½ C. + 2 Tbsp. Cinnamon Toast Crunch™ Cinnamon Spread
¾ C. brown sugar
¾ C. granulated sugar
¾ tsp. Spice Islands® Pure Vanilla Extract
¼ C. Cinnamon Toast Crunch™ Cinnadust
Preheat oven to 350°F; line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Using a stand mixer with the paddle attachment (or a large bowl and electric hand mixer), cream together the tahini paste, shortening, cinnamon spread, brown sugar, and granulated sugar on med-high speed until smooth and creamy – about 2-3 minutes.
Scrape the sides of the bowl and the beater.
Add the eggs and vanilla and mix until well blended; scraping the bowl as needed.
On low speed, add the flour mixture and blend just until incorporated.
Scoop dough out using a 3 Tbsp. portion scoop.
Roll the top of each dough ball in the Cinnadust and place 3” apart on a parchment lined baking sheet.
Using a fork dipped in flour, make an X on the top of each cookie, pressing down to slightly flatten the dough.
Keep any extra dough balls in the refrigerator until ready to bake (for up to a week).
Bake for 11-13 minutes or until the edges start to brown.