Cinnamon Toast Crunch Cookies

Have one of your favorite breakfast cereals as a cookie with these Cinnamon Toast Crunch Cookies! A soft chewy snickerdoodle style cookie rolled in cinnamon maple sugar, topped with cream cheese frosting and Cinnamon Toast Crunch cereal.

Every kid I know loves a Snickerdoodle cookie. Combine that with breakfast cereal and fun and delicious for kids and adults alike.

For other cereal inspired recipes, try my Fruity Pebbles Treats! They are seriously addicting.

These Cinnamon Toast Crunch Cookies have maple syrup and cinnamon in the dough as well as being rolled in cinnamon maple sugar from The Spice House then topped with Cinnamon Toast Crunch Cereal pieces.

The texture of the soft and chewy cookie with the fluffy frosting and crunchy cereal is a great combo! My husband basically ate the entire batch to himself.

Ingredients

• All Purpose Flour – I have not tested this cookie recipe with any other flour.
• Cream of Tartar – This adds a little acidity to the cookie.
• Baking Soda – A leavening agent to give a little rise.
• Ground Cinnamon – I like to use The Spice House Saigon Cinnamon.
• Kosher Salt – I use Diamond Crystal brand kosher salt.
• Unsalted Butter – Using unsalted butter allows you to control the salt level yourself.
• Granulated Sugar
• Brown Sugar – To add moisture and chewiness.
• Eggs – There are both whole eggs and egg yolk in this recipe.
• Vanilla Extract – I prefer pure vanilla extract.
• Maple Syrup – This adds a little hint of maple.
• Cinnamon Maple Sugar – I use The Spice House Cinnamon Maple Sugar instead of a cinnamon sugar mix.
• Cream Cheese – Use room temperature cream cheese for your frosting.
• Sour Cream – A little sour cream makes for the perfect frosting.
• Powdered Sugar – To keep the frosting smooth.
• Cinnamon Toast Crunch Cereal – For a delicious crunchy topping.

How to make Cinnamon Toast Crunch Cookies

Making the cookies

Step 1: Preheat the oven to 350°F then line a sheet pan with parchment paper. Whisk the dry ingredients together in a medium bowl then set aside until needed.

Step 2: Cream the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 3 minutes. Add the egg and yolks one at a time while mixer is on low speed, scraping down the sides between each addition.

Step 3: Mix in the maple and vanilla until fully incorporated.

Step 4: Turn the mixer off, add the dry ingredients then mix on lowest speed just until combined. Scoop the cookies into 2oz. balls then roll them in the cinnamon maple sugar.

Step 5: Place them on the prepared sheet pan at least 2 inches apart. They will spread quite a bit. Bake for 8-10 minutes then allow to cool on the pan 2 minutes before transferring to a cooling rack.

Step 6: Allow Cinnamon Toast Crunch Cookies to fully cool while making the cream cheese frosting.

Making cream cheese frosting

Step 7: Blend the cream cheese, butter and sour cream in a medium bowl with an electric hand mixer on medium speed for 2 minutes. Add the powdered sugar, salt and vanilla then mix slowly until combined. Turn the mixer back up to medium speed and beat an additional 2-3 minutes until light and fluffy.

Step 8: Frost the top of the cookies then top with Cinnamon Toast Crunch cereal pieces.

Equipment

• Stand Mixer or Electric Hand Mixer
• Set of Mixing Bowls
• Rubber Spatula
• Cookie Scoop – 3oz
• Sheet Trays
• Parchment Paper
• Cooling Rack

Expert Tips

• Allow Cookies to cool fully before frosting.
• Cream cheese frosting can be made up to 4 days in advance and stored in an airtight container in the fridge.
• It’s best to top the cookies with the Cinnamon Toast Crunch Cereal shortly before eating. The cereal can become stale or soggy quickly when stored with it on top of the frosting.
• Use parchment paper for easy clean-up!
• Use a biscuit cutter or cookie cutter to “scoot” cookies immediately after baking to get that perfect shape. Move the biscuit cutter in a circular motion around each cookie until you have a perfect circle.

Storage

Once the cookies are topped with frosting and cereal then they are best stored in an airtight container on the counter for up to 24 hours. You can store them in the fridge covered in plastic wrap or in an airtight container but the cereal pieces tend to get a bit soft/stale.

If the Cinnamon Toast Crunch Cookies have not been topped with frosting or cereal yet then they will last on the counter or fridge in an airtight container for up to 4 days.

You can also freeze the cookies for up to 2 months before they have been topped with frosting or cereal. Place them in a plastic freezer bag, I usually use 2, and into the freezer.

Substitutions

• Cinnamon Sugar Mix – You can sub cinnamon sugar mix if you don’t have cinnamon maple sugar.
• Greek Yogurt – Greek yogurt can work in place of sour cream in the cream cheese frosting.

FAQs

Can I make Cinnamon Toast Crunch Cookies ahead of time?

Yes, you can! You can fully make these cookies up to 1 day in advance of serving them.

You can also bake the cookies off and store them separately from the frosting and cereal topping until you’re ready to serve. They can be kept in the fridge or on the counter in an airtight container for up to 3 days before topping and serving.

Can I freeze these cookies?

Absolutely! They freeze very well in raw dough balls or as baked cookies before being topped with cream cheese frosting and cereal.

If freezing raw dough balls, simply scoop the dough into 2oz. balls onto a parchment lined sheet tray then throw it in the freezer for 30 minutes. Remove the dough balls from the tray, place them in Ziploc bags then back into the freezer for up to 2 months!

If you’re freezing the already baked cookies, make sure they’ve fully cooled then place them in a freezer safe plastic bag into the freezer for up to 2 months.

Do I have to chill the cookies before baking?

Yes, it is recommended! It’s a short chilling time but it will help the dough to not spread as much and have a better consistency. Not chilling the dough may result in a flatter less desirable cookie.