These delicious Cinnamon Sugar “Cookies” are crispy, sweet, and buttery. They come together quickly with only four ingredients.
Let me introduce you to an easy and addicting snack – Crispy Cinnamon Sugar Cookies! I use the term “cookies” loosely because these are basically a glorified version of cinnamon sugar toast. What turns them into cookies? Plenty of butter, a generous coating of cinnamon sugar, and baking them until they are crisp, caramelized, and melt in your mouth!
When it comes to cinnamon cookies I immediately think of Snickerdoodles. Although those are delicious, the nice thing about this recipe is that you can get similar flavors without having to make cookie dough. If you’re low on groceries, you can whip these up without flour, eggs, or leaveners. You don’t even need a mixer.
More ways to get your cinnamon fix: Cinnamon Roll Cake, Cinnamon Bread, Snickerdoodle Bars or Baked Cinnamon French Toast
How To Make Cinnamon Sugar Cookies
Ingredients
- Sandwich bread
- Butter
- Sugar
- Cinnamon
- Cut the crust off 6 slices of white sandwich bread. Slice the bread into triangles (I cut mine into fourths).
- Generously brush both sides of the bread with melted butter.
- Coat both sides of the bread generously with cinnamon sugar.
- Bake the bread on a baking sheet in a 325°F oven for about 20-25 minutes, until caramelized and crisped.
- Immediately transfer the pieces to a cooling rack.
Recipe Tips
- This recipe is best with white sandwich bread. White bread allows the flavors of the butter and cinnamon sugar to shine without the actual flavor of the bread competing. If you only have wheat or multi-grain bread, you can still use it (I have done so successfully), but I find the outcome more decadent with white bread.
- Use bread that is not too soft/squishy. The bread needs to hold up to brushing both sides with butter and coating in cinnamon sugar. I use sandwich bread that is several days old.
- Don’t skimp on the butter and cinnamon sugar; you should use all of it.
- If you want these extra crispy you can flatten each piece of bread making each piece even thinner.
Storage
StorageOne of the great things about these cookies is that they keep well for several days. After cooling completely, store in an airtight container at room temperature for up to 4 days.
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Crispy Cinnamon Sugar Cookies
Ingredients
- 6 slices white sandwich bread (not too soft), crusts removed
- ½ cup butter*, melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 325°F, with a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
- Combine the sugar and cinnamon in a shallow bowl.
- Cut each piece of bread diagonally into quarters**. Brush the melted butter generously onto both sides of each triangle of bread. Dip both sides of the bread into the cinnamon sugar mixture (be generous) and transfer to the baking sheet. Repeat with all of the bread, you should use all of the melted butter and cinnamon sugar. If you have a little bit leftover you can add another piece of bread.
- Bake for 20-25 minutes, until the bread is lightly browned and toasted. I rotate the baking sheet halfway through bake time just to be sure all pieces bake evenly. Immediately transfer the toasts onto a cooling rack to allow them to cool and crisp up.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!This recipe was adapted from Molly Wizenberg featured in Genius Desserts.
Shadi Hasanzadenemati
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
Ashley
I love crispy cookies and am so glad I came across this recipe. These are so delicious!
Janet Wells
Since flour is hard to find and bread is finally available, these just may work for a fun treat
Celebrating Sweets
That’s exactly what I did. I’ve made them twice this week. 🙂 Enjoy!
Julie
These look delicious! Do you have to use white bread or would wheat or multi grain work?
Celebrating Sweets
Hi, Julie. I have tried it with multi-grain and it was fine. I prefer it with white bread (I think it’s a bit more decadent), but you can absolutely use what you have. Enjoy! 🙂
Peg
Hi Allison!
Could you also dip, roll and bake the crusts too if you leave a bit of bread on them? I have a grandson that’s weird that way…lolololol
Celebrating Sweets
Sure! I don’t know why that wouldn’t work. Just keep an eye on them in the oven, I’m not sure if the bake time will be the same. Enjoy! 🙂
Kathryn
These were fantastic! Made exactly as written. Wow, I’ll be making these again and again!
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by! 🙂
Vera
With the quarantine on, I don’t like to waste anything. Yesterday I made quick rolls. They were just not really good. So I cut the crusts off, rolled them out and just followed your directions for the cookies. They came out excellent. Thank you for a terrific recipe.
Celebrating Sweets
I’m glad you enjoyed them! Thanks for stopping by! 🙂
BILLY
Hello Allison, Is the temperature correct? Mine came out black!
Celebrating Sweets
Yes, that’s correct. I’ve made them several times and I haven’t had that problem. When you rotated the baking sheet halfway through the bake time did you notice that they were getting dark?
Lee monro
Should i flip each piece so it will brown evenly ?
Allison
No, it’s not necessary. Enjoy!
Joann
Loved them! After having lots of family over summer and each group brought bread and so much left over. I had to find something quick and easy to make with it. I couldn’t just toss it! Taking them to church to share! Thanks
Allison
That’s great to hear. Thanks for stopping by!