Cinnamon toast crunch cookies are packed with crushed cereal and cinnamon sugar flavor! Crisp on the edges, chewy on the inside and completely irresistible!
Why you’ll love these cookies:
There’s only one thing better than a bowl of cinnamon toast crunch for breakfast and that’s cinnamon toast crunch in cookies! It’s the perfect excuse to use up the box of half eaten cereal before it goes to waste!
Ingredients you’ll need:
- Softened butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Cinnamon
- Cinnamon toast crunch cereal
For the glaze:
- Powdered sugar
- Milk
- Vanilla extract
- Cinnamon
These addictive cookies are like chewy sugar cookies with little bites of cinnamon toast crunch mixed in. The added bite of crunchy cereal turns these cookies into the perfect sweet treat. Grab a cup of coffee or a cold glass of milk and enjoy!
How to make the best cinnamon toast crunch cookies:
- Mix: In a large mixing bowl, combine softened butter with granulated sugar, brown sugar, egg and vanilla extract. Mix well, then sprinkle in the flour, cornstarch, baking soda and cinnamon. Mix to form a dough, then fold in the cereal.
- Scoop: Using a triggered cookie scoop, scoop the dough into 2 inch balls, placing them 2-3 inches apart on your prepared baking sheets.
- Bake: Bake for 12 minutes, then let cool completely on the baking sheets.
- Glaze: In a small bowl combine powdered sugar, milk, vanilla extract and cinnamon. Drizzle the glaze all over the cooled cookies. Let the glaze set before serving.
Everyone has their ideal version of “the best’ cookie but the chewy texture of these combined with the delicious cinnamon glaze on top places these cookies high on my list! The glaze is a simple mixture of powdered sugar, milk, vanilla extract and cinnamon but is sure to impress!
My top tips!
- Make sure your butter isn’t too soft. Perfectly softened butter is still a little firm to the touch. This prevents the cookies from spreading too much in the oven!
- I recommend slightly crunching up the cinnamon cereal before you add it to the cookie dough. This makes it easier to combine and ensures the baked cookies will have a pleasant texture!
- Although the glaze is easy to make, you may want to adjust the consistency. If it seems too thick to drizzle over the cookies, add a little more milk. If it seems too thin to hold its shape, add a little more powdered sugar!
Looking for more cookie recipes? Try these out!
- No Bake Reese’s Cookies
- Peanut Butter Crunch Cookies
- Turtle Thumbprint Cookies
- Caramel Cornflake Clusters
- Sprinkle Cookies
- Rolo Cookie Cups
Cinnamon Toast Crunch Cookies
Equipment
Ingredients
- 1 cup softened butter 2 sticks
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp cinnamon
- 2 cups cinnamon toast crunch cereal crushed up
For the glaze:
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine softened butter with granulated sugar, brown sugar, egg and vanilla extract. Mix well.
- Sprinkle in the flour, cornstarch, baking soda and cinnamon. Mix to form a dough, then slightly crunch up your cereal and fold it into the dough.
- Using a triggered cookie scoop, scoop the dough into 2 inch balls, placing them 2-3 inches apart on your prepared baking sheets.
- Bake for 12 minutes, then let cool completely on the baking sheets.
- In a small bowl combine powdered sugar, milk, vanilla extract and cinnamon. Drizzle the glaze all over the cooled cookies. Let the glaze set before serving.
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