Cinnamon Toast Cookies

By Ali Slagle

Published Dec. 4, 2024

Cinnamon Toast Cookies
Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(300)
Comments
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Buttery-sweet like cinnamon toast in the snackable size of a crouton, these lovable cookies are quick to make and quicker to eat. Start by coating cubes of white bread in a mixture of melted butter, sugar and cinnamon. For a slightly more grown-up flavor, use a pumpkin-spice blend instead of straight cinnamon. As the cubes bake, the bread toasts and the sugar caramelizes. Then sprinkle with more cinnamon sugar for sparkle and crunch. Enjoy by the handful, over ice cream or in a bowl of milk by the spoonful. Or give them to friends and watch them smile wide, then grab another.

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Ingredients

Yield:About 60 cookies
  • ¼ cup/50 grams sugar
  • 1tablespoon cinnamon or pumpkin spice
  • Pinch of salt
  • 6tablespoons/85 grams unsalted butter, melted
  • 6slices white bread, crusts removed and cut into 1-inch squares
Ingredient Substitution Guide
Nutritional analysis per serving (60 servings)

22 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 14 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. In a small bowl, stir together the sugar, cinnamon and salt. Stir ¼ cup of the cinnamon sugar into the butter. (Reserve the remaining tablespoon cinnamon sugar.)

  2. Step 2

    Place the bread in a large bowl. Slowly stream in the butter while gently tossing. Continue to toss until evenly coated.

  3. Step 3

    Arrange the bread in a single layer on a parchment-lined sheet pan. Bake until crisp and firm to the touch, 15 to 20 minutes. Sprinkle with the remaining tablespoon cinnamon sugar and let cool. Store at room temperature in an airtight container for up to 2 days.

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Ratings

4 out of 5
300 user ratings
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Comments

Kristin

Wouldn't it be easier to leave the butter very soft, but unmelted, and spread the butter-spice mixture over the slices of bread before cutting into squares?

Jane

Just watched a Jacques Pépin video, where he shared a similar "cookie" recipe. He used soft butter and pressed it into the sugar mixture. He baked it at 400 degrees for 10 mins.

JudyRLa

What kind of bread, though? The type you use for tea sandwiches (firm, thin)? Wonder Bread?

Sam

Tested a few batches, never ended up with anything but breadcrumbs with a hint of cinnamon.

Caeol

These aren’t cookies they’re croutons.

Daphne Canard

Easy peasy to make with littles. The three-year-old loves making these!

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