French toast reminds me of Sunday mornings when I was growing up and living at home. My mom always cooked something delicious for breakfast on Sundays. I guess it was her way of making the kids get up for church. That's the effect it had on me, at least. There was no way I was going to miss blueberry pancakes, waffles or french toast. Such are the motivators for the average teenager (they'd probably still work on me).
Alas, I never really have it anymore. I think I get distracted on brunch menus by other delicious things, and somehow french toast gets the short end of the stick. I have no idea why. The aroma fills the air, the cinnamon, syrup and powdered sugar come together in perfect harmony...what's not to love? So, what happens when you take everything that's wonderful about french toast and put it in cookie form? Yep, harmony. Again. I'm sorry french toast, oh how I under appreciated you.
The best part of these cookies is the icing. I guess I shouldn't be surprised by this considering french toast is nothing without it's maple syrup counterpart. Rich, maple frosting dusted with cinnamon and powdered sugar. Now we're talking.
My camera is still glitching. Sorry for the odd coloring on the pictures!
French Toast Sugar Cookies
Recipe by The Minimalist Baker
- 1/2 cup (1 stick) butter, slightly softened
- 1 cup sugar
- 1 egg
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 teaspoon cinnamon
- 1/2 cup (1 stick) butter, softened
- 1 lb. powdered sugar
- 2-3 tsp. maple extract
- 2-4 Tablespoons milk, or to desired consistency
- Preheat oven to 375 degrees.
- 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 3 teaspoons) and milk, and stir. The consistency you’re looking for is thick and spreadable; not runny.
- Once cookies have cooled, frost the tops with the maple icing and dust with powdered sugar and cinnamon.