Fruity Cereal Cardamom Sandwich Cookies

These sandwich cookies are seriously delicious. Any kid who enjoyed Fruity Pebbles cereal (or who still does) will want to eat one now and eat one later and hit repeat. They’re so good that I had to take two bites immediately and then walk away from the cookie plate. This doesn’t mean I didn’t walk right back to the plate, ha!

The White Chocolate Frosting filling is just as delicious and makes these cookie shine!

Watch a fun video of me making these cookies!

These cookies are inspired by The Baker's Man, and if I tell you they're magical, once you taste them, you'll agree!

Fruity Cereal Cardamom Sandwich Cookies

Makes 12 sandwich cookies

Ingredients

For the cookies:

½ cup (113 grams) unsalted butter, softened

¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided

¼ cup (55 grams) firmly packed light brown sugar

1 large egg (50 grams), room temperature

1½ teaspoons (9 grams) vanilla bean paste

1¼ cups (156 grams) all-purpose flour

½ cup (36 grams) plus 1 tablespoon (4.5 grams) ground fruity crisp rice cereal, divided

½ teaspoon (1.5 grams) kosher salt

½ teaspoon (1 gram) ground cardamom

¼ teaspoon (1.25 grams) baking soda

¼ teaspoon cream of tartar

White Chocolate Frosting:

6 ounces (170 grams) white chocolate baking bars, finely chopped (about 1 cup)

½ cup (113 grams) unsalted butter, softened

⅛ teaspoon kosher salt

1 cup (120 grams) confectioners’ sugar

1 teaspoon (6 grams) vanilla bean paste

How to Make:

1.     Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2.     In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ¾ cup (150 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla bean paste.

3.     In a medium bowl, whisk together flour, ½ cup (36 grams) ground cereal, salt, cardamom, baking soda, and cream of tartar. Add flour mixture to butter mixture all at once; beat at medium-low speed just until combined.

4.     In a small bowl, stir together remaining 2 tablespoons (24 grams) granulated sugar and remaining 1 tablespoon (4.5 grams) ground cereal.

5.     Scoop dough by 1½ tablespoonfuls (about 26 grams each), and roll into smooth balls; toss in sugar mixture. (Add more ground cereal to sugar mixture for final few dough balls, if desired.) Place at least 2 inches apart on prepared pans.

6.     Bake, one batch at a time, until lightly golden, edges and tops are just set, and centers still seem slightly underdone, 8 to 10 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.

7.     For the White Chocolate Frosting: In the top of a double boiler, heat white chocolate over simmering water, stirring frequently, until melted and smooth. Remove from heat.

8.     In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth, 30 seconds to 1 minute. Beat in melted white chocolate, stopping to scrape sides of bowl. Reduce mixer speed to low; gradually add confectioners’ sugar, beating until combined. Add vanilla bean paste; increase mixer speed to medium, and beat until light and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.

9.     Spoon White Chocolate Frosting into a pastry bag fitted with a medium open star piping tip. Pipe buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream.