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Cinnamon Toast Crunch Cookies

Cinnamon Toast Crunch Cookies

Cinnamon Toast Crunch Cookies are snickerdoodle cookies rolled in cinnamon maple sugar then topped with cream cheese frosting and Cinnamon Toast Crunch pieces. A soft and chewy cookie for cinnamon lovers.

This recipe is courtesy of our friend and food blogger, Krista Stechman, from In Krista's Kitchen.


Preparation Instructions:

Making the Cookies:

Preheat the oven to 350°F then line a sheet tray with parchment paper

Whisk the dry ingredients together in a medium bowl then set aside
Cream the butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 3 minutes until light and fluffy

Add the egg and egg yolks, one at a time, with the mixer on low speed

Mix in the maple syrup and vanilla extract just until combined

Add the dry ingredients with the mixer off then stir together on low speed just until combined

Chill the dough for 30 minutes

Scoop the dough into 2oz cookie balls, roll them in the cinnamon maple sugar and place them at least 2 inches apart on the prepared sheet tray. Bake for 8-10 minutes

Remove the cookies from the oven then let them sit on the tray 2 minutes before transferring to a wire rack to fully cool

Make the Cream Cheese Frosting:

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, vanilla and salt on low until combined then turn to medium speed and beat another 2-3 minutes

Spread frosting over the top of the cooled cookies then top with cinnamon toast crunch pieces


Based on 1 reviews

Customer Reviews


Loved these! Made them 1/2 size and they were a huge hit! Will be making them again

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