Description
Delightfully crunchy and sweet, these Cinnamon Toast Crunch Cookies combine the nostalgic flavors of the beloved cereal with a soft, buttery cookie base. Enhanced with a cinnamon-spiced icing drizzle, they’re perfect for a cozy treat that brings childhood memories to life.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 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
Add-ins
- 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°F (175°C) and line a baking sheet with parchment paper or a Silpat to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Set this dry mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the unsalted butter with granulated sugar and packed light brown sugar on medium speed until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter and sugar mixture until just combined, creating a smooth batter.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Cereal: Gently fold in the crushed Cinnamon Toast Crunch cereal by hand to maintain some crunchiness and texture throughout the dough.
- Scoop Dough: Using a #20 cookie scoop (approximately 3 tablespoons), drop the cookie dough onto the prepared baking sheet about 1 inch apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden brown but the centers remain soft. Remove from oven and let them cool on the sheet for a couple of minutes.
- Cool Completely: Transfer the cookies to wire racks to cool completely before adding the icing, ensuring the icing does not melt.
- Prepare Icing: In a small bowl, whisk together confectioners’ sugar, milk, a pinch of ground cinnamon, and a pinch of salt until smooth and well combined for a perfect cinnamon glaze.
- Drizzle Icing: Once the cookies have fully cooled, drizzle the prepared icing over each cookie using a spoon or piping bag for a beautiful finishing touch and added sweetness.
Notes
- For best texture, crush the Cinnamon Toast Crunch cereal by placing it in a ziplock bag and lightly crushing with a rolling pin or your hands.
- If you prefer stronger cinnamon flavor, you can increase the cinnamon in the dough or icing slightly.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- The icing can be adjusted with more or less milk to achieve your desired consistency for drizzling or spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
