French Toast Sugar Cookies

by Dana on August 21, 2012

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 6 reviews

French Toast Sugar Cookies
 
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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!
Author:
Serves: 36 cookies

Ingredients
  • COOKIES
  • ½ cup (1 stick) butter, slightly softened
  • 1 cup sugar
  • 1 egg
  • 3 cups all purpose flour
  • 2 tsp. baking powder
  • ½ cup milk
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 teaspoon cinnamon
  • FROSTING
  • ½ cup (1 stick) butter, softened
  • 1 lb. powdered sugar
  • 2-3 tsp. maple extract
  • 2-4 Tablespoons milk, or to desired consistency

Instructions
  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

 

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