Cinnamon French Toast Cookies

Helga Glaesel de BlandingDecember 14, 2011

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No more sugar cookies this year! I tried them last year for Halloween and Christmas, so this year I wanted to try different types of cookies, not necessarily gingerbread or spiced cookies (which are a must, so you can expect a new recipe from us soon).

I found the recipe for Cinnamon French Toast Cookies from Bakers Royale, I took a look at the ingredients I needed and set off to the store to get all my ingredients for my cookie baking bonanza. I chose to include this recipe on our Christmas repertoire because the ingredients are Christmassy enough, and the name is pretty catchy. I just wanted to try them.

They did not disappoint. They are easy to make, and the flavor is fantastic. They really do taste like french toasts… think about it, sugar, eggs, maple syrup and the cream cheese adds the dairy element. You won’t be sorry if you try this recipe!

Helga

Cinnamon French Toast Cookies

Recipe from Bakers Royale
Yields about 3 dozen cookies

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ 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 sugar, plus ¼ cup sugar for divided use
1 large egg
1 large egg yolk
1 ½ tablespoon maple syrup
1 teaspoon vanilla extract

Procedure:

Heat oven to 350 degrees F. Line bake sheet with parchment.
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.
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.
Mix remaining cinnamon and sugar and place inside a fine mesh shaker or in a fine mesh sieve.
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.