French Toast… BUT MAKE IT COOKIES

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Beat the butter and sugars together until creamy, then beat in the eggs, vanilla and maple extract until fully combined.
2. In another bowl, whisk the flour, baking powder, baking soda and salt.
3. Gradually add the dry ingredients to the wet in several parts, mixing after each until fully combined.
4. Cover the dough and chill for at least 60 minutes (up to 2 days).
5. Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment.
6. For the cinnamon topping, beat the butter, sugars and cinnamon until creamy, then stir in the flour and salt until no streaks remain. Cover and set aside.
7. For the maple butter, beat the butter until smooth, gradually add the powdered sugar on low speed, then stir in the maple extract and salt. Scoop 2 teaspoons (10 g) portions, roll into balls and shape into squares; add more sugar if too sticky.
8. Scoop the chilled dough into 3-tablespoon (60 g) balls and roll smooth.
9. Scoop 1 tablespoon (18 g) of the cinnamon topping, flatten into a disc and wrap it over the top of each dough ball, stretching halfway down the sides.
10. Place cookies at least 2 inches apart and bake in the center of the oven for 13 minutes, until the edges just start to turn light golden.
11. Right out of the oven, flatten each cookie with the clean bottom of a measuring cup, and push opposite edges to square them if desired.
12. While still warm, press a maple butter square onto each cookie.
13. Let the cookies cool completely on the sheet before eating.

Summarized from Sugar Spun Run's video. Watch it for the details.

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