Cinnamon Toast Crunch Cookies

These Cinnamon Toast Crunch cookies combine the irresistible nostalgia of cereal with the deep, nutty flavor of brown butter. Every bite has a crisp, cinnamon-sugar shell that gives way to a soft and chewy center. They are perfect for breakfast with coffee or as an afternoon snack that brings pure comfort.

I first baked these for a brunch with friends and watched them vanish faster than anything else on the table. Now, they have become my secret weapon for bake sales and cozy weekends at home.

Ingredients

• Unsalted butter: gives these cookies their rich base and browning it adds deep, nutty notes Use high-quality butter for best flavor
• Granulated sugar and brown sugar: create the perfect chewy texture and boost sweetness Fresh sugar gives crisp edges
• Large eggs: provide structure and keep the cookies moist Choose eggs with bright yolks
• Vanilla extract: adds warmth and balances the cinnamon Use real extract for best results
• All-purpose flour: keeps these cookies sturdy without making them dense Measure by spoon and level for accuracy
• Cornstarch: softens the crumb and helps the centers stay thick
• Baking soda and baking powder: combine for just the right amount of rise
• Ground cinnamon: brings that classic cereal flavor Go for the freshest ground cinnamon you can find
• Salt: sharpens every flavor and balances sweetness
• Cinnamon sugar mixture: coats each cookie for a crackly crunch
• Flaky sea salt: optional for finishing adds a lovely pop if you love sweet and salty

Step-by-Step Instructions

Brown the Butter:

Melt the butter in a large skillet over medium heat Stir continuously and watch as it foams and then turns deep amber brown Scrape up the milk solids which are what give brown butter its flavor Take off the heat as soon as it smells nutty and pour into a bowl Cool for twenty minutes until room temperature For faster cooling set the bowl in the freezer for ten minutes The butter must be cool to touch before you continue

Mix Dry Ingredients:

Sift flour cornstarch baking soda baking powder cinnamon and salt together in a medium bowl Sifting removes any lumps and ensures everything is blended

Combine Wet Ingredients:

In a large mixing bowl stir together the cooled brown butter both sugars eggs and vanilla Stir well until smooth and the batter looks glossy

Bring Together:

Add the dry ingredients in batches to the wet mixture Fold gently with a spatula until just combined Stop when there are no visible streaks of flour Overmixing can cause the cookies to turn tough

Chill the Dough:

Shape dough into a disc wrap tightly and refrigerate for at least one hour Chilling prevents flat cookies and lets the brown butter flavor develop

Cinnamon Sugar Coating:

Mix the additional sugar and cinnamon in a small bowl so you have plenty to roll your dough balls in

Shape and Coat:

Preheat your oven to three hundred fifty degrees Fahrenheit Use a large scoop and shape the dough into even balls Roll each ball in the cinnamon sugar mixture so every surface is covered

Bake:

Place cookies on a parchment lined tray with plenty of space between them Bake one tray at a time for twelve minutes The edges should be golden while the centers still look slightly doughy

Finish with Salt:

While cookies are still warm add a pinch of flaky sea salt if you love a sweet and salty finish

Cool and Serve:

Allow cookies to cool on the baking tray for five minutes Transfer to a cooling rack until fully cool They are best with a glass of milk

Pin

I cannot get enough of the brown butter in these cookies The aroma fills the kitchen and always reminds me of baking with my mom on rainy days Watching my little one sneak a warm cookie off the tray is my favorite family tradition with this recipe

Storage Tips

These cookies keep in an airtight container at room temperature for up to four days If you want to enjoy them longer freeze baked cookies or unbaked dough balls for up to two months I love grabbing a frozen cookie and popping it in the toaster oven for a warm treat

Ingredient Substitutions

If you need to go dairy free you can substitute with plant based butter though the brown butter flavor will be different For a deeper cinnamon kick try adding a pinch of nutmeg or allspice instead of extra cinnamon If you are out of cornstarch use extra flour but the cookies will be slightly less soft

Serving Suggestions

Pin

These cookies taste incredible on their own or sandwiched with vanilla ice cream For a fun dessert plate try crumbling them on top of yogurt or even use them as a crust base for cheesecake On special occasions I like to drizzle a little white chocolate over the top after they cool

Cultural Context

Cinnamon Toast Crunch is an American breakfast favorite since the nineteen eighties Folding it into a cookie brings nostalgic comfort and a modern twist This recipe lets you relive Saturday mornings while creating new memories with your loved ones

Frequently Asked Questions About the Recipe

→ Why use brown butter in these cookies?

Brown butter adds a deep nuttiness and enhances the overall taste, complementing the cinnamon and sugar flavors.

→ Can the dough be made ahead of time?

Yes, chilling the dough for at least one hour helps the flavors develop and improves texture. You can chill it overnight if needed.

→ What does rolling in cinnamon sugar add?

The cinnamon sugar coating creates a crisp, aromatic exterior and intensifies the signature cereal-inspired flavor.

→ How do I prevent my cookies from spreading?

Make sure the brown butter is fully cooled and let the dough chill before baking. Warm butter or unchilled dough can cause excess spreading.

→ Is sea salt necessary on top?

Flaky sea salt is optional, but it adds a contrasting hint that balances sweetness and elevates the buttery notes.