French Toast Sugar Cookies

By kmad

I can’t decide if these taste more like french toast or a brown sugar cinnamon pop tart! Either way, these sugar cookies are fabulous and a total hit with my family and friends. Enjoy!

Ingredients

• COOKIES
• 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
• FROSTING
• 1/2 cup (1 stick) butter, softened
• 1 lb. powdered sugar
• 2-3 tsp. maple extract
• 2-4 Tablespoons milk, or to desired consistency

Details

Servings 36
Preparation time 15mins
Cooking time 25mins
Adapted from minimalistbaker.com

Preparation

Step 1

Instructions

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.

Frost cookies, sprinkle with cinnamon and enjoy! Store in an air-tight container at room temperature to keep fresh for at least 3 days.

Instructions

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.

Frost cookies, sprinkle with cinnamon and enjoy! Store in an air-tight container at room temperature to keep fresh for at least 3 days.