If you thought cereal was just for breakfast we have a surprise! Crunchy Cinnamon Toast Crunch cereal also makes fabulous cookies! They taste like sugar cookies with little bites of crushed cinnamon toast crunch. The cinnamon glaze on these soft, chewy cereal cookies sets perfectly for stacking too!
Grab a cup of coffee or a glass of cold milk and enjoy the cinnamon flavor in these perfect sweet treat cookies! There is no reason a delicious cereal should just be for breakfast. It’s fantastic in this baked cookie too.
Recipe Ingredients Notes
Unsalted butter. Use room temperature butter. Be sure it’s softened before starting the recipe. You’ll use 1/2 cup (1 stick).
All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour can be used. We use Bob’s Red Mill gluten-free 1-to-1 baking flour for gluten-free baking.
Cinnamon Toast Cereal. This well loved cereal is available at all grocery stores on the cereal aisle. There are also different versions of this type of cereal made by other brands. It has the delicious taste of sweet cinnamon sticks or, well, cinnamon toast. The recipe provides instructions on how to crush it before the baking process.
Gluten-free note: original Cinnamon Toast Crunch is not gluten-free (as of the publishing of this recipe). You can substitute a gluten-free equivalent like Van’s brand Cinnamon Heaven or even Cinnamon Chex. The Chex won’t have the same level of crunch but will still be good!
How to make Cinnamon Toast Crunch Cookies
STEP 1. Preparation
Preheat oven to 350 degrees F. Prepare a baking sheet with a light coating of non-stick spray or line with a sheet of parchment paper.
STEP 2. Make the cookie dough
In a medium bowl, combine the dry ingredients: whisk the baking soda, salt, and flour (photo 1). Set aside.
In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until smooth and creamy (photo 2). Add the brown sugar, egg, and vanilla; mix until combined (photo 3).
Add the flour mixture into the wet and mix until a dough has formed (photo 4).
Add the cinnamon toast crunch to a bag and crush into pieces (photo 5). Fold the pieces of cinnamon toast crunch cereal into the dough (photo 6).
STEP 3. Scoop and Bake
Using a medium cookie scoop (2 tablespoons scoop), place cookie dough balls of dough on the prepared cookie sheet 2 inches apart (photo 7) Bake for 9-10 minutes, just until the edges are crisped up and the center no longer looks wet.
STEP 4. Cool
Allow to cool on the sheet for a few minutes and then move to a wire rack to finish cooling (photo 8). Once cooled, prepare the glaze.
STEP 5. Glaze
In a medium bowl, whisk together the powdered sugar and cinnamon (photo 9). Add in half of milk and mix until combined (photo 10).
Test the consistency with a spoon; the consistency should be between frosting in thickness and being runny (photo 11). If too thick add a small amount of the remaining milk and mix until the desired consistency is reached. If too thin, add a small amount of additional powdered sugar.
Place a ziplock bag or piping bag into a glass and fold the edges over the sides (photo 12). Spoon the glaze into a quart size ziploc bag or piping bag.
Pour the glaze into the baggie and snip off the corner (photo 13). Gently squeeze the glaze over the cookies (photo 14). Allow the glaze to set before serving or storing.
Use other favorite cereals! These cookies can be adapted to use any kind of cereal you like. Try a fruity pebbles cereal with a regular powdered sugar glaze or chocolate pebbles and add a chocolate glaze. A smore cereal would create a fun summer time cookie for any campfire. When using any other cereal just be sure to crush into smaller cereal pieces.
How to store
Store in an airtight container for up 5 days. Once the glaze sets the cookies can be stacked. If desired a sheet of parchment paper can be placed between the layers too.
Frequently asked questions
Yes! Allow the glaze to fully set, then add them to a freezer-safe airtight container and freeze for up to 3 months.
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Cinnamon Toast Crunch Cookies
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour regular or gluten-free measure for measure flour blend
- ½ cup (1stick) unsalted butter room temperature
- ¾ cups granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cups cinnamon toast crunch cereal crushed (see instructions)
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons milk
- Preheat oven to 350 degrees F. Spray a baking sheet with a light coating of non-stick spray or line with a sheet of parchment paper.
- In a medium bowl, whisk the baking soda, salt, and flour. Set aside.
- In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until smooth and creamy.
- Add the brown sugar, egg, and vanilla; mix until combined.
- Add the flour mixture into the wet and mix until a dough has formed.
- Place the cinnamon toast crunch cereal in a bag and crush into pieces. Fold the cereal into the cookie dough.
- Using a medium cookie scoop, scoop balls of cookie dough and place on the prepared cookie sheet 2 inches apart.
- Bake for 9-10 minutes, just until the edges are crisped up and the center no longer looks wet.
- Allow to cool on the sheet for a few minutes and then move to a wire cooling rack to finish cooling. Once cooled, prepare the glaze.
- In a medium bowl, whisk the powdered sugar and cinnamon. Add in half of milk and mix until combined.
- Test the glaze consistency with a spoon. It needs to be between runny and frosting in thickness. If too thin: add a small amount of additional powdered sugar until correct thickness is achieved.If too thick: use a small amount of the remaining milk to thin the glaze until the correct thickness is achieved.
- Place a baggie into a glass and fold the edges over the sides. Pour the glaze into the baggie and snip off the corner. Gently squeeze the glaze over the cookies
- Allow the glaze to set before serving or stacking cookies.
- For gluten-free baking we use Bob’s Red Mill gluten-free 1-to-1 baking flour.
- Cinnamon Toast Crunch brand cereal can be used or an equivalent cinnamon cereal of a different brand.
- For gluten-free cookies substitute a gluten-free cinnamon cereal like Van’s gluten-free Cinnamon Heaven or Cinnamon Chex. The Chex will not have the same amount of crunch but will still taste great!