Pin it
These Cinnamon Toast Crunch cookies bring out everything you love about breakfast cereal and cozy, nostalgic flavors in a single chewy treat. Nutty brown butter deepens things with a caramel edge that balances sweetness and spice for bakery-level cookies that truly feel special.
I first tried cinnamon toast crunch cookies at a bake sale and knew I had to make my own version. Since then my brown butter twist is what everyone asks for whenever I show up with dessert.
Ingredients
- Unsalted butter: delivers a rich flavor base and browning it adds extra nuttiness. Always choose real butter for the best texture
- Granulated sugar: provides structure and that classic cookie sweetness. Make sure it is fresh so it blends smoothly
- Brown sugar: keeps cookies moist and soft. Press to pack it well when measuring
- Eggs: bind everything together. Fresh large eggs work best for a sturdy but tender texture
- Vanilla extract: brings out all the buttery warm flavors. Choose real vanilla for a deeper taste
- All-purpose flour: forms the backbone of the dough. Sift it if it feels lumpy for tender cookies
- Cornstarch: keeps cookies soft and tender inside. Look for a fine powder without clumps
- Baking soda and baking powder: help the cookies rise just enough without getting cakey. Always check dates to ensure they are active
- Ground cinnamon: gives that signature warm flavor. Freshly ground cinnamon or a high-quality jar makes a difference
- Salt: balances sweetness and makes all the flavors pop. Try fine kosher salt for the dough
- Cinnamon sugar coating: gives these cookies an irresistible crunchy exterior and extra flavor. Make sure the cinnamon is fragrant and the sugar free of lumps
- Sea salt on top: is optional but a pinch brings out the richness and tamps down sweetness right at the end. Go for a flaky variety if you can
Step-by-Step Instructions
- Brown the Butter:
- Melt unsalted butter in a skillet over medium heat stirring constantly. Wait until the foam subsides and you see golden amber specks at the bottom. Remove from heat right away and pour into a bowl. Let cool until room temperature for twenty minutes. If still warm place in the freezer for ten minutes so dough does not spread in the oven
- Mix Dry Ingredients:
- Sift flour cornstarch baking soda baking powder cinnamon and salt into a bowl. This prevents lumps and ensures all the rising agents and spice are evenly distributed
- Combine Wet Ingredients:
- Stir the cooled brown butter with granulated and brown sugars until smooth and shiny. Add eggs and vanilla extract mixing until totally combined and glossy
- Bring Together:
- Fold dry mixture into the wet mixture in two batches using a spatula. Mix just until no floury streaks remain to preserve a chewy texture
- Chill the Dough:
- Wrap dough in plastic and refrigerate at least one hour. Chilling the dough helps boost flavor and keeps cookies from spreading
- Cinnamon Sugar Coating:
- In a small bowl mix granulated sugar with ground cinnamon. Toss to evenly blend because this is the last flavor punch before baking
- Shape and Coat:
- Use a large cookie scoop to make dough balls. Roll each ball in cinnamon sugar until fully coated so you get a sweet crust after baking
- Bake:
- Preheat oven to three hundred fifty degrees. Line a tray with parchment and space dough balls two inches apart. Bake for twelve minutes until edges set and centers are still soft. Let cookies sit on tray for five minutes after removing from oven
- Finish with Salt:
- While cookies are warm sprinkle a pinch of flaky sea salt across the tops to melt in and add a burst of flavor
Pin it
My favorite part is browning the butter. The crackle and aroma give the whole kitchen a toasty feel and always remind me of making cookies with my brother on snow days. The cinnamon sugar crust was his idea and it has stayed in the family ever since.
Storage Tips
Keep cookies in an airtight container at room temperature for four days and they will stay chewy. For longer storage freeze the shaped unbaked dough on a tray then move to a freezer bag. You can bake straight from frozen just add two more minutes to the baking time. Baked cookies freeze beautifully for up to three months
Ingredient Substitutions
You can swap the all-purpose flour with a one to one gluten free flour blend if you need to avoid wheat. Coconut sugar works in place of brown sugar for a subtle twist. If you are out of cinnamon try pumpkin pie spice or a mix of nutmeg and ginger for another fun version
Serving Suggestions
These cookies shine with a cold glass of milk or crumbled over vanilla ice cream for dessert. Stack them high on a platter for brunch gatherings or holiday parties. Add a little powdered sugar for extra prettiness if you like hosting
Pin it
A Bit of Context
Cinnamon toast as a breakfast treat dates back generations so it is no wonder people love this nostalgic flavor in cookie form. Brown butter comes from French cuisine and has become a new favorite in American baking because it makes everything taste deeper
Frequently Asked Questions
- → What does brown butter add to these cookies?
Brown butter creates a deep, nutty flavor and richer aroma, enhancing the overall taste.
- → Why chill the dough before baking?
Chilling prevents excessive spreading and helps the flavors meld, resulting in thicker, soft-centered cookies.
- → Can whole wheat flour be used instead of all-purpose?
Whole wheat flour can be substituted, but the cookies may turn out denser and less tender.
- → Is it necessary to use both granulated and brown sugar?
The combination provides optimal moisture and chewiness, balancing sweetness and texture.
- → What does the cinnamon sugar coating contribute?
The coating delivers a sweet crunch on the outside and layers more cinnamon flavor throughout the cookies.
- → Can the cookies be made smaller or larger?
Yes, simply adjust the baking time to ensure smaller cookies don’t overbake and larger ones stay gooey inside.