Cereal Cookies: Cinnamon Toast Crunch

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Your favorite cereal turned into cereal cookies with these Cinnamon Toast Crunch Cookies!

For potlucks or other parties when you’re told to bring a dessert, tell them you’ll bring cookies. And then, show up with these Cinnamon Toast Crunch cookies to really steal the show.

They’ll all be expecting you to turn up with a tray of chocolate chip or sugar cookies. Not that there’s anything wrong with those. But the way to truly dazzle is to go over the top in every way.

That’s what these Cinnamon Toast Crunch cookies will totally do. Just look at them! They’re like a mile high with that stunning pile of frosting on top. 

Serve these for dessert or a treat and you’ll be next level. Make sure you get a taste first though, for the next time you look at your tray of Cinnamon Toast Crunch cookies, there probably won’t even be one crumb leftover!

What You Will Need for These Cereal Cookies

For the cookies:

• 3 c Cinnamon Toast Crunch cereal
• 2 c flour
• ½ c granulated sugar
• 1 tsp cinnamon
• 1 tsp cornstarch
• ½ tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ½ c of Crisco
• ½ c brown sugar
• 1 tsp vanilla extract
• 1 c white chocolate chips 
• 2 extra large eggs 

For the frosting:

• ⅓ block of cream cheese softened.
• ½ stick of butter softened
• 1 ¼ c powdered sugar
• 1 tsp vanilla
• A pinch of salt
• 1-2 tablespoons of milk

For the coating:

• ¼ sugar
• 1 tablespoon of cinnamon

Make Your Own Cinnamon Toast Crunch Cookies

For 10 large cookies that will absolutely impress, these Cinnamon Toast Crunch cookies are an effortless way to show off. After prepping your oven and your cookie sheet, you’re going to mix the Crisco and both sugars on medium with your stand mixer. You want this mixture to be creamy and fluffy, which should happen in just a few minutes.

To this, you’ll add the eggs and vanilla, and mix for a minute more. Then add the cornstarch, salt, baking powder, and baking soda and mix for another minute. From there, the flour goes in, and here’s where you will want to ensure all the flour is incorporated.

The Cinnamon Toast Crunch will go in next, though for the best results, we suggest crushing it up first to keep the dough consistent. You can also choose to keep it intact for chunkier cookies. Finally, the white chocolate chips go in, and then it’s time to scoop balls of dough.

Those dough balls need to get rolled in your cinnamon sugar coating first, then onto the baking tray, they go. Let them cool, then have your mixer pull and assist to make the cream cheese frosting. 

The frosting should be nice and creamy, but if the texture is off, just add another tablespoon of milk into it to adjust it. After frosting each cookie, you can place whole pieces of Cinnamon Toast Crunch on top to finish these off. Complete details on these steps and baking times follow below!

If you’re into breakfast cookies, try these quick oatmeal cookies too!

Cookies Ingredients:

3 c cinnamon toast crunch cereal

2 c flour

• ½ c granulated sugar
• 1 tsp cinnamon
• 1 tsp cornstarch
• ½ tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ½ c of Crisco
• ½ c brown sugar
• 1 tsp vanilla extract
• 1 c white chocolate chips 
• 2 extra large eggs 

Coating

• ¼ sugar
• 1 tablespoon of cinnamon

1. Preheat the oven to 350 degrees.

2. Line a cookie sheet with parchment paper or a silicon baking mat.

3. Mix Crisco, brown sugar, and white sugar on medium speed until creamy and fluffy, about 3 minutes.

4. Add eggs and vanilla.

5. Mix for 1 minute.

6. Add cornstarch, salt, baking soda, and baking powder. Mix for 1 minute.

7. Add flour and mix until there are no ribbons of flour visible in the dough.

8. I recommend crushing the cereal before adding it for consistent dough, but if you like chunky cookies, you can add the cereal as is.

9. Add the cinnamon toast crunch cereal and mix for 1 minute.

10. Add white chocolate chips and mix for 1 minute.

11. Use an ice cream scoop to form large dough balls.

12. Place the dough into the cinnamon sugar for coating and roll them until they are completely coated. 

13. Place on the baking sheet 2” apart.

14. Bake for 14-16 minutes or until the edges are golden brown.

15. Allow cooling completely before frosting.

16. Makes 10 large cookies.

Frosting:

• ⅓ block of cream cheese softened.
• ½ stick of butter softened
• 1 ¼ c powdered sugar
• 1 tsp vanilla
• A pinch of salt
• 1-2 tablespoons of milk

17. Add cream cheese, vanilla, powdered sugar, and butter to a mixing bowl. Begin mixing together.

18. Add 1 tablespoon of milk, and continue to mix, until you achieve a creamy consistency.

19. If needed add one additional tablespoon of milk.

20. Frost the cookies when they are cool.

21. Decorate with whole pieces of cinnamon toast crunch cereal.

Cinnamon Toast Crunch Cookies

Print

Ingredients

Cookies

• 3 c cinnamon toast crunch cereal
• 2 c flour
• ½ c granulated sugar
• 1 tsp cinnamon
• 1 tsp cornstarch
• ½ tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ½ c of crisco
• ½ c brown sugar
• 1 tsp vanilla extract
• 1 c white chocolate chips
• 2 extra large eggs

Coating

• ¼ sugar
• 1 tablespoon of cinnamon

Instructions

1. Preheat the oven to 350 degrees.
2. Line a cookie sheet with parchment paper or a silicon baking mat.
3. Mix Crisco, brown sugar, and white sugar on medium speed until creamy and fluffy, about 3 minutes.
4. Add eggs and vanilla.
5. Mix for 1 minute.
6. Add cornstarch, salt, baking soda, and baking powder. Mix for 1 minute.
7. Add flour and mix until there are no ribbons of flour visible in the dough.
8. I recommend crushing the cereal before adding it for consistent dough, but if you like chunky cookies, you can add the cereal as is.
9. Add the cinnamon toast crunch cereal and mix for 1 minute.
10. Add white chocolate chips and mix for 1 minute.
11. Use an ice cream scoop to form large dough balls.
12. Place the dough into the cinnamon sugar for coating and roll them until they are completely coated. 
13. Place on the baking sheet 2” apart.
14. Bake for 14-16 minutes or until the edges are golden brown.
15. Allow cooling completely before frosting.
16. Makes 10 large cookies.

Frosting:

⅓ block of cream cheese softened.

½ stick of butter softened

1 ¼ c powdered sugar

1 tsp vanilla

A pinch of salt

1-2 tablespoons of milk

1. Add cream cheese, vanilla, powdered sugar, and butter to a mixing bowl. Begin mixing together.
2. Add 1 tablespoon of milk, and continue to mix, until you achieve a creamy consistency.
3. If needed add one additional tablespoon of milk.
4. Frost the cookies when they are cool.
5. Decorate with whole pieces of cinnamon toast crunch cereal.

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