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Cinnamon Toast Crunch Cookies are super soft cookies that taste just like the cereal! Who wouldn't love this delicious cereal in cookie form?! Topped with a rich cream cheese frosting and topped with crunchy Cinnamon Toast Crunch cereal.
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Check out my Funfetti Sandwich Cookies and my Chocolate Chip Applesauce Cookies for more cookie recipes!
Cereal isn't only for breakfast or a snack. Why not turn this cereal into a cookie dough?! This ooey gooey cereal cookie is a true indulgence packed with delicious cinnamon sugar flavor.
You'll get a wonderful soft center with crispy edges when you bite into these cookies.
Why You’ll Love This Recipe
- They are melt in your mouth tender.
- Loaded with Cinnamon Toast Crunch cereal.
- The cookies also have a rich, fluffy texture.
- The added cereal on top gives it some amazing crunch.
Ingredients You’ll Need
For Cookies
- Shortening
- Brown Sugar
- White Sugar
- Eggs
- Vanilla
- Cornstarch
- Salt
- Baking Soda
- Baking Powder
- Flour
- Ground Cinnamon
- Cinnamon Toast Crunch Cereal
- White Chocolate Chips
For Coating
- Granulated Sugar
- Ground Cinnamon
For Frosting
- Cream Cheese
- Butter
- Powdered Sugar
- Vanilla
- Salt
- Milk
Step-By-Step Instructions
For Cookies
Step 1:
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicon baking mat.
Step 2:
Mix the shortening, brown sugar and granulated sugar on medium speed until creamy and fluffy, about 3 minutes.
Step 3:
Add eggs and vanilla. Mix for 1 minute. Add cornstarch, salt, baking soda and baking powder. Mix for an additional 1 minute.
Step 4:
Add the flour and cinnamon and mix until there are no ribbons of flour visible in the dough.
Step 5:
Add the cereal and mix for 1 minute. Add white chocolate chips and mix for an additional 1 minute.
Step 6:
Mix the cinnamon and sugar together in a bowl for the coating.
Step 7:
Use an ice cream scoop to form large dough balls. Place the dough into the cinnamon sugar mixture and roll them until they are completely coated.
Step 8:
Place on the baking sheet 2” apart. Bake for 14-16 minutes or until the edges are golden brown. Allow to cool completely before frosting.
For Frosting
Step 1:
Add cream cheese, butter, powdered sugar, vanilla and salt to a mixing bowl and begin mixing together.
Step 2:
Add 1 tablespoon of milk, and continue to mix, until you achieve a creamy consistency. If needed add one additional tablespoon of milk.
Step 3:
Frost the cookies and decorate with whole pieces of cinnamon toast crunch cereal.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips & Variations
- Toss in some cinnamon chips for more cinnamon flavor.
- Drizzle the cookies with white chocolate for a touch more sweetness.
- Let the cookies rest on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool.
- To crush the cereal, place it in a sealed zip top bag and roll over it with a rolling pin.
- Chill the dough overnight for a more intense cinnamon flavor.
- Don’t over-bake the cookies or they’ll be hard instead of soft and chewy.
Storing & Freezing
Storing: Place the cookies in an airtight container and store at room temperature for up to 3 days.
Freezing After Baking: Place the cookies, without the frosting, in a freezer safe airtight container and freeze for up to 30 days.
Freezing Before Baking: Portion out the cookie dough into balls on a baking sheet lined with parchment paper. Flash freeze your dough balls for 30 minutes. Remove from freezer and transfer the dough balls to a freezer safe zip top bag and store for up to 3 months.
Recipe FAQ's
Yes! You can use whatever type of cereal you like, but you may want to omit the cinnamon if the type of cereal you use doesn't pair well with cinnamon.
Yes, you can substitute shortening for butter in equal amounts.
More Cookie Recipes You'll Love
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Cinnamon Toast Crunch Cookies
Ingredients
For Cookies
- ½ cup shortening
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- Pinch of salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 3 cups Cinnamon Toast Crunch cereal
- 1 cup white chocolate chips
For Coating
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
For Frosting
- ⅓ block cream cheese softened
- ¼ cup butter softened
- 1 ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
- 1-2 tablespoons milk
Instructions
For Cookies
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicon baking mat.
- Mix the shortening, brown sugar and granulated sugar on medium speed until creamy and fluffy, about 3 minutes.
- Add eggs and vanilla. Mix for 1 minute. Add cornstarch, salt, baking soda and baking powder. Mix for an additional 1 minute.
- Add the flour and cinnamon and mix until there are no ribbons of flour visible in the dough.
- Add the cereal and mix for 1 minute. Add white chocolate chips and mix for an additional 1 minute.
- Mix the cinnamon and sugar together in a bowl for the coating.
- Use an ice cream scoop to form large dough balls. Place the dough into the cinnamon sugar mixture and roll them until they are completely coated.
- Place on the baking sheet 2” apart. Bake for 14-16 minutes or until the edges are golden brown. Allow to cool completely before frosting.
For Frosting
- Add cream cheese, butter, powdered sugar, vanilla and salt to a mixing bowl and begin mixing together.
- Add 1 tablespoon of milk, and continue to mix, until you achieve a creamy consistency. If needed add one additional tablespoon of milk.
- Frost the cookies and decorate with whole pieces of cinnamon toast crunch cereal.
Notes
- Let the cookies rest on the cookie sheet for about 5 minutes before transferring them to a wire rack to cool.
- To crush the cereal, place it in a sealed zip top bag and roll over it with a rolling pin.
- Chill the dough overnight for a more intense cinnamon flavor.
- Don’t over-bake the cookies or they’ll be hard instead of soft and chewy.
- Storing: Place the cookies in an airtight container and store at room temperature for up to 3 days.
- Freezing After Baking: Place the cookies, without the frosting, in a freezer safe airtight container and freeze for up to 30 days.
- Freezing Before Baking: Portion out the cookie dough into balls on a baking sheet lined with parchment paper. Flash freeze your dough balls for 30 minutes. Remove from freezer and transfer the dough balls to a freezer safe zip top bag and store for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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