Crispy Cinnamon Sugar Cookies

I've been making these crispy cinnamon sugar cookies ever since my grandma showed me the recipe when I was a kid. They're my go-to when the sweet tooth hits but the pantry's looking bare. These little gems have saved me from many late-night dessert emergencies when I'm out of "real" baking ingredients.

My husband laughed the first time I called these "cookies" and insisted they were just fancy toast. That is, until he ate half the batch in one sitting while watching football. Now he regularly asks if I can "make those toast cookies again."

What You'll Need

• White sandwich bread is the base - the cheaper the better, honestly
• Butter (and plenty of it) creates that rich, caramelized flavor
• Sugar provides the sweet crunch we're after
• Cinnamon brings the warm, spicy goodness

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How I Make Them

Bread Prep

First, I grab some white sandwich bread - slightly stale works even better than fresh since it holds up to the butter better. I cut the crusts off (my kids fight over who gets to eat these scraps) and then slice each piece into triangles. Triangles just feel more cookie-like to me, but you could do squares or use cookie cutters for fun shapes.

Butter Bath

Next comes the key step - melting a generous amount of butter and brushing it on both sides of each bread piece. Don't skimp here! The butter is what transforms plain bread into something magical as it bakes. I use a pastry brush, but honestly, you could just dip each piece directly into the melted butter if you're feeling rebellious.

Sugar Coating

After the butter bath, I mix sugar and cinnamon in a small bowl and generously coat both sides of each buttery bread piece. Again, be liberal here - you want a thick, even coating that will caramelize in the oven. Sometimes I add a tiny pinch of nutmeg to the sugar mixture if I'm feeling fancy.

Slow Bake

The magic happens in a 325°F oven for about 20-25 minutes. The low and slow approach is crucial here - it allows the sugar to caramelize properly without burning. Your kitchen will start to smell like a cinnamon roll bakery about halfway through. I usually peek at them around the 18-minute mark because oven temperatures can vary.

Cool for Crunch

As soon as they come out of the oven, I transfer them to a cooling rack. They might seem a little soft at first, but they crisp up beautifully as they cool. The transformation from bread to crispy cookie is pretty amazing to watch - and even better to taste.

The first time I made these for my kids' friends after school, one little boy asked if he could tell his mom I was a professional baker. I didn't have the heart to tell him it was just buttered toast with extra steps, so I just winked and said it was a secret family recipe.

Mix It Up

Sometimes I'll sprinkle a little turbinado sugar on top for extra crunch before baking. During the holidays, I mix a bit of pumpkin pie spice into the cinnamon sugar for a seasonal twist. My kids love when I drizzle a simple powdered sugar glaze over the cooled cookies for an extra-sweet treat.

Storage Tips

These keep surprisingly well in an airtight container - much better than regular cookies, actually. They stay crispy for 3-4 days at room temperature. I've found that adding a piece of bread to the container helps keep them from getting too hard if you plan to store them longer than a day or two.

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Little Tricks I've Learned

• If your bread is super soft, toast it very lightly before starting the recipe
• For extra-thin, extra-crispy cookies, gently roll each piece with a rolling pin before the butter step
• A sprinkle of flaky sea salt on top creates an amazing sweet-salty combo

While these may not be "real" cookies in the traditional sense, they've earned their place in my recipe box. They've been the star of many impromptu coffee dates, afterschool snacks, and midnight munchies sessions. Sometimes the simplest recipes end up being the ones everyone remembers and requests again and again. These crispy cinnamon sugar cookies are definitely one of those recipes.

Frequently Asked Questions

→ Can I use whole wheat or other types of bread?

Yes, you can experiment with different types of bread, but keep in mind that the texture and flavor will vary. Whole wheat bread will give a nuttier flavor and may not get quite as crisp. Avoid bread that's very soft or has large holes, as it may not hold up well during preparation.

→ Why do you recommend removing the crusts?

Removing the crusts creates a more uniform texture and appearance. The softer interior of the bread absorbs the butter and cinnamon sugar more evenly, resulting in a more consistent cookie. However, if you prefer, you can keep the crusts on for a more rustic cookie.

→ Can I add other spices or flavors to these cookies?

Absolutely! Try adding a pinch of nutmeg or cardamom to the cinnamon sugar mixture for a different flavor profile. You could also add a touch of vanilla extract to the melted butter, or even a small amount of orange or lemon zest to the sugar mixture for a citrus twist.

→ My cookies didn't get crispy enough. What went wrong?

If your cookies aren't crispy enough, there are a few possible reasons: 1) The bread might have been too soft or fresh, 2) They might need a bit more baking time, 3) The oven temperature might be slightly off, or 4) They might not have cooled completely on a rack. Remember that they continue to crisp up as they cool.

→ Can these be made ahead for a party or gathering?

Yes! These cookies can be made 3-4 days in advance and stored in an airtight container at room temperature. If they lose some of their crispness, you can refresh them in a 300°F oven for about 5 minutes, then let them cool again before serving.

→ Are there any dipping options that would pair well with these cookies?

These cinnamon sugar cookies are delicious on their own, but they also pair wonderfully with chocolate sauce, caramel sauce, or a cream cheese dip. For breakfast, try serving them with yogurt for dipping. They're also great alongside coffee, tea, or hot chocolate.