A hand holding a Sugar Cookie Toast Crunch™ Holiday Bar above the Sugar Cookie cereal box.

Sugar Cookie Toast Crunch™ Holiday Bars

  • 40 Minutes Total
  • 9 Servings

A buttery, creamy dessert with the best of a cookie and the best of Sugar Cookie Toast Crunch.

Ingredient List


  • 2 1/4 cups Gold Medal All-Purpose Flour
  • 1/2 cup butter room temperature
  • 1 egg
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 2 cups Powdered Sugar
  • 1/2 cup Butter Room Temperature
  • 2 teaspoons Vanilla Extract
  • 1-2 tablespoons Milk
  • 2-3 drops Food Coloring - optional


  • Betty Crocker Rainbow Sprinkles
  • Cinnamon Toast Crunch Cereal


  1. Preheat oven to 350 degrees F. Spray an 8x8 pan with non-stick spray.
  2. For the cookie base, mix butter and sugar until well blended, smooth and creamy. Add in the egg, vanilla extract and almond extract and mix well.
  3. In a separate bowl, whisk the flour, baking powder and salt.
  4. Add dry ingredients to wet ingredients in 2–3-part increments. You will need to use your hands towards the end as the dough becomes thick. 5. Add dough to pan and spread out evenly.
  5. Add dough to pan and spread out evenly.
  6. Bake for 22-25 minutes or until top is set or when a toothpick is inserted into the middle of the cookie it comes out clean without any wet dough. Let cool.
  7. While your cookie cools, start on your frosting: mix together the butter and vanilla until smooth. Add the powdered sugar in 1 cup increments, then add any food coloring if using. Add milk as needed to thin.
  8. Spread evenly over cookies and top with sprinkles and Sugar Cookie Toast Crunch cereal.