Cinnamon Toast Crunch Cookies (Print-Friendly Version)

Soft cinnamon cookies with brown butter, cinnamon-sugar coating, and signature cereal crunch in every bite.

# Ingredients:

→ Wet Ingredients

01 - 260 grams unsalted butter
02 - 200 grams granulated sugar
03 - 110 grams packed brown sugar
04 - 2 large eggs
05 - 1 tablespoon vanilla extract

→ Dry Ingredients

06 - 335 grams all-purpose flour
07 - 1 tablespoon cornstarch
08 - 0.5 teaspoon baking soda
09 - 0.5 teaspoon baking powder
10 - 1 teaspoon ground cinnamon
11 - 1 teaspoon salt

→ Cinnamon Sugar Coating

12 - 50 grams granulated sugar
13 - 1 tablespoon ground cinnamon

→ Optional Finishing

14 - Flaky sea salt, for sprinkling

# Steps:

01 - Melt unsalted butter in a large skillet over medium heat. Stir constantly as it foams and the milk solids turn amber. Once golden brown and aromatic, immediately transfer to a bowl. Allow to cool for 20 minutes until it reaches room temperature.
02 - In a medium bowl, sift together all-purpose flour, cornstarch, baking soda, baking powder, ground cinnamon, and salt. Set aside.
03 - In a large mixing bowl, mix cooled brown butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, mixing thoroughly until fully incorporated.
04 - Gently fold the sifted dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain cookie tenderness.
05 - Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour to enhance flavor development and control spreading during baking.
06 - In a small bowl, blend granulated sugar with ground cinnamon until uniform.
07 - Preheat oven to 175°C. Line a baking tray with parchment. Using a cookie scoop (approximately 85 grams per portion), shape dough balls and roll each in the cinnamon sugar blend to coat evenly.
08 - Arrange coated dough balls on the prepared baking sheet, spacing them 5 cm apart. Bake one tray at a time for 12 minutes, until edges are golden and centers remain soft.
09 - Leave cookies on the baking tray for 5 minutes after removal from the oven to set structure.
10 - While still warm, lightly sprinkle each cookie with flaky sea salt for enhanced flavor contrast.
11 - Transfer cookies to a wire rack and allow to cool completely before serving.

# Notes & Tips:

01 - Ensure brown butter is fully cooled to room temperature before mixing with sugars to prevent excessive spreading.
02 - Chilling the dough not only develops flavor but also improves texture.
03 - Baking one tray at a time ensures even cooking and optimal results.

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