Cinnamon Toast Crunch Cookies Recipe
Cinnamon Toast Crunch Cookies combine the nostalgic cinnamon-sugar taste of the beloved cereal with a soft, chewy cookie base, enhanced by a crunchy texture and sweet vanilla icing. These delightful cookies offer a perfect balance of warmth, sweetness, and crunch, making them an irresistible treat for all ages and occasions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Add-ins
- 2 cups Cinnamon Toast Crunch cereal, crushed
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined; set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer or by hand until the mixture is light, fluffy, and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and mix thoroughly until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients, stirring gently until just combined to avoid overmixing the dough.
- Fold in Cereal: Carefully fold the crushed Cinnamon Toast Crunch cereal into the dough, ensuring it is evenly distributed without crushing it too much to maintain crunchiness.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes until the 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 or icing.
Notes
- For extra crunch, do not overmix the cereal into the dough to prevent it from becoming soggy.
- You can substitute the white chocolate chips mentioned in inspiration notes with semi-sweet or dark chocolate chips if preferred.
- To make this recipe vegan, replace butter with a plant-based alternative, use a flaxseed egg, and dairy-free white chocolate chips.
- The dough can be refrigerated for 1-2 days or frozen for longer storage; bake directly from chilled or frozen dough, adding a few extra minutes to baking time as needed.
- Try adding a pinch of nutmeg or clove to the dry ingredients for an additional layer of warm spice.
- The optional cinnamon streusel topping and vanilla icing mentioned in the article are excellent additions for more texture and sweetness but are not required for the base cookie recipe.
Keywords: Cinnamon Toast Crunch Cookies, cinnamon cookies, crunchy cookies, cinnamon sugar cookies, cereal cookies, baking with cereal, nostalgic cookies
Find it online: https://cheframi.com/cinnamon-toast-crunch-cookies-recipe/
