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+ servings
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.
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



  • 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.


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!
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.


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