- Preheat the oven to 325°F (160°C). Position oven racks in the middle and bottom thirds. Line two large baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes until soft and fluffy.
- Add the sugar 1/4 cup at a time, beating well after each addition. Scrape down the sides of the bowl and the paddle.
- Add the eggs and beat for about 1 minute until well combined. Mix in the vanilla extract and salt.
- Add the flour 1/4 cup at a time, beating briefly after each addition until fully incorporated. The dough should be smooth, soft, and uniform.
- Place 2 cups of frosted flakes onto a large plate or tray. Using your hands, gently crush them into smaller flakes without turning them into crumbs.
- Place 1/4 cup flour on a separate plate. Keep this, the crushed flakes, and the lined baking sheets nearby.
- Lightly dust your hands with flour. Scoop about 1/4 cup of dough, roll into a ball, and flatten slightly.
- Press the dough into the crushed frosted flakes to coat, adding about 1 teaspoon of flakes on top. Gently press into a 1/4-inch thick, 3–4 inch round.
- Transfer to the baking sheet and repeat with the remaining dough.
- Bake for 20–25 minutes, rotating the trays halfway through, until the edges are lightly golden brown.
- Remove from the oven and allow the cookies to cool on the trays.
- Store in a tin or airtight jar once completely cooled.
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