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.
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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.
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.
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.
Step 9 – Allow to cool on the baking sheet for 2 minutes, then move to a wire rack to cool fully.
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).
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.
You may also enjoy
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- Soft Batch Chocolate Chip Cookies
- 3 Ingredient Cinnamon Roll Caramel Apple Pies
Cinnamon Toast Crunch Cookie Recipe
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
- ⅛ 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
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.
Zona House
Wednesday 19th of February 2025
These cookies are so good!