Cinnamon French Toast Cookies

Cinnamon French Toast Cookies ~ Don’t underestimate these unassuming cookies. Its breakfast meets Christmas cookie for some holiday baking fun.

Cinnamon French Toast Cookies

Cinnamon French Toast Cookies

This is a Christmas cookie favorite. It’s easy to make and always one of my most popular cookie creations for the annual holiday cookie exchange amongst my friends and me. It’s also one of those cookies that is almost as popular as chocolate chip cookies amongst our kids as well.

I know its Christmas crunch week, so I’m going to keep it short and get right to the recipe.

A few notes:

  • The dough can be made ahead of time and frozen for up to a month.
  • The dough will be wet and sticky right after mixing and will need to be chilled before rolling into a log.
  • Since this dough is best handled as a log and then sliced, don’t forget to turn the log as you slice to keep a round cookie shape.
  • Make two logs so that the log doesn’t become too soft from the warmth of your hand while slicing.
  • Baked cookies can be stored in an airtight container on the counter for 3-5 days.

Cinnamon French Toast Cookies

Preparation: Heat oven to 350 degrees F. Line bake sheet with parchment


  • 2 1/2 cups of flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons of cinnamon, plus 2 tablespoon of cinnamon for divided use
  • ½ cup unsalted butter, softened
  • ½ cup cream cheese
  • ¾ cup dark brown sugar,
  • ½ cup granulated sugar, plus ¼ cup sugar for divided use
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ tablespoon maple syrup
  • 1 teaspoon vanilla extract


1. Sift flour, baking powder, salt and cinnamon into a bowl; set aside. Cream butter, cream cheese and both sugars until pale and fluffy. Lightly mix egg and egg yolk in a separate bowl and add to creamed butter, mix until combined. Add in maple syrup and vanilla extract, mix until combined. Add flour mixture in and using a wooden spoon or a sturdy spatula fold until incorporated.

2.Divide dough in half and shape into flat rectangles. Refrigerate for at least 2 hours. Remove chilled dough and on a lightly floured surface,start rolling dough from one long length side edge to another. Return rolled logs to chill for another two hours or overnight.

3. Mix remaining cinnamon and sugar and place inside a fine mesh shaker or in a fine mesh sieve.

3. Using a knife slice dough into ¼ inch thick rounds. Place cookies 1 inch apart on parchment lined bake sheet. Using a sieve or a fine mesh shaker lightly cover cookies with cinnamon and sugar mixture over sliced cookies. Bake for 10-12 minutes.


  1. says

    Ummmmmm… wow!!!!! These look so great! Cinnamon Toast Crunch is my favorite cereal… so I know I would love love love these. I’m going to have to go to the store right now and pick up some maple syrup!


  2. says

    it goes without saying that French toast or any kind of breakfast sweet is a favorite at this house and lawd have mercy, these cookies are just heaven-sent!!! oh dear, i need the vapors!


  3. says

    I saw the picture of these on Nick’s blog (Macheesmo) and between the picture and name of these cookies, I had to come see for myself! They look and sound positively yummy. I can’t wait to make them – thanks for sharing the recipe.


  4. Joel says

    Made these today for people at work. They loved them and they were delicious. Thanks for the recipe.


    • Naomi replied: — December 26th, 2010 @ 4:50 am

      Hey Joel,

      I’m so glad to hear that! I’m glad to hear everyone enjoyed them. My family loves them as well


  5. says

    23. I don’t even know how I ended up here, but I thought this post was great. I do not know who you are but definitely you are going to a famous blogger if you are not already 😉 Cheers!



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