Caramelized Cereal Cookies
A childhood-inspired crisp cookie with caramelized notes of cereal and milk, reimagined for the modern farmhouse kitchen.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser cookie, while spooning may under-measure.
Sweeteners Matter Too. Sweeteners significantly affect texture and crispness. For best results, we recommend Homestead Sweetener or traditional sugar.
- Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
- Granulated Sugar: 200g per cup
- Substitutions may affect texture, browning, and overall crispness.
WORKING THE DOUGH
- These cookies are designed to spread thin and crisp during baking.
- The dough may seem soft at first but will firm as it rests.
- For the most consistent results, bake a single test cookie before baking the full batch.
- Cookies continue to crisp as they cool, so allow them to cool completely before judging texture.
INGREDIENTS
- Makes approximately 40–50 thin, crisp cookies
- 1¼ cups (156g) Heritage Baker's Flour
- ¾ cup (105g) Homestead Sweetener
- 1 stick (112g) unsalted butter, melted
- ½–1 teaspoon vanilla extract
- ½–1 teaspoon almond extract
Optional Flavor Additions
- 1 teaspoon cinnamon
- ⅓ teaspoon nutmeg
- 15 drops cinnamon roll flavoring
INSTRUCTIONS
- Preheat oven to 300°F (150°C). Line or lightly grease a baking sheet.
- In a medium bowl, whisk together Heritage Baker's Flour and Homestead Sweetener.
- In a separate bowl, whisk together the melted butter and extracts until fully combined.
- Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.
- Allow the dough to rest until firm enough to handle.
- Drop very small portions of dough, about ⅓ teaspoon each, onto the prepared baking sheet, or use a piping bag.
- These cookies will melt and spread significantly during baking.
- Bake for 8–10 minutes, until deeply golden and lightly browned around the edges.
- Allow the cookies to cool completely on the baking sheet.
- If cookies remain soft after cooling, return them to the oven briefly to dry and crisp further.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
