Cream the butter and sugars

• Place the softened butter, sugar and brown sugar in a mixing bowl.
• Mix everything together until combined.

Add the egg and vanilla

• Add the egg and mix until the mixture is light and fluffy, scraping down the sides of the bowl as you go.
• Add the vanilla and mix again.

Add the dry ingredients

• Add the salt, baking soda and cinnamon and mix well.
• Add the flour and mix slowly until well combined.

Fold in the cereal

• Add the Cinnamon Toast Crunch cereal.
• Mix until the cereal is nicely crushed into the dough.

Scoop and top the cookies

• Scoop the dough onto a lined baking tray.
• Press a few extra cereal pieces on top of each cookie.

Bake the cookies

• Bake at 175 °C (350 °F) for about 12 minutes with a large scoop, or less with a small scoop.
• Let the cookies cool before icing.

Make the icing

• Whisk the powdered sugar, milk, cinnamon and a pinch of salt until smooth.
• Spread the icing over the cooled cookies.