French Toast Cookies

french toast cookiesOur kitchen remodel is three weeks away, and I’m trying to use up as many of my baking ingredients as possible so there will be less to pack away and store during construction. This week’s effort included maple sugar, so I scoured the internet for recipes and came up with a maple snickerdoodle, which tastes uncannily like French toast. Hence, French toast cookies.

This recipe comes from a place where they really know maple: the State of Vermont. While I chose to just bake my cookies without flattening them with the bottom of a glass as the original recipe stated, I can definitely see why you should – I felt like my cookies looked a bit like tiny potatoes. In any case, these were a big hit in Mike’s office today.


For the dough:

  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup butter, at room temperature 
  • 1 1/2 cups maple sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

For the coating: 

  • 1/3 cup maple sugar
  • 2 teaspoons cinnamon


In a medium bowl, stir together flour, salt, and baking powder; set aside.

In a mixer fitted with the paddle attachment, cream butter and 1 1/2 cups maple sugar until smooth. Add eggs and vanilla and beat; add flour mixture and beat to form a smooth dough. Chill for about 20-30 minutes.

Preheat oven to 400 degrees. Line three baking sheets with parchment paper. Stir together 1/3 cup maple sugar and cinnamon for coating.

Using a 1-inch cookie scoop, scoop generous portions of dough and roll into balls, then roll in coating. Place on cookie sheets about 2 inches apart and bake for 8-10 minutes, until edges are light golden brown. Remove from oven and cool on baking sheets for 1-2 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for 2-3 days. 

Makes about 2 1/2 to 3 dozen, depending on how generous you are with your scoops of dough.