Cinnamon Toast Cookies

Published: Dec. 4, 2024

Total Time: 30 minutes (5 minutes prep, 25 minutes cook)

Ingredients

• Dry Ingredients:

• ¼ cup (50 grams) granulated sugar

• 1 tablespoon ground cinnamon or pumpkin spice (adjust to taste)

• Pinch of fine sea salt

• Wet Ingredients:

• 6 tablespoons (85 grams) unsalted butter, melted

• Bread:

• 6 slices white bread, crusts removed, cut into 1-inch (2.5 cm) squares

Preparation Steps

1. Prepare the Cinnamon-Sugar Mixture

In a small mixing bowl, combine the granulated sugar, ground cinnamon/pumpkin spice, and fine sea salt. Whisk until thoroughly incorporated. Set aside 1 tablespoon of this cinnamon-sugar blend in a separate small bowl for post-baking sprinkling.

In a second small bowl, melt the unsalted butter (6 tablespoons / 85 grams) until completely liquid and smooth (either in the microwave for 15–20 seconds or over low heat on the stovetop). Stir the reserved ¼ cup (50 grams) of cinnamon-sugar mixture into the melted butter, whisking until fully dissolved for a glossy coating.

2. Coat the Bread Squares

Transfer the bread squares (crust-free, 1-inch cut) into a large mixing bowl. Slowly pour the butter-cinnamon-sugar mixture over the bread, using a spatula to gently toss and coat each square evenly. Ensure every piece is thoroughly coated to guarantee uniform flavor and texture. Let the coated bread rest for 2 minutes to allow the butter to penetrate the bread fibers.

3. Bake Until Crisp

Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper (for easy cleanup and even baking). Arrange the butter-coated bread squares in a single layer on the prepared sheet, spacing them ½ inch apart to prevent clumping and ensure even crisping.

Bake for 15–20 minutes, or until the edges of the bread are golden brown and the entire surface feels crisp and firm to the touch (a toothpick inserted into the center should emerge clean, with no damp bread residue).

4. Finish & Store

Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet pan. Immediately sprinkle the reserved 1 tablespoon of cinnamon-sugar mixture over the warm bread to add a final sweet, crunchy layer.

Allow the cookies to cool completely (10 minutes) before transferring them to an airtight container.

Storage

Store Cinnamon Toast Cookies at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month (thaw at room temperature before serving to restore crispness).

Chef’s Tips & Variations

• Bread Selection: While traditional white sandwich bread works, experiment with:

• Thick slices of homemade whole wheat bread (nutty depth).

• Challah or brioche (rich, soft texture with a golden crust).

• Sourdough (tangy notes complementing cinnamon).

• Alternative Method: For a quicker version, use softened (not melted) butter. Press it into the cinnamon-sugar mixture and bake at 400°F (200°C) for 10 minutes (inspired by Jacques Pépin’s technique).

• Troubleshooting: If the result is overly crumbly (resembling "breadcrumbs with cinnamon"), ensure the bread is fully coated and bake until the edges are deeply golden (18–20 minutes).

"These cookies disappear quickly! Using thick slices of homemade whole wheat bread worked beautifully—definitely try challah for a richer twist." (Reader feedback)

Tested batches? Perfectly named "Cinnamon Toast Cookies"—they blend the warmth of cinnamon toast with the crunch of cookies. (Reader feedback)

Yield: ~12–15 cookies (varies by bread size and cutting thickness)