Cinnamon French Toast Cookies ~ Don’t underestimate these unassuming cookies. Its breakfast meets Christmas cookie for some holiday baking fun.
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
Ingredients:
- 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
Instructions:
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.
Lovely cookies!
Cinnamon French Toast cookies is a genius idea! The dusting of cinnamon sugar before baking must make these extra cinnamony. I love a good slice and bake cookie during the holidays, it’s always nice to have some ready to bake cookie dough in the freezer.
I love cinnamon french toast! These cookies sound great!
Does this mean that I can eat these cookies for breakfast?! ;).
These look very cute and the flavors sound delightful!
Sounds wonderful. Fabulous cookie.
These cookies sound wonderful & the photo is gorgeous! Happy Holidays to you and your family 🙂
Oh my. Sounds delicious! So creative.
Naomi, these look so beautiful! Wonder how they’d turn out with light brown sugar..
Those look so amazing!!
Sounds delicious!
Yum! The best of both worlds!
I just saw this on foodgawker and was thinking how beautiful it was!!! Great job girl!
These caught my eye on FG; of course they would be yours!
Just beautiful. I’ll take a few boxes, please. =)
Your picture is really great. They look really tasty. You should share these over at http://www.dishfolio.com You would be a welcome addition.
Oh my gosh. This is perfect for me! I frequently eat the cookies I bake for breakfast…so now I might have some slim excuse to do so… 😉
What a great cookie flavor Naomi! May I join in on the cookie exchange or you could just send me a box ( ;
These cookies sound like perfection!!
I am assuming that it would be acceptable for me to eat these for breakfast.
With syrup on top, of course 😉
definitely making these over vacation 🙂
These cookies look delicious!!!
Fantabulous photos! Love that the dough can be made ahead of time and frozen! Can’t wait to try these little gems!
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!
These sound amazing and that photo is lovely! I thought I had my cookie list set to go, but maybe not…
This is just the type of cookie my family loves so I guess instead of making four types of cookies I’ll be making 5!
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!
They sound delicious. Are they soft or crunchy?
Naomi replied: — December 22nd, 2010 @ 6:33 am
Hi TK,
The cookies are soft.
Sounds delicious. Great tips on slicing the cookies too. I never remember to keep turning the logs and tend to get that flat edge. 🙁
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.
These are the perfect christmas breakfast! 🙂
Mmmmm. They look great. I have to give this a try. Thanks for posting!
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
You got me with Cinnamon French Toast — but in cookie form that must be amazing! I can’t wait to try this!
Another wow. Im going to have to stop myself or im going to be up all night combing your blog!!! But I know what im reading tommorrow 🙂
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!