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