Cinnamon Toast Crunch Brown Butter

These Cinnamon Toast Crunch cookies bring together nostalgic cereal crunch and rich brown butter for a treat that feels both classic and indulgent. Soft centers meet crisp cinnamon-sugar edges in every bite. I especially love making a batch when crisp fall air calls for something warm and cozy from the oven.

My first time baking these was during a lazy weekend at home — ever since, family and friends keep asking for them at every gathering. They pair perfectly with a tall glass of milk and are always a hit at cookie swaps.

Ingredients

• Unsalted butter: provides the rich base and essential for the brown butter flavor To get best results use European style butter with higher fat content
• Granulated sugar: sweetens and gives crisp edges Choose fine granules for even mixing
• Brown sugar: adds moisture and gives that signature chew Always pack your measuring cup for accuracy
• Eggs: bind everything together and help with that tender crumb Use large eggs at room temperature
• Vanilla extract: boosts the warm flavor If possible pick a pure extract or vanilla bean paste for intensity
• All purpose flour: forms the foundation Choose unbleached for texture and flavor
• Cornstarch: lightens the texture making cookies soft Look for a fresh powder that is lump-free
• Baking soda and baking powder: make the cookies rise and spread just right Double check freshness to ensure the best lift
• Ground cinnamon: delivers the classic flavor Go for a high quality Saigon or Ceylon variety if possible
• Salt: sharpens every bite and balances sweet Opt for fine sea salt in the dough
• Cinnamon sugar coating: adds crunch and a bakery-style finish Mix from scratch for fresher flavor
• Fine sea salt for sprinkling (optional): gives a lovely finish and extra contrast

Step-by-Step Instructions

Brown the Butter:

Melt unsalted butter in a saucepan over medium heat Swirl and stir constantly until the milk solids turn deep golden and smell nutty about 4 to 6 minutes Immediately pour into a large mixing bowl to stop the cooking Allow to cool slightly

Mix Dry Ingredients:

In a separate medium bowl sift together the flour cornstarch baking soda baking powder cinnamon and salt Whisk thoroughly to remove any lumps and combine evenly

Combine Wet Ingredients:

Into the cooled brown butter add granulated sugar and brown sugar Stir vigorously until the mixture looks smooth and glossy Crack in eggs one at a time mixing well after each addition to fully blend Add vanilla extract and stir again

Bring Together:

Gradually add the dry mixture to the wet ingredients Using a spatula fold until only just combined and no streaks of flour remain Take care not to overmix since that can make the cookies tough

Chill the Dough:

Press the dough into a flat round wrap tightly in plastic wrap and place in the fridge Chill for at least one hour which develops flavor and prevents excess spreading while baking

Shape and Coat:

Once chilled set oven to 350 degrees Fahrenheit and line a baking sheet with parchment Using a large cookie scoop shape the dough into balls around three ounces each Roll each ball in cinnamon sugar coating until every side is covered

Bake:

Arrange coated dough balls at least 2 inches apart on the prepared tray Bake in the center of the oven for around 12 minutes Edges should turn golden and crisp while centers stay soft and puffy

Finish and Serve:

Optionally sprinkle warm cookies with a tiny bit of fine sea salt Let cookies cool on the tray for a few minutes then transfer to a rack Enjoy warm or at room temperature

Pin

Brown butter is easily my favorite part of this recipe The nutty aroma as butter browns reminds me of autumn evenings baking with my siblings We would sneak extra cinnamon into the mix always ending up with cinnamon clouds in the kitchen

Storage Tips

Keep cooled cookies sealed in an airtight container at room temperature for up to five days Place a piece of white bread in with the cookies to preserve moisture and keep them soft For longer keeping arrange cookies in a single layer in a container or freezer bag and store in the freezer up to three months Defrost at room temperature

Ingredient Substitutions

Dairy free bakers can swap unsalted butter for coconut oil or a quality vegan butter Brown sugar substitutes like coconut sugar or even maple sugar work in place of either granulated or brown sugar Flax eggs fill in for the eggs at a ratio of one tablespoon ground flaxseed to three tablespoons water per egg Gluten free flour blends substitute well for all purpose flour and arrowroot powder can replace cornstarch Pumpkin pie spice or chai spice offer a twist in place of pure cinnamon

Serving Suggestions

Serve the cookies slightly warm right from the oven for the best chew and aroma They are perfect with a glass of cold milk or a mug of hot cocoa For a dessert platter sandwich a toasted marshmallow or white chocolate between two cookies or crumble warm cookies over vanilla ice cream for a quick sundae

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Cultural and Historical Context

These cookies blend classic American bakery technique with flavors found in nostalgic cereals Cinnamon sugar cookies have been a favorite in homes for generations bringing back memories of after school snacks Cinnamon Toast Crunch itself was invented in the 1980s giving the cookies a fun modern spin on a beloved childhood breakfast

Frequently Asked Questions About the Recipe

→ Why should the dough be chilled before baking?

Chilling the dough solidifies the butter and helps the flavors meld, which prevents excessive spreading during baking and maintains a chewy texture.

→ How does brown butter affect the flavor?

Brown butter imparts a nutty, caramel-like depth that enhances the overall richness and complexity of the baked cookies.

→ What causes cookies to spread too much in the oven?

Warm dough or too much butter can cause excessive spreading; chilling the dough and measuring ingredients carefully help retain shape.

→ How can I achieve soft and chewy cookies?

Using a combination of brown sugar and properly browned butter adds moisture and texture, while careful baking until just golden at the edges preserves softness.

→ Can the dough be prepared in advance?

Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months before baking without losing quality.