Copycat Crumbl Cereal Milk Cookie Recipe – This Week's Menu
A soft cereal-inspired sugar cookie brushed with a milky glaze and topped with vibrant fruity cereal — Crumbl's cereal milk cookie tastes like the best part of Saturday morning. Sweet, crunchy, and dripping with childhood nostalgia in every single bite.
Ingredients
Main ingredients
- unsalted butter, softened 1 cup
- granulated sugar 1.5 cups
- cream cheese, softened 2 oz
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 3 cups
- cornstarch 1 tbsp
- baking powder 2 tsp
- baking soda 0.5 tsp
- salt 0.5 tsp
Seasonings/Sauce
- whole milk 3 tbsp
- sweetened condensed milk 2 tbsp
- powdered sugar 1.5 cups
- fruity cereal (e.g., Froot Loops or Fruity Pebbles), for topping 1 cup
Nutrition summary
Carbohydrates
73 g
54%
Protein
5 g
4%
Fat
26 g
42%
Cooking steps
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1
Preheat oven to 350°F (177°C) and line 2 large baking sheets with parchment paper. This helps the cookies bake evenly without over-browning the bottoms.
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2
In a large bowl, cream together unsalted butter, granulated sugar, and softened cream cheese at medium speed for 3–4 minutes until very fluffy and pale. This creates the signature Crumbl soft texture.
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3
Add eggs one at a time, mixing well after each, then blend in vanilla extract.
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4
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients on low speed until a thick dough forms. Do not overmix.
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5
Scoop dough into 8 large balls (~4 oz each) and gently flatten each to about 1 inch thick and 4 inches wide. Place spaced apart on prepared sheets. Chill dough balls in the refrigerator for at least 1 hour — this step ensures thick, puffy cookies like Crumbl's.
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6
Bake chilled cookies for 13–16 minutes until edges are set and centers look slightly underbaked. Let cool on tray for 15 minutes before transferring.
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7
While cookies cool, make the cereal milk glaze: Whisk together powdered sugar, whole milk, and sweetened condensed milk until smooth and pourable.
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8
Brush or spoon a generous layer of glaze on each cookie. Immediately sprinkle with fruity cereal while glaze is still wet, gently pressing to adhere.
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9
Let cookies set at room temperature until glaze is mostly set, about 20 minutes. Enjoy oversized, bakery-style, soft cereal milk cookies just like Crumbl!
Personalized Q&A
Q. Does this actually taste like the Crumbl Cereal Milk Cookie?
Yes! Key copycat touches include cream cheese in the dough for a super soft crumb, high butter-to-flour ratios, the cornstarch for extra tenderness, and the sweet cereal milk glaze plus fruity cereal topping. Chilling the dough before baking also mimics Crumbl's signature thick, puffy shape.
Q. Why did my cereal milk cookies spread or turn flat?
Overspreading happens if the butter is too warm or the dough isn't chilled. For ultra-thick, bakery-style cookies, be sure to chill your shaped dough balls for at least 1 hour before baking. This creates the classic Crumbl thickness and prevents spreading.
Q. Can I substitute the cream cheese or cornstarch in the dough?
Cream cheese is key for Crumbl’s signature soft and thick texture, but you can substitute with an equal amount of full-fat sour cream in a pinch. Cornstarch helps keep the cookie tender; if omitted, cookies will be slightly less soft, but still delicious.
Q. How many calories are in each Cereal Milk Cookie?
Each oversized Crumbl-style Cereal Milk Cookie contains approximately 540 calories, with 73g carbohydrates, 5g protein, and 26g fat per serving.
Q. How should I store or freeze these cookies?
Store finished cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cookies up to 2 months; glaze and top them with cereal after thawing for best texture and crunch.
