Description
These Cinnamon Toast Crunch Cookies are a delightful twist on classic cookies, featuring the nostalgic cinnamon-sugar flavor and crunch of the popular cereal folded into a soft cookie base. Topped with a simple cinnamon-spiced icing drizzle, these cookies offer a perfect balance of sweetness, spice, and texture for a fun and comforting treat.
Ingredients
Units
Scale
Cookie Dough
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups crushed Cinnamon Toast Crunch cereal
Icing
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk
- Pinch ground cinnamon
- Pinch salt
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet lined with parchment paper or a Silpat for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer with paddle attachment or a hand mixer in a bowl, cream the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until just combined, being careful not to overmix.
- Combine Flour Mixture: With your mixer on low speed, gradually add the flour mixture to the butter mixture until just incorporated. Avoid overmixing to keep cookies tender.
- Fold in Cereal: Gently fold in the crushed Cinnamon Toast Crunch cereal to evenly distribute it throughout the dough.
- Portion Dough: Scoop about 3 tablespoons of cookie dough (or use a #20 cookie scoop) onto the prepared baking sheet, spacing them about an inch apart.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges begin to turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare Icing: While the cookies cool, whisk together the confectioners’ sugar, milk, ground cinnamon, and a pinch of salt in a small bowl until smooth and well combined.
- Drizzle Icing: Once the cookies are completely cool, drizzle the cinnamon icing over the tops for a sweet finishing touch.
Notes
- Crushing the Cinnamon Toast Crunch cereal by hand or in a plastic bag with a rolling pin works well to maintain some texture for the cookies.
- Be careful not to over-bake the cookies; they should be slightly soft in the center when removed to retain a chewy texture.
- For a dairy-free version, substitute butter with a vegan butter alternative and use a plant-based milk in the icing.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- The icing adds a nice glaze, but you can omit it if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
