Attention: These cookies taste like french toast, but they also taste just like a brown sugar cinnamon Pop Tart. In other words, childhood, reclaimed!
They’re insanely delicious pillowy clouds of cinnamon-y, maple goodness and I could not wait to share them with you.
The initial idea was to make a french toast cookie, and I think I achieved that.
Cinnamon cookie + maple buttercream frosting = edible gold.
But I also think I figured out a much less tedious way to make homemade Pop Tarts. Exciting, right?! I mean…come on.
I took these to a summer BBQ at work and the entire pan was annihilated within the hour. All that was missing from the experience for me was that I wasn’t sitting at home by myself, watching a Netflix movie in my fat pants dunking my cookies into a giant glass of whole milk.
Now that would’ve been a complete cookie-eating experience, no doubt.
I highly recommend them as an afternoon treat or a late-night indulgence. Dunk them in milk, have them with coffee, sandwich two together, wrap them in foil and give them to a friend. If not for the suspicious packaging, they’d think you handed them two fluffy, cinnamon Pop Tarts. Friendship: solidified.
Yes, I’m saying that these cookies will make you friends. There, I said it.
French Toast Sugar Cookies
Ingredients
COOKIES
- 1/2 cup butter (slightly softened // 1 stick equals 1/2 cup)
- 1 cup sugar
- 1 large egg
- 3 cups all-purpose flour (plus more as needed)
- 2 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cinnamon
FROSTING
- 1/2 cup butter (softened // 1 stick = 1/2 cup)
- 1 lb powdered sugar
- 2-3 tsp maple extract
- 2-4 Tbsp milk (or to desired consistency)
Instructions
- Preheat oven to 375 degrees F (190 C).
- Cream sugar and butter with mixer; add egg and beat until combined.
- Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.
- Chill for 30 minutes before rolling out. Roll out the dough on a floured surface (adding more flour to the dough if it's too sticky) until it's ~1/8-inch thick. Cut into ~2-inch x 2-inch squares and bake at 375 degrees for 10-11 minutes, being careful not to over-bake.
- To make the frosting, cream softened butter with 1 cup of the powdered sugar and then slowly add in the rest.
- Add maple extract (I used greater end of range // 3 tsp as original recipe is written) and milk, and stir. The consistency you’re looking for is thick and spreadable; not runny.
- Frost cookies, sprinkle with cinnamon and enjoy! Store in an air-tight container at room temperature to keep fresh for at least 3 days.
Notes
*Nutrition information is a rough estimate.
Stacey says
I just made these this morning and..o..m…g…I can’t believe how much they taste like my favorite pop tarts!!! I rolled them out .. realized I hate rolling dough out and just started rolling balls and smooshing them with my palm, it worked great. I followed the recipe to the letter and they were absolutely perfect. When I serve them for dessert I plan on crumbling bacon on some as others have recommended, that just sounds like heaven. These are definitely going to be made frequently, and the icing is something I think would be awesome on pancakes occasionally too.
Whoop! We’re so glad you enjoy these cookies, Stacey. Thank you for sharing! xo
Patricia says
So I just made them. I did use almond milk and w/w pastry flour. I rolled them out ¼” thick. Wish I had done thinner. I did some in balls. I rolled some of the balls in cinnamon sugar prior to baking. They are OK. The plain cookies are OK. Maybe I don’t care for sugar cookies. Who knows? (I don’t think I do). I frosted the entire batch with half of the frosting recipe. I used maple syrup and almond milk in equal proportions. I think it is a good cookie. Just not my cup of tea.
Hi Patricia, sorry to hear you didn’t love the result! We hope you have better luck with the next recipe!
Patricia says
I am making these. However, I am not too sure how thick to roll them out. Any suggestions?
We’re sorry that wasn’t more clear! This is an older recipe. We’ll add it to our list to revisit and provide that information.
Hi Patricia, we’ve retested the recipe and specified the thickness (1/8-inch). Thank you for bringing this to our attention and we hope it helps if you give them another try! xo
Yuri says
Made these recently and they sooo taste like French toast! I veganised them by using vegan butter and a flax egg. Question…if I wanted to add oats for a soft oatmeal cookie, what amounts would you recommend? Should I adjust the amount of flour if adding oats?
We’re so glad you enjoyed them, Yuri! We’re not sure about the oats as we haven’t tried that. But maybe replace them for 1 cup of the flour? Let us know if you try it!
Ami says
Instead of rolling out the dough and cutting it, can you make balls from the dough and bake it?
Hi Ami, we think it’d be fine! The cooking time may vary, but just watch them closely to make sure they don’t get overdone, especially if your cookie portions are somewhat small. Hope that helps!
Ami says
Did it work?
bluejolene says
I’ve been making these for ever! I wanted to comment in case other readers would like to know-I sub the egg for 1/3 c. applesauce and they turn out very good ;)
Trisha Sease says
Thank you for sharing that tip!
Sarah says
Can you veganize these please :) :) I would LOVE to make these!!
Megan says
SECONDED. I was SO bummed when I realized this wasn’t a vegan recipe.
