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This cookie jar classic just got a major upgrade, straight from the cereal aisle. Besides being melt-in-your-mouth tender, lightly tangy, and utterly decadent, these snickerdoodles are loaded with toasted Cinnamon Toast Crunch cereal. We bake the cookies at a high temperature for a short period of time in order to create a thick snickerdoodle that’s just-baked, but maintains a deliciously gooey center. The cookies also have a rich, fluffy texture thanks to the cream cheese dough, which provides the perfect backdrop for the pieces of crunch-tastic, cinnamon-laced breakfast cereal present in every bite. And to really drive the cereal flavor home, we incorporated ground Cinnamon Toast Crunch into the cookies’ cinnamon-sugar coating. In short, these CTC Snickerdoodles were an instant staff favorite. 

Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 35 mins
Serves 20 (serving size: 1 cookie)




Instructions Checklist
  • Prepare the Toasted Cinnamon Toast Crunch: Preheat oven to 275°F. Toss cereal, melted butter, and cinnamon together on a baking sheet lined with parchment paper. Bake in preheated oven until toasted and golden brown, about 15 minutes. Let cool on baking sheet until hardened, about 30 minutes. 

  • Prepare the Cinnamon Toast Crunch Sugar Coating: Place cereal in a large ziplock plastic bag. Using a rolling pin, or anything flat and heavy, crush cereal until finely ground. Pour into a small bowl. Add sugar and cinnamon, stirring to combine. Set aside.

  • Prepare the Dough: Preheat oven to 425°F. Whisk together flour, cream of tartar, cinnamon, and baking soda. Set aside. Beat butter and cream cheese in bowl of a heavy-duty stand mixer fitted with a paddle attachment on low speed until creamy, about 1 minute. Add granulated sugar and brown sugar, and beat until smooth, 1 to 2 minutes. Add egg and vanilla, beating to incorporate. Gradually, add flour mixture to butter mixture, beating on low speed just until incorporated, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Add Toasted Cinnamon Toast Crunch, beating on low, until incorporated evenly into dough, 15 to 30 seconds.   

  • Using a 2-inch (#24 scoop, about 1 1/3 oz.) cookie scoop, measure out about 20 dough balls. Toss 1 ball at a time in Cinnamon Toast Crunch Sugar Coating, being careful not to flatten dough. Repeat with remaining balls. Arrange coated dough balls about 3 inches apart on 3 baking sheets lined with parchment paper. 

  • Bake in preheated oven until slightly golden but centers are still gooey, about 6 minutes. Let cool on baking sheets on a wire rack, 10 minutes. Transfer cookies directly to wire racks to cool completely, about 20 minutes.