Cinnamon Toast Cookies

Name: Cinnamon Toast Cookies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: About 60 cookies
Ingredients: ¼ cup/50 grams sugar; 1 tablespoon cinnamon or pumpkin spice; Pinch of salt; 6 tablespoons/85 grams unsalted butter, melted; 6 slices white bread, crusts removed and cut into 1-inch squares

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(236)
Comments: Read comments

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

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Preparation

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.)
Step 2
Place the bread in a large bowl. Slowly stream in the butter while gently tossing. Continue to toss until evenly coated.
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.

Ratings

4 out of 5

236 user ratings

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Comments

Kristin6 months ago

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?

Jane6 months ago

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.

JudyRLa6 months ago

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

kelsey2 months ago

So good and so easy! I made these with sourdough sandwich bread because it’s what I had on hand and it was delicious.

Courtney Russell4 months ago

I’m kind of puzzled about why it’s hard to toss something with one hand while drizzling with the other. I have a heavy bowl though, maybe that’s the problem you’re all having? Anyway, I made these today for a Super Bowl party tonight because the cake that I also made was smallish, so wanted to take another item. I think they’ll be popular with the troop of kids who will be there. They taste great, not too sweet.

Erica5 months ago

Really yummy! We tried with a crusty bread and a plain Wonder bread - the latter was better due to soaking up more of the butter. Would be great in even smaller pieces sprinkled over ice cream.

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