LaShaniqua says
these are amazing with super crispy bacon
April says
My roommates literally could not stop eating these. Perhaps my only complaint is that they are *too* good?
ha! Thanks for sharing! xoxo
Kat says
These are so good. I reduced the sugar in the dough by a 1/4 cup and left off the icing and didn’t roll them out, instead just made little balls. My mom said they tasted like french toast scones haha. Thanks for the recipe.
Abi says
looks very innovative
Briana Nguyen says
Is there a substitute for maple extract or is that an important ingredient?
Nene says
I made these cookies for my family and they absolutely loved them!
Thanks for sharing a delicious cookie recipe. :)
Amby Felix says
These are SO adorable! I am for sure going to have to make these!!!!! Great idea!
Deborah P says
I made a test batch for a bake sale I am baking for and they really are delicious and taste like French toast. Thanks for the recipe!
bakeca Magione says
delicious cookies
Lucy says
Very cute and creative!
Kristine says
A. How thing do you roll out your dough?
B. how big did you cut your squares?
There is no way possible to make 36 cookies w/o ur measurements.
Nikki Howser says
Wow! These look so soft and delicious! I can’t wait to try… I love those pop tarts, and this looks like a major improvement on them!
Tara white says
Hi! I made these cookies over the weekend and my husband and I absolutely loved them! But we were about to eat all 36 so I brought a bunch into work today and they were eaten up so fast! A huge hit! I really loved the sugar cookie itself and olan to use that as my go-to suga cookie recipe! Thanks for posting!
a, great to hear! These are still one of my faves : )
Allison @ thebakingyear says
Cinnamon pop tarts are my favorite. I cannot wait to try these!!
MariJean says
I love the creativity you employ in coming up with all these new recipes. A true artist!
MariJean
welleatyouup.wordpress.com
Jo and Sue says
Thank you for sharing this lovely cookie recipe. We made them at Christmas and they were a big hit. We did a blog about them, if you want a peek. :)
jackie says
i was going to make these until i saw the ROLL OUT part. but i want to try it regardless. can you tell me the SIZE of the squares, once i get it rolled out? the pictures look like the cookies are about 2X2?
what katie's baking says
i found these on pinterest and about peed my pants! so excited about them!!!
Emma says
Do you think I could make these without chilling the dough and just cooking them in round balls like a regular sugar cookies? Would the fact that they are room temperature affect the way they cook? Excited to try these!
I think it’d be fine! The cooking time may vary, but just watch them closely to make sure they don’t get overdone, especially if your cookie portions are somewhat small. Hope that helps!
Tammy T says
Finally made these last night to welcome the school year and Fall’s fast approach and they were yummy! Taking the rest to treat my co-workers today! Not usually a roll out the cookies kind of girls, but these were so worth it!
Tammy
Amanda says
Sounds delicious, was wondering what type of cookies you used? Just so I can find a substitute here in Australia:)
I made a basic soft sugar cookie, only I added lots of cinnamon. Hope that helps!
Natalie says
These were delicious!!! Made them gluten-free and it worked out just fine. FINALLY able to taste a Pop-Tart again! THANK you!!!
Adrianna says
How did you make them gluten free?
Jessica Harlan says
These sound (and look) fantastic! I want to make them for a morning bake sale this weekend… I think I’ll use a glaze frosting and flavor it with maple extract like you did, just so frosting doesn’t get all gooey in the hot sun. Your photography is fantastic!
Thanks! Hope they turn out for your sale – you should take pictures and share how they turn out!
Christine says
Quick question – Do you think maple syrup would work instead of the extract?
I really want to try these but don’t have the extract :)
Thanks!
I think so – although I’d recommend true maple syrup for the best flavor! Just make sure to adjust your powdered sugar and milk ratios to accomodate. Hope that helps – let me know how they turn out!
Nicole says
I make these all the time and always use maple syrup instead of maple extract! It works excellent!! I even cook bacon, chop it up and add it to the frosting. Ah-mazing. My family and co-workers request these all the time and insist on the bacon! Excellent recipe! Thanks for sharing!!
Smart! Thanks for sharing!!
Laura Dembowski says
I was sold at it tastes like a Brown Sugar Pop Tart. Yum!
Andrea says
What % milk did you use?
I used 2%, but any kind would probably be fine.
sara says
Best idea ever!!
Laura @ LauraLikesDesign says
I’m not a french toast fan but these cookie sound amazing! I love cinnamon and these would be the perfect treat paired with a hot cup of coffee!
Genevieve says
Oh yum! I want to try it!!
Laura says
What substitutions would you make to veganize this?
Easy! Just use non-dairy milk (preferrably almond) and earth balance or another non-dairy butter!
Laura says
Thank you! What about the egg? What would recommend?
I’d suggest a quick flax egg – 1 Tablespoon flaxseed meal: 2.5 tablespoons water. Mix, let it set for 5 minutes, and you’re good to go!
Erin @ The Spiffy Cookie says
What a fun cookie!
natalie@thesweetslife says
amazing!!! i’m big on the flavor maple right now so i’m dying to get some extract & try these!
Mimi @ Culinary Couture says
Love these! I must know–what kind of camera do you use?
Thanks! We’re lucky to own a Nikon d90 (on Amazon).
Jessica@AKitchenAddiction says
These are a great idea!! I’d like a couple of these for breakfast!