Cinnamon Toast Crunch Cookies
Soft, chewy snickerdoodle-style cookies rolled in cinnamon maple sugar, topped with cream cheese frosting and Cinnamon Toast Crunch pieces.
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.
- Chill the dough for at least 30 minutes and bake 8-10 minutes for soft, chewy cookies.
- Roll dough balls in cinnamon maple sugar before baking and add cream cheese frosting after cookies cool.
- Add cereal just before serving so the Cinnamon Toast Crunch stays crisp and crunchy.
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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
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Frequently Asked Questions
How many cookies does this recipe make?
This recipe uses 2-ounce scoops. Expect about 12 to 14 cookies, depending on exact scooping and ingredient weights. Use a smaller scoop to make more cookies and shorten the bake time by a minute or two.
Can I make the dough ahead or freeze it?
Yes. Chill formed dough balls in the fridge for up to 48 hours. For longer storage freeze raw dough balls for up to 3 months on a tray, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the time.
How do I keep these cookies soft and chewy?
Do not overbake. Remove cookies when centers still look slightly soft and let them finish on the hot tray for 2 minutes before moving to a rack. Using brown sugar and cream of tartar in the dough also helps retain chewiness. Store in an airtight container with a slice of bread for 2 to 3 days to maintain softness.
What is cinnamon maple sugar and can I substitute it?
Cinnamon maple sugar is a mix of sugar with cinnamon and maple flavor or real maple sugar. You can make a quick substitute by mixing 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon and 1/8 to 1/4 teaspoon maple extract. Avoid adding liquid maple syrup to the coating or it will be sticky.
How do I keep the cereal topping crunchy?
Add the Cinnamon Toast Crunch pieces right before serving or immediately after frosting so they stick but do not sit long. If you must assemble ahead, store the cereal separately and sprinkle it on just before serving.
Can I skip the cream cheese frosting or use another topping?
Yes. The cookies are delicious without frosting. You can swap in a simple cinnamon buttercream, vanilla glaze, or a dusting of extra cinnamon sugar. For a dairy-free option use vegan cream cheese and vegan butter in the frosting.
Why did my cookies spread too much or not spread at all?
If cookies spread too much your butter may have been too soft, the oven temperature might be low, or you used too little flour. If they did not spread, the dough may be too cold or you used too much flour. Chill dough 30 minutes to control spread and check your oven with a separate thermometer.
How many cookies does this recipe make?
This recipe uses 2-ounce scoops. Expect about 12 to 14 cookies, depending on exact scooping and ingredient weights. Use a smaller scoop to make more cookies and shorten the bake time by a minute or two.
Can I make the dough ahead or freeze it?
Yes. Chill formed dough balls in the fridge for up to 48 hours. For longer storage freeze raw dough balls for up to 3 months on a tray, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the time.
How do I keep these cookies soft and chewy?
Do not overbake. Remove cookies when centers still look slightly soft and let them finish on the hot tray for 2 minutes before moving to a rack. Using brown sugar and cream of tartar in the dough also helps retain chewiness. Store in an airtight container with a slice of bread for 2 to 3 days to maintain softness.
What is cinnamon maple sugar and can I substitute it?
Cinnamon maple sugar is a mix of sugar with cinnamon and maple flavor or real maple sugar. You can make a quick substitute by mixing 1/4 cup granulated sugar with 1/2 teaspoon ground cinnamon and 1/8 to 1/4 teaspoon maple extract. Avoid adding liquid maple syrup to the coating or it will be sticky.
How do I keep the cereal topping crunchy?
Add the Cinnamon Toast Crunch pieces right before serving or immediately after frosting so they stick but do not sit long. If you must assemble ahead, store the cereal separately and sprinkle it on just before serving.
Can I skip the cream cheese frosting or use another topping?
Yes. The cookies are delicious without frosting. You can swap in a simple cinnamon buttercream, vanilla glaze, or a dusting of extra cinnamon sugar. For a dairy-free option use vegan cream cheese and vegan butter in the frosting.
Why did my cookies spread too much or not spread at all?
If cookies spread too much your butter may have been too soft, the oven temperature might be low, or you used too little flour. If they did not spread, the dough may be too cold or you used too much flour. Chill dough 30 minutes to control spread and check your oven with a separate thermometer.
Loved these! Made them 1/2 size and they were a huge hit! Will be making them again