Cinnamon Toast Crunch Snickerdoodles

This classic cookie jar has just received a major update, straight from the cereal department. As well as melting in your mouth, these snickerdoodles are tender, slightly spicy, and downright decadent, serving toasted cereal with crunchy cinnamon toast. We bake the cookies at a high temperature for a short period of time to make a thick snickerdoodle that has just been baked, but still retains a deliciously sticky consistency. The cookies also have a rich, lush texture thanks to the cream cheese batter, which serves as the perfect backdrop for the chunks of crunchy cinnamon breakfast cereal present in each bite. And to really make the cereal taste even brighter, we added crispy cinnamon toast to the cinnamon-sugar icing for cookies. In short, the staff immediately liked these CTC snickerdoodles.
Make crunchy cinnamon toast: Preheat the oven to 275 ° F. Combine the flakes, melted butter, and cinnamon on a baking sheet lined with parchment paper. Bake in the preheated oven until they are lightly browned, about 15 minutes. Let cool on a baking sheet until set, about 30 minutes.Prepare icing sugar for crispy cinnamon toast: Place the flakes in a large zippered plastic bag. Using a rolling pin or something flat and heavy, grind the flakes to a fine grind. Pour into a small bowl. Add sugar and cinnamon, stirring occasionally. Set aside.Prepare the dough: Preheat the oven to 425°F. Whisk together the flour, tartar, cinnamon, and baking soda. Set aside. Beat the butter and cream cheese in the bowl of a heavy-duty paddle mixer on low speed until creamy, about 1 minute. Add the granulated sugar and brown sugar and beat until smooth, 1-2 minutes. Add the egg and vanilla and beat until smooth. Gradually add the flour mixture to the butter mixture, whisking on low speed until smooth, 1-2 minutes, stopping if necessary to clean the sides of the bowl. Add the toasted cinnamon toast and beat over low heat until they are evenly absorbed into the dough, 15 to 30 seconds.Using a 2-inch measuring spoon (#24, about 1/3 oz) for cookies, measure out approximately 20 balls of dough. Roll 1 ball each in icing sugar over the crunchy cinnamon toast, taking care not to flatten the dough. Repeat with the remaining balls. Place the frosted dough balls about 3 inches apart on 3 baking sheets lined with parchment paper.Bake in the preheated oven until they are slightly golden but still sticky in the middle, about 6 minutes. Allow to cool on baking sheets on a wire rack for 10 minutes. Transfer the cookies directly to the wire rack to cool completely, about 20 minutes.