Fall breakfast dreams come true when you bake our Sugar Cookie Dough into Mini Pumpkin Spice Cookie Cereal!
Enjoy your homemade cereal with @threetreesfoods plant-based Original Almond Milk in a beautiful, handcrafted @mmclay_ceramics bowl. Breakfast of champions with all the fall flavors!
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Pumpkin Spice Cookie Cereal
Ingredients
Scale
- 1 package Sweet Loren’s Sugar Cookie Dough
- ¼ cup cane sugar
- 1 tablespoon pumpkin pie spice
- Three Trees Almond Milk or plant-based milk of choice
Instructions
- Preheat oven to 325°F and let Sweet Loren’s Sugar Cookie Dough come to room temperature so it becomes soft to touch.
- Line two large cookie sheets with parchment paper.
- Make Pumpkin Spice Sugar Mixture by combining pumpkin pie spice and cane sugar in a bowl, mixing well.
- Next, it’s time to make your mini cookies! Break off approximately the size of 1/2 teaspoon of dough from each cookie portion and roll into a ball using your hands. Place each cookie dough ball onto the parchment-lined pan with at least 1/2 inch between each.
- Repeat step #3 until all the Cookie Dough is rolled into mini cookie dough balls. If you use the entire package, you should have two full trays.
- Roll each mini cookie ball into the Pumpkin Spice Sugar Mixture.
- Refrigerate the cookies on the pan for 15 minutes or freeze for 5-8 minutes.
- Bake cookies for 8 minutes. Optional: Bake mini cookies for 5-6 minutes for a softer snacking cookie (if not serving as cereal with milk).
- Cool cookies completely before serving in a bowl with your milk of choice. Enjoy!
Used in this recipe
