French Toast Sugar Cookies

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Plate with a line of our French Toast Sugar Cookies recipe

Attention: These cookies taste like french toast, but they also taste just like a brown sugar cinnamon Pop Tart. In other words, childhood, reclaimed!

Batch of French Toast Sugar Cookies topped with cinnamon

They’re insanely delicious pillowy clouds of cinnamon-y, maple goodness and I could not wait to share them with you.

Cooling rack with a batch of our French Toast Sugar Cookies recipe

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.

Bowl and knife of frosting for topping our delicious French Toast Sugar Cookies recipe

Spreading frosting onto a French Toast Sugar Cookie

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.

French Toast Sugar Cookies and glasses of milk for a delicious holiday dessert

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.

Plate with a batch of our French Toast Sugar Cookies recipe topped with cinnamon

Partially eaten French Toast Sugar Cookie on a plate with more cookies

French Toast Sugar Cookies

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 Minimalist Baker
Print
Four French Toast Sugar Cookies on a plate
4.79 from 14 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 (cookies)
Course Dessert
Cuisine Vegetarian
Freezer Friendly 1 Month (frost just before serving)
Does it keep? 3 Days

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
  • 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 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.

Notes

*Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 36 servings)

Serving: 1 cookies Calories: 158 Carbohydrates: 26 g Protein: 1.4 g Fat: 5.4 g Saturated Fat: 3 g Fiber: 0 g Sugar: 18.2 g

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  1. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  2. 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 ;)

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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!

  8. MariJean says

    I love the creativity you employ in coming up with all these new recipes. A true artist!

    MariJean
    welleatyouup.wordpress.com

  9. 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. :)

  10. 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?

  11. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  12. 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

  13. 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!!!

  14. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks! Hope they turn out for your sale – you should take pictures and share how they turn out!

  15. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!!

  16. 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!

  17. natalie@thesweetslife says

    amazing!!! i’m big on the flavor maple right now so i’m dying to get some extract & try these!