Sugar Cookies

Sugar Cookies

  • This recipe creates sugar cookies with a caramelized crunchy topping, using a simple drop method.
  • The ingredients include traditional baking essentials and All-Bran® Original cereal for added texture.
  • Instructions involve mixing and combining dough, rolling in sugar for coating, and specific baking steps.
  • The suggested serving count is 48 cookies, making the recipe suitable for larger gatherings or parties.
  • Turbinado sugar is recommended for coating, adding molasses flavor and a blond-colored crystal finish.

This easy recipe makes sugar cookies with a caramelized, crunchy topping. Drop the dough into sugar for a sweet finish. You need simple baking ingredients and All-Bran Original cereal for extra texture. After mixing, roll in turbinado sugar and bake for about 8 minutes. Cool the cookies and store airtight. Makes 48 cookies, perfect for parties or sharing. Use turbinado sugar for a touch of molasses flavor and blond crystals.

These drop cookies are rolled in sugar to create a crunchy caramelized topping.

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SERVINGS

48 cookies

Ingredients

  • 550 ml or 2 1/4 cupsall-purpose flour
  • 5 ml or 1 tspbaking soda
  • 2 ml or 1/2 tspcream of tartar
  • 2 ml or 1/2 tspsalt
  • 125 ml or 1/2 cupsoft butter or margarine
  • 250 ml or 1 cupgranulated sugar
  • 4egg whites (or 2 eggs)
  • 5 ml or 1 tspvanilla
  • 50 ml or 1/4 cupskim milk
  • 375 ml or 1 1/2 cupsAll-Bran Original* cereal
  • 175 ml or 3/4 cupturbinado sugar** or granulated sugar

All-Bran Original® Cereal

Directions

1. In medium bowl, mix together flour, baking soda, cream of tartar and salt. Set aside. 2. In large mixing bowl, with electric mixer, cream together butter and sugar until light and fluffy. Beat in egg whites and vanilla. Mix in milk and cereal. Stir in flour mixture until combined. 3. Measure 15 mL (1 tbsp) and drop into sugar, rolling to coat completely. Place about 5 cm (2 inches) apart on baking sheet coated with non-stick cooking spray. 4. Bake at 190°C (375°F) for about 8 minutes or until light brown. Let cool for 2 minutes then remove to wire racks and cool completely. Store in airtight container. **Turbinado sugar is raw sugar that has coarse blond coloured crystals and tastes slightly of molasses. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.