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    Home » Recipes » Desserts (Baked) » Cookies » Cinnamon Toast Crunch Cookies

    PUBLISHED: July 8, 2022 • By Toni Dash 11 Comments

    Cinnamon Toast Crunch Cookies

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    cinnamon toast crunch cookies on wire cooling rack

    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!

    cinnamon toast crunch cookies on wire cooling rack

    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.

    Jump to:
    • Recipe Ingredients Notes
    • How to make Cinnamon Toast Crunch Cookies
    • Variations
    • How to store
    • Frequently asked questions
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    cinnamon toast crunch cookies labelled ingredients

    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!

    cinnamon toast crunch cookies close up .

    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.

    cinnamon toast crunch cookies recipe steps 1-4.

    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).

    cinnamon toast crunch cookies recipe steps 5-8.

    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.

    cinnamon toast crunch cookies recipe steps 9-12.

    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.

    cinnamon toast crunch cookies recipe steps 13-14.

    Variations

    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.

    cinnamon toast crunch cookies close .

    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

    Can these cereal cookies be frozen?

    Yes! Allow the glaze to fully set, then add them to a freezer-safe airtight container and freeze for up to 3 months.

    cinnamon toast crunch cookies stacked.

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    Recipe

    cinnamon toast crunch cookies on rack.

    Cinnamon Toast Crunch Cookies

    Cereal isn't just for breakfast any more! These Cinnamon Toast Crunch cereal cookies are a soft, chewy sugar cookie with bites of crunchy cinnamon cereal! A cinnamon glaze on top finishes them perfectly.
    5 from 61 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Cooling + Glazing time (estimated): 30 minutes
    Total Time: 55 minutes
    Servings: 18 cookies
    Calories: 165kcal
    Author: Toni Dash
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    Ingredients

    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)

    Glaze

    • 1 cup powdered sugar
    • ½ teaspoon ground cinnamon
    • 3 tablespoons milk

    Instructions

    Cookies

    • 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.

    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.

    Notes

    Ingredient Notes
    • 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!
    Variation
    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 pieces.
    How to store
    Once the glaze has set the cookies can be stacked and stored in an airtight container for up to 5 days.
    Freezing: place in an airtight freezer safe container and freeze up to 3 months.

    Nutrition

    Calories: 165kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 222IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. TJ says

      February 23, 2023 at 8:18 pm

      Love these! Big Hit in our home! Thanks

      Reply
      • Toni Dash says

        March 04, 2023 at 10:37 am

        So glad you enjoyed them!

        Reply
    2. Leksa Walker says

      July 13, 2022 at 3:12 am

      5 stars
      Thanks for the recipe! It would seem that familiar sweet toasts, but the resulting caramel on both sides, the confident aroma of vanilla, make the dish very tasty… Just unbelievable, how simple and delicious! Great, thanks!

      Reply
    3. Allyssa says

      July 11, 2022 at 6:54 am

      5 stars
      This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!

      Reply
    4. Matt says

      July 09, 2022 at 9:24 am

      5 stars
      These are so tasty and super easy to make. And they definitely taste like the awesome cinnamon toast crunch cereal!

      Reply
    5. April says

      July 08, 2022 at 2:13 pm

      5 stars
      This is one of my favorite cereals, and now this is one of my favorite cookie recipes. So yummy!

      Reply
    6. Tayler says

      July 08, 2022 at 11:07 am

      5 stars
      This is my absolute favorite cereal, so I couldn’t wait to make these cookies! YUMMMM!

      Reply
    7. Sharon says

      July 08, 2022 at 10:13 am

      5 stars
      These cookies are full of cinnamon crunch goodness! These might be my new favorite way to eat one of my favorite childhood cereals.

      Reply
    8. Andrea says

      July 08, 2022 at 9:53 am

      5 stars
      Wow! What a fantastic cookie. These are definitely not going to last long in my house.

      Reply
    9. Caroline Y says

      July 08, 2022 at 8:35 am

      5 stars
      The best cookies ever! My kids loved these, thank you!

      Reply
    10. Jess says

      July 08, 2022 at 8:31 am

      5 stars
      Oh boy! These are dangerous. Dangerously good!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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