Cinnamon Toast Crunch™ Creamy Cinnamon Spread Cookies

Directions

1. Preheat oven to 350°F; line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. 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.
4. Scrape the sides of the bowl and the beater.
5. Add the eggs and vanilla and mix until well blended; scraping the bowl as needed.
6. On low speed, add the flour mixture and blend just until incorporated.
7. Scoop dough out using a 3 Tbsp. portion scoop.
8. Roll the top of each dough ball in the Cinnadust and place 3” apart on a parchment lined baking sheet.
9. Using a fork dipped in flour, make an X on the top of each cookie, pressing down to slightly flatten the dough.
10. Keep any extra dough balls in the refrigerator until ready to bake (for up to a week).
11. Bake for 11-13 minutes or until the edges start to brown.