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.
*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 36 cookies)
- Calories: 158
- Fat: 5.4g
- Saturated fat: 3g
- Carbohydrates: 26g
- Sugar: 18.2g
- Protein: 1.4g