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Cinnamon Toast Crunch™ Creamy Cinnamon Spread Cookies

ctc-cookies-2

Prep Time: 15 Minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Yield: 20

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Ingredients

  • 1 ¾ C. + 2 Tbsp. all-purpose flour
  • 1 ½ tsp. Clabber Girl ® Baking Soda
  • ½ tsp. salt
  • 3 oz. tahini paste (approx. 1/3 C.)
  • 1/3 C. Crisco® All-Vegetable Shortening
  • ½ C. + 2 Tbsp. Cinnamon Toast Crunch™ Cinnamon Spread
  • ¾ C. brown sugar
  • ¾ C. granulated sugar
  • 2 eggs
  • ¾ tsp. Spice Islands® Pure Vanilla Extract
  • ¼ C. Cinnamon Toast Crunch™ Cinnadust

Directions

  1. Preheat oven to 350°F; line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. Using a stand mixer with the paddle attachment (or a large bowl and electric hand mixer), cream together the tahini paste, shortening, cinnamon spread, brown sugar, and granulated sugar on med-high speed until smooth and creamy – about 2-3 minutes.
  4. Scrape the sides of the bowl and the beater.
  5. Add the eggs and vanilla and mix until well blended; scraping the bowl as needed.
  6. On low speed, add the flour mixture and blend just until incorporated.
  7. Scoop dough out using a 3 Tbsp. portion scoop.
  8. Roll the top of each dough ball in the Cinnadust and place 3” apart on a parchment lined baking sheet.
  9. Using a fork dipped in flour, make an X on the top of each cookie, pressing down to slightly flatten the dough.
  10. Keep any extra dough balls in the refrigerator until ready to bake (for up to a week).
  11. Bake for 11-13 minutes or until the edges start to brown.

Cinnamon Toast Crunch™ Creamy Cinnamon Spread Cookies

ctc-cookies-2

Prep Time: 15 Minutes

Cook Time: 13 minutes

Total Time: 28 minutes

Yield: 20

Ingredients

  • 1 ¾ C. + 2 Tbsp. all-purpose flour
  • 1 ½ tsp. Clabber Girl ® Baking Soda
  • ½ tsp. salt
  • 3 oz. tahini paste (approx. 1/3 C.)
  • 1/3 C. Crisco® All-Vegetable Shortening
  • ½ C. + 2 Tbsp. Cinnamon Toast Crunch™ Cinnamon Spread
  • ¾ C. brown sugar
  • ¾ C. granulated sugar
  • 2 eggs
  • ¾ tsp. Spice Islands® Pure Vanilla Extract
  • ¼ C. Cinnamon Toast Crunch™ Cinnadust

Directions

  1. Preheat oven to 350°F; line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. Using a stand mixer with the paddle attachment (or a large bowl and electric hand mixer), cream together the tahini paste, shortening, cinnamon spread, brown sugar, and granulated sugar on med-high speed until smooth and creamy – about 2-3 minutes.
  4. Scrape the sides of the bowl and the beater.
  5. Add the eggs and vanilla and mix until well blended; scraping the bowl as needed.
  6. On low speed, add the flour mixture and blend just until incorporated.
  7. Scoop dough out using a 3 Tbsp. portion scoop.
  8. Roll the top of each dough ball in the Cinnadust and place 3” apart on a parchment lined baking sheet.
  9. Using a fork dipped in flour, make an X on the top of each cookie, pressing down to slightly flatten the dough.
  10. Keep any extra dough balls in the refrigerator until ready to bake (for up to a week).
  11. Bake for 11-13 minutes or until the edges start to brown.

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