[The hunt started here.]
Clearly, I'm on a breakfast-turned-cookie kick. I'm obsessed with breakfast (if you couldn't tell by my various breakfast/brunch posts), so I suppose its only natural that I'd eventually end up here. As cute and delicious as the cinnamon roll cookies were, I think these take home the breakfast cookie trophy.
First of all, can we please recognize the toast cookie cutter I bought? At $3 on Amazon, I think it was a worth-while investment for these cookies. If you are going to make a french toast cookie, it might as well look like one too...as if the sweet aroma of maple didn't give it away.
Second of all, wouldn't you agree that cookies are supposed to be fun and whimsical? Don't get me wrong; graham crackers have their place; but especially for the holidays, cookies need to be special...and to remind us that every once and a while, it's ok to be a kid again :)
I've made two variations of these cookies; the second was slightly better than the first, only because they were chewier! Before going into the oven, these cookies are "dipped" into a sweet egg mixture (i.e. brushed with egg and maple syrup) and sprinkled with a bit of turbinado sugar and cinnamon. It's all in the details, people!
I spread the breakfast-inspired joy by sending some to my matches for The Great Food Blogger Cookie Swap 2012 and serving more at my First Annual Cookie Swap [clink link to read more about it!]. For the party, I chose to present these sweet things in a mini loaf tin...gah, so adorable!
Stay tuned for more cookies...and my post on The Great Food Blogger Cookie Swap 2012! :)
[Post has since been published; click here to read it!]
Cinnamon French Toast Cookies
Inspired by Baker's Royal, Adapted from Sweet Pea's Kitchen
2 1/2 cup white whole wheat flour
1/4 teaspoon salt
2 teaspoon baking powder
1/4 teaspoon cinnamon
1 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons maple extract
1 tablespoon maple syrup
1/4 cup turbinado sugar
1/2 tablespoon cinnamon
- In a medium bowl, combine flour, baking powder, and salt; and set aside. In the bowl of a standing mixer, beat together butter and sugars until light and fluffy (~3 minutes). Next, add in the egg and extract and mix until combined. Lastly, mix in the dry ingredients on low speed until dough is just combined.
- Separate and shape dough into two disks, wrap individually in plastic wrap, and chill in refrigerator for about 1 hour. While waiting for dough, prepare your egg wash by lightly beating together the egg and maple syrup. Combine turbinado sugar and cinnamon in a separate small bowl. Before removing the dough from the fridge, preheat oven to 375 degrees and line a baking sheet with parchment paper or a baking mat.
- Remove one disk from fridge; and on a lightly floured surface, roll it out to about a 1/4 inch thickness. Use your cookie cutter of choice (or just a pizza cutter!) and shape cookies. Place cookies on prepared baking sheet. Using a pastry brush, paint egg wash onto the tops on each cookie and sprinkle with sugar mixture.
- Bake cookies for 8-12 minutes or until edges are slightly browned. Allow cookies to cool on sheet for about 2 minutes and then transfer to a cooling rack. Repeat with remaining dough.