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
- 1/2 cup butter (slightly softened // 1 stick equals 1/2 cup)
- 1 cup sugar
- 1 large egg
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cinnamon
- 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)
- 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 on floured surface, cut into 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.
*Nutrition information is a rough estimate.