Cinnamon Toast Cookies
These sweet and buttery cinnamon toast cookies are delicious and unique treats that capture the warm, comforting flavors of cinnamon toast in a crisp, bite-sized cookie! Only 3 basic ingredients and a really simple technique are all you need to make these addictive little treats.
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This is a quirky, retro recipe that I learned from an old Molly Wizenberg blog about her late grandmother's recipe box. They're the most delicious cookies you've never tried before.
I love making these 3 ingredient cookies around Christmas to give out to family and friends, but they're great any time of year. What's especially great about them is that they actually get better as they sit, unlike most other cookies that are best when fresh.
In fact, for best results, these 3 ingredient cinnamon cookies need time to rest in order to let the flavors meld. Try one right out of the oven and your sweet tooth will be disappointed. Trust.
This recipe is made with 3 basic pantry staples most people keep in their kitchen - butter, bread and cinnamon sugar. I count the last one as a single ingredient since it can be purchased together, but most people have both cinnamon and sugar available at home.
It's a great easy recipe to use up leftover bread.
I love adding these delicious cinnamon cookies to a box along with my favorite cookies, pignoli cookies, which also get better with time.
For more great cookie recipes, try my chocolate chip skillet cookie for two, brown butter chocolate chip cookies, or chocolate espresso shortbread cookies.
Why This Recipe Works
- Minimal ingredients.
- A unique recipe for cinnamon toast lovers.
- Get better as they sit and last for weeks.
Ingredient Notes
Butter- I like using salted butter to keep the cookies from becoming too sweet. If you have unsalted butter only, sprinkle a bit of salt for a more balanced flavor. You can also use dairy-free butter to make them vegan.
White sandwich bread- the original recipe calls for Pepperidge Farm bread, which is what I used. If you can't find that brand, use anything that's not overly crusty, like Italian bread. You can also use gluten free bread to make them GF-friendly.
Cinnamon Sugar - You can purchase this on the spice aisle or make your own cinnamon sugar mixture yourself by combining white sugar with ground cinnamon. You can use the ratios in the recipe or adjust the cinnamon flavor to your taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Pastry Brush
- Cookie Sheet or Sheet Pan
- Parchment Paper
How to make cinnamon toast cookies
- Preheat the oven to 325°F. Line a baking sheet with parchment to prevent sticking and for easier cleanup.
- Pour the melted butter into a bowl. Whisk together the cinnamon and sugar in a wide, shallow dish.
- Stack the slices of bread and cut them diagonally into quarters to get 24 triangles.
Pro Tip: Use fresh or stale bread - it doesn't make a difference.
- Use a pastry brush to generously brush the butter onto both sides of one triangle of bread. Then, dip the bread into the cinnamon sugar to get a coating of cinnamon on both sides, being careful not to make it too thick. Lay it on the prepared baking sheet, then repeat with the remaining bread triangles.
- Bake in the preheated oven for about 25 minutes, until lightly browned. Adjust back time as needed.
- Allow baked cookies to cool completely on a wire rack before eating - they need to crisp up as they sit.
Pro Tip: These are crunchy cookies and not meant to have a chewy texture. It's VERY IMPORTANT to let them cool completely before eating or the flavor of the cookies will not taste right.
Tips for Success
- Do your best to distribute the cinnamon sugar mixture as best as possible and try to avoid clumping too much on at once.
- These easy cookies are even better after aging for a few days!
- The quantities here should use up all of the bread, but if you have any butter or cinnamon sugar remaining, just use up more bread until it's all gone.
Serving Suggestions
I love serving these on a platter with other great cookies and bars such as a classic chewy chocolate chip cookie, these fudgy salted caramel brownies and my mom's famous oatmeal chocolate chip cookies.
They make the best cookies to give out as a gift, especially during the holiday season, because they last a long time and get better with age.
You can't go wrong serving these cookies with a cup of tea, an iced cold brew coffee, or serve them on the side of an Italian affogato for a crunchy bite!
FAQs
Once the cookies are completely cooled, store them in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two weeks. Make sure to place them in a cool dry area of your kitchen.
Be sure to spread the cinnamon-sugar mixture evenly and not too thickly on the bread to avoid excessive drippage.
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Cinnamon Toast Cookies
Ingredients
- 8 tablespoons salted butter 1 stick, melted
- ½ cup sugar
- 2 teaspoons cinnamon
- 6 slices white sandwich bread or more as needed
Instructions
- Preheat the oven to 325℉. Line a baking sheet with parchment to prevent sticking and for easier cleanup.
- Pour the melted butter into a bowl. Whisk together the cinnamon and sugar in a wide, shallow dish.
- Stack the slices of bread and cut them diagonally into quarters to get 24 triangles.
- Use a pastry brush to generously brush the butter onto both sides of one triangle of bread. Then, dip the bread into the cinnamon sugar to coat on both sides, being careful not to make it too thick. Lay it on the prepared baking sheet, then repeat with the remaining bread triangles.
- Bake for about 25 minutes, until lightly browned. Allow to cool to room temperature - they'll crisp up as they sit. Once cooled, store in an air tight container at room temperature for up to two weeks.
- Now here's the really strange and difficult part: These are not the kind of cookie that tastes better straight from the oven. In fact, they are much, much better once they've aged a day or two and the flavors have time to meld.
Notes
- The original recipe calls for Pepperidge Farm bread, which is what I used. If you can't find that brand, use anything that's not overly soft and squishy (like wonder bread) or buttery (like brioche).
- Use fresh or stale bread - it doesn't make a difference.
- Do your best to distribute the cinnamon sugar mixture as best as possible and try to avoid clumping too much on at once.
- These are crunchy cookies and not meant to have a chewy texture. It's VERY IMPORTANT to let them cool completely before eating or the flavor of the cookies will not taste right.
- These easy cookies are even better after aging for a few days!
- The quantities here should use up all of the bread, but if you have any butter or cinnamon sugar remaining, just use up more bread until it's all gone.
I’ve kept this recipe for several years because it sounded delicious, unusual, and has No chocolate (I love chocolate, but wanted to try something quite different)
When you featured this recipe again this past Christmas I knew it was time to give it a try.
It couldn’t have been any easier to make. Smelled heavenly. Then we did exactly what you said NOT to do; we tried the cookies as soon as they came out of the oven. It was decided that they would never be on our cookie list again and chalked it up as a Huge mistake!
Thankfully the Cinnamon Toast Cookies were stored with the other Christmas favorites but virtually forgotten. A few days later we sampled one and it was unbelievably delicious. Each day they became better and better and more popular. We have made a few changes, like cutting off the crust from the bread and making the cookies a smaller bite. Otherwise, they are a homerun! Lesson learned, they are worth the wait!
Wow, what a great review! I'm so glad you gave them another chance - it really is crazy how different they taste after a day or two. Thank you so much!!
These turned out great.. I was skeptical when they first came out, they just tasted like toast.... After a few hours I had another and they melted in your mouth. It reminded me of a sweet version of the butter garlic toast you get at supper clubs. These are a great addition to a brunch!
So glad you liked them! They definitely get better as they "age". One of my favorite recipes!
Definitely gonna have to try these! They look very intriguing!