Copycat Crumbl Cinnamon Toast Crunch Cookies
Insanely delicious copycat Crumbl cinnamon toast crunch cookies.
Easy homemade Crumbl cookie recipe you will be making all the time.
No need to spend money on cookies when you make from scratch cinnamon toast crunch Crumbl cookies.
Yummy cereal cookies that kids and adults love.
The perfect cookie recipe for desserts, snacks or party food.
Crumbl cookies are all the rage and super popular and now you can make them at home.
Get ready to bake up the best copycat Crumbl cinnamon toast crunch cookies.
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How to Make Copycat Crumbl Cinnamon Toast Crunch Cookies
Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat
Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until creamy and
fluffy
Using a large bowl, whisk the flour, cornstarch, cream of tartar, baking powder, baking soda,
cinnamon and salt
Gradually beat in the dry ingredients into the wet until a dough has formed
Using a medium ice cream scooper, scoop out a mound of dough into your hand and roll into a
ball
Gently press the dough balls into a thick disk onto the cookie sheets
Bake in the oven for 10-13 minutes or until a light golden color
Allow to cool completely
Using a standing mixer, beat the butter, powdered sugar, cinnamon, vanilla and heavy whipping
cream until creamy and holds a peak
Scoop the frosting into the piping bag
Using the piping bag, frost a tight circular spiral around the top of the cookie
Sprinkle a few cinnamon toast crunch cereal on top
Enjoy
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Copycat Crumbl Cinnamon Toast Crunch Cookies
Ingredients
- 2 C unsalted sweet cream butter softened
- 1 C sugar
- 4 tbsp light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 C flour
- 4 tbsp cornstarch
- ½ tsp cream of tartar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp kosher salt
Cinnamon vanilla frosting
- 1 ½ C unsalted sweet cream butter softened
- 3 ½ C powdered sugar
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream
- 1 large piping bag fitted with large round tip
- 3 C cinnamon toast crunch cereal
Instructions
- Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat
- Using a standing mixer, beat the butter, sugar, brown sugar, eggs, and vanilla until creamy and
- fluffy
- Using a large bowl, whisk the flour, cornstarch, cream of tartar, baking powder, baking soda,
- cinnamon and salt
- Gradually beat in the dry ingredients into the wet until a dough has formed
- Using a medium ice cream scooper, scoop out a mound of dough into your hand and roll into a
- ball
- Gently press the dough balls into a thick disk onto the cookie sheets
- Bake in the oven for 10-13 minutes or until a light golden color
- Allow to cool completely
- Using a standing mixer, beat the butter, powdered sugar, cinnamon, vanilla and heavy whipping
- cream until creamy and holds a peak
- Scoop the frosting into the piping bag
- Using the piping bag, frost a tight circular spiral around the top of the cookie
- Sprinkle a few cinnamon toast crunch cereal on top
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