Cinnamon Toast Crunch Cookies Recipe
Introduction
Cinnamon Toast Crunch Cookies are a delightful twist on a classic favorite cereal. These cookies combine the warm flavors of cinnamon and sugar with a satisfying crunch, making them an irresistible treat for any occasion. They’re easy to prepare and perfect for sharing with family and friends.
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, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
- Step 3: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
- Step 4: Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Step 5: Gradually stir the dry ingredients into the wet ingredients until just incorporated.
- Step 6: Gently fold in the crushed Cinnamon Toast Crunch cereal until evenly distributed.
- Step 7: 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 sweetness and texture, try adding white chocolate chips or swap them for semi-sweet or butterscotch chips.
- To keep the crunch, avoid mixing the cereal too vigorously into the dough and consider adding some as a topping before baking.
- If you prefer a dairy-free version, substitute butter with a plant-based alternative and use a flax egg instead of a regular egg.
- Experiment with adding a pinch of nutmeg or cloves to deepen the cinnamon flavor.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm in a low oven (300°F/150°C) for a few minutes to restore their fresh-baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cereal instead of Cinnamon Toast Crunch?
Yes, you can try cereals like Rice Krispies or Cocoa Pebbles for a different flavor and texture, but keep in mind the unique cinnamon-sugar flavor of Cinnamon Toast Crunch is what makes these cookies special.
Will the cereal stay crunchy after baking?
The cereal maintains a pleasant crunch by folding it gently into the dough and not overmixing. Adding some crushed cereal on top before baking also helps preserve the crisp texture.
PrintCinnamon Toast Crunch Cookies Recipe
These Cinnamon Toast Crunch Cookies combine the nostalgic cinnamon-sugar flavor of the beloved cereal with a soft, chewy cookie base. Featuring crushed Cinnamon Toast Crunch cereal folded into the dough for a delightful crunch, complemented by a warm cinnamon-spiced batter and a sprinkle of cinnamon streusel topping, these cookies deliver a perfect balance of sweetness, texture, and cinnamon warmth. Finished with a drizzle of vanilla icing, they are an irresistible treat perfect for any occasion or sweet craving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Add-ins
- 2 cups Cinnamon Toast Crunch cereal, crushed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and packed brown sugar together until the mixture becomes light and fluffy, forming a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing thoroughly until everything is well combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just incorporated to avoid overmixing the dough.
- Fold in Cereal: Gently fold in the crushed Cinnamon Toast Crunch cereal, ensuring it is evenly distributed throughout the dough without crushing the cereal too much to preserve its crunch.
- Portion Dough: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the cookie edges turn golden brown and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute white chocolate chips with semi-sweet or dark chocolate chips to customize the flavor.
- For a dairy-free or vegan version, use dairy-free butter and egg substitutes such as flaxseed eggs.
- Prepare dough ahead of time by refrigerating for 1-2 days to enhance flavor or freeze portions for later baking.
- Experiment by adding spices like nutmeg or clove for a spicier variation.
- Cinnamon Toast Crunch cereal adds a unique crunch that holds up well during baking, avoiding sogginess.
- Spacing cookies about 2 inches apart prevents them from merging as they spread during baking.
Keywords: Cinnamon Toast Crunch Cookies, cinnamon cookies, crunchy cookies, cereal cookies, sweet cookies, easy cookie recipe, nostalgic cookies
