Crumbl Cinnamon Toast Crunch Cookies (Soft Frosted Copycat Recipe)
These Crumbl Cinnamon Toast Crunch Cookies are thick, soft, and bakery-style, made with a rich cinnamon sugar cookie base, topped with smooth cinnamon buttercream frosting, and finished with crunchy Cinnamon Toast Crunch cereal pieces. This easy copycat recipe delivers the perfect balance of warm cinnamon flavor, creamy frosting, and crispy cereal texture—just like the iconic Crumbl cookie at home.
Servings 10 large cookies
Calories 500kcal
Cost $9 for entire recipe
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Baking Sheets
- Parchment paper
- Large cookie scoop (¼ cup size)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Ingredients
Cinnamon Cookie Base
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 tablespoon ground cinnamon
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Cinnamon Buttercream Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1–2 tablespoons heavy cream
- Pinch of salt
Topping
- 1 cup Cinnamon Toast Crunch cereal crushed
Instructions
Make the Cookie Dough
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, salt, and cinnamon.
- Gradually mix dry ingredients into the wet ingredients until just combined. Do not overmix.
Chill & Shape
- Chill the dough for 20–30 minutes to prevent spreading.
- In a small bowl, mix cinnamon sugar coating ingredients.
- Scoop large dough balls (about ¼ cup each) and roll in cinnamon sugar.
- Place on baking sheet and lightly flatten slightly (do not over-flatten).
Bake
- Bake for 11–13 minutes, until edges are set and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- In a bowl, beat butter until smooth and creamy.
- Add powdered sugar, cinnamon, vanilla extract, and a pinch of salt.
- Add heavy cream gradually until frosting is thick, smooth, and spreadable.
Assemble
- Spread a thick layer of cinnamon buttercream over completely cooled cookies.
- Sprinkle crushed Cinnamon Toast Crunch cereal on top and gently press into the frosting.
Notes
- For authentic Crumbl-style Cinnamon Toast Crunch cookies, chill the dough for 20–30 minutes before baking to keep the cookies thick and prevent spreading.
- Do not overbake—cookies should look slightly underbaked in the center for a soft, bakery-style texture.
- Use high-quality ground cinnamon for the best warm cinnamon flavor throughout the cookie and frosting.
- Frost only completely cooled cookies to keep the cinnamon buttercream smooth and stable.
- For the best texture contrast, add the crushed Cinnamon Toast Crunch cereal right after frosting so it sticks while staying crunchy.
- Measure flour correctly using the spoon-and-level method to avoid dense cookies.
- For a richer flavor, you can brown the butter and let it cool before mixing into the dough.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- These cookies freeze well—freeze unfrosted cookies for up to 2 months and frost after thawing.
- This Crumbl copycat cookie recipe is perfect for holidays, parties, or when you want a bakery-style dessert at home.