Cinnamon Sugar Snack Mix with Mini Cookies
A festive two-part snack combining buttery cinnamon-coated cereal, pretzels and nuts with homemade mini sugar cookies studded with sprinkles and chocolate M&Ms. The cookies are tender and delicate, baked fresh then mixed into the savory-sweet trail mix base. Perfect for holiday parties, gift boxes, or casual snacking throughout the season. This version stands out by making the cookies from scratch rather than using store-bought, giving you control over size, flavor and decoration while the warm spiced coating balances the sweetness of the cookies and candy.
Ingredients
- 6 cups rice Chex cereal
- 2 cups salted mini pretzel twists
- 1 cup salted mixed nuts
- ½ cup butter
- ½ cup granulated sugar
- 1 ½ tablespoons ground cinnamon
- 1 9.20-ounce bag mint chocolate holiday M&Mswhite chocolate chips1:1allergen alternative
different texture
- 36 count mini sugar cookies
- 6 tablespoons shortening
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flourgluten-free all-purpose flour1:1gluten-free
may need slightly more liquid
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons sprinkles (red, green and white)edible pearl dust or sanding sugar1:1vegan alternative
changes visual effect
Instructions
- 1
Beat shortening, sugar, egg and vanilla in mixer with paddle attachment on medium-high speed until light and fluffy, about 2-3 minutes, scraping bowl as needed.
- 2
Sift flour, baking powder and salt together in separate bowl, then slowly add to mixer on low-medium speed, beating just until no white streaks remain, scraping as needed.
- 3
Add sprinkles and beat until just incorporated, then cover with plastic wrap and refrigerate dough for 1 hour.
- 4
Preheat oven to 400 degrees.
- 5
Place chilled dough between two pieces of flour-dusted parchment paper and roll to approximately 1/4-inch thickness.
- 6
Cut shapes with mini cookie cutters, dusting cutters with flour if dough sticks.
- 7
Transfer cut-outs to ungreased baking sheets, spacing about 1/2-inch apart, then refrigerate while re-rolling scraps and cutting remaining shapes.
- 8
Bake directly from refrigerator for about 6 minutes until just starting to turn light brown around edges, checking after 4 minutes.
- 9
Cool on baking sheets for about 2 minutes, then transfer to wire rack to cool completely.
- 10
Add cereal, pretzels and nuts to large microwave-safe bowl.
- 11
In separate microwave-safe bowl, melt butter in 30-second increments.
- 12
Stir sugar and cinnamon into melted butter, then pour mixture over cereal, tossing gently to coat.
- 13
Microwave coated cereal mixture for 1 minute, stir, then microwave for additional 1 minute and stir again.
- 14
Spread coated mixture onto large rimmed baking sheet and cool to room temperature.
- 15
Once cooled, add M&Ms and sugar cookies, stirring gently to combine.
Tips
Keep cut-out cookies chilled before baking for cleaner shapes and less spreading. They bake very quickly at 400 degrees, so start checking at 4 minutes to avoid over-browning.
Don't over-mix the dry ingredients into the cookie dough or cookies will be tough. Stop as soon as white streaks disappear.
For easier cleanup, line your baking sheets with parchment when cooling the cereal mixture, and store finished snack mix in airtight containers to keep it crispy throughout the week.
Good to Know
Baked cookies: airtight container at room temperature for 1-2 weeks. Finished snack mix: airtight container or zip-closure bag at room temperature for up to 1 week.
Prepare cookie dough up to 1 day ahead and refrigerate. Bake cookies up to 2 days ahead and store in airtight container. Assemble snack mix up to 3 days ahead.
Serve at room temperature in bowls or on platters. Portion into small bags or boxes for gift-giving.
Common Mistakes
Over-mix cookie dough to avoid tough, dense cookies that won't bake properly.
Skip refrigeration of cut cookies before baking to avoid flat, spread-out shapes.
Don't stir cereal mixture during microwave heating to avoid unevenly coated pieces.
Remove snack mix from heat before cooling to avoid M&Ms and cookies from softening or melting.
Substitutions
Dairy-Free Swaps
Vegan Options
changes visual effect
Gluten-Free Swaps
may need slightly more liquid
General Alternatives
FAQ
Can I make the cookies ahead and freeze them?
Yes, baked cookies freeze well for up to 1 month in an airtight container or freezer bag. Thaw at room temperature for 30 minutes before adding to snack mix, or add frozen cookies directly if you prefer them to stay crispy.
What if my cookie dough is too sticky to roll out?
Dust the dough generously with flour before rolling and use flour-dusted parchment paper. If it's still sticky, chill for another 15-30 minutes. Keep your cookie cutters floured throughout cutting.
How long will the finished snack mix stay crispy?
Up to 1 week in an airtight container at room temperature. Humidity will soften it over time. Keep cereal and nuts separate from cookies and M&Ms for maximum crispness if storing longer than 3-4 days.