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photorealistic berry crunch cookies on plate in modern kitchen
Taha Ayad

Berry Crunch Cookies

These berry crunch cookies have crisp cereal edges, a tender center, and a light glaze. A bakery-style dessert with clear steps and reliable results.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 cookies
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 ½ sticks butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 ½ teaspoons vanilla flavoring
  • ½ teaspoon butter flavoring
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup cornmeal
  • 1 cup plain corn cereal crushed
  • ½ teaspoon salt
  • Extra crushed corn cereal for rolling
  • 2 teaspoons butter
  • ¾ cup powdered sugar
  • 3 ounces cream cheese
  • 1 teaspoon vanilla flavoring
  • 2 to 3 teaspoons milk or half and half

Method
 

  1. Preheat oven to 350°F and line a baking sheet with parchment.
  2. Cream butter and sugars until light and fluffy.
  3. Mix in egg and flavorings until smooth.
  4. Stir in dry ingredients and crushed cereal just until combined.
  5. Scoop thick dough balls and roll in crushed cereal.
  6. Bake until edges are set and lightly golden.
  7. Cool completely before glazing and topping.

Notes

  1. Store cookies unglazed in an airtight container in the fridge up to 7 days.
  2. Glaze and add cereal topping just before serving to keep the crunch.
  3. Freeze baked cookies unglazed and decorate after thawing.
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