Cinnamon Toast Crunch Cookies

This Cinnamon Toast Crunch Cookies recipe transforms your favorite childhood cereal into irresistible cookies with all the cinnamon-sugar goodness you remember. The cereal adds both flavor and a delightful crunch, while a simple cinnamon icing takes these treats to the next level.

I first made these for a movie night with friends, and now they're requested at every gathering. There's something magical about the way they capture that distinctive Cinnamon Toast Crunch flavor but in a homemade cookie that feels special.

Ingredients

• All purpose flour: Forms the foundation for these cookies ensuring the perfect texture
• Baking soda: Provides just the right amount of lift and spread
• Ground cinnamon: Enhances the cereal flavor making these truly cinnamon forward
• Unsalted butter: At room temperature creates a tender crumb and rich flavor
• Granulated sugar: Contributes to the cookies crisp edges
• Light brown sugar: Adds moisture and a subtle caramel note
• Vanilla extract: Rounds out the flavor profile with warmth
• Cinnamon Toast Crunch cereal: The star ingredient giving these cookies their signature taste and texture
• Confectioners sugar: Creates a smooth sweet icing that sets beautifully
• A pinch of salt: In both cookie and icing balances the sweetness perfectly

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350°F and line baking sheets with parchment paper. This temperature allows the cookies to bake evenly without browning too quickly. Make sure your butter has been sitting out for at least an hour to properly soften.

Mix Dry Ingredients:

Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. This step distributes the leavening and spices evenly throughout the flour which ensures consistent flavor in every bite.

Cream The Butter And Sugars:

Beat the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffier in texture. This process takes 3 to 4 minutes and incorporates air into the dough for a better texture. Don't rush this step as it creates the foundation for perfect cookies.

Add Wet Ingredients:

Mix in the egg and vanilla just until combined. Overbeating after adding the egg can make cookies tough so stop mixing as soon as the egg disappears into the batter.

Incorporate Flour Mixture:

Add the dry ingredients to the butter mixture on low speed just until no dry flour remains visible. Overmixing develops gluten which can make cookies tough rather than tender.

Fold In The Cereal:

Gently stir in the crushed Cinnamon Toast Crunch by hand using a spatula. This preserves some of the cereal texture and prevents the pieces from breaking down further.

Portion The Dough:

Scoop generous 3 tablespoon portions onto your prepared baking sheets leaving space between each cookie. Using a cookie scoop ensures uniform size which helps them bake evenly.

Bake To Perfection:

Bake for 10 to 12 minutes until the edges just begin to turn golden while centers remain soft. The cookies will continue cooking from residual heat after removal from oven.

Cool Properly:

Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack. This brief resting period allows them to set up enough to move without breaking.

Add The Finishing Touch:

Once completely cooled drizzle with the cinnamon icing. Make sure cookies are fully cooled or the icing will melt and not set properly.

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The crushed cereal in these cookies takes me back to Saturday mornings watching cartoons with my sisters. We would always fight over who got the last bit of cinnamon sugar milk at the bottom of our cereal bowls. These cookies capture that exact flavor in a more sophisticated treat that still makes me smile with every bite.

Cereal Crushing Tips

The texture of your crushed cereal makes a big difference in these cookies. For best results, place the cereal in a zip-top bag and use a rolling pin to crush it into pieces about the size of small peas. You want recognizable pieces rather than powder. This preserves the signature crunch and ensures those delightful pockets of cinnamon flavor throughout each cookie.

Make-Ahead Options

The cookie dough can be prepared up to 3 days ahead and refrigerated. When ready to bake, let it sit at room temperature for about 20 minutes to soften slightly before scooping. You can also freeze portioned dough balls on a baking sheet, then transfer to a freezer bag for storage up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.

Serving Suggestions

These cookies are delightful on their own but truly shine when served with a glass of cold milk which echoes the cereal experience. For a dessert platter, pair them with other nostalgic treats like chocolate chip cookies or brownies. They also make an unexpected but welcome addition to an ice cream sundae bar where their cinnamon flavor complements vanilla beautifully.

Variations To Try

If you love the concept but want to experiment, try using other cereals like Golden Grahams, Frosted Flakes, or Cookie Crisp for different flavor profiles. You can also add white chocolate chips or cinnamon chips to the dough for extra richness, or sprinkle the tops with a cinnamon-sugar mixture before baking for additional sparkle and crunch.

Frequently Asked Questions

→ How do I crush the Cinnamon Toast Crunch cereal?

You can crush the cereal by placing it in a resealable plastic bag and using a rolling pin or food processor until it reaches a fine crumb consistency.

→ Can I substitute the cereal with another type?

Yes, you can try using other cereals with similar textures and flavors, such as Honey Nut Cheerios or Golden Grahams, for variations.

→ What type of sugar works best for this recipe?

The combination of granulated sugar and light brown sugar provides balance in sweetness and chewiness. Avoid substituting with other sugars for best results.

→ Can I freeze the cookie dough?

Yes, you can freeze the cookie dough in scooped portions on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two as needed.

→ How should I store the finished cookies?

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the freezer for up to 2 months.