Cinnamon Toast Crunch Christmas Cookies

These Cinnamon Toast Crunch Christmas cookies are just like a holiday snickerdoodle. Chewy texture with creme like milk-in-a-cereal-bowl. During the holidays, there is no better time to make and decorate Christmas Cookies. I made these Cinnamon Toast Crunch Christmas cooies like a Snickerdoodle vs. Shortbread with a “cereal milk” glaze and oreo filling. How can you pack that into one cookie? Well, with the help of Cinnamon Toast Crunch Cereal!

Tha’t’s right! The point of influence is Cinnamon Toast Crunch Cereal for these cookies! Unique in flavor, I love how they are just right in chewy texture and creme as a nod to a milk in cereal. You can simply make them round like a sinckerdoodle, but we played around and rolled it out to make holiday shapes. We couldn’t hold back the holiday cookie cutters.

The VIDEO How to Make cinnamon Toast Crunch Christmas Cookies

You can make these Cinnamon Toast Crunch Christmas Cookies into snickerdoodle holiday shapes or roll up into a ball and make into regular snickerdoodles. Either way, I wouldn’t want you to forget the cereal milk glaze…it’s sooo yummy!

How to make Cinnamon Toast Crunch Christmas Cookies

These Snickerdoodle-like cookies are delicious regardless of how many shapes you do or don’t do. The creme filling is amazingly like an oreo and the cereal milk glaze is a must in any way that you do this. You are in charge and do as much or less for what you feel comfortable doing.

Step one: Preheat oven & Gather Supplies.

Gather cookie ingredients and preheat your oven to 375 degrees. Have 2 cookie sheets lined with parchment paper. You will also need a blender or food processor (this is the one I have) to grind the cereal, a medium mixing bowl for dry ingredients, and a mixer for the wet ingredients.

Step two: Grind up Cereal.

Grind up the cereal into a fine powder with a blender or food processor. You will want to keep a little extra to decorate the top. (Note: add a tablespoon of coarse sugar to the extra you use for the top)

Step three: Beat butter, add Liquid ingredients.

In the stand mixer, beat the butter with the paddle attachment until light in color and fluffy. Add sugar a little at a time to keep it fluffy, then add the egg and vanilla. Scrape the bottom and the sides to blend any parts that have gotten away.

Step four: Mix dry ingredients.

In the mixing bowl, add flour, ground cereal, baking powder, and cream of tartar. Whisk ingredients together.

Step five: Add dry to wet Ingredients.

Slowly add the dry ingredients to the wet ingredients adding about a cup at a time on the slowest speed of your mixer. It should start to thicken and come into a dough.

Step six: Roll out onto Cookie sheets

If you are making into shapes, grab your cookie cutters (of same sizes, even if they are different shapes), flour, and a good rolling pin. Flour your workbench lighly and put dough on the table. Make into a large dough ball on the table and place your rolling pin in the center, pushing down and out. Turn the dough and push out the opposite direction. If you go too fast, cracking can happen… that’s ok, repair by pushing your finger into it and pushing it together.

SNICKERDOODLE ROUNDS: For regular shaped cookies

If making regular snickerdoodles (not shapes), use a 1 1/2 tablespoon dough scoop and ball up each one. Place in cinnamon sugar ground cereal with extra coarse sugar and put 2 inches apart. You will be cooking these for 8-10 minutes and rotating half-way through.

NOTES:

Make sure each cookie is 1/8th of an inch tall and 2 inches apart. If you aren’t sure of the height, just make sure they aren’t completly flat and are the same height for each cookie. That way you don’t have random burnt ones with random perfect ones.

Step 7: Bake @ 375 for 6-8 minutes.

Bake for 6-8 minutes and turning the pan half way between. They will be done when you can take the pan out and your finger can make an indention in the top. Don’t wait until golden. Take out of the oven and place on a cooling rack off of the parchment paper. NOTE: If you see the edges getting golden, take out immediately.

How to make the Creme Filling

Super easy to just blend up! Usingyour stand mixer and the paddle attachment, add butter and cream until nice and fluffy. Add one cup of powdered sugar at a time until well combined. Lastly, add vanilla and a dash of salt.

how to make the Cereal Milk Glaze

Grab a small cereal bowl and place cereal and milk inside. Push down with a spoon and let it soak for 15 minutes or until soggy cereal.

Filter out the cereal with a fine mesh strainer leaving the cinnamon sugar milk. Put the powdered sugar in the milk carefully and stir quickly with a whisk. Use immediately by draping your whisk over your cookies in a striped pattern.

Putting the cookie together:

Once your “snickerdoodles” have rested on the cooling rack and completely cool you should be able to scrape the creme filling in and clean up the sides.

Add creme filling thin enough it doesn’t squeeze out of the cookie. If our cookie size is the same, that would be about 2 tablespoons for each filling.

Keys for success:

• watch them in the oven. No need to hover but don’t go far as they will burn or get crispy fast. They bake no more than 10 minutes so getting them too crispy can happen fast.
• A TRICK is to see if they are done, pull them out and use the back of a spoon to see if they indent. If they do, they are done…even if they are white.
• take each step at a timly increments. Cookies in the morning, icing in the afternoon, etc. Kids are also good about mixing if you have a kiddo around that likes to help 🙂
• For the ground cereal, I would keep it ground decently fine, not coarse. It may end up absorbing weirdly (since it’s meant to absorb milk) and giving a strange texture. If you do, add a bit more butter for success.
• These cookies are perfect just as round snickerdoodle cookies if that’s all the time you have. Roll the dough into balls and coat with the ground cereal and coarse sugar.
• Don’t over mix when blending in the flour. As soon as you see the flour combining, stop and then fold with a spatula manually. Your mixer is likely the culprit for overmxing.
• Use cookie cutters (I love these because they last forever and don’t hurt your hand) that are the same or similar size. Height is important too.

Happy Holidays!

I hope y’all have fun making these. My kids helped me and it ended up being a 2 hour cookie dough. Well, at least it felt that way.

Love to you and the fam!

Lisa

Check out more great holiday recipes! Search Fall Recipes…that’s the hidden list of holiday greatness, hehe.

Cinnamon toast Crunch Christmas Cookie (Printable) Recipe Card

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