It’s Day 6 of the 12 Days of Cookies!! Can you believe we are half way through already!?! I am loving sharing these cookie recipes and they are all so delicious! That is what I love about receiving recipes from others; the recipes are always so good! I received this recipe from a friend who visits us every holiday season! I have been freezing half of the cookies we have been making so I can have a beautiful platter of delicious cookies — perfect for Christmas Eve!
Today is Cinnamon Toast Crunch Cookies with a cream cheese frosting — it’s the right amount of cinnamon and oh so delicious!! It remind me of a snickerdoodle cookie with frosting!
I love anything made with cereal and these cookies are no exception!! Did you know Cinnamon Toast Crunch cereal first came out in 1985? It was always a favorite when I was a kid! We happened to stumble upon Cinnamon Toast Crunch Minis in the grocery store, and they work perfectly in these cookies!
There’s a few steps to these cookies, so let’s get started!
Cream butter and sugar together. Add eggs and vanilla, Beat well. Once again, no photos but you can see what the mixture looks like when we added the pudding mix. Add instant vanilla pudding mix and stir well.
Once the pudding mix in stirred in, the mixture will look a lot more creamy!
Add in flour and stir well. Add baking powder, baking soda, cinnamon, cornstarch and salt. Beat well.
Crush cereal and add to mix. Save a bit to top cookies with. This Cinnamon Toast Crunch Minis cereal work absolutely perfect for this cookie! And they are oh so adorable!
Measure out 2 cups first, then crush and toss into dough.
Dough may be hard to mix, but keep stirring in those crumbs!
Add cake flour and white chocolate chips. We used cream cheese flavored chocolate chips and white creme chocolate chips. It works perfect in these cookies! Stir well.
The Watkins cinnamon smells amazing in this dough! And even better when it’s baking!
Time to scoop. We are using a one tablespoon cookie scoop. Scoop cookie dough into cinnamon sugar and roll. I did all the dough like this and placed on parchment paper. Then I placed on a cookie sheet and baked half the dough.
I placed the remaining cookies on the parchment, on a baking sheet in the freezer to freeze the raw dough. Once frozen, I tossed into a container or freezer bag. I then bake from frozen as usual.
Place on cookie sheet and bake at 350F for 8 to 10 minutes.
Bake until edges are set and lightly golden. Loosen and cool completely.
Prepare cream cheese frosting. A simple buttercream or cinnamon buttercream works well for this also. I made the full amount of cream cheese frosting but had extra leftover since I had placed the remaining cookies in the freezer. I simply froze the remaining cream cheese frosting. To use later, I will thaw the frosting in the fridge and beat well, then I will pipe onto the baked and cooled cookies.
Are these not the cutest!?! We used a small star tip. My daughter made stars and I swirled the frosting to make rosettes. We then sprinkled the mini cereal over top.
Leaving the cream cheese soften on the counter yields a better frosting than placing the cream cheese in the microwave since microwaving changes the texture of the cream cheese.
The cereal will soften so I recommend frosting cookies and sprinkling with cereal as you are ready to eat them if you prefer the cereal to be crunchy. I personally do not mind, so we frosted all the cookies and decorated with cereal. For a festive touch, you could also sprinkle with holiday sprinkles or colored sanding sugar.
12 Days of Cookies… Day 6 — Cinnamon Toast Crunch Cookies
Cookie dough:
1/2 cup butter
1/2 cup brown sugar
2 eggs
1 tbsp vanilla
1 pkg instant vanilla pudding mix
2 cups Cinnamon Toast Crunch cereal, turned into crumbs
1 cup flour
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp cornstarch
1/4 tsp salt
1 cup white chocolate chips — I used 1/2 cup cream cheese chocolate chips and 1/2 cup white creme chocolate chips
Cinnamon Sugar:
1/4 cup sugar
1/2 tsp cinnamon
Cream Cheese Frosting:
1-1/4 cups icing sugar
2 tbsp butter
4oz (1/2 pkg) cream cheese
1 tbsp vanilla
1/2 cup Cinnamon Toast Crunch, lightly crushed to top cookies with
Combine butter and sugar and beat well. Add eggs, vanilla and pudding mix. Beat well. Add remaining dry ingredients and mix well. Stir in chocolate chips.
Roll into balls and roll in cinnamon sugar. Place on cookie sheet.
Bake at 350F for 8 to 10 minutes or until golden.
Let cool.
Make cream cheese frosting. Swirl onto cookies. Sprinkle with crushed cereal. Store in airtight container. I store these cookies in the fridge.
enjoy from Our City Homestead to yours