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Cinnamon Toast Crunch Cookies

Crushed cereal and icing top these cinnamon and sugar filled Cinnamon Toast Crunch Cookies. These mouthwatering cookies are tender and chewy, featuring a delightful icing and crunchy topping. They are ready in 30 minutes!

Why I love this recipe

These Cinnamon Toast Crunch soft baked cookies are easy and quick, ready in 30 minutes.

Cinnamon Toast Crunch cookies on a cookie sheet.

Table of Contents

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Substitutions and additions

Try adding 1/2 cup of white chocolate chips to the cookie dough.

How to make cookies with Cinnamon Toast Crunch

Step 1 – Preheat the oven to 350°F.

Step 2 – Prepare two large baking sheets with parchment paper and reserve.

Step 3 – In a mixing bowl, blend the butter and sugar until creamy. Utilize a hand mixer or a stand mixer with a paddle attachment. Mix until the texture is light and fluffy, approximately 1-2 minutes.

Step 4 – Add the egg and vanilla, and mix to combine.

butter, sugar, egg, and vanilla mixed in a bowl.

Step 5 – In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, ground cinnamon, and salt.

Step 6 – Gradually mix the dry ingredients mixture into the butter mixture until well combined.

cinnamon cookie dough mixed in a bowl.

Step 7 – Measure 12 cookies and shape them into balls.

Step 8 – Place the cookie dough balls on the prepared sheets about 2 inches apart. Bake each batch for about 12-15 minutes. Do not overbake or they will not be soft.

cookie dough balls on a parchment paper lined baking sheet.

Step 9 – Allow to cool on the baking sheet for 2 minutes, then move to a wire rack to cool fully.

cinnamon cookies cooling on a wire rack.

For the icing

Step 1 – In a small bowl mix the confectioners’ sugar with milk.

Step 2 – Mix in corn syrup and vanilla extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of milk).

powdered sugar, milk, corn syrup, and vanilla mixed in a bowl.

Step 3 – Drizzle the icing over the cookies then sprinkle the tops with the crushed Cinnamon Toast Crunch.

Step 4 – Allow to set completely on waxed paper or parchment paper. Store in an airtight container at room temperature.

Cinnamon Toast Crunch cookies on a baking tray.

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Cinnamon Toast Crunch cookies on a cookie sheet.

Cinnamon Toast Crunch Cookie Recipe

Crushed cereal and icing top these cinnamon and sugar filled Cinnamon Toast Crunch Cookies. These mouthwatering cookies are tender and chewy, featuring a delightful icing and crunchy topping. They are ready in 30 minutes!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sweet Treats
Cuisine American
Servings 12
Calories 191 kcal

Ingredients

  • 8 Tablespoons unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon cinnamon
  • teaspoon salt

For the Icing

  • 1 cup confectioners’ sugar
  • 1 ½ tablespoons milk
  • ½ tablespoon light corn syrup
  • ¼ teaspoon vanilla extract
  • 1 cup coarsely crushed Cinnamon Toast Crunch cereal

Instructions
 

  • Preheat the oven to 350°F.
  • Prepare two baking trays with parchment paper and reserve.
  • In a mixing bowl, blend the butter and sugar until creamy. Utilize a hand mixer or a stand mixer with a paddle attachment. Mix until the texture is light and fluffy, approximately 1-2 minutes.
  • Add the egg and vanilla, and mix to combine.
  • In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, ground cinnamon, and salt.
  • Gradually mix the flour mixture into the butter mixture until well blended.
  • Measure 12 cookies and shape into balls.
  • Place the cookie balls on the prepared sheets about 2 inches apart. Bake each batch for about 12-14 minutes. Do not overbake or they will not be soft.
  • Allow to cool on the baking sheet for 2 minutes, then move to a wire rack to cool completely.

For the icing:

  • In a small bowl mix the confectioners’ sugar with milk.
  • Mix in corn syrup and vanilla extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of milk).
  • Drizzle the icing over the cookies then sprinkle the tops with the crushed Cinnamon Toast Crunch cereal.
  • Allow to set completely on waxed paper or parchment paper. Store in an airtight container at room temperature.

Notes

  • These Cinnamon Toast Crunch soft-baked cookies are easy and quick, ready in 30 minutes.
  • Store in an airtight container at room temperature.

Nutrition

Serving: 1Calories: 191kcalCarbohydrates: 38gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 93mgPotassium: 65mgFiber: 1gSugar: 14gVitamin A: 312IUVitamin C: 1mgCalcium: 26mgIron: 2mg
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Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.

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5 from 1 vote
Recipe Rating




Zona House

Wednesday 19th of February 2025

These cookies are so good!