Step 1

Preheat oven to 350°F. Line a baking sheet with parchment, set aside.

Step 2

Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and seal. Reserve the remaining 1 cup of cereal. Using a rolling pin, crush the cereal until it is a fine crumb. Alternately you can do this step in a food processor or blender. Set aside.

Step 3

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking powder, salt and cinnamon, and continuing mixing until combined and smooth, scraping sides of the bowl as necessary.

Step 4

Turn the mixer to low and add in the flour until just combined. Mix in the crushed cereal until evenly incorporated. Stir in the reserved cup of uncrushed cereal.

Step 5

Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the prepared baking sheet. Bake for 9 – 10 minutes until edges begin to golden.

Step 6

Transfer to a wire rack to cool completely.

Step 7

If desired melt white chocolate in a microwave-safe bowl in 20 second increments, stirring after each, until melted. Drizzle on top of the cookies.