Introduction

These Cinnamon Toast Crunch Cookies bring the nostalgic cinnamon-sugar flavor of the beloved cereal to a soft, chewy cookie. With a delightful crunch from the crushed cereal mixed into the dough, they make a fun and flavorful treat perfect for any occasion.

The image shows several golden brown cookies with a crisscross pattern on top, indicating they were pressed down before baking. These cookies have a slightly rough texture with tiny bits visible on the surface. A light drizzle of white icing is spread over each cookie, creating thin, shiny lines that highlight the crisscross design. The cookies are placed on a white marbled surface with some small square pieces of baked dough scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups Cinnamon Toast Crunch cereal, crushed

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
Step 4: Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just incorporated.
Step 6: Gently fold in the crushed Cinnamon Toast Crunch cereal until it is evenly distributed throughout the dough.
Step 7: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra flavor, try adding white chocolate chips or swap them with dark or semi-sweet chocolate chips.
To keep the cereal crunchy, avoid over-mixing the dough once the cereal is added.
For a dairy-free version, substitute the butter with a plant-based alternative and use an egg replacer.
Experiment with adding a pinch of nutmeg or cloves for additional warmth.
Store leftover dough in the refrigerator for up to 2 days or freeze in balls for baking later.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies in a sealed bag or container for up to 3 months. Reheat frozen cookies in a low oven for a few minutes to restore their crispness and warmth.

How to Serve

The image shows a close-up of several soft peanut butter cookies with a light tan color and slightly cracked tops, each cookie has a thin white glaze drizzled in horizontal lines across the surface, the cookies are placed on a cooling rack over a white marbled surface, some small square cereal pieces in light golden brown are scattered around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the Cinnamon Toast Crunch with another cereal?

Yes, you can substitute with similar textured cereals like Rice Krispies or even Cocoa Pebbles, but the flavor and crunch may vary slightly.

Will the cereal get soggy in the cookie dough?

The crushed Cinnamon Toast Crunch cereal holds up well during baking, providing a pleasant crunch. Folding the cereal in gently helps maintain its texture.

Cinnamon Toast Crunch Cookies Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

These Cinnamon Toast Crunch Cookies combine the nostalgic flavor of the beloved cereal with a soft cinnamon-sugar cookie base. The recipe features crushed Cinnamon Toast Crunch mixed into the dough for extra texture, complemented by a light cinnamon streusel topping and a drizzle of vanilla icing for added sweetness. Perfectly baked to golden edges and a chewy center, these cookies are ideal for family gatherings, holiday gift exchanges, or whenever you crave a fun and flavorful treat.

Author: Ella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

½ cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract

Mix-Ins and Topping

2 cups Cinnamon Toast Crunch cereal, crushed
Optional: white chocolate chips or other mix-ins as desired
For cinnamon streusel topping (not in original ingredients but described): cinnamon, butter, sugar, and crushed cereal (quantities approximately 2 tbsp butter, 2 tbsp sugar, ½ tsp cinnamon, ¼ cup crushed cereal)
For vanilla icing (optional finishing): powdered sugar, vanilla extract, milk (approx ½ cup powdered sugar, 1 tsp vanilla, 1-2 tbsp milk)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal and cleanup.
Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this dry mix aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the packed brown sugar until the mixture is light, fluffy, and well combined.
Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed butter and sugar mixture. Mix well until fully combined.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing.
Fold in Cereal: Gently fold in the crushed Cinnamon Toast Crunch cereal into the dough until evenly distributed, ensuring the cereal stays crunchy.
Form Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheet to allow for spreading during baking.
Bake: Bake in the preheated oven for 8-10 minutes or until the edges of the cookies turn golden brown and the centers are set but still soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and maintain texture.
Add Toppings (Optional): Prepare a cinnamon streusel topping by mixing butter, sugar, cinnamon, and additional crushed Cinnamon Toast Crunch cereal; sprinkle lightly on the cookies before baking or after initial baking. Drizzle with vanilla icing once fully cooled for an elegant finish.

Notes

You can customize these cookies by swapping white chocolate chips for other mix-ins like semi-sweet chocolate chips, dark chocolate chunks, or butterscotch chips.
For a dairy-free or vegan version, substitute butter with a plant-based alternative, use a flaxseed egg or other egg substitute, and choose dairy-free chocolate chips.
Dough can be prepared ahead of time and refrigerated for 1-2 days or frozen for longer storage to enhance flavors and convenience.
Crushed Cinnamon Toast Crunch cereal adds unique texture and flavor; avoid overmixing to prevent the cereal from becoming soggy.
Adding nutmeg or clove to the dough can add extra warmth and depth to the cinnamon flavor.
Cookies are best stored in an airtight container at room temperature for up to 3 days or frozen for longer preservation.

Keywords: Cinnamon Toast Crunch Cookies, cinnamon cookies, crunchy cookies, cinnamon-sugar cookies, nostalgic cereal cookies, easy cookie recipe, homemade cookies, cinnamon streusel, vanilla icing cookies