Cinnamon Toast Crunch Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup + 2 tablespoons unsalted butter
02 -
1 cup granulated sugar
03 -
½ cup packed brown sugar
04 -
2 large eggs
05 -
1 tablespoon vanilla extract
→ Dry Ingredients
06 -
2 ⅔ cups all-purpose flour
07 -
1 tablespoon cornstarch
08 -
½ teaspoon baking soda
09 -
½ teaspoon baking powder
10 -
1 teaspoon ground cinnamon
11 -
1 teaspoon salt
→ Cinnamon Sugar Coating
12 -
¼ cup granulated sugar
13 -
1 tablespoon ground cinnamon
→ Optional
14 -
Fine sea salt for sprinkling over warm cookies
# Instructions:
01 -
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.
02 -
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.
03 -
In a medium bowl, sift together the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Set aside.
04 -
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.
05 -
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
06 -
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps the flavors develop and prevents excessive spreading while baking.
07 -
In a small bowl, mix the ¼ cup granulated sugar and 1 tablespoon ground cinnamon.
08 -
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.
09 -
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.
10 -
Leave the cookies on the tray for 5 minutes after baking to allow them to firm up slightly.
11 -
While the cookies are still warm, sprinkle a pinch of flaky sea salt on top for an extra burst of flavor.
# Notes:
01 -
Allow the butter to cool to avoid excess cookie spreading.
02 -
Chilling the dough helps enhance the flavor and shape retention during baking.