French Toast Sugar Cookies

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.

4.7 from 9 reviews
French Toast Sugar Cookies
Prep time
Cook time
Total time
I can't decide if these taste more like french toast or a brown sugar cinnamon pop tart! Either way, these sugar cookies are fabulous and a total hit with my family and friends. Enjoy!
Serves: 36 cookies
  • 1/2 cup (1 stick) butter, slightly softened
  • 1 cup sugar
  • 1 egg
  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 teaspoon cinnamon
  • 1/2 cup (1 stick) butter, softened
  • 1 lb. powdered sugar
  • 2-3 tsp. maple extract
  • 2-4 Tablespoons milk, or to desired consistency
  1. Preheat oven to 375 degrees.
  2. Cream sugar and butter with mixer; add egg and beat until combined.
  3. Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.
  4. Chill for 30 minutes before rolling out. Roll out on floured surface, cut into squares and bake at 375 degrees for 10-11 minutes, being careful not to over-bake.
  5. To make the frosting, cream softened butter with 1 cup of the powdered sugar and then slowly add in the rest.
  6. Add maple extract (I used 3 teaspoons) and milk, and stir. The consistency you’re looking for is thick and spreadable; not runny.
  7. Frost cookies, sprinkle with cinnamon and enjoy! Store in an air-tight container at room temperature to keep fresh for at least 3 days.
Nutrition Information
Serving size: Yields ~ 36 cookies; 1 cookie per serving Calories: 158 Fat: 5.4 g Saturated fat: 3 g Carbohydrates: 26 g Sugar: 18.2 g Protein: 1.4 g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. 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 :)

    • Dana says

      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!!

  2. 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!

  3. 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!


  4. 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!

    • Dana says

      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!

  5. 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?

  6. 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!

  7. 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.

  8. 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!

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