Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Crush 2 cups of Cinnamon Toast Crunch into fine crumbs using a food processor or a rolling pin and zip-top bag.

In a large mixing bowl, whisk together all-purpose flour, cake flour, instant pudding mix, cornstarch, baking powder, baking soda, ground cinnamon, and salt.

Cream unsalted butter with granulated and brown sugars until light and fluffy.

Add eggs one at a time, mixing well after each, then add vanilla extract.

Gradually add the dry mixture to the wet ingredients on low speed until just combined.

Fold in crushed Cinnamon Toast Crunch and white chocolate chips without breaking the cereal too much.

Shape the cookie dough into balls, roll in a mixture of cinnamon and sugar, and place them on the baking sheet.

Bake for 10-12 minutes or until edges are lightly golden, and cool for about 15 minutes.

Prepare the cream cheese frosting by blending cream cheese and unsalted butter, then mix in powdered sugar, vanilla, and salt.

Frost cooled cookies generously and sprinkle with crushed Cinnamon Toast Crunch cereal.