Cinnamon Toast Cookies
Published Dec. 4, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
Private Notes
Comments
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?
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.
What kind of bread, though? The type you use for tea sandwiches (firm, thin)? Wonder Bread?
I give this recipe five stars. There is a big payoff for a small amount of effort. Also, it is a springboard for the imagination. So many other "cookies" or crouton you could do as well. They are delicious alone, but also can think of so many ways they could be added as components in other desserts. I used Japanese milk bread and a fan-assist oven at 325. I divided the cooled cookie bites into 6 small snack bags so I wouldn't eat them all at once! Next time will use salted butter.
@JudyRLa - I am going to use brioche because it's a sweeter sturdier bread loaf (even when sliced) and can absorb the butter better than a white pre-sliced bread loaf.
These tasted “good,” because I like cinnamon and butter. Would I feel proud to offer them to friends? Ah, no! Also, there was more effort involved than merely making cinnamon toast. If you’re going to expend the effort, choose one of the hundreds of fabulous NYT cookie recipes (some less time consuming than others) and be proud to show off and share.