Cinnamon Toast Crunch Cookies

Total Time Prep: 30 min. Bake: 10 min./batch
Yield about 5 dozen
Test Kitchen Approved
These Cinnamon Toast Crunch cookies are like elevated snickerdoodles, with a cinnamon glaze and crushed cereal on top.

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar plus 2 tablespoons sugar, divided
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon, for rolling
  • CINNAMON GLAZE:
  • 1/3 cup butter, cubed
  • 1-3/4 cups confectioners' sugar
  • 1/3 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 2 cups Cinnamon Toast Crunch cereal, lightly crushed

Directions

  1. Preheat oven to 375°. Cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk together flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.
  2. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.
  3. Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
  4. For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners’ sugar, maple syrup and cinnamon until smooth.
  5. Drizzle over cookies; quickly garnish with crushed cereal. Let dry completely.

Nutrition Facts

1 cookie: 99 calories, 4g fat (2g saturated fat), 16mg cholesterol, 68mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.

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