Preheat oven to 350°F. Line a baking sheet with parchment paper.

Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and crush until fine crumb, reserve 1 cup uncrushed.

In a stand mixer with paddle attachment, cream butter and sugar for 2 minutes. Add eggs, vanilla, baking powder, salt, and cinnamon, mix until smooth.

Lower the speed, add flour until just combined. Mix in crushed cereal and reserved uncrushed cereal.

Using a 2-tablespoon cookie scoop, portion out dough onto baking sheet, 2 inches apart. Bake for 9-10 minutes until edges are golden.

Transfer cookies to wire rack to cool completely.

Optional: melt white chocolate chips and drizzle over cooled cookies.