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.
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