Cinnamon Toast Crunch Cookies
Cinnamon Toast Crunch Cookies are snickerdoodle cookies rolled in cinnamon maple sugar then topped with cream cheese frosting and Cinnamon Toast Crunch pieces.
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Cooking tools:
- Stand mixer
- Hand mixer
- Cookie scoop
- Offset spatula
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Refrigerator
Ingredients
- 2 cups all purpose flour
- 1 teaspoon Cream of Tartar
- 3/4 teaspoon baking soda
- 3/4 teaspoon Ground Saigon Cinnamon
- 1/2 teaspoon Kosher Salt
- 1/2 cup unsalted butter, room temp
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg, room temp
- 1 egg yolk, room temp
- 1 tablespoon maple syrup
- 2 teaspoons Madagascar Vanilla Extract
- 1/4 cup Cinnamon Maple Sugar
- 4 oz cream cheese, room temp:
- 3 tablespoons unsalted butter, room temp
- 1 tablespoon sour cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 cup: cinnamon toast crunch
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