Print

Crispy Cinnamon Toast Crunch Sugar Cookies with Cream Cheese Glaze

crispy cinnamon toast crunch sugar cookies - featured image
Print Recipe

These crispy sugar cookies are packed with crushed Cinnamon Toast Crunch cereal for extra crunch and cinnamon flavor, then topped with a silky cream cheese glaze. Perfect for bake sales, parties, or a nostalgic treat at home.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups Cinnamon Toast Crunch cereal, crushed (reserve 1/2 cup for topping)
  • 1 teaspoon ground cinnamon
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 2–3 tablespoons milk (dairy or dairy-free)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Crush Cinnamon Toast Crunch cereal, reserving 1/2 cup for topping.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and 2 cups crushed cereal. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
  4. Add eggs one at a time, mixing well after each. Add vanilla extract and blend for another 30 seconds.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed or with a spatula until just combined. Do not overmix.
  6. Using a medium cookie scoop (about 2 tablespoons dough), drop balls onto prepared sheets, spacing about 2 inches apart. Gently flatten each ball to about 1/2 inch thick. Sprinkle reserved crushed cereal on top, pressing lightly.
  7. Bake for 10-12 minutes, or until edges are golden and centers look set. If cookies puff up too much, tap the tray gently to deflate for crispier edges.
  8. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze: In a small bowl, beat together cream cheese, butter, powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. If too thick, add milk a teaspoon at a time.
  10. Once cookies are cool, spread or drizzle glaze over each. Top with extra cereal bits if desired. Let glaze set for 15 minutes before serving.

Notes

Chill dough for 20 minutes if your kitchen is warm to prevent excess spreading. Use parchment paper for easy cleanup and even browning. Crush cereal gently for a mix of textures. Glaze cookies only after they are fully cooled. For gluten-free or dairy-free adaptations, substitute ingredients as needed. Store cookies in an airtight container for up to 4 days, or freeze unglazed cookies for up to 2 months.

Nutrition

Keywords: cinnamon toast crunch, sugar cookies, cream cheese glaze, crispy cookies, easy dessert, bake sale, nostalgic treat, cinnamon cookies

Find it online: https://jodierecipes.com/crispy-cinnamon-toast-crunch-sugar-cookies-recipe-easy-homemade-treat-with-cream-cheese-glaze/