Do you love Cinnamon Toast Crunch cereal? Well than you HAVE to try this Cinnamon Toast Crunch cookie! They are rich with brown butter flavor and a delightful cinnamon-sugar crunch!
I love making these cookies year-round, but especially during the fall season when cinnamon & spices are all the rage!
If you love soft & chewy cookies, you're also going to love my Brown Butter White Chocolate Matcha Cookies, Fudgy Oreo Brownies & Chocolate Peanut Butter Cookie Dough Bites!
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Ingredients for Cinnamon Toast Crunch Cookie
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Soda & Baking Powder
- Ground Cinnamon
See recipe card for quantities.
Instructions & Video
Add dry ingredients to the wet ingredients & mix well!
Chill the dough for an hour in plastic wrap.
Roll the cookies in cinnamon sugar & bake for 12 minutes!
Serve with milk & enjoy!
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Stir until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
- Bring Together: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps the flavors develop and prevents excessive spreading while baking.
- Cinnamon Sugar Coating: In a small bowl, mix the ¼ cup sugar and 1 tablespoon cinnamon.
- Shape and Coat: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a large cookie scoop (around 3 oz), form cookie dough balls and roll each one in the cinnamon sugar mixture until fully coated.
Full recipe card is all the way at the end! (scroll all the way down:)
Substitutions
- Unsalted Butter: Coconut oil, margarine, or vegan butter
- Granulated Sugar: Coconut sugar, Brown Sugar or Cane Sugar.
- Eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg)
- Vanilla Extract: Almond extract, maple extract, or vanilla bean paste
- All-Purpose Flour: a gluten-free flour blend
- Cornstarch: Arrowroot powder
- Ground Cinnamon: Pumpkin pie spice, nutmeg, or allspice
Equipment
Storage for Cinnamon Toast Crunch Cookie
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread inside the container. For longer storage, freeze the cookies in a single layer in a sealed container for up to 3 months.
3 top tips for Success!
- Brown the Butter Properly: Keep a close eye on the butter as it browns—stir continuously and remove from heat as soon as it turns amber to avoid burning.
- Chill the Dough: Refrigerate the dough for at least 1 hour to enhance flavor and prevent the cookies from spreading too much.
- Don't Overbake: Bake until the edges are golden, but the centers should still be soft for a chewy texture.
FAQs
Cookies may spread if the dough is too warm or if there's too much butter. Chilling the dough helps prevent this.
Yes, you can refrigerate the dough for up to 3 days or freeze it for up to 3 months before baking.
To achieve chewy cookies, avoid overbaking and use a mix of brown sugar, which adds moisture, and softened butter for texture.
Related
Looking for other dessert recipes like this? Try these:
Cinnamon Toast Crunch Cookie Recipe (with Brown Butter)
Ingredients
Equipment
Method
- In a large skillet over medium heat, melt the butter. Stir continuously with a rubber spatula as the butter foams, turns amber, and brown milk solids form at the bottom of the pan. Once the butter is golden brown and fragrant, remove from heat immediately. Transfer to a bowl and let it cool for 20 minutes.
- Tip: Ensure the butter is at room temperature before use—if still warm after 20 minutes, place it in the freezer for 10 minutes to speed up cooling. Warm butter may cause the cookies to spread too much in the oven.
- In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Stir until smooth. Add the eggs and vanilla extract, mixing until fully incorporated.
- Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps the flavors develop and prevents excessive spreading while baking.
- In a small bowl, mix the ¼ cup sugar and 1 tablespoon cinnamon.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a large cookie scoop (around 3 oz), form cookie dough balls and roll each one in the cinnamon sugar mixture until fully coated.
- Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake one tray at a time for 12 minutes, or until the edges are golden but the centers are still soft.
- Tip: Leave the cookies on the tray for 5 minutes after baking to allow them to firm up slightly.
- While the cookies are still warm, sprinkle a pinch of flaky sea salt on top for an extra burst of flavor.
- Transfer the cookies to a cooling rack and let them cool completely. Serve with a glass of cold milk and enjoy! (Watch Video Below)
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Shay says
AMAZING!!! These cookies are everything!
Was wondering if the dough could be kept in freezer if you don’t want to make the full batch all at once?
Celeste says
It is amazing! I have never had anything like it before